Let's Eat Dining Guide - 2015 Let's Eat

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let’s eat 2015 THE OFFICIAL DINING GUIDE FEDERAL WAY pg 2 guide to recipes pg 10 how to set a table pg 7 equivalent measurements pg 31 best eating plus... many recipes throughout this section! A SUPPLEMENT TO THE

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Transcript of Let's Eat Dining Guide - 2015 Let's Eat

Page 1: Let's Eat Dining Guide - 2015 Let's Eat

let’seat2015THE OFFICIAL DINING GUIDE

FEDERAL WAY

pg2guide to recipes

pg10how toset a table

pg7equivalent measurements

pg31besteating

plus...many

recipes throughout

this section!

A SUPPLEMENT TO THE

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10 THE OFFICIAL DINING GUIDE 2014 | let’seat! Federal Way

Breakfast Table

Casual Dinner

Casual Lunch

Formal Dinner

How to Set a Table

Page 3: Let's Eat Dining Guide - 2015 Let's Eat

$5Offany purchase of $15 or more

Marlene’s Coupon

Valid through August 31, 2016. Tacoma & Federal Way. One coupon per person. Marlene’s Market & Deli employees not eligible.

Natural & organic since 1976!

• Boxed Lunches

• Extensive, fresh salad bar

• Homemade soups, entreés & salads

• Assortment of delectable desserts

• Fresh juices, smoothies & coffee

• Full service grocery, produce, body care, & supplements departments

Federal Way2565 S. Gateway Center Place - 253.839.0933

Tacoma2951 S. 38th Street - 253.472.4080

Let’s Eat

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12 THE OFFICIAL DINING GUIDE 2015 | let’seat! Federal Way

povertybay.com1108A S. 322nd Pl.Federal Way • 253.945.0012

povertybay.com

Federal Way • 253.945.0012Federal Way • 253.945.0012

Full Espresso Bar,Smoothies & Shakes

Traditional Breakfasts, Sandwiches, Salads, Homemade Pastries,Burgers, Steak, Beer & Wine

Your Local Coffee ShopWINNER

WINNER

Blue Cheese Chicken Pizza2 Boboli pizza crustsSpread 1 jar Marie’s Blue Cheese Dressing over both pizza crusts

Sprinkle the following over the two crusts in the order listed: garlic powder, dried crushed basil, dried crushed oregano, dried crushed thyme and pepper

2 cooked & cubed chicken breasts

1 sm. container blue cheese crumbs

6 roma tomatoes sliced and placed evenly on top

2 cups each shredded mozzarella and jack cheese on the top

Bake at 375 for aprox. 25 minutes. Let cool before cutting.Submitted by: Carrie Agostino

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Taste ‘The Coolest Ice Cream in Town’!!

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Cannot be combined with other offers. Limit one per customer.

31653 Pac Hwy S #ANext to Best Buy

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Taste ‘The

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THE OFFICIAL DINING GUIDE 2015 | let’seat! Federal Way 13

ALLSPICEAmount: 1 tsp Substitute: 1/2 tsp cinnamon plus 1/2 tsp ground clovesAPPLE PIE SPICEAmount: 1 tsp Substitute: 1/2 tsp cinnamon plus 1/4 tsp nutmeg plus 1/8 tsp cardamomBAKING POWDER, DOUBLE-ACTINGAmount: 1 tsp Substitute: 1/4 tsp baking soda plus 5/8 tsp cream of tartarBAKING SODAThere is NO substitute for baking sodaBUTTERAmount: 1 cup Substitute: 1 cup regular margarine 1 cup veg. shortening (for baking)An equal amount of oil can be substituted for a similar portion of MELTED butter if recipe requires MELTED butter.BUTTERMILKAmount: 1 cup Substitute: 1 T lemon juice or vinegar plus enough regular milk to make 1 cup (allow to stand 5 minutes)CHOCOLATE, UnsweetenedAmount: 1 ounce Substitute: 3 T cocoa plus 1 T butter, margarine or veg. oilCORNSTARCH (for thickening)Amount: 1 T Substitute: 2 T flourEGGAmount: 1 whole egg Substitute: 1/4 cup egg substitute Reconstituted powdered eggs 2 T mayonnaise (suitable for use in cake batter).

FLOUR, All-Purpose White FlourAmount: 1 cup Substitute: 1/2 cup whole wheat flour plus 1/2 cup all-purpose flour.GARLICAmount: 1 small clove Substitute: 1/8 tsp garlic powderLEMON ZEST (fresh grated lemon peel)Amount: 1 tsp Substitute: 1/2 tsp lemon extractMAYONNAISE (for use in salads and salad dressings)Amount: 1 cup Substitute: 1 cup sour cream 1 cup yogurt 1 cup cottage cheese pureed in a blenderMUSTARD, DRY (in cooked mixtures)Amount: 1 tsp Substitute: 1 T prepared mustardPUMPKIN PIE SPICEAmount: 1 tsp Substitute: 1/2 tsp cinnamon plus 1/4 ground tsp ginger plus 1/8 tsp ground allspice plus 1/8 tsp ground nutmegSUGAR, CONFECTIONERS’ OR POWDEREDAmount: 1 cup Substitute: 1 cup granulated sugar plus 1 T cornstarch; process in a food processor until well blended & powdery.WINE, REDAmount: Any Substitute: Equal amount grape or cranberry juiceWINE, WHITEAmount: Any Substitute: Equal amount white grape or apple juice.

Basic Ingredient Substitutions

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SALTYS.COMReservations Recommended: 253-656-4447 or saltys.com28201 Redondo Beach Drive South

You can be here in minutes from Seattle or Sea-Tac Airport, but Salty’s at Redondo makes you feel like you’re a million miles away from crowds, big cities and stu� y formality. It’s the friendliest beach-town restaurant built over the waters of Puget Sound, with fabulous sunsets over the Olympic Mts. Enjoy simply-fresh local seafood and wine cuisine with live Dungeness crab and Maine lobster to Alaskan salmon and halibut in season, local shell� sh or charbroiled steaks and beach burgers. Award-winning all-you-can-eat Sunday brunch. Lunch/dinner daily. Happy hour bar with live music. Summertime deck. Adjacent to a public � shing pier and an aquarium (open to the public on the weekends).

World-Class Seefood,® Steaks, Service & Smiles!®

Federal Way’s Best Seefood®

SALTYS.COM

DASH PO

INT

STATE P

ARK

1st Ave. So.

Redondo

Drive Salty’s

Parking

272ndStreet

Hwy99

Dash Point Road

Redondo Way

TURN ATREDONDO

WAY EXIT TO509 SO.DASH PT.ROAD

Beach

EXIT 147

509N

EXIT 143320thStreet320th Street

SOUTHPUGETSOUND

I-5

509

RedondoBeach

SALTYS.COMReservations Recommended: 253-656-4447 or saltys.com28201 Redondo Beach Drive South

You can be here in minutes from Seattle or Sea-Tac Airport, but Salty’s at Redondo makes you feel like you’re a million miles away from crowds, big cities and stu� y formality. It’s the friendliest beach-town restaurant built over the waters of Puget Sound, with fabulous sunsets over the Olympic Mts. Enjoy simply-fresh local seafood and wine cuisine with live Dungeness crab and Maine lobster to Alaskan salmon and halibut in season, local shell� sh or charbroiled steaks and beach burgers. Award-winning all-you-can-eat Sunday brunch. Lunch/dinner daily. Happy hour bar with live music. Summertime deck. Adjacent to a public � shing pier and an aquarium (open to the public on the weekends).

World-Class Seefood,® Steaks, Service & Smiles!®

Federal Way’s Best Seefood®

SALTYS.COM

DASH PO

INT

STATE P

ARK

1st Ave. So.

Redondo

Drive Salty’s

Parking

272ndStreet

Hwy99

Dash Point Road

Redondo Way

TURN ATREDONDO

WAY EXIT TO509 SO.DASH PT.ROAD

Beach

EXIT 147

509N

EXIT 143320thStreet320th Street

SOUTHPUGETSOUND

I-5

509

RedondoBeach

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GRILLED SOUTHWESTERN CHICKEN SALADPrep time: 1 hour | Soaking time: 20-60 minutes | Cooking time: 15 minutes | Yield: 4 servings

SALAD 4 large ears of corn in husks½ cup herb mixture (see recipe)4 medium boned, skinned chicken breasts (5 oz ea), fat trimmedsalt, freshly ground pepper2 red bell peppers, cored and quartered6 large green onions, thinly sliced10 cups romaine lettuceTOMATO-JALAPEÑO VINAIGRETTE1 tsp minced garlic1 large jalapeño chili, seeded, minced¼ cup each: white vinegar, light-tasting olive oil½ cup apple juice¾ tsp each: ground cumin, chili powder, sugar, salt1 large tomato, shell only cut into ¼-inch diceHERB MIXTURE1 ½ tsp each: minced garlic, Worcestershire sauce2 T each: minced parsley, snipped chives1/3 cup each: olive oil, vegetable broth1 T Dijon mustard½ tsp sugar¼ tsp saltFreshly ground pepper1/3 cup finely shredded Colby cheese1/3 cup cilantro leavesWarm flour tortillas, for servingDIRECTIONSFor Herb Mixture, whisk all ingredients in small bowl until well mixed. Can make ahead and refrigerate.For Salad, peel back corn husks without detaching; remove silks. Re-wrap corn in husks; soak in cold water for 20-60 minutes. Drain, pat dry. Peel back husks, brush corn with herb mixture, fold husks back over corn, and secure with string.Place chicken breasts between plastic wrap; use a mallet to make uniform thickness and slightly flattened. Brush chicken and red pepper quarters with herb mixture. Sprinkle with salt and pepper.Place corn, chicken and red pepper quarters, skin-side down, on greased clean grill over high heat. Cover grill; cook until each ingredient is cooked, turning often, about 5 minutes for roasted peppers, 8 minutes for chicken, 15 minutes for corn. Wrap blistered pepper quarters in foil to steam.When peppers are cool enough to handle, peel off skin, cut into 1/2-inch strips, and re-wrap in foil. Cut chicken crosswise into 1/2-inch strips and wrap in foil to keep moist. Remove husks from corn, slice corn off cob.Put green onions and lettuce in bowl; chill.For vinaigrette, whip together all ingredients (except diced tomato); stir in diced tomato and adjust seasoning.To serve, toss corn and red peppers with ½ cup vinaigrette. Mix well. Toss chicken with ½ cup vinaigrette. Toss chilled lettuce and green onions with remaining vinaigrette. Adjust seasoning in each.Divide greens between 4 chilled plates. Mound corn mixture on top, dividing evenly. Arrange chicken pieces around edge of salad. Garnish with cilantro leaves. Pass cheese and warm tortillas separately. Serve immediately.

Submitted by: Diane Elder

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LOLLI’SBroiler & Pub

• Daily Specials • 26 Beers on Draft •• Sports • Pool • Darts • Karaoke •

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Sandwiches, Pizza, Steaks, and more

• • •Breakfast

Served Saturday& Sunday

9 am - Noon• • •

32925 1st Ave SFederal Way

(253) 838-5929

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18 THE OFFICIAL DINING GUIDE 2014 | let’seat! Federal Way

✚ ✚

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1320 S 324th St, #A10 Federal Way, WA 98003253-839-4200 ✚ billymchales.com

✚ ✚✚ ✚✚ ✚✚ ✚✚ ✚✚ ✚

1320 S 324th St, #A10 Federal Way, WA 98003NewLocation!

Pool Tables :: Darts :: Happy Hour :: Live Bands

Banquet Room :: cateringNew American, Barbecue Restaurant & Steakhouse

Easy Oriental Chicken Salad with Crunchy Noodles INGREDIENTS1 head (about 12 c.) finely shredded cabbage (green, red or both) or 1 (16 oz. bag coleslaw mix)4 whole green onions, thinly sliced3-4 cup cooked chicken, shredded1 pkg. Top Ramen (oriental flavor); noodles broken into pieces1/3 cup slivered almonds, toasted6 T sesame seeds3 T sesame oilDRESSING4 tbsp. sugar2/3 cup sesame salad oil1/2 cup rice vinegar1/2 tsp pepper1 flavor packet from Top Ramen Brown almonds in sesame oil in frying pan. Remove and brown sesame seeds. Set aside.For the dressing: In a small bowl combine the sugar, rice vinegar, oil, pepper and flavor packet from Top Ramen package, stir until dissolved. Set aside. In a large salad bowl, combine cabbage, green onions, and chicken.Pour dressing over cabbage and toss lightly. Crumble the dry noodles from soup mix into the salad. Sprinkle almonds & sesame seeds on top. Cover and chill before serving*.* Can be made ahead but noodles will not retain their crunchiness after a couple of hours.

Submitted by: Marcie Shannon

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Crisp Creperie

Food Truck

Let us cater your next private party, wedding, graduation or corporate event!Call 425-449-9672 or visit our website at

www.crispseattle.com

Award winning Sweet and Savory

Crepe Truck directly to you!

THE OFFICIAL DINING GUIDE 2015 | let’seat! Federal Way 19

Proscuitto and Tomato CrepeCrepe Batter1 cup cold milk1 cup of cold beer (any kind will do)2 cups low-gluten flour (or AP flour)4 eggs1/2 tsp salt4 T melted butter

In a large mixing bowl, combine all ingredients and mix until smooth. Heat saute pan to medium high and coat pan with a little oil. Pour 1/4 cup of crepe batter into pan and swirl to distribute batter evenly. Cook crepe about 1 minute until it is light brown. Using a spatula flip the crepe over and cook another minute or two on the other side. Fill and enjoy.

Filling2-3 slices Proscuitto 1/4 cup Mozzarella cheeseFresh rosemary sprigs (about 5 pieces - it’s pretty strong)Sun-dried tomatoes (sprinkled generously)

Submitted by: Debi Hernandez, Owner-Chef Crisp Creperie

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2 THE OFFICIAL DINING GUIDE 2015 |let’seat! Federal Way

Publisher Rudi Alcott | Editor Carrie RodriguezAdvertising Cindy Ducich| Kay Miller | Design Marcie Shannon

let’seat! is an annual publication of the Federal Way MirrorContact us at: Federal Way Mirror, 31919 1st Ave. S., Suite 101,

Federal Way, WA 98003 | 253.925.5565 | federalwaymirror.com

table of contents

3 Jalapeño Spinach Artichoke Dip

6 Banana Bread

7 3-Bean Chili Crab Cups

8 Cold Fleurie Soup

12 Blue Cheese Pizza

16 Southwest Grilled Chicken Salad

18 Easy Oriental Chicken Salad With Crunchy Noodles

19 Proscuitto and Tomato Crepe

20 Lemony Cheesecake Breakfast Cupcakes

22 Broccoli Salad Very Veggie Soup

26 Loaded Baked Potato Salad Fruit Trifle

29 Tandoori Chicken

30 Seafood Paella

3 Caffe D’arte

4-5 Jimmy Mac’s Roadhouse

6 R-Jay’s Scoreboard

8 Indochina Asian Restaurant

9 Black Bear Diner

11 Marlene’s Market

12 Poverty Bay Coffee Co.

13 SubZero Ice Cream

14-15 Salty’s Seafood Grill

17 Lolli’s Broiler & Pub

18 Billy McHale’s

19 Crisp Creperie

21 Costa Vida

23 Jay’s Asian Grill

24-25 Stack’s Burgers

27 Mika Japanese Buffet

28 Wolf Chiropractic

29 Dairy Queen

30 Red Lobster

32 East India Grill

advertisers

recipes

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20 THE OFFICIAL DINING GUIDE 2015 |let’seat! Federal Way

Lemony Cheesecake1 8oz. package light cream cheese

1 jar (10oz.) lemon curd, e.g. Dickinson’s or any other brand

2 cups light whipped topping, thawed

1 9 inch graham cracker crust

Fresh raspberries or lemon slices for garnishUsing an electric mixer, beat cream cheese until smooth. Add lemon curd. Fold whipped topping into lemon mixture. Pour into graham cracker crust and chill for several hours. Before serving, garnish with fresh raspberries or lemon slices, if desired. Serves 8.

Submitted by: Candy Santucci

Breakfast CupcakesThis is a really easy dish to prepare, and it looks so cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

1 (20 oz) pkg pre-shredded hash brown-style potatoes

2 large eggs, lightly beaten

4 T flour

1 small sweet onion, coarsely grated

2 thick slices deli ham, chopped into small bits (about 1 cup)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

1 dozen eggs, scrambled

chives for garnish

Preheat the oven to 400 degrees, and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first 8 ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scrambled eggs into each nest and top with sour cream dollop and chives.

Submitted by: Edna Brasfield

Page 13: Let's Eat Dining Guide - 2015 Let's Eat

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22 THE OFFICIAL DINING GUIDE 2015 |let’seat! Federal Way

Very Veggie Soup 1 sweet onion, chopped3 cloves garlic, minced3 T olive oil (for sautéeing)6 cups (3 lb carton) chicken broth or vegetable broth1 large can (28 oz) crushed tomatoes 1 12-oz package fresh Vegetable Medley (broccoli/cauliflow-er/carrots), chopped (prewashed, from produce section) 2 -3 cups cabbage/carrot mix (cole slaw mix, no dressing)1 small can (15 oz) kidney beans

Sauté onion and garlic until tender. Add broth, tomatoes and veggies. Add fresh ground pepper to taste. Simmer until crisp-tender, 10-15 mins. Add kidney beans and heat one more minute.

Top with generous sprinkle of fresh shaved Parmesan cheese.Submitted by: Kay Miller

Top 10 Pantry Essentials for Fast, Healthful CookingStock your kitchen with these basic building blocks for a wide variety of good-for-you recipes that are quick and easy to create.1. Canola Oil—One of the most healthful cooking oils available. It contains the least saturated fat and most plant-based omega-3 fat of all common cooking oils.2. Vinegar—The acid in vinegar, including white wine, red wine or balsamic, brightens and balances flavors. It’s key to salad vinaigrette, and can add depth and sweetness to soups and sautés.3. Peanut Butter—A healthful addition to baked goods. It’s also a quick base for Asian-style peanut sauce on noodles or meat.4. Lower-Sodium Chicken or Vegetable Broth—Boost flavor in homemade soup, whole grains or a braised dish. Store-bought can be higher in salt, look for lower-sodium varieties.5. Honey or Brown Sugar—Not just for baked goods - a touch can help caramelize foods and bring out the natural sweetness in vegetables.6. Whole Wheat Flour—Essential for baking and useful for thickening sauces, binding veggie pancakes and more.7. Basic Spices—For most dishes, you’ll be good to go with pepper, cinnamon, cumin, chili powder, garlic flakes, thyme and an Italian herb blend.8. Whole Grains—Brown rice, whole grain pasta, oats, barley and quinoa are packed with nutrition and nicely filling. 9. Quick Protein—Canned or dried beans and lentils as well as canned salmon and tuna are excellent pantry staples.10. Canned Tomatoes—Essential for sauces, soups and stews. Select those that are lower in sodium.

(NAPSI)

Broccoli Salad2 large bunches broccoli, chopped1 red onion chopped or thinly sliced1/2 cup cooked bacon bits1/2 cup sunflower seeds

DRESSING1 cup mayonaise1/2 cup white sugar2 TB white vinegar

Combine first four ingredients in a large bowl. Mix dressing ingredients in a separate bowl and refrigerate. Toss before serving.

Submitted by: Jennifer Anderson

Page 15: Let's Eat Dining Guide - 2015 Let's Eat

Mongolian Grill:All-You-Can-Eat

Full menu ofChinese Food!

Jay’s Asian Grill 31448 Pacific Hwy SFederal Way • 253-529-4050

M-Th 11-9:30; Fri - Sat 11 - 10; Sun 11:30-9:30

CHINESE FOOD | MONGOLIAN GRILL

NEW MODERN ATMOSPHERE

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26 THE OFFICIAL DINING GUIDE 2015 |let’seat! Federal Way

Loaded Baked Potato SaladINGREDIENTS2 pounds russet potatoes1 bunch of cilantro (leaves only, discard stems)1 1/2-2 cups of mayonnaise1/2 cup sour cream (optional)16 oz of cooked, crispy crumbled bacon6 chopped boiled eggs1/2 cup shredded sharp cheddar cheesesalt and pepper to taste

DIRECTIONSBring a large pot of salted water to a boil. Add potatoes and cook until tender but firm for about 15-18 minutes. Drain, fully cool and chop each potato into quarters.In a large mixing bowl, combine the potatoes, mayonnaise, sour cream (if desired), cilantro, bacon, eggs, salt and pepper. Be careful not to over-mix the ingredients. Chill, garnish with cheddar cheese on the top and serve.

Recipe by Miguel Rodriguez; Submitted by Carrie Rodriguez

Fruit TriflePrep Time: approx. 30 min. | Ready in approx. 30 min. | Makes 1 trifle (12-15 servings)

1 (12 oz) container frozen whipped topping, thawed (fat free)1 (8 oz) container sour cream (fat free)1 (9 inch) angel food cake1 (3.4 oz) package instant vanilla pudding mix or any other flavor1 pint fresh strawberries, sliced1 box fresh blueberries1 (12 oz) can pineapple tidbits, drained1 can mandarin oranges2 bananas, peeled and sliced (OPTIONAL)1 sprig fresh mintVanilla extractCinnamonDirectionsIn a medium bowl, mix vanilla pudding mix with ¼ cup non-fat milk. Fold in sour cream, vanilla, cinnamon and the whipped topping. Keep cool until you are ready to assemble the trifle.Cut the cake into thirds, horizontally.Line a large trifle or other glass serving bowl with strawberries slices and blueber-ries, reserving two whole strawberries and two blueberries. Place one layer of cake in bottom of bowl, top with 1/3 of pineapple and mandarin oranges, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved blueberries, and a sprig of mint. Refrigerate until serving.Liqueur or dessert wine may be served as an optional topping.

Submitted by Nadya Curtis

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1426 S. 324th St., #B201 • Federal Way253.839.9988

From I-5, Take Exit #143 • Next to Total Wine & More

$20.99 WEEKEND BUFFETCASINO RIBS, PRIME RIB, SAUSAGE & SEAFOOD

Friday dinner; aLL day Sat. & Sun.

LUNCH BUFFETMon-Fri: 11aM - 3:30pM

–LaSt CaLL LunCH at 3:00 pM–

$11.99 DINNER BUFFETMon tueS Wed tHurS: 3:30pM - 10:00pM

$17.99

HOURS: SUN-THURS 11am - 10:00pmFRI-SAT 11am - 11pm

CARRY-OUT ALL DAY, EVERYDAY BY THE POUNDKIDS PRICES AVAILABLE!

Our Buffet Features … 7 Days a Week• Salmon • Snow Crab • General Tso’s Chicken

• Noodle Bar • Salads • Soups

JapaneseJapaneseMIKAMIKABUFFETBUFFET

ALL MAJOR CREDIT CARDS ACCEPTED.

NO CHECKS, PLEASE. HANDICAPPED ACCESSIBLE

Menu & Price Subject to Change Without Notice

Page 20: Let's Eat Dining Guide - 2015 Let's Eat

MEDICALLY DESIGNED WEIGHT LOSS METHOD

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Call to Schedule Your Free Weight Loss

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253.838.7300 1010 S. 336th St. Suite 102, Federal Way

wolfchiropractic.net28 THE OFFICIAL DINING GUIDE 2015 |let’seat! Federal Way

Five Ideas For A Great PartyThis summer, entertaining at home is on the rise. When hosting your next gather-ing, try these five tips for a fun and fabulous party:• Decide on a theme: A Backyard Barbecue, a Summer Fiesta, a Patriotic Party for Labor Day or a Lobster Bake? Whatever the occasion, think about simple yet creative decoration ideas and then plan your food, music and table settings to match the theme.• Set up mini-plates of hors d’oeuvres: Serving finger foods means you get to spend more time with your guests and less time in the kitchen. Check online for the best party appetizer recipes and try using locally sourced ingredients. No forks or spoons required.• Get in on the fun: Hire a bartender so you’re not spending your time serving drinks. Or make sangria ahead of time so guests can serve themselves. Create cocktail names that go along with your theme. Mix and mingle.• Play a game: Get the whole gang laughing with a group game. Try a hilarious new party game called Utter Nonsense where players take turns combining stereotypi-cal accents with outrageous phrases to create sayings that are just plain ridiculous. Think of a grandma bragging about sexting or a redneck wondering if diarrhea is contagious. You don’t have to be good at accents and the combinations don’t need to make sense. In fact, players are encouraged to improvise and make the phrases their own. The game is available at Target stores nationwide and online at www.UtterNonsenseGame.com.• Always leave ‘em laughing: Let the last memory of the evening be the best. You may even want to give out little parting presents, such as a favorite accent or phrase card from the game. It’s a fun memento that your friends or family will enjoy.

Page 21: Let's Eat Dining Guide - 2015 Let's Eat

dairyqueen.com 2305 SW 336th St, Federal Way

253-927-1066

*

* Sandwich offer may vary.

THE OFFICIAL DINING GUIDE 2015 | let’seat! Federal Way 29

Tandoori Chicken4 pounds Whole Chicken (cut fat off, separate the legs and breast)1/4 cup beet juice (optional)2 tsp salt1 tsp fresh black pepper4 tsp garlic ginger paste1/2 cup olive oil (or vegetable oil)1 cup yogurt1/2 tsp chili powder2 tsp curry powder1 tsp methi (fenugreek)2 tsp paprika4 T lemon juiceDirections Make small cuts in chicken to allow sauce to permeate. Using a large pan, add all ingredients except chicken and mix well. Add chicken and marinate 4 hours at room temperature. Cook on grill until done. Serve as appetizer or main dish.

Submitted by: Kabal Gill, East India Grill

Page 22: Let's Eat Dining Guide - 2015 Let's Eat

...found in your neighborhoodCo�ees Worth Searching For ®

ca�edarte.com

Ca�é D’arte Roasting Plant33926 9th Ave S | Federal Way, WA 98003

Come in today for the best co�ee in the

Northwest!

Bring in this ad for $1 o� any bag of co�ee!

Or $1 o� online with code: FW1

R

Valid until 10/31/2015, at roasting plant only.

THE OFFICIAL DINING GUIDE 2015 | let’seat! Federal Way 3

Jalapeño Spinach Artichoke DipIngredients8 oz cream cheese½ cup mayonnaise1 T butterSalt and black pepper to taste1 small jar marinated artichoke hearts, drained and diced10 oz frozen chopped spinach, thawed, drained and minced2 jalapeños, seeds removed, minced1 cup shredded Parmesan cheese¼ cup shredded mozzarella cheese

Directions: Preheat oven to 350 degrees. In a small frying pan, melt 1 T butter. Sauté garlic and jalapeños until soft. Add spinach and artichoke hearts; sauté until warm.In a mixing bowl: mix together garlic, jalapeños, spinach, and artichokes with cream cheese, mayonnaise, salt and pepper. Mix in Parmesan cheese. Pour mix-ture into a baking dish. Top with mozzarella cheese. Bake for about 15 minutes or until mixture is hot throughout and the cheese is slightly browned on top. Serve with toasted pita bread points or with tortilla chips.

Submitted by: Jimmy Mac’s Roadhouse

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30 THE OFFICIAL DINING GUIDE 2015 |let’seat! Federal Way

2006 S 320th St. Federal Way(253) 941-6162 • redlobster.com

• GIFT CARDS AVAILABLE •WE SEAFOOD DIFFERENTLY™

Seafood PaellaIngredients

2 T olive oil8-10 ea medium shrimp6-8 ea sea scallops1 dozen mussels¼ cup small-dice onions¼ cup small-dice green peppers½ cup diced, fresh tomatoes1 cup white wine2 cups prepared yellow rice

DirectionsIn heavy bottom large skillet, heat olive oil over medium high heat. When oil is hot add shrimp, scallops, and mussels stir constantly.After 1 minute, add pepper and onion, sauté for 2 more minutes.Add tomatoes, and white wine, reduce heat and allow mixture to simmer.Once seafood is fully cooked and mussels are open, gently stir in prepared yellow rice, stir gently and reduce heat.Serve paella in a large dish, family style with toasted bread.

Submitted by: Red Lobster

Page 24: Let's Eat Dining Guide - 2015 Let's Eat

BestOf directory

All of the listings on this page either placed or won in their categories in the 2015 Best Of Federal Way voting.

WINNER

Billy McHale’s1320 S 324th St #A10 .............................................253-839-4200

Black Bear Diner32065 Pacific Hwy S. ...............................................253-945-8332

Burger Express32805 Pacific Hwy S ................................................253-874-2701

Costa Vida 1900 S Commons ....................................................206-212-1226

Deli Smith33623 9th Ave S. .....................................................253-874-5752

East India Grill31845 Gateway Blvd S .............................................253-529-9292

Indochina Asian Restaurant31406 Pacific Hwy S ................................................253-529-4214

Jimmy Mac’s Roadhouse34902 Pacific Hwy S ................................................253-874-6000

McGrath’s Fish House1911 S 320th St......................................................253-839-5000

Mika Japanese Buffet1426 S 324th St #B201...........................................253-839-9988

Poverty Bay Coffee Company 1108 S 322nd Pl .....................................................253-945-0012

R-Jay’s Scoreboard1200 S 324th St......................................................253-839-4791

Red Lobster2006 S 320th St......................................................253-941-6162

Round Table Pizza34410 16th Ave S #101 ...........................................253-941-4000

Salty’s at Redondo28201 Redondo Beach Dr S. ....................................253-946-0636

SubZero Ice Cream31653 Pacific Hwy S. ...............................................253-941-3248

The Rock Wood Fired Kitchen34817 Enchanted Pkwy S .........................................253-835-7625

Wolf Chiropractic Center1010 S 336th St #102.............................................253-838-7300

THE OFFICIAL DINING GUIDE 2015 | let’seat! Federal Way 31

Page 25: Let's Eat Dining Guide - 2015 Let's Eat

Join Us for Dinner 7 Days a Week!

Now UsingOlive Oil in All Cooking

Mon.-Fri. 11–3 Lunch Buffet … $11.95 Sat. & Sun. 11–3 Brunch … $16.95

• Full bar available everyday serving an extensive cocktail list, beers and wine to go with any dish.

THANK YOU FOR VOTING USBEST BUFFET

Call Us Ahead …Weekdays

or Weekends –We’ll Have

Your Party TraysReady to Serve5 – 100 people!

East India Grill31845 Gateway Blvd. S., Federal Way • 253.529.9292

See our website for pricing Menus, directions and moreeastindiagrillwa.com

We Do Party Trays!

Page 26: Let's Eat Dining Guide - 2015 Let's Eat

C’mon in and meet the Jimmy Mac’s ‘Big Guys’!

Jacques, Paul, Amy & Rob

Federal Way 34902 Pacific Hwy So.

253.874.6000

Page 27: Let's Eat Dining Guide - 2015 Let's Eat

Come in and try one of our new Lite Lunch Combos!We’ll get ya in and fed in no time!

Grilled Cheese Sandwich Chicken Tender Sandwich Sissy Size Pork Sandw

ich

Sissy Size Cheeseburger Crab Cake Sandwich Sissy Size PR Sandwich

1/2 Grilled Shrimp Salad 5 oz. Marinated Salmon 1/2 BLT or 1/2 Turkey Ciabatta

1/2 Wrap (Fish, Steak Fajita, Jerk Chx)

Chicken Tender

Skinny Steak or Sweet Potato Fries • Coleslaw • King of the Road Sa

lad

• Cup Soup, Chowder or Chili • Prairie Patch Vegetables • Rock

Salt Baked Spud

Wild Rice • Roadhouse Salad

Choose one entrée item and one side trip

If you like bland finger foods,you’ll hate our Happy Hour.

Our Steaks Will Make Mama Proud!We specialize in fire-seared steaks, only USDA Choice

or higher beef, aged for tenderness.Our steaks are always fresh (never frozen).

jimmymacsroadhouse.com

Prime Rib Dinner Served Every Evening!

Otherwise … lookin’ forwardto seein’ ya!HAPPY HOUR: 3–6 pmOnion Rings, Crawfish Chowder, Coconut Shrimp, Steak Fajita Quesadilla, Crabcake, Sausage, Chicken Strips or Wings, Street Tacos or Sliders.

Page 28: Let's Eat Dining Guide - 2015 Let's Eat

1200 S 324th St, Federal Way • 253-839-4791facebook.com/RJaysScoreboard

All major sports & UFC � ghtsseen on our 34 TVs

★ Family-Friendly ★ Daily Specials ★★ 9-11am Saturday & Sunday Breakfast ★

★ 22 Beers on Draft ★ Pool ★ Darts ★

6 THE OFFICIAL DINING GUIDE 2015 |let’seat! Federal Way

Banana / Zucchini BreadServings: 2 loaves | Prep time: 15 minutes | Cook time: 45-60 minutesIngredients2 cups grated banana or zucchini2 cups sugar1 cup vegetable oil3 tsp vanilla extract2 eggs3 cups flour1 tsp salt3 tsp ground cinnamon1/4 tsp baking powder1/2 cup chopped nuts or chocolate chips (optional)1 tsp soda

Directions:Hand mix banana/zucchini, sugar, oil, vanilla and eggs together. Then add remaining ingredients. Mix well including the sides of the bowl. Grease and lightly flour bread pans. Pour in batter and tap pans against counter to remove any air bubbles. Bake at 350 degrees for 50 to 60 minutes. Test with tooth pick in center at 45 minutes. Bake until tooth-pick comes out clean. Freezes great. Makes two loaves. Note: for best results use pure vanilla extract; not imitation vanilla.

Hope Diss submitted by Rudi Alcott

Page 29: Let's Eat Dining Guide - 2015 Let's Eat

THE OFFICIAL DINING GUIDE 2015 | let’seat! Federal Way 7

Federal Way Police Department3-Bean ChiliINGREDIENTS2 (16 oz) cans “B&M” beans2 (16 oz) cans kidney beans2 (16 oz) cans lentil beans (or butter beans)1 cup ketchup1 cup brown sugar2 tsp mustard (½ regular yellow and ½ honey or hot mustard)1 lb chopped bacon1 lb ground beefPREPARATION/COOKINGFry hamburger & bacon, slice/dice up bacon into small bits. Add salt/pepper & onions to hamburger during frying. Drain after cooking and add to stock pot.Drain all beans. Add all ingredients to pot (except for lentil beans). Cook until yummy. Near the end (30 minutes before done) add the drained lentil beans. Continue cooking to perfection. Enjoy!

Award-Winning FWPD Chili, submitted by Stan McCall, Administrative Commander

Crab CupsIngredients1.5 lb. crabmeat, shredded30 tartelette cups1 bunch green onion, finely chopped1 red bell pepper, cored and finely choppedFinely chopped chives, to taste1/4 - 1/3 cup mayo, to tasteMix all ingredients together; refrigerate 1 hour. Scoop into tartelette cups. Enjoy!

Submitted by Bob Roegner

1 tablespoon = 3 teaspoons 1 cup = 16 tablespoon = 8 ounces 1/4 cup = 4 tablespoons 1/3 cup = 5 tablespoons plus 1 tsp 1 pint = 2 cups = 16 ounces 1 quart = 4 cups (2 pints) = 32 ounces 1 gallon = 4 quarts1 pound = 16 ounces1/2 pound = 8 ounces1/4 pound = 4 ounces

Doubling a recipe can be easy but how about dividing a recipe in half? Here’s some help:

Measurement Half Measurement1/8 tsp just a dash1 tablespoon 1-1/2 tsp1/4 cup 2 tablespoons1/3 cup 2 tablespoons + 2 tsp3/4 cup 6 tablespoons

Equivalent Measurements

Page 30: Let's Eat Dining Guide - 2015 Let's Eat

8 THE OFFICIAL DINING GUIDE 2015 | let’seat! Federal Way

31406 Pacifi c Hwy S :: 253-529-4214 :: indochinabest.comHours: Mon-Fri 11 am - 9 pm; Sat 12-9 pm

Indochina Asian RestaurantProudly Serving:

Wraps & Rolls

Satays

Noodles

Curry

Salads

Soup

Great Selection of Shareable Entrees

INDOCHINAAsian Restaurant

Cold Fleurie SoupINGREDIENTS1/4 watermelon2 tomatoes1 cucumber1 red pepper1 T balsamic vinegar Salt to tasteGarnish with pansies (flowers)

DIRECTIONSCut the watermelon into large cubes, removeseeds and skin. Peel the cucumber, andcut in 4 pieces.Remove the skin from the tomatoes andpeppers. Cut the pepper in four pieces, remove seeds.Cut the tomatoes in four pieces, remove seeds.Put all the vegetables and the watermelon in the blender, add 1/2 cup of water, 1 tablespoon of balsamic vinegar, and a little bit of salt to taste. Mix.Pour in glasses/bowls before serving. Garnish with pansy flowers.Store in the refrigerator. 4 servings

Submitted by: Cindy Ducich

Page 31: Let's Eat Dining Guide - 2015 Let's Eat