Let's Eat Dining Guide - 2014 Let's Eat!

•THE

R FO S IS DE CIPE IN RE OK T LO GREA

OFFICIAL DINING GUIDE•

federal way

let’s eat!

CHA BRO R ILE D

Burger Express

“BURGERS AT THEIR BEST”

100% Angus Beef Burgers Try our Buffalo Burgers

– made from 100% Buffalo Meat & hand-pressed daily! –

Hand-Cut Fries Made from Fresh Potatoes

d Char Broile Burgers!

FREE SHAKE

FREE ONION RINGS

Buy two 1/4 lb Burgers and get a regular order of onion rings FREE! ONE COUPON PER PERSON PER VISIT.

Buy two 1/4 lb Burgers and get a free regular size shake!

Locally Owned

ONE COUPON PER PERSON PER VISIT.

32805 Pacific Hwy S, Federal Way (253) 874-2701

Mushroom Risotto

Created by: Cindy Ducich 1 T butter 1 T olive oil 1 large sweet onion (Walla Walla, Mayan, or Vidalia), chopped 1 c. white wine (optional) 3 1/2-4 c. hot vegetable broth 8 oz. smoked gouda cheese, grated 8 oz. sliced mushrooms 1 portabella mushroom, sliced 8 oz. sliced asparagus In a heavy bottomed sauté pan, sauté onion in butter and olive oil over medium heat, until onion is soft.

Add Arborio rice and sauté 1-2 minutes until grains are coated and translucent.

Add wine and continue stirring on medium heat until wine is absorbed.

Add hot broth, 1 cup at a time, stirring continually after each addition until broth is absorbed, about 20-25 minutes. The risotto should be creamy; add more liquid if creamier texture is desired.

Remove from heat, stir in cheese, add fresh mushrooms and asparagus during the last 5 minutes of cooking.

Set aside for 2 minutes before serving. Garnish as desired.

Indochina Asian Restaurant Proudly Serving: Wraps & Rolls Satays Noodles Curry Salads Soup Great Selection of Shareable Entrees

INDOCHINA Asian Restaurant

31406 Pacific Hwy S :: 253-529-4214 :: indochinabest.com Hours: Mon-Fri 11 am - 9 pm; Sat 12-9 pm

THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

11

Salmon Teriyaki (Serves 4)

recipe from Canyon Ranch Spa Created By: Diane Elder

1 1/2 lbs salmon 1/2 c. low sodium soy sauce 2 T rice or white vinegar 1 T chopped fresh garlic 1 T ginger 1 1/2 c. thawed apple juice concentrate Place salmon in glass baking dish.

Make marinade: Combine all ingredients except salmon. Pour over salmon.

Marinate 1 to 8 hours in refrigerator.

Preheat oven to 350°F. Bake salmon in marinade for 8 to 10 minutes until fish flakes easily

Serve with

Fresh Cherry Salsa

recipe by Kathy Casey

2 c. sliced pitted Bing cherries (about 1 lb.)

2 T seasoned rice wine vinegar 1/4 c. chopped sweet onion 1 T finely chopped cilantro 1 1/2 tsp. fresh minced ginger Mix all ingredients together in a bowl.

Best if served immediately or within 2 hours.

Good on chicken, fish or salmon.

Makes 2 cups.

THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

13

* Karaoke * Pool * Darts * * Gold Tee Golf * Video Games * * Pull Tabs * Birthplace of Man Pale Ale 12 Beer!

Catch all the Games HERE On Our 12 TVs! Breakfast served everyday until 1 pm

Daily Food Specials Mon-Fri Happy Hour Mon - Fri 11 am - 6 pm ~Outside Seating Available~ 35509 21st Ave SW • Federal Way

253-874-5336

Rhubarb Custard Pie

Created by: Jan Crick

5 c. rhubarb 4 eggs slightly beaten 2 c. sugar 4 T flour ¾ tsp. nutmeg Mix together and fold in 5 cups cut up rhubarb.

Make or buy a 2-crust pie crust and put one in a 10-inch pie plate. Pour the rhubarb filling into the pie plate and top with a lattice crust. Bake 400°F for 45–55 minutes or until brown.

A truly unique Wood Roasted Coffee, steeped in Italian tradition

10.99

$

12 Single-Serve Cups

New !

33926 9th Ave. S, Federal Way Location

Open to the Public Purchase your coffee for home or office here!

206-762-4381 caffedarte.com THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

15

Raspberry Sorbet

Created by: Mickey Otteman

2 quarts raspberries 4 c. water 2 c. sugar 1 T fresh lemon juice Cook raspberries over medium heat until soft. Strain juice through 2 thickness of cheesecloth or fine sieve strainer, to remove seeds. Should be about 2 cups of thick juice. Chill.

Combine water and sugar. Stir over medium heat until the sugar is dissolved, then boil 5 minutes, covered to avoid crystallization. Chill.

Combine juice, syrup and lemon juice. Churn/freeze in electric ice cream maker.

For Specials Join the Fresh Catch Club at redlobster.com Like us on Facebook

16

2006 S 320th St. Federal Way (253) 941-6162 THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

LOLLI’S

Broiler & Pub

• Daily Specials • 26 Beers on Draft • • Sports • Pool • Darts • Karaoke • • FREE Interactive Trivia • – Family Friendly ‘til 9 pm –

Football Season is BACK! Sports on Multiple Big Screen TV’s Food and Drink Specials for All Hawks, Cougs, and Huskies Games

•••

Federal Way BEST Selection of Draft Beers

••• Great Burgers, Sandwiches, Pizza, Steaks, and more •••

UT CHECK OILY OUR DA S! SPECIAL

Breakfast Served Saturday & Sunday 9 am - Noon •••

Great Food at Great Prices!

32925 1st Ave S Federal Way

(253) 838-5929

1706 S 320th St., Suite A Federal Way

Located next to Trader Joe’s, across from The Commons

(253) 941-3307

stacksburgers.com

BURGERS • SHAKES • FRIES

Locally owned and operated.

Strawberry Pretzel Jell-O® Salad

Submitted by: Jennifer Anderson 2 c. crushed pretzels 3/4 c. butter, melted 3 T white sugar 1 (8 oz.) package cream cheese, softened 1 c. white sugar 1 (8 oz.) container frozen whipped topping, thawed 2 (3 oz.) packages strawberry flavored Jell-O® 2 c. boiling water 2 (10 oz.) packages frozen strawberries

Preheat oven to 400°F. Stir together crushed pretzels, melted butter and 3 T sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.

Bake 8 to 10 minutes, until set. Set aside to cool.

In a large mixing bowl cream together cream cheese and 1 c. sugar. Fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Taste ‘The Coolest Ice Cream in Town’!!

$1.00 Off Any

Medium Ice Cream

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

Catering Available • Ice Cream Cakes & Pies HOURS: M-Th 11:00 am - 10:00 pm; Fri-Sat 11:00 am - 11:00 pm; CLOSED SUNDAY

31653 Pac Hwy S #A Next to Best Buy

253-941-3248 THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

19

advertisers 3 The Ram Restaurant & Brewery 4 5 6 8 9 10 11 12

Windward Pizza Jimmy Mac’s Roadhouse Marlene’s Market & Deli Menchie’s Frozen Yogurt Pac Island Grill Burger Express Indochina Asian Restaurant Black Bear Diner

recipes

& 3 Cranberry White Chocolate

Chip Cookies

Egg 4 Breakfast Casserole with a

Mexi Twist

7 Goat Cheese, Orange & Honeyed

Walnut Salad

7

Gorganzola & Toasted Walnut Spread

14 15 16 17 18 19 20 21 22 24

Jersey’s Sports Bar Caffé D’Arte Red Lobster Lolli’s Broiler & Pub Stacks Burgers SubZero Ice Cream & Yogurt Mika Japanese Buffet Shari’s Restaurant Gyros House East India Grill

8 Lentil Soup 11 Mushroom Risotto Teriyaki 13 Salmon

with Fresh

Cherry Salsa

15 Rhubard Custard Pie

19

Strawberry

Pretzel Jell-O ® Salad

20

Lasaco: Lasagna

with a Mexi Twist

22

Garlic Dill Pickles

16 Raspberry Sorbet

Publisher Rudi Alcott | Editor Carrie Rodriguez Advertising Cindy Ducich Kay Miller | Design Marcie Shannon LET’S EAT! IS AN ANNUAL PUBLICATION OF THE FEDERAL WAY MIRROR CONTACT US AT: FEDERAL WAY MIRROR, 31919 1ST AVE. S., SUITE 101, FEDERAL WAY, WA 98003 | 253.925.5565 | FEDERALWAYMIRROR.COM

2

THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

Lasaco: Lasagna with a Mexi Twist

Created by: Carrie Rodriguez

2 boxes of lasagna noodles, cooked and drained 3 cans of chili with no meat 1 1/2 c. shredded Mexican cheese blend 2 lbs of ground beef 1 c. chopped scallions 1 c. diced large onion salt and pepper Preheat oven to 375°F. Put ground beef into a pan over medium heat until browned. Drain. Throw in diced onion and some salt and pepper.

Open cans of chili and pour them into the pan with meat. Mix and bring to a light boil.

Ladle enough sauce to spread over the bottom of a glass pan. Place 4 to 5 noodles on top of the sauce, slightly overlapping.

Spread a layer of meat sauce over the noodles and sprinkle generously with cheese.

Repeat this build two more times. On the final level, put the rest of the sauce and top with the rest of the cheese.

Bake for 35-40 minutes, or until the cheese is browned. Let stand for 10 minutes then sprinkle with chopped scallions.

Serves 8.

20

THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

JOIN US FOR BREAKFAST, LUNCH OR DINNER. We’re ready to serve you 24/7/365!

Federal Way • 34900 Enchanted Pkwy. S. • 253-838-1009 Renton • 1820 SE Maple Valley Highway • 425-235-8117 Lynnwood • 19428 Highway 99 • 425-778-6028 Aurora • 15252 Aurora Ave. N • 206-361-2552 Totem Lake • 12207 NE 116th • 425-828-0716

www.Sharis.com

4

$

off Breakfast for Two

5

$

off Lunch or Dinner for Two

Buy any two Breakfast Entrées and two beverages and get $4 off your total check.

Buy any two Lunch or Dinner Entrées and two beverages and get $5 off your total check.

Valid thru 8/31/14. Good anytime, excluding holidays. Not valid with any other discounts. Limit one coupon per party. Must present coupon to receive discount.

Valid thru 8/31/14. Good anytime, excluding holidays. Not valid with any other discounts. Limit one coupon per party. Must present coupon to receive discount.

POS 1038

POS 1011

Garlic Dill Pickles

Created by: Marcie Shannon

To each quart jar, add in order: 1 head fresh dill, placed on bottom 1 peeled garlic clove, placed on bottom 5 medium cucumbers, washed & pricked 3 times with fork – one on each end & once in the middle. Pack the cucumbers firmly into the jars but not too tightly.

1 peeled garlic clove, placed on top 1 head dill, placed on top Brine (enough for 3 or 4 quarts pickles): 1 c. white vinegar 3 c. water 1/4 c. pickling salt In a large saucepan, combine vinegar, water and salt.

Bring to a simmer then pour brine to within ½ inch of top of jar, screw on lid.

Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes. When 10 minutes are up, promptly remove the jars and allow them to cool. You will hear a popping noise as the lids begin to seal. When the jars are cool, check the seals by pushing on the top of the lid, there should be no give.

Pickles are ready to eat in 2 weeks.

Recipe yields three 1-quart jar of pickles.

All Meat is Halal.

22

THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

R

NE

WIN

Best Of

Fina list

directory

All of the listings on this page either placed or won in their categories in the 2014 Best Of Federal Way voting.

AZTECA

32015 23rd Ave S.. .............................................. 253-839-6693

BASKIN ROBBINS 1901 S SeaTac Mall............................................. 253-946-3375 2138 SW 336th St. . ............................................. 253-661-6429

BILLY McHALE’S RESTAURANT

1800 S 320th St................................................. 253-839-4200

BLACK BEAR DINER

32065 Pacific Hwy S............................................ 253-945-8332

BURGER EXPRESS

32805 Pacific Hwy S............................................ 253-874-2701

EAST INDIA GRILL

31845 S Gateway Blvd. S.. . ................................... 253-529-9292

FATBURGER

1507 S 348th St................................................. 253-835-0582

INDOCHINA ASIAN RESTAURANT

31406 Pacific Hwy S............................................ 253-529-4214

JIMMY MAC’S ROADHOUSE

34902 Pacific Hwy S............................................ 253-874-6000

MENCHIE’S FROZEN YOGURT

1409 S 348th St................................................. 253-835-2110

MIKA JAPANESE BUFFET

1426 S 324th St #B 201 . . .................................... 253-839-9988

POVERTY BAY COFFEE COMPANY

1108 S 322nd Pl................................................. 253-945-0012

R JAY’S SCOREBOARD

1200 S 324TH St. . ............................................... 253-839-4791

RED LOBSTER

2006 S 320th St................................................. 253-941-6162

ROUND TABLE PIZZA

34410 16th Ave S.. .............................................. 253-941-4000

TIME OUT ALE HOUSE

34525 16th Ave S.. ..............................................

253-838-0086 ER N

Fina list

WIN

THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

23

East India Grill 31845 Gateway Blvd. S. :: Federal Way 253.529.9292

Menus, directions and more at www.eastindiagrillwa.com

Fresh Ingredients Purchased Locally

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

Join Us for Dinner 7 Days a Week!

India, a land rich in tradition, has seen the rise of many civilizations. Every dish is touched by history, and is a feast in itself. $ 95

Full Weekday Lunch Buffet ‌ 10 Special Weekend Brunch Saturdays & Sundays ‌ $1595

Cranberry and White Chocolate Chip Cookies

Created by: Candy Santucci

½ c. butter, softened 1 egg 1 tsp. vanilla extract 1/3 c. packed brown sugar 1/3 c. white sugar 1 c., plus 2 T all-purpose flour ½ c. rolled oats ½ tsp. baking soda ½ tsp. salt ½ c. dried cranberries ½ c. white chocolate chips In food processor, or using a hand mixer, blend butter and sugars until creamy. Add egg and vanilla. Pulse in flour, oats, baking soda and salt until well blended. If using food processor, put dough in separate bowl and hand stir in dried cranberries and white chocolate chips.

Preheat oven to 350°F. Grease a cookie sheet, use parchment or a silpat.

Drop cookies by heaping teaspoon onto prepared cookie sheet. Bake 8-10 minutes. Remove from oven, cool slightly on cookie sheet and finish cooling on wire racks. Makes about 18 cookies.

1095504

THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

3

Breakfast Egg Casserole with a Mexi Twist Created by: Patci Serrano 1/2 c. diced sweet red pepper 9 eggs 1/4 c. diced green bell pepper 3 c. milk 1 c. sliced mushrooms 1 tsp. salt 2 c. shredded spinach 1/2 tsp. pepper 1 pkg. shredded hash brown potatoes 1/3 c. thinly sliced onions 1 c. salsa or picante sauce 2 T canola oil Mexican sour cream (as needed) 2 c. mild cheddar cheese 1/3 c. grated parmesan cheese Pre-heat oven to 375°F. In a large bowl, combine the eggs, milk, salt and pepper and beat together. Add the hash browns (sauté in oil), cheese, parmesan cheese, sweet red pepper, green bell pepper; sliced mushrooms, shredded spinach, onions, salsa and mix well. Pour into a greased 13-inch x 9-inch x 2-inch baking dish. Arrange spoonfuls of Mexican sour cream on top of casserole.

Bake, uncovered, at 350°F for 65–70 minutes or until set and golden brown and an internal temperature of 165°F is reached. Let stand 10 minutes before serving. Serve with salsa or picante sauce if desired.

We’re Now

Open!

7 Days a Week

Sun - Thur 11am- 8:30pm Fri-Sat 11am-10pm

Now Serving Beer & Wine

Brown’s Point Area 1000 Town Center NE Tacoma, WA 98422

1 & 2 Liter Growlers Variety of Micro Brews & Indian Pale Ales Red & White Wines WiFi • Take Out

253.252.2798 1098594

4

THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

C’mon in and meet the Jimmy Mac’s staff!

Federal Way 34902 Pacific Hwy So. 253.874.6000 jimmymacsroadhouse.com

Goat Cheese, Orange and Honeyed Walnut Salad Created by: Diane Elder Dressing from Cooking Light Salad 1 bag mixed green lettuce 1 orange cut into bite size pieces 1/2 c. crumbled goat or blue cheese 1/2 c. chopped walnuts 1 T honey

Dressing 1/4 c. of balsamic vinegar 3 T orange juice 1 T honey

Combine honey and walnuts in bowl, spread on baking sheet and bake at 350°F for 8 minutes, stirring after 5 minutes, let cool an hour before using.

Combine in saucepan, bring to a boil over high heat (be careful not to burn) and cook to reduce for 5 minutes.

Mix lettuce in salad bowl, toss lightly with dressing; top with oranges, walnuts and cheese.

Gorgonzola and Toasted Walnut Spread

Created by: Candy Santucci

6 oz. light cream cheese, soft tub or brick 4 oz. crumbled gorgonzola or blue cheese ½ c. Litehouse brand blue cheese salad dressing 1-2 T half and half, if needed dash of pepper ¾ c. toasted walnuts, coarsely chopped Put walnuts in single layer on a cookie sheet and toast in 350°F oven for 5-7 minutes. Watch carefully so they don’t over brown. Cool and then chop.

In food processor, blend cream cheese and salad dressing. Add gorgonzola and pepper and pulse in. If seems a little too thick for spreading, add a little half and half. (I use the fat free one.) Pulse in chopped walnuts.

Serve with sliced apples or pears.

THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

7

Lentil Soup

From East India Grill

1/2 c. red lentils 1/2 c. mung beans 4 tsp. chopped garlic 3 T ghee or vegetable oil 1-1/2 tsp. salt 1/2 c. chopped onion 2 T tumeric powder 1/2 c. chopped tomatoes 1 tsp. cumin seed 6 c. water 2 tsp. chopped cilantro Wash lentils. Combine all ingredients except ghee, cumin and garlic. Cook lentil mix until tender. Cool and blend until smooth and return to pan. Meanwhile, in second pan, heat the ghee and add cumin seed. SautĂŠ for 2 minutes. Add garlic and cook until brown. Combine and garnish with cilantro. Enjoy!

8

THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

Welcome to Our Ohana The Pac Island Grill is THE destination for the Flava of the Islands!

Authentic Island Inspired Cuisine in the Heart of Federal Way. Dine-In ❀

Take-Out Party Platters ❀

Catering

hawaiianstylebbq.net 2012 S. 320th St., Ste H • 253-529-8667