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2015 eatlet’s THE OFFICIAL DINING GUIDE

FEDERAL WAY

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guide to recipes

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equivalent measurements pg

how to set a table

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best eating

plus... A SUPPLEMENT TO THE

many recipes throughout this section!


Casual Dinner

Casual Lunch

How to Set a Table

Breakfast Table

Formal Dinner

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


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 Way 2565 S. Gateway Center Place - 253.839.0933 Tacoma 2951 S. 38th Street - 253.472.4080

Marlene’s Coupon

5

$

Off

Let’s Eat

any purchase of 15 or more $

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


Blue Cheese Chicken Pizza 2 Boboli pizza crusts Spread 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

Your Local Coffee Shop R

WINNE

WINNE

R

Full Espresso Bar, Smoothies & Shakes Traditional Breakfasts, Sandwiches, Salads, Homemade Pastries, Burgers, Steak, Beer & Wine

povertybay.com 1108A S. 322nd Pl. Federal Way • 253.945.0012 12

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


Basic Ingredient Substitutions

ALLSPICE Amount: 1 tsp Substitute: 1/2 tsp cinnamon plus 1/2 tsp ground cloves APPLE PIE SPICE Amount: 1 tsp Substitute: 1/2 tsp cinnamon plus 1/4 tsp nutmeg plus 1/8 tsp cardamom BAKING POWDER, DOUBLE-ACTING Amount: 1 tsp Substitute: 1/4 tsp baking soda plus 5/8 tsp cream of tartar BAKING SODA There is NO substitute for baking soda BUTTER Amount: 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. BUTTERMILK Amount: 1 cup Substitute: 1 T lemon juice or vinegar plus enough regular milk to make 1 cup (allow to stand 5 minutes) CHOCOLATE, Unsweetened Amount: 1 ounce Substitute: 3 T cocoa plus 1 T butter, margarine or veg. oil CORNSTARCH (for thickening) Amount: 1 T Substitute: 2 T flour EGG Amount: 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 Flour Amount: 1 cup Substitute: 1/2 cup whole wheat flour plus 1/2 cup all-purpose flour. GARLIC Amount: 1 small clove Substitute: 1/8 tsp garlic powder LEMON ZEST (fresh grated lemon peel) Amount: 1 tsp Substitute: 1/2 tsp lemon extract MAYONNAISE (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 blender MUSTARD, DRY (in cooked mixtures) Amount: 1 tsp Substitute: 1 T prepared mustard PUMPKIN PIE SPICE Amount: 1 tsp Substitute: 1/2 tsp cinnamon plus 1/4 ground tsp ginger plus 1/8 tsp ground allspice plus 1/8 tsp ground nutmeg SUGAR, CONFECTIONERS’ OR POWDERED Amount: 1 cup Substitute: 1 cup granulated sugar plus 1 T cornstarch; process in a food processor until well blended & powdery. WINE, RED Amount: Any Substitute: Equal amount grape or cranberry juice WINE, WHITE Amount: Any Substitute: Equal amount white grape or apple .juice.

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 2015 | let’seat! Federal Way

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You can be here in minutes from Seattle or Sea-Tac Airport, but Salty’s at Redondo makes you feel like you’re You can be miles here in minutes Seattle or Sea-Tac Airport, but Salty’s at Redondo you feelrestaurant like you’re a million away fromfrom crowds, big cities and stuff y formality. It’s the friendliestmakes beach-town a built million miles crowds, big cities and stuffysunsets formality. over the away watersfrom of Puget Sound, with fabulous overIt’s thethe 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 Olympic Mts. Enjoy local seafood andsalmon wine cuisine with live Dungeness crabsimply-fresh and Maine lobster to Alaskan and halibut live Dungeness crab and Maine lobster to Alaskan salmon and halibut in season, local shellfish or charbroiled steaks and beach burgers. inAward-winning season, local shellfi sh or charbroiled steaks and beach burgers.daily. all-you-can-eat Sunday brunch. Lunch/dinner Award-winning all-you-can-eat Sunday brunch. Lunch/dinner Happy hour bar with live music. Summertime deck. Adjacent todaily. a public Happy hour bar with live music. Summertime deck. Adjacent to a public fishing pier and an aquarium (open to the public on the weekends). fishing pier and an aquarium (open to the public on the weekends). Reservations Recommended: 253-656-4447SALTYS.COM or saltys.com SALTYS.COM Reservations 28201 Recommended: 253-656-4447 or saltys.com Redondo Beach Drive South ® ® 28201 Redondo Beach Drive South World-Class Seefood, Steaks, Service & Smiles! ® ® World-Class Seefood, Steaks, Service & Smiles!

SALTYS.COM SALTYS.COM


GRILLED SOUTHWESTERN CHICKEN SALAD

Prep time: 1 hour | Soaking time: 20-60 minutes | Cooking time: 15 minutes | Yield: 4 servings

SALAD 4 large ears of corn in husks ½ cup herb mixture (see recipe) 4 medium boned, skinned chicken breasts (5 oz ea), fat trimmed salt, freshly ground pepper 2 red bell peppers, cored and quartered 6 large green onions, thinly sliced 10 cups romaine lettuce TOMATO-JALAPEÑO VINAIGRETTE 1 tsp minced garlic 1 large jalapeño chili, seeded, minced ¼ cup each: white vinegar, light-tasting olive oil ½ cup apple juice ¾ tsp each: ground cumin, chili powder, sugar, salt 1 large tomato, shell only cut into ¼-inch dice HERB MIXTURE 1 ½ tsp each: minced garlic, Worcestershire sauce 2 T each: minced parsley, snipped chives 1/3 cup each: olive oil, vegetable broth 1 T Dijon mustard ½ tsp sugar ¼ tsp salt Freshly ground pepper 1/3 cup finely shredded Colby cheese 1/3 cup cilantro leaves Warm flour tortillas, for serving DIRECTIONS For 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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THE OFFICIAL DINING GUIDE 2014 | let’seat! 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

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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


Easy Oriental Chicken Salad with Crunchy Noodles

INGREDIENTS 1 head (about 12 c.) finely shredded cabbage (green, red or both) or 1 (16 oz. bag coleslaw mix) 4 whole green onions, thinly sliced 3-4 cup cooked chicken, shredded 1 pkg. Top Ramen (oriental flavor); noodles broken into pieces 1/3 cup slivered almonds, toasted 6 T sesame seeds 3 T sesame oil DRESSING 4 tbsp. sugar 2/3 cup sesame salad oil 1/2 cup rice vinegar 1/2 tsp pepper 1 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

Great Food. . G reat Servi c e. . F ri e ndl y St a ff

Pool Tables :: Darts :: Happy Hour :: Live Bands Banquet Room :: catering New American, Barbecue Restaurant & Steakhouse

eawtion! 1320 S 324th St, #A10 Federal Way, WA 98003 N c o 253-839-4200 billymchales.com L ✚ ✚ ✚

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


Proscuitto and Tomato Crepe Crepe Batter 1 cup cold milk 1 cup of cold beer (any kind will do) 2 cups low-gluten flour (or AP flour) 4 eggs 1/2 tsp salt 4 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. Filling 2-3 slices Proscuitto 1/4 cup Mozzarella cheese Fresh rosemary sprigs (about 5 pieces - it’s pretty strong) Sun-dried tomatoes (sprinkled generously) Submitted by: Debi Hernandez, Owner-Chef Crisp Creperie

Crisp Creperie Food Truck

Award winning Sweet and Savory Crepe Truck directly to you!

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

www.crispseattle.com

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

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table of

contents

advertisers 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

recipes Spinach Southwest Grilled 3 Jalapeño 22 Broccoli Salad Artichoke Dip 16 Chicken Salad Very Veggie Soup

6 Banana Bread Chili 7 3-Bean Crab Cups

18

Easy Oriental Chicken Salad With Crunchy Noodles

Proscuitto and 8 Cold Fleurie Soup 19 Tomato Crepe 12 Blue Cheese Pizza Cheesecake 20 Lemony

oaded Baked 26 LPotato Salad

Fruit Trifle

29 Tandoori Chicken 30 Seafood Paella

Breakfast Cupcakes

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

let’seat! 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

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


Lemony Cheesecake 1 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 garnish Using 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 Cupcakes

This 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

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


THANKS FOR VOTING US ONE OF THE BEST OF FEDERAL WAY

FREE DESSERT

*

YOUR CHOICE OF KEY LIME PIE, TRES LECHES, OR FLAN.

*With purchaSe of Entrée (excluDEs daily SpEcial). Not all dEsSeRts availablE at all locations. somE ReStrictionS apply. Valid at FeDEral Way location oNly. ExpirES 8/15/16. Non-tRansFERablE. Not gooD WiTh any other offer. one use pER visiT. For tERms anD conDitions viSit wwW.costviDa.net/DisclaimER.php

1900 s coMmonS FEderal WaY, Wa @ thE commons aT fEderal way COSTAVIDA.NET


Broccoli Salad

2 large bunches broccoli, chopped 1 red onion chopped or thinly sliced 1/2 cup cooked bacon bits 1/2 cup sunflower seeds DRESSING 1 cup mayonaise 1/2 cup white sugar 2 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

Top 10 Pantry Essentials for Fast, Healthful Cooking

Stock your kitchen with these basic building blocks for a wide variety of good-foryou 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)

Very Veggie Soup

1 sweet onion, chopped 3 cloves garlic, minced 3 T olive oil (for sautéeing) 6 cups (3 lb carton) chicken broth or vegetable broth 1 large can (28 oz) crushed tomatoes 1 12-oz package fresh Vegetable Medley (broccoli/cauliflower/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

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


NEW MODERN ATMOSPHERE

CHINESE FOOD | MONGOLIAN GRILL

Mongolian Grill: All-You-Can-Eat Full menu of Chinese Food! Jay’s Asian Grill 31448 Pacific Hwy S Federal Way • 253-529-4050 M-Th 11-9:30; Fri - Sat 11 - 10; Sun 11:30-9:30


Loaded Baked Potato Salad

INGREDIENTS 2 pounds russet potatoes 1 bunch of cilantro (leaves only, discard stems) 1 1/2-2 cups of mayonnaise 1/2 cup sour cream (optional) 16 oz of cooked, crispy crumbled bacon 6 chopped boiled eggs 1/2 cup shredded sharp cheddar cheese salt and pepper to taste

DIRECTIONS Bring 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 Trifle

Prep 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 cake 1 (3.4 oz) package instant vanilla pudding mix or any other flavor 1 pint fresh strawberries, sliced 1 box fresh blueberries 1 (12 oz) can pineapple tidbits, drained 1 can mandarin oranges 2 bananas, peeled and sliced (OPTIONAL) 1 sprig fresh mint Vanilla extract Cinnamon Directions In a medium bowl, mix vanilla pudding mix with Âź 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 blueberries, 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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THE OFFICIAL DINING GUIDE 2015 | let’seat! Federal Way


e s e n a p a MIKA J

BUFFET

1426 S. 324th St., #B201 • Federal Way 253.839.9988 From I-5, Take Exit #143 • Next to Total Wine & More

LUNCH BUFFET DINNER BUFFET M -F : 11 - 3:30 on

ri

aM

–LaSt CaLL LunCH

3:00

pM

pM –

$11.99 at

Mon tueS Wed tHurS: 3:30pM - 10:00pM

$17.99

WEEKEND BUFFET

CASINO RIBS, PRIME RIB, SAUSAGE & SEAFOOD

$20.99

Friday dinner; aLL day Sat. & Sun.

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

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

CARRY-OUT ALL DAY, EVERYDAY BY THE POUND KIDS PRICES AVAILABLE! ALL MAJOR CREDIT CARDS ACCEPTED. NO CHECKS, PLEASE.

Menu & Price Subject to Change Without Notice HANDICAPPED ACCESSIBLE


Five Ideas For A Great Party

This summer, entertaining at home is on the rise. When hosting your next gathering, 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 stereotypical 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.

MEDICALLY DESIGNED WEIGHT LOSS METHOD * Lose 3-5 pounds per week * Lose Belly Fat *Maintain Lean Muscle Mass * Proven Quick Results

Call to Schedule Your Free Weight Loss Consultation

253.838.7300

1010 S. 336th St. Suite 102, Federal Way wolfchiropractic.net 28

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


Tandoori Chicken

4 pounds Whole Chicken (cut fat off, separate the legs and breast) 1/4 cup beet juice (optional) 2 tsp salt 1 tsp fresh black pepper 4 tsp garlic ginger paste 1/2 cup olive oil (or vegetable oil) 1 cup yogurt 1/2 tsp chili powder 2 tsp curry powder 1 tsp methi (fenugreek) 2 tsp paprika 4 T lemon juice Directions 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

*

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


Jalapeño Spinach Artichoke Dip Ingredients 8 oz cream cheese ½ cup mayonnaise 1 T butter Salt and black pepper to taste 1 small jar marinated artichoke hearts, drained and diced 10 oz frozen chopped spinach, thawed, drained and minced 2 jalapeños, seeds removed, minced 1 cup shredded Parmesan cheese ¼ cup shredded mozzarella cheese

R

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 mixture 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

Coffees Worth Searching For ® ...found in your neighborhood

Come in today for the best coffee in the Northwest!

Bring in this ad for $1 off any bag of coffee!

Or $1 off online with code: FW1

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

Caffé D’arte Roasting Plant 33926 9th Ave S | Federal Way, WA 98003

caffedarte.com

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

3


Seafood Paella Ingredients 2 T olive oil 8-10 ea medium shrimp 6-8 ea sea scallops 1 dozen mussels ¼ cup small-dice onions ¼ cup small-dice green peppers ½ cup diced, fresh tomatoes 1 cup white wine 2 cups prepared yellow rice Directions In 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

WE SEAFOOD DIFFERENTLY™ • GIFT CARDS AVAILABLE •

2006 S 320th St. Federal Way (253) 941-6162 • redlobster.com 30

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


ER WINN

BestOf

directory

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

Billy McHale’s

1320 S 324th St #A10..............................................253-839-4200

Black Bear Diner

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

Burger Express

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

Costa Vida

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

Deli Smith

33623 9th Ave S.......................................................253-874-5752

East India Grill

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

Indochina Asian Restaurant

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

Jimmy Mac’s Roadhouse

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

McGrath’s Fish House

1911 S 320th St......................................................253-839-5000

Mika Japanese Buffet

1426 S 324th St #B201...........................................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 #101............................................253-941-4000

Salty’s at Redondo

28201 Redondo Beach Dr S......................................253-946-0636

SubZero Ice Cream

31653 Pacific Hwy S.................................................253-941-3248

The Rock Wood Fired Kitchen

34817 Enchanted Pkwy S..........................................253-835-7625

Wolf Chiropractic Center

1010 S 336th St #102.............................................253-838-7300 THE OFFICIAL DINING GUIDE 2015 | let’seat! Federal Way

31


East India Grill

31845 Gateway Blvd. S., Federal Way • 253.529.9292 See our website for pricing Menus, directions and more

eastindiagrillwa.com

We Do Party Trays!

Call Us Ahead … Weekdays or Weekends – We’ll Have Your Party Trays Ready to Serve 5 – 100 people!

THANK YOU FOR VOTING US

BEST BUFFET

Join Us for Dinner 7 Days a Week! 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.

Now Using

Olive Oil in All Cooking


Amy & Rob l, au P , s e u q ac J

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

Federal Way 34902 Pacific Hwy So. 253.874.6000


Come in and try one of our new Lite Lunch Combos!

We’ll get ya in and fed in no time!

e side trip rée item and on Choose one ent ndwich Sissy Size Pork Sa ndwich Chicken Tender Sa e PR Sandwich Siz sy Sis ich ndw Sa ich key Ciabatta Grilled Cheese Crab Cake Sandw 1/2 BLT or 1/2 Tur eburger Salmon Sissy Size Chees 5 oz. Marinated en Tender ick Ch lad Sa p rim 1/2 Grilled Sh x) ak Fajita, Jerk Ch lad 1/2 Wrap (Fish, Ste g of the Road Sa es • Coleslaw • Kin Baked Spud Sweet Potato Fri bles • Rock Salt eta Veg Skinny Steak or ch Pat irie der or Chili • Pra ouse Salad • Cup Soup, Chow Wild Rice • Roadh

If you like bland finge you’ll hate our Happyr foods, Hour. Otherwise … lookin ’ forward to seein’ ya!

HAPPY HOUR: 3 – 6 p m

Onion Rings, Craw fish Chowder, Co conut Shrimp, Steak Fajita Que sadilla, Crabcake , Sausage, Chicken Strips or Wings, Street Ta cos or Sliders.

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).

Prime Rib Dinner S erved Every Evening!

jimmymacsroadhouse.com


Banana / Zucchini Bread

Servings: 2 loaves | Prep time: 15 minutes | Cook time: 45-60 minutes

Ingredients 2 cups grated banana or zucchini 2 cups sugar 1 cup vegetable oil 3 tsp vanilla extract 2 eggs 3 cups flour 1 tsp salt 3 tsp ground cinnamon 1/4 tsp baking powder 1/2 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 toothpick 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

★ Family-Friendly ★ Daily Specials ★

★ 9-11am Saturday & Sunday Breakfast ★ ★ 22 Beers on Draft ★ Pool ★ Darts ★

All major sports & UFC fights seen on our 34 TVs 1200 S 324th St, Federal Way • 253-839-4791 facebook.com/RJaysScoreboard 6

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


Federal Way Police Department 3-Bean Chili INGREDIENTS 2 (16 oz) cans “B&M” beans 2 (16 oz) cans kidney beans 2 (16 oz) cans lentil beans (or butter beans) 1 cup ketchup 1 cup brown sugar 2 tsp mustard (½ regular yellow and ½ honey or hot mustard) 1 lb chopped bacon 1 lb ground beef PREPARATION/COOKING Fry 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 Cups Ingredients 1.5 lb. crabmeat, shredded 30 tartelette cups 1 bunch green onion, finely chopped 1 red bell pepper, cored and finely chopped Finely chopped chives, to taste 1/4 - 1/3 cup mayo, to taste Mix all ingredients together; refrigerate 1 hour. Scoop into tartelette cups. Enjoy! Submitted by Bob Roegner

Equivalent Measurements 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 quarts 1 pound = 16 ounces 1/2 pound = 8 ounces 1/4 pound = 4 ounces

Doubling a recipe can be easy but how about dividing a recipe in half? Here’s some help: Measurement Half Measurement 1/8 tsp just a dash 1 tablespoon 1-1/2 tsp 1/4 cup 2 tablespoons 1/3 cup 2 tablespoons + 2 tsp 3/4 cup 6 tablespoons

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

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Cold Fleurie Soup INGREDIENTS 1/4 watermelon 2 tomatoes 1 cucumber 1 red pepper 1 T balsamic vinegar Salt to taste Garnish with pansies (flowers) DIRECTIONS Cut the watermelon into large cubes, remove seeds and skin. Peel the cucumber, and cut in 4 pieces. Remove the skin from the tomatoes and peppers. 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

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

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


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

i20150812122904223.pdf

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

i20150812122904223.pdf