Let's Eat Dining Guide - 2016 Let's Eat!

Let’s Eat Inside: Best eating

How to set a table Plus many recipes throughout this section!

A SUPPLEMENT TO THE

How to Set a Table

Breakfast Table

Casual Lunch

Formal Dinner

Let’s Eat is an annual publication of the Federal Way Mirror

Publisher Rudi Alcott Editor Jason Ludwig Advertising Cindy Ducich Kay Miller Jennifer Anderson Design Marcie Shannon |

|

|

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 2016 |

Federal Way

Breakfast Casserole

1 lb Sausage 1 Onion, chopped 10 Eggs, lightly beaten 4 cups Frozen hash browns, thawed 2 cups (8 oz.) Cheddar cheese, shredded 1 1/2 cups (12 oz.) Cottage cheese 1 1/4 cups Swiss cheese, shredded Cook sausage and onion.

Lightly beat eggs. Mix sausage/onion and egg mixtures into all other ingredients.

Bake uncovered in an ungreased baking dish for 45-60 minutes at 350˚ Let rest 10 minutes before serving.

submitted by Jan Crick

Taste ‘The Coolest Ice Cream in Town’!!

$1.00 Off

6

Any 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 2016 |

Federal Way

3

Balsamic Maple Glazed Salmon Ingredients

1 ½ lb. salmon fillet ¼ cup orange juice (fresh squeezed works best) ¼ cup pure maple syrup 3 T balsamic vinegar 1 clove garlic, through a press 1 T olive oil

Directions

Combine orange juice, maple syrup, balsamic vinegar and garlic in a small sauce pan. Bring to a boil, turn heat down, and lightly simmer for about 5 minutes. Remove from heat and whisk in olive oil.

Place salmon fillet on foil lined baking sheet. Generously spoon glaze over fish.

BBQ, using the indirect method, for about 15 minutes depending on thickness of filet. Or can bake in oven at 375˚ for 15 minutes. Spoon any leftover glaze on finished salmon.

Submitted by Candy Santucci

✚

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

324th St, #A10 Federal Way, WA 98003 Noceawtion! 1320 S253-839-4200 billymchales.com L ✚ ✚ ✚

6

THE OFFICIAL DINING GUIDE 2016 |

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 –

$12.99 at

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

$18.99

WEEKEND BUFFET

CASINO RIBS, PRIME RIB, SAUSAGE & SEAFOOD

$21.99

Friday dinner; aLL day Sat. & Sun.

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

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

Grilled Margherita Pizza Ingredients

Directions

Refrigerated or frozen pizza dough 2 T flour Prepared pasta sauce (I use Italian herb) 1 fresh mozzarella ball sliced ¼ inch thick rounds 2 T grated parmesan 2 to 3 plum tomatoes sliced ¼ inch thick rounds Fresh Basil 1 tsp olive oil

Roll pizza dough out on floured baking sheet, baste with oil. Heat grill to low heat, transfer dough to grill and grill 1 side until golden 3 to 5 minutes.

Return dough to baking sheet grilled side up. Coat cooked side with light pasta sauce and add tomatoes, basil and both cheeses. Transfer pizza to grill and close lid until bottom browns and topping is heated, 3 to 5 minutes.

Submitted by Diane Elder

Your Local Coffee Shop

6

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 8

THE OFFICIAL DINING GUIDE 2016 |

Federal Way

Becca’s Blueberry Two Step

This Pie won 2nd place in the County Fair and is based on a Pennsylvania Dutch recipe.

Ingredients

2 ¾ cups blueberries Juice from berries, plus water to make ½ cup liquid ½ cup sugar 3 T tapioca 1 - 9” pie crust (Crisco recipe the best)

The juicy two-step:

1. Combine blueberries, liquid, sugar and tapioca. Toss lightly to mix.

2. Pour into unbaked pie shell. Cover with pastry lattice. Bake at 400° for 10 minutes; then lower heat to 350° and bake for another 30 minutes.

Submitted by Rebecca Martin, Federal Way Chamber

1.00 off

$

DQ BAKES!

®

HOT DESSERTS À LA MODE

dairyqueen.com

2305 SW 336th St, Federal Way 253-927-1066

At participating locations. PRODUCTS NOT AVAILABLE IN TEXAS. Trademarks owned by Am. D.Q. Corp © 2016 THE OFFICIAL DINING GUIDE 2016 |

Federal Way

9

Roasted Brussels Sprouts & Butternut Squash 3 cups Brussels Sprouts, ends trimmed, sliced in half 3 T olive oil Salt, to taste 1 1/2 lb butternut squash, peeled, seeded, cubed into 1” cubes (or buy squash already cubed) 2 T olive oil 3 T maple syrup 1/2 t ground cinnamon Other ingredients: 2 cups pecan halves 1 cup dried cranberries 2-4 T maple syrup (optional) Preheat oven to 400˚. Lightly grease foil-lined baking sheet with 1 T olive oil. In a medium bowl (or gallon ziplock) combine halved Brussels sprouts, 2 T olive oil salt (to taste), and toss. In a separate medium bowl (or gallon ziplock) combine cubed butternut squash, 1 T olive oil salt (to taste), maple syrup, cinnamon, and toss.

Place onto greased baking sheet; roast in the oven for about 20-25 minutes. After 10 minutes, turn sprouts over for even browning. Turn squash once halfway through baking, until softened.

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, cranberries, and mix to combine. Serve warm...also great cold!

submitted by Cindy Ducich

FREE Entree

when a second of equal or lesser value is purchased.

Up to $7 value. Offer cannot be combined with any other offer.

Dine-in only. Discounts exclude tax, tip and/or alcohol.

WATCH YOUR FAVORIT E SPORTS HERE!

17 BEERS ON TAP • COCKTAILS • GREAT FOOD BIG SCREEN HD TV’S–SPORTING EVENTS TELEVISED SURROUND SOUND SYSTEM

More $$$ Winners

More Often with Our Pulltabs

34525 16th Ave S, Federal Way 253-838-0086 Open daily 10am-2am 10

THE OFFICIAL DINING GUIDE 2016 |

Federal Way

Apple and Fennel Slaw

Size: per 1/2 cup; Calories (kcal): 60; Fat (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 0.5; Protein (g): 1; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 7; Polyunsaturated Fat (g): 0.5; Sodium (mg): 90; Cholesterol (mg): 0; Fiber (g): 2

Ingredients 2 T fresh lemon juice 3 tart apples (we like Gravensteins) 2 small heads fennel, cut into matchsticks 1 small red onion, cut in half and very thinly sliced 1/4 cup extra-virgin olive oil 2 T chopped fresh flat-leaf parsley salt and freshly ground pepper to taste Cilantro, chopped, to taste

Directions

Put the lemon juice in a large bowl. Cut one of the apples in half, core it, and julienne it. Put the cut apple in the bowl and toss it with the lemon juice to keep it from browning. Repeat with the other apples. Toss in all of the remaining ingredients. Let stand for at least 20 minutes at room temperature. Taste for seasoning and serve.

Submitted by Jimmy Mac’s Roadhouse

Ask about our Froyo Cakes!

THE OFFICIAL DINING GUIDE 2016 |

Federal Way

11

6

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

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

Ask about our Catering Menu and large party reservations!

34902 Pacific Hwy So., Federal Way

253.874.6000

O n ly h a v e a n h o u r ...fo r lu n c h ?

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

We’ll get ya in and fed in no time!

If you like bland finge you’ll hate our Happyr foods, Hour.

Otherwise … lookin ’ forward to seein’ ya!

HAPPY HOUR: 3 – 6 pm Food & Drink Spe cials!

6 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 Served Every Evening!

jimmymacsroadhouse.com

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

Eggplant Parmesan Lasagna

Ingredients

2 large egg whites; 1 large egg 1 (1-lb) eggplant, cut crosswise into 1/4" slices 2 T flour 1 cup Italian-seasoned breadcrumbs 2 cups shredded part-skim mozzarella cheese divided 5 T grated Parmesan cheese, divided

1 t dried oregano 1 t dried basil 1 15-oz carton part-skim ricotta cheese 1 12-oz carton low fat cottage cheese 1 large egg white 1 - 26-oz bottle fat-free tomato-basil pasta sauce 12 cooked lasagna noodles

Directions

Preheat oven to 450˚. Combine and whisk 2 egg whites & egg. Dredge eggplant slices in flour. Dip in egg mixture; dredge in bread crumbs. Place on baking sheet coated with cooking spray; coat eggplant slices with cooking spray. Bake at 450˚ for 20 minutes, turning after 10 minutes. Remove and cool. Reduce oven temperature to 375˚. Combine 1 cup mozzarella, 3 T Parmesan, oregano, basil, ricotta, cottage cheese and 1 egg white. Sprinkle 1/4 c pasta sauce in the bottom of a 13" x 9" baking dish coated with cooking spray. Arrange 4 lasagna noodles over the pasta sauce, top with half of the cheese mixture, half of the eggplant slices, a 3/4 cup pasta sauce. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 1 cup mozzarella and 2 T Parmesan. Cover and Bake at 375˚ for 15 minutes. Uncover and bake an additional 35 minutes or until cheese melts.

Let stand 5 minutes. Yields 9 servings

Submitted by Diane Elder

DaVita Cafe by

Join us for the best, freshest salad bar in town…

We also have a variety of burgers, sandwiches, wraps, salads, homemade soups, and a daily special.

32275 32nd Avenue South in Federal Way Open Monday - Friday: Coffee Shop & Breakfast Items: 7am - 2pm • Lunch: 10am - 2pm To receive our daily specials every Monday, please email us at davitacafe@galluccis.com

Gallucci´s Catering is also a full service catering company that will provide a truly memorable experience for any wedding, business meeting or social event.

THE OFFICIAL DINING GUIDE 2016 |

Federal Way

15

Blackberry Fool Ingredients

1-1/2 cups fresh blackberries 1 chipotle chile, stemmed (from a can of chipotles in adobo sauce) 3 T light brown sugar 1 tsp. fresh lime juice 1 cup heavy cream 1-1/2 T confectioners sugar 1/2 tsp. pure vanilla extract

Directions

Set a medium-mesh sieve over a medium bowl. Use the back of a wooden spoon to push 1 cup of the blackberries and the chipotle through the sieve, smearing the berries and chile back and forth across the mesh until only seeds and pulp remain. Scrape any purée from the bottom of the sieve. Stir the brown sugar and lime juice into the purée. In a chilled medium metal bowl, combine the cream, confectioners sugar, and vanilla and beat with an electric hand mixer on high speed until soft peaks form, about 2 minutes. Pour the blackberry mixture over the cream. Use a butter knife to gently stir the mixture so that thin streaks of dark purple run through the cream. Spoon the mixture into 4 glasses or small dessert bowls and top with the remaining blackberries.

Nutrition information (per serving): Calories (kcal): 290; Fat (g): 23; Fat Calories (kcal): 200; Saturated Fat (g): 14; Protein (g): 2; Monounsaturated Fat (g): 6; Carbohydrates (g): 21; Polyunsaturated Fat (g): 1; Sodium (mg): 105; Cholesterol (mg): 80; Fiber (g): 3

Submitted by Jimmy Mac’s Roadhouse

Perfection...

30 years in the making.

Receive

$1 Off

any bag of coffee!

Bring this ad to our roasting plant or go online and use promo code: EAT16 Offer expires Sept 30, 2016

Roasting Plant

R

THE OFFICIAL DINING GUIDE 2016 |

33926 9th Ave S. Federal Way, WA 98003 800.999.5334 | caffedarte.com

Federal Way

17

Ingredients

Glazed Peach Tart

½ cup butter, chilled, cut into chunks 4 oz. cream cheese 1 ½ cups flour 6 peaches, peeled and thinly sliced, approx. 2 ½ lbs.

½ cup packed brown sugar 1 tsp. cinnamon ¼ tsp. nutmeg ¼ cup cornstarch ½ cup peach or apricot jam, warmed

Directions

Put flour into the bowl of a food processor. Cut in butter and cream cheese. Keep processor running until dough is formed. Shape the dough into a round disk, wrap in plastic and refrigerate for at least 1 hour.

In bowl, combine brown sugar with spices and cornstarch. Toss the peaches with this, and set aside. (If peaches are very juicy, might have to add 1-2 T more cornstarch.)

Preheat oven to 375˚. Lightly spray or grease a ten inch tart pan.

Roll out chilled pastry on a lightly floured surface to form about a twelve inch circle. Transfer the dough to the tart pan so that it fits on bottom and up sides.

Trim any crust hanging over edges.

Arrange cut peaches (and all the juice) attractively over bottom of crust. Bake in preheated oven about 30 minutes or until crust is lightly brown. Remove from oven and brush with warm jam. Serve warm with a scoop of vanilla ice cream on the side.

Submitted by Candy Santucci 6

★ Family-Friendly ★ Daily Specials ★ ★ Skee Ball ★ Pool ★ Darts ★

★ 9-12pm Saturday & Sunday Breakfast ★ ★ 22 Beers on Draft ★ Outdoor Seating

All major sports & UFC fights seen on our 34 TVs

1200 S 324th St, Federal Way • 253-839-4791 facebook.com/RJaysScoreboard 18

THE OFFICIAL DINING GUIDE 2016 |

Federal Way

Ingredients

Perfect Guacamole

3 ripe avocados 1 medium size tomato 2 stalks of green onions Cilantro (to taste) 1 medium size Serrano pepper (to taste) 1 lime

Directions

Chop up avocados, tomato, onions, cilantro and pepper. Mash together avocado, tomato and onions with a fork. Add cilantro and Serrano pepper to taste. Add salt and pepper. Add juice of 1 small lime. Blend together.

Ready to eat or make ahead and place pit of avocado in bowl with guacamole (pit helps avocado not turn brown). Cover with plastic wrap. Eat the same day.

Serve with chips and salsa or as a side with Mexican food.

Submitted by Norma Cantu

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 2016 |

Federal Way

19

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

Cheesy Onion Chicken Bake Ingredients

4 boneless, skinless chicken breasts, rinsed 1 cup Walla Walla sweet onion, chopped 3/4 cup mayonnaise 1 cup Swiss cheese, grated or chopped 1 lb sliced mushrooms 2 T butter

Directions

Preheat oven to 350Ëš.

Saute mushrooms in butter, set aside.

Microwave chopped onions for 2-3 minutes to soften.

Combine onion, Swiss cheese, and mayonnaise. Place chicken breasts in a baking dish. Cover with onion/cheese mixture. Bake uncovered for 35-45 minutes. Serve, topped with sauted mushrooms.

Submitted by Cindy Ducich

Not your average doughnut

32085 Pacific Hwy S, Federal Way, WA 98003 Hours: Sun. - Thurs. 5 am - 6 pm; Fri. - Sat. 5 am - 7 pm • legendarydonuts.com THE OFFICIAL DINING GUIDE 2016 |

Federal Way

21

Raita 4 Cups East India Grill yogurt (recipe below) 1 Raw carrot, shredded 1 Raw cucumber, shredded 1 Boiled potato

Squeeze the excess liquid from shredded carrot and cucumber.

Mash the potato. Mix in yogurt; season with salt, pepper and blacksalt, to taste. Refrigerate. ENJOY!

Recipes submitted by Kabal Gill, East India Grill

Yogurt 1 gallon whole milk 1 T East India Grill yogurt culture Warm milk to 100˚. Place in a large bowl. Put culture in the middle, mix it, and cover with towel. Set aside at room temperature for 6-8 hours. Refrigerate for 1 week. Use same culture for the next batch.

CH BRO AR ILE D

Burger Express

“BURGERS AT THEIR BEST” Hand-Cut Fries Made from Fresh Potatoes

6

VOTED

Fresh Patties Hand-Pressed Daily

BEST HAMBURGER IN FEDERAL WAY! • Locally Owned •

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

22

THE OFFICIAL DINING GUIDE 2016 |

Federal Way

ER WINN

Best of Directory

FINAL IST

All of the listings on this page either placed or won in their categories in the 2016 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

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

Menchie’s Frozen Yogurt

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

Poverty Bay Coffee Company

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

The Rock Wood Fired Kitchen

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

Scoreboard

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

SubZero Ice Cream

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

Time Out Ale House

34525 16th Ave S....................................253-838-0086

THE OFFICIAL DINING GUIDE 2016 |

Federal Way

23

Eat Fresh!

East India Grill

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

eastindiagrillwa.com

Dinners served with candle warmers to keep food hot!

We Do Party Trays!

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

6

THANK YOU FOR VOTING US

BEST BUFFET Fine Dining Dinner 7 Days a Week!

Mon.-Fri. 11–3 Lunch Buffet … $12.95 Sat. & Sun. 11–3 Brunch … $17.95

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

Now Using

Olive Oil in All Cooking for your health!