let's eat dining guide - 2015 let's eat
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letseat2015THE 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
10 THE OFFICIAL DINING GUIDE 2014 | letseat! Federal Way
Breakfast Table
Casual Dinner
Casual Lunch
Formal Dinner
How to Set a Table
$5Offany purchase of $15 or moreMarlenes Coupon
Valid through August 31, 2016. Tacoma & Federal Way. One coupon per person. Marlenes Market & Deli employees not eligible.
Natural & organic since 1976!
Boxed Lunches
Extensive, fresh salad bar
Homemade soups, entres & 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
Lets Eat
12 THE OFFICIAL DINING GUIDE 2015 | letseat! 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 Maries 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
Taste The Coolest Ice Cream in Town!!
$1.00 Off AnyMedium Ice Cream
Cannot be combined with other offers. Limit one per customer.
31653 Pac Hwy S #ANext to Best Buy
253-941-3248
Taste The
HOURS: M-Th 11:00 am - 10:00 pm; Fri-Sat 11:00 am - 11:00 pm; CLOSED SUNDAY
Catering Available Ice Cream Cakes & Pies
Taste The Coolest Ice
$1.00 Off
Taste The Taste The Coolest Ice Taste The
THE OFFICIAL DINING GUIDE 2015 | letseat! 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
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 Saltys at Redondo makes you feel like youre a million miles away from crowds, big cities and stu y formality. Its 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 Ways Best Seefood
SALTYS.COM
DASH
POIN
T
STAT
E PAR
K
1st Ave. So.
Redo
ndo
Drive
SaltysParking
272ndStreet
Hwy99
DashPoint Road
Redondo Way
TURN ATREDONDO
WAY EXIT TO509 SO.DASH PT.ROAD
Beac
h
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 Saltys at Redondo makes you feel like youre a million miles away from crowds, big cities and stu y formality. Its 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 Ways Best Seefood
SALTYS.COM
DASH
POIN
T
STAT
E PAR
K
1st Ave. So.
Redo
ndo
Drive
SaltysParking
272ndStreet
Hwy99
DashPoint Road
Redondo Way
TURN ATREDONDO
WAY EXIT TO509 SO.DASH PT.ROAD
Beac
h
EXIT 147
509N
EXIT 143320thStreet320th Street
SOUTHPUGETSOUND
I-5
509
RedondoBeach
16 THE OFFICIAL DINING GUIDE 2014 | letseat! Federal Way
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 husks 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-JALAPEO VINAIGRETTE1 tsp minced garlic1 large jalapeo chili, seeded, minced cup each: white vinegar, light-tasting olive oil cup apple juice tsp each: ground cumin, chili powder, sugar, salt1 large tomato, shell only cut into -inch diceHERB MIXTURE1 tsp each: minced garlic, Worcestershire sauce2 T each: minced parsley, snipped chives1/3 cup each: olive oil, vegetable broth1 T Dijon mustard tsp sugar 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 cup vinaigrette. Mix well. Toss chicken with 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
LOLLISBroiler & Pub
Daily Specials 26 Beers on Draft Sports Pool Darts Karaoke