let's eat dining guide - 2015 let's eat

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

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