The fine dining choices in Stow, Massachusetts are not going to comprise a long list and the dining choices with ample aircraft parking and a view of the taxiway is going to be a very short list indeed.   Fortunately, Nancy of Nancy's Airfield Cafe is an exceptional cook with a menu with choices to suit a variety of pallets.  Nancy's staff is willing and able to make your dining experience much more than satisfactory.

Our server at lunch today, Patricia, was attentive from the start and friendly without being the least bit intrusive.  There is a fine line between friendly and intrusive, as hospitality industry verterans will tell you.  Patricia balanced expertly on the hospitality tightrope.  The proverbial curveball had no impact on Patricia' s balance when I asked about food allergies.  "There are no dishes with peanuts as ingredients and everything on our menu is in our ingredient book so customers can see exactly what ingredients are in each dish." Patricia brought the book out so we could see for ourselves.

The dining experience alone is worth the trip to Nancy's Airfield Cafe, and if you have food allergies, Nancy's has gone the extra steps to ensure that your dining experience can be a safe one.

Don't forget to tell them about your allergies before you order.

Chinese Take Out is better at Nan Bei. 

I am not just referring to the quality of the food, although it is better than the majority as well.  Take Out orders are packaged with great care and attention to detail.  Containers are wrapped to avoid spills and keep your food hot.  Plenty of soy sauce, duck sauce, hot mustard and fortune cookies, et cetera, are included.   As to the food...well, before we get to the food, let's take a look at the menu.

Take Out Menu- Nan Bei

Before you write...I understand the risks associated with offering a menu like this one.  You mightl read it.  It takes a while to read the whole menu and before you get halfway through it you are unconsciously positioning yourself closer and closer to the telephone.  Next thing you know you are not reading the KlubBlog.  You're ordering a meal.

That's OK with me.  You'll be back. 

Someone will ask you, "How did you find this place?" and you will be back to find another. 

The Crispy Orange Flavored Beef with Hot Pepper and Tangerine Peel pictured above with Sweet&Sour Shrimp, Beef Fried Rice and Chicken Wings made for a delightful meal.  If you have been discouraged from eating Chinese Take-Out that tastes like it has been dry-cleaned...the news is good.  NanBei is open and their food is good. Really good.

Tenderloin Stir Fry

Idlywilde Farms in West Acton has the best produce in the area so we start there getting Shittake Mushrooms, Bean Sprouts, Yellow Peppers, Snow Peas, Onions, Garlic, Fresh Ginger, Baby Bok Choy, and Scallions.

The tenderloin is available pieces too small for steaks from a full tenderloin we butchered, vacuum packed and kept frozen from Restaurant Depot.  Similar unbutchered cuts are available at warehouse-type suppliers cush as Costco or BJ's.  We have safflower oil, Oyster sauce, soy sauce, toasted sesame oil, Chinese five spice, chicken broth, salt and pepper to bring it all together.

email for the full recipe.  De-licious and nutricious.

Due to circumstances along the lines of early release day at school...

LunchOnFriday was not at a restaurant.  It was, however, from a restaurant.  A restaurant with a reputation.  If you do the google on these guys you will find the words "best sichuan" repeated over and over again.

And with good reason.

The plate pictured above made for a short time resting place for Sichuan Style Double Cooked Bacon, a unique, wonderfully flavored dish.  Spicy Fried Chicken Wings, with exactly the right amount of heat, Sichuan Kung Bao Chicken, Tangerine Jumbo Shrimps, Fresh Bamboo Shoots with Spicy Wonder Sauce, Sichuan Wonton with Spicy Chili Sauce and the House Special Fried Rice.  All highly recommended, recommended, recommended. 

Steven B and I share a penchant for spicy foods.  If you do too, this is a luncheon menu for you.  If not, the menu at Sichuan Gourmet has many not-so-spicy dishes on the menu.  But seriously, if you don't enjoy spicy cuisine   -    why are you eating sichuan? 

“I am not a glutton - I am an explorer of food”

~ Erma Bombeck

The short walk from a municiple parking area left us partially frozen.  I wasn't able to opperate my camera until after the spicy curried soup course.  The curried pork dumpling soup was spectacular.   Our attempts to ban cilantro from the table failed, but fortunately the evil weed was on the soup and not in it.  Speedy removal of the offensive garnish was sufficient to save what turned out to be the favorite course of the meal.

The menu (don't judge by the online menu, yet) is a challenge.  The Ponzu website suggests ordering small plates or "asian tapas" and off-the-menu.  Next time, and absolutely no doubt there will be a next time, we will focus on a tasting menu or "asian tapas."  Hopefully, we will be able to communicate our distaste for cilantro...

Atmosphere: 7

The semi-open food prep area is a nice touch.  Patrons can look in if they want, but you are not in the kitchen while dining.

Cleanliness: 9 

Ring of Fires

California tempura maki topped with lava of spicy mayo and flying fish caviar.

Rating: A must have.  I can't wait to try others.

Chicken flavored Brown Rice

Kung-Pao Chicken

Malaysian Indian Style noodle stir fried with seafood.

Not bad, but...was there some fake crab in there?

Food coloring and cod doesn't equal crab.

I will check with Ponzu and post an update.

The menu requires a followup visit on it's own.

“Food is our common ground, a universal experience.”

~James Beard

Cut a few slices of not-so-fresh, not moldly, but not-so-fresh Martin's Famous Pastry Shoppe Potato Bread into cubes.  Mix a few tablespoons of EVOO with a clove of freshly crushed garlic and some italian herbs(sweet basil, turkish oregano, thyme) salt and pepper in a large bowl.  Add bread cubes and mix to coat well.

Bake at low temperatures between 200° and 350° until golden brown and delicious(see picture above). 

A delicious snack food or batch of croutons?  You be the judge.

"You better cut the pizza in four pieces because I'm not hungry enough to eat six. "

~Yogi Berra

"Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm."

~Ambrose Bierce

Two experiments tonight: 

The usual RAO'S Homemade Italian Peeled Tomatoes, In Tomato Puree With Basil Leaf, 28 oz were not used. 

Instead we tried Red Pack Whole Peeled Tomatoes

The pasta was new, too; an imported Italian duram semolina produced by Maestri Pastai and labeled "Filei Tropeani." 

Experiment results and conclusions:

Red Pack is not bad and it is less expensive.

Next time, it is back to Rao's.

Rao's Rules!

The pasta was good and would be worth the "gourmet" price, but...

It looks like cooked worms!

Maybe a different variety next time.

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“There's a pizza place near where I live that sells only slices. In the back you can see a guy tossing a triangle in the air.”

~Steven Wright

Christian Touché made some mini-pizzas for the young ones a few days ago.  An innovative, yet simple technique; this recipe yields a quick, tastey snack that everyone enjoyed. 

First, roll out some pizza dough.  (Most grocery stores sell pizza dough, and many pizza places will sell you a ball of dough for a couple bucks.)

Use a round decorative cutter (or an empty can) to cut out circles.  Oil the dough and place on cool pizza stone.  If you skip or forget to oil the dough, the dough will become one with the stone in the oven and instead of little pizza snacks, you will have a nasty mess to scrape off of your pizza stone. (Please don't ask me how I know this...)

Build the pizza on the stone: Top the oiled dough with your favorite sauce and toppings.  We used mozzarella, mushrooms and pepperoni.

Place the stone in a preheated 450° oven and in 5-10 minutes you will have tasty pizza snacks...or, if you forgot to oil the dough, a hot mess.

“I was at this restaurant. The sign said "Breakfast Anytime." So I ordered French Toast in the Renaissance.”

~Steven Wright

A variation on the Cook's Illustrated Pan-Roasted recipe. Bell & Evans chicken with Pesto Tortellini and garlic bread.

Email for details.

Brown and drain the fat off of a pound of gound sirloin. Starting with Rao's tomatoes or tomato sauce, put a thin layer on the bottom of a 13 x 9 x 2" baking dish. If you are using a jar of sauce, use a 28 to 32 oz. jar. After pouring the layer, mix all but a few ounces with the meat. Use the few ounces to top the lasagna when finished with the rest of the assembly.

Place lasagna noodles (Colavita and Ronzoni are two brands that do not use eggs in their lasagna noodles). in the sauce and cover with Ricotta cheese and fresh oregano, basil, marjoram, thyme and maybe some cracked rosemary or Penzey's Italian herb mix.

Read labels-ingredients change.

Maura Pavao's Greek Salad. Start with ingredients from Idylwilde Farm and you are well on your way to a spectacular salad. Fresh fresh fresh.

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!

Am I a fruitcake? I don't know. Perception is reality. What you see me as in your world is what I am; it doesn't matter what I am. ~Macy Gray

Free Range Fruitcake
Recipe courtesy Alton Brown
See this recipe on air Friday Dec. 29 at 7:00 PM ET/PT.
Show: Good Eats
Episode: It's a Wonderful Cake

1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
Heat oven to 325 degrees.
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.

In the old days, it was not called the Holiday Season; the Christians called it 'Christmas' and went to church; the Jews called it 'Hanukka' and went to synagogue; the atheists went to parties and drank.

People passing each other on the street would say 'Merry Christmas!' or 'Happy Hanukka!' or (to the atheists) 'Look out for the wall!'

~Dave Barry

FRENCH FRIED BUTTERFLY SHRIMP

2 lbs. uncooked shrimp, shelled and deveined
1 c. sifted regular flour
1/2 tsp. sugar
1/2 tsp. salt
1 c. water
2 tbsp. shortening, melted
1 egg
Oil for deep frying

With a sharp knife slit shrimp deeply down back without cutting all the way through. Wash shrimp thoroughly and dry between paper towels. Combine flour, sugar, and salt in bowl. Add water, melted shortening and egg, beat until smooth. Dip shrimp, a few at a time, in batter. Fry in deep fat heat to 375 degrees for 3 to 5 minutes. Drain on paper towels. Number of servings 4.

allergens: contains shrimp, wheat and egg

Chicken Saté, Chez Siam Rolls, Fried Squid, Pork with Cashew nuts, and Chez Siam Fried Rice.

Chez Siam

Want good Thai food? Go to Thailand or go to Chez Siam.

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The Maynard, Massachusetts-based Quarterdeck Fishmarket and Restaurant has opened a satelite store in Concord, Massachusetts at the intersection of Rt. 117 and Concord Road. If the proverbal real estate adage "Location, location, location" carries any weight, this new neighbor to Michael's Restaurant and to the Nashawtuc Country Club should succeed, succeed, succeed.

On the other hand...

My last venture into the Quarterdeck in Maynard, many years ago, was also my first visit. Upon entering, I noted the smell of fresh fish. Ahh, fresh fish.

.Wait, "the smell of fresh fish?" Sounds like it belongs in a George Carlin routine, doesn't it?

My first visit was not my last at the Quarterdeck in Concord, but, as the expression goes, the jury is still out. There are not many sources for "Prime" cuts of beef in the area and when I saw the signage marked "Prime" my dinner selection was made.

My second visit to the Quarterdeck in Concord, well, let me first say that they are still getting things organized and it is no easy task to make optimal use of expensive square-footage. Any and every foodservice business, restaurant or supplier, needs a little time to work the kinks out.

However...

I was looking over the seafood, noticing gladly that the "smell of fresh fish" was not apparant. The young man behind the counter asked if he could be of help and a lasting impression of the Quarterdeck in Concord was made in the next 30 seconds.

I asked if they ever had sushi-grade tuna available and the man behind the counter said that the man to ask, the buyer, was here and he got his attention. The buyer said, " All of the fish you see there is sushi-grade. We don't just buy for freshness, we buy for fat content as well." He went on for a moment or two about thier buying criteria. I looked as he was speaking at the display of fish and the indelible impression was made. I began to wonder who decided that the cuts of beef were "Prime."

My best credentials for being a judge of fish, is that I have been a fisherman all of my life. I have eaten fish that was in the lake or stream minutes before it made the plate and I have prepared and eaten sushi and sashimi using seafood such as this

and this

and this, all truly sushi-grade. 

I don't pretend to be qualified to fill a chest of ice with a variety of fish, all sushi-grade, but I can tell you that as a buyer of fish on that day, I wasn't buying.

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Another recommendation for Trader Joe's.

French Rack of Lamb with mashed potatoes and sautéed mushrooms.

The lamb, tonight, is from TJ's, and it was wonderful.

Their website is awful, and product availability is inconsistant , but TJ's does have spectacular and budget-conscious menu choices.

Skip the website except for the directions to your local Trader Joe's.

If you are reading, Trader Joe, please bring back the Wasabi Cashews!

Sautéed Mushrooms:

5-6 or more baby bella mushrooms, sliced

2-3 or more cloves magic garlic from the 40 cloves chicken recipe or 1 clove fresh

1-2 T Pancetta

1-2 T unsalted butter

salt and pepper

The Pancetta (diced bacon, Italian -style) was from TJ's too.

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A combination of Cortland, MacIntosh and Golden Delicious apples with a mixture of sugar, flour, Vietnamese Cinnamon, freshly ground nutmeg and a pinch of salt in pie pastry baked at 400° for about an hour.

Best served with BrookeOK™ Vanilla Ice Cream or just fresh heavy cream and maybe a wedge of cheddar cheese.

Birthdays today:

Little Richard, 74. Victor "Steven" Pavao, 39.

Born on the same day. Coincidence? You be the judge.

Instead of birthday cake, Steven wants crackers.

December is a tough birthday month.

OK, just one more:

December 6, 1955 Steven Wright, droll comedian, Steven Wright Live

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A quick pasta dinner does not mean a bad pasta dinner. In fact, with the right shortcuts, a quick meal might well approach Klubuni caliber.

This dish consists of an easily prepared Colavita pasta with Rao's Italian Sausage and Mushroom Sauce, Trader Joe's Italian-style Meatballs and a fresh French bagette with garlic.

Usually, the pasta packaging suggests how long it takes to cook the pasta. Colavita packaging says, "cook to desired tenderness..." It doesn't say anything about microwaving. Interesting.

Rao's pasta sauces are at least twice as expensive as the watery ketchups on the nearby shelves labeled as pasta sauces. Better to make your own pasta sauces using Rao's or your own tomatoes, but if you are in a hurry, open a jar of Rao's. Be warned: You won't be able to use the ketchup on your spaghetti anymore.

Garlic is good.

There is more than a chicken dinner at the end of preparing 40 cloves and a chicken. I usually use a bit more than the 1/2 cup EVOO Alton Brown suggests in his recipe.

After removing the chicken, pour the oil, garlic, (and now chicken fat) into a jar, allow to cool and refrigerate. The fat can easily be removed from the top, if desired. Scoop out the soft cloves of garlic with olive oil and mash in a dish. Spread mashed garlic and olive oil on a sliced (optionally buttered) baggette and place under a low broiler for a few minutes.

Magic.

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For those of you not yet convinced of where, exactly, is the center of the universe, that is to say those of you who have not yet been to this magical place: It is here.

Actually, it is about 20 yards to the west of the arrow on the map.

You'll see.

Before I get to the promised meat of the matter, I am getting tragically low on Serrano ham and I have to thank Steve Bacharach for spoiling those salads which do not include a generous portion.

This salad, also thanks to Steve, has plenty of Serrano, but in a day or so...we are going to be jones-ing.

On to the steak.

Pictures might speak a thousand words, but that leaves three of the five senses unstimulated. The steak pictured stimluated those three beyond pictures and words.

So...given the limitations or this medium, I can only describe the process, with pictures and words, and encourage you to bring a similar plate before your own full sensory arsenal, and see if treasure from the center of the universe doesn't taste the same for you...

The pictured plate has few ingredients:

The mashed potatoes are Yukon Gold with a little butter, salt and pepper.

The peas are peas.

The sauce is pan drippings and steak juice after carving mixed with a little chicken stock and a veal demi-glace, but the dominant flavor on the plate is the beef, not the sauce.

This beef is a rib-eye cut. The rib-eye is not one of the more elegant cuts in the case at Dewars, but "more elegant" is a relative term isn't it?

"Where's the beef?"

Step one: Buy your beef at John Dewars. Seriously.

Step two: Bring the beef to room temperature, coat with EVOO and season with kosher salt. Pepper burns. Season with pepper after cooking.

Step three: Heat the oven to 475° with a cast iron skillet on a shelf in the oven. Ideally, your mother-in-law has given you a cast iron skillet with a glass-smooth patina developed over many decades. If you don't have a cast iron skillet with a glass-smooth patina, go buy a lodge cast iron skillet and get started. Your grandchildren will have a glass-smooth patina in their skillet. You might want to start two.

Step four: Now pay attention here; that skillet is hot. It doesn't look hot. Grab that handle and you'll be showing the scars to your grandchildren instead of the skillet. Sear the steak, not your hand, in the skillet on all sides for a few minutes over high heat on the stovetop and return to oven.

Step five: The steak pictured is medium done. Medium rare would be perfect with beef of this quality except that many consumers will prefer medium well to well done. With beef of this quality they will enjoy more rare than they are used to, but a lot more rare will ruin the dish.

First, we eat with our eyes.

Step six: Plate with something green and a starch and you can't go wrong. Rest the beef for a minute or two before carving and a carve on the bias is worth the effort. Don't forget step one.

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First of all I know I said we would talk about John Dewars "tomorrow." Klublog will sometimes be updated daily, and will be updates at least weekly. As to the John Dewars discussion, it will be this weekend.

Tonight it's Trader Joe's.

But first a salad worth trying:

Red Onion, freshly ground pepper, Trader Joe's cheese and garlic croutons, grape tomatoes, carrot, iceberg lettuce, St André cheese and Serrano ham.

Stuffed sole from Captain Marden's in a Lobster Bisque garnished with hungarian paprika

served with asparagus from Trader Joe's, lemon and whole wheat toast points from Martin's.

If you are already a Trader Joe's shopper...well...you know already.

If you are new to Trader Joe's, I'd recommend the French Onion Soup as a good place to start.

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It has been argued, and with some considerable merit, that New York City is the center of the universe. This argument is, of course, preposterous. The center of the civilzed world is 11.3 miles west and slightly south of Fenway Park. It is about 50 yds to the east of Kingsbury Street in Wellesley, Massachusetts on Linden Street in a parking lot between Captain Marden's and John Dewars.

Keith Marden, Sr., "The Captain" wrapped up some fresh lemon sole for me today. I seasoned it with Penzey's Florida Pepper, coated it with Trader Joe's Panko, baked it for a few minutes, broiled it for a few minutes and served it with a cream sauce, rice and a salad.

The Captain's fish is best same-day. We'll talk about the visit to John Dewar's tomorrow. They have Kobe beef tenderloin. Need I say more?

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Frisee aux Lardons

hazelnuts, sweetbreads, poached egg

"Greasy. The egg was perfectly poached, but the whole dish needed salt and the greens had not been dried sufficiently. The portion was very good but I didn't understand the use of hazelnuts."

Hanger Steak Frites

The meat was perfectly cooked, as were the fries. Overall, the dish is an odd combination with pickled vegetables and a shallot butter which seems to lack shallots. Potato skin unexpectedly remains on the fries.

Warm and inviting, in contrast to their press materials, this replication of a train station in France has an appetizing menu and a welcoming, friendly atmosphere. The waitstaff was attentive, and knowledgeable. The menu has variety, shows imagination, and on this Friday was well executed despite an unexpected staff shortage. Owner Gerrett Harker kept the deficiency completely transparent to the patrons, managing to spend sufficient time (and not too much) at every table to ensure the satisfaction of customers.

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Making 40 clove chicken, an easy yet moist and flavorful chicken recipe with a bonus garlic infused olive oil for leftovers, calls for peeling and trimming lots of garlic, but there is a shortcut.

While at the grocery store, picking up your fresh
Bell & Evans broiler, you spot the peeled garlic cloves in the produce
section. Hmmmmm. Do I get a couple heads of garlic and peel them
myself, or will this little shortcut save me some time and mess
without devaluing the results?

Usually the answer is yes, but you will only save a couple of steps for the expense.

You take the kidneys out, wash the chicken and dry it. Into the pyrex it goes. The peeled garlic
usually requires a step or two before it goes into the cookware. The
base has to be trimmed off and if there is a green center or top, they
must be removed or they will add a bitter flavor to the dish, same as the kidneys would have done. You can save all of the garlic steps except adding it, but you might have to travel a
little bit out of your way to get there. The incredibly fortunate
residents of Acton, Massachusetts have not only a Trader Joe's, but
Idylwilde Farms, where garlic is so fresh that there is no need to look for any green and it has already been trimmed at both ends.

Fair warning: Your purchases at Idylwilde Farms will not be limited to those items you went there to buy.

Alton Brown's 40 Clove Chicken Recipe

Hot and Sour soup.

All dishes are served with hot and sour or eggdrop soup.

The hot and sour was very good. I'll try the eggdrop next time, and there definitely will be a next time.

Shrimp with Lobster Sauce. $7.25

Served, as all dishes are, with fried rice and chicken wings.

The shrimp, for me, often is the most simple test of a chinese restaurant. So many serve a shrimp that tastes as though it were dry-cleaned.

Nan Bei served a plump, fresh shrimp in the lobster sauce and without a doubt, I will order this dish again.

Kung Pao Shrimp $7.25

Served, as all dishes are, with fried rice and chicken wings.

Steven B, a food afficionado well versed in asian cuisine is becoming a regular at NanBei. He would like to see more heat and less celery in the Kung Pao shrimp.

Nan Bei is on a stretch of route 20 in Sudbury populated heavily with restaurants. Although the immediately neighboring do not compete directly with the fare offered at this location, there are two popular sushi restaurants and there are two well-established chinese restaurants within just a few miles also in Sudbury. This is a tough location. It seems, at least, that the new business signs outnumber the old ones on Boston Post Road in Sudbury, but the lunch today and the apparent take-out traffic during lunch were strong indicators for success in a tough market.

Strong indicator aside, less take-out traffic in the dining area would make the service more appealing.

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The "special," a seafood soup for this Friday's lunch was truly special. The cynic in me looks for the get-rid-of-this special, but better restaurants are always on the prowl for special ingredients. Sometimes, like today, they roll the dice and buy ingredients that are not available on a regular enough basis to put on the menu.

This was a spectacular luncheon soup and it included generous portions of everything in today's catch. The broth, everything was delicious.

The service was passable, but just. The waiter seemed distracted, perhaps he had something else to do? He brought us the bill for a nearby table instead of our own.

When paying a whopping $65 ($78 with tip) for soup, salad and coffee for two, we do expect the waitstaff to be paying attention.

The Slanted Door

San Francisco, California

Dinner at the Slanted Door.

We started with some Japanese Yellowtail with fried shallot and thai basil followed by 

Niman Ranch beef carpaccio with roasted peanuts.

The beef carpaccio was one of those dished, like the octopus at Uni Sashimi Bar, that I would happily eat every day.

Pictured below: Carmelized tiger prawns with garlic, organic onions and chili sauce

and Mesquite grilled Ahi tuna with spicy ginger-soy dipping sauce.

We also had some delicious sugar snap peas with flavorful maitaike mushrooms

and an aromatic jasmine rice.