Blue Bamboo Restaurant and Wine Bar

September Events

2009-09-03T08:08:00.000-04:00

On Tuesday, September 15th, we will celebrate the arrival of Autumn with a 5 course dinner, paired with Foley wines. Foley wine group has a local tie, so we're proud to feature these wines for this event. Here's the nitty gritty... We'll be pouring Curtis Heritage Cuvee Blanc, Three Rivers Chardonnay, Lincourt Pinot Noir, Kuleto Cabernet, Altus Cabernet, and Firestone Late Harvest Riesling. Dinner starts at 7:00, and reservations are required. $80 plus tax and gratuity. Call and book your spot today!

On Thursday, September 17th, join us at Aprons Cooking School on San Jose Boulevard for an evening of cooking from our new cookbook, Hip Asian Comfort Food.

This month's fantasy meal is Brazilian Fried Chicken with Black Bean Feijoada and rice. We'll be serving it this month only, so hurry in!

As always, you can make reservations online at www.bluebamboojacksonville.com

Hope to see you soon!

Happy Birthday, Blue Bamboo!

2009-08-05T13:39:00.001-04:00

Blue Bamboo has just turned 4 years old! To celebrate, we are giving our walls a fresh coat of paint. We've decided to make this Sunday, August 9th, Paint Day at Blue Bamboo!

Drop on by if you are in the neighborhood, and celebrate with the crew. We'll have light snacks and beverages on Sunday evening from 7:00 until we run out! Come on by and raise a glass with us as we toast 4 great years here on Southside Boulevard in Jacksonville.

We'll resume regular operating hours on Monday, August 10th.

Also, don't forget these goings on at Blue Bamboo...

Our next cooking class is August 15th. We'll roll sushi, and make other classic Japanese favorites. Cost is $35 per person. We start at 10AM and finish by noon.

Our First Thursdays Wine Tasting is this Thursday at the restaurant from 6:30-8:00. We'll taste 2 whites and 2 reds. The tasting is free. Also, check out our "How could you not???" wine specials board the next time you visit. We have 5 labels daily that are at or below wine store retail prices.

September Wine Dinner: September 15th. David Pratt, from Foley Wines will be pouring. 5 courses, $80 per person. Call for reservations.

Hip Asian Comfort Food, our new cookbook, is now available on Target.com, Amazon.com, Barnesandnoble.com, and of course, right here in our restaurant. Pick up your copy and re-create your Blue Bamboo favorites at home.

Come spend Sunday evenings with us! Street Eats Sundays will resume every Sunday 5-9PM. Sundays are casual, so come as you are!

Check it out!

2009-07-31T22:19:00.002-04:00

To get a glimpse of Chef Dennis Chan's award-winning cookbook, "Hip Asian Comfort Food", go to www.bluebamboopublishing.com. Terrific website! Spread the word :-D

Guess who's on Amazon.com?

2009-06-14T21:24:00.001-04:00

Why, "Hip Asian Comfort Food", that's who!

Set your VCR, Tivo or whatever recording device you have

2009-06-11T21:53:00.002-04:00

for 8:00AM tomorrow morning on WJXT and see Chef Dennis Chan on The Morning Show! He'll be making history, too. He'll be the last guest to be broadcast on analog for that station.

Street Eats Stringin'

2009-06-04T12:39:00.002-04:00

Mark your calendars for Sunday, June 28. Blue Bamboo will be bringing in Gary Coulette to play guitar while you dine!

Remember to book your table online and mention "RANGOON" in the notes to get your free order of Blue Bamboo's new Crab Rangoon appetizer!

Free Crab Rangoon at Blue Bamboo!

2009-06-03T21:02:00.004-04:00

Recently Chef Dennis Chan's mentor, Ming Tsai, paid Blue Bamboo a visit and suggested that he add a Crab Rangoon to the menu. After a few recipe tests, he created a 100% lump crab and pure Philadelphia cream cheese Rangoon that would live up to his high Blue Bamboo standards. He'd like for you to try them... on him!

To take advantage of Blue Bamboo's offer to you, simply visit the website, www.bluebamboojacksonville.com, and book a table in June. Type "RANGOON" in the notes section of your reservation, and they'll take care of the rest.

So book your table soon, and do tell if you are as excited about their new Rangoons as they are.

Limit one offer per table per visit. Taxes and gratuity not included. Offer expires June 30, 2009. Offer valid with pre-booked tables only.

Hip Asian Comfort Food won an IPPY!

2009-05-15T16:31:00.001-04:00

Since 1996 the "IPPY" Awards have recognized the best independent-published books of the year in 65 categories. Chef Dennis Chan's "Hip Asian Comfort Food" tied for Gold in the Cookbook category this year. Can I get a WOOHOOO? We're both very excited :-D

Here's the complete list of book winners.

Hip Asian Comfort Food...

2009-05-08T17:45:00.001-04:00

...will be in Borders book store starting this weekend!

Blue Bamboo Wine Dinner 4/14/09

2009-04-15T08:59:00.002-04:00

This is Chef Dennis' last wine dinner for the season. He won't be doing another one until around September. But what a way to end a season!

The first course was Soft-shell Crab in Creamy Lobster Bisque paired with Gainey Sauvignon Blanc. Normally I'd think a Sauv Blanc would be too citrusy and vibrant for such a dish. But due to the 25% Semillon added to the wine, it gave it a nice, creamy mouthfeel and paired very nicely with the dish!

The second course was Coconut-Lemongrass Chicken with Thai-Basil Rice paired with Roshambo Imago Chardonnay. Chef Dennis' father picked the snow peas that garnished the rice that very morning, so they were very fresh. The chicken was tender, the rice was great, and the chardonnay was the perfect match.

The third course was Kansas City Pork "Rib" with Tortilla Slaw paired with Babich Pinot Noir. Several things to note about this course. First off, I'm not a fan of barbeque sauce. But this sauce on the pork was fantastic! It wasn't slathered on, which I think is what made it perfect for me. It was merely an enhancement to the meat. Secondly, I don't care for cole slaw. Again, Chef Dennis opened my eyes to a new possibility. It was the addition of the tortilla strips to a fresh mix of ingredients that made it perfect. And thirdly...the wine by itself was just okay. When paired with the pork, however, the smokiness of the sauce melded with the similar flavors in the wine. Delicious!

The fourth course was Katsu Ribeye with Yoghurt Cheese Stick and Shitake-Berry Compote paired with Rombauer Merlot and Bleasdale Shiraz. Can I just say...WOW! Two thumbs up on that pairing.

And last, but certainly not least, the dessert. Be careful not to drool here...Orange-Cream Cheese "Bear Claw" paired with Royal Tokaji Five Putonyos. Just look at the photo. I think it speaks volumes. It was even better than it looks in the photo. Flaky pastry, delicious filling, wonderful wine. Exceptional!

See the full gallery on posterous

Many thanks for an enjoyable evening to the wonderful Blue Bamboo crew: Executive Chef Dennis Chan and Sous Chefs Michael Kimpland, Benjamin Combs, Christopher Eng, Lauren O'Grady, Shelby Cochrane and Tabatha Boone.

We're looking forward to September!

Posted via email from Linda's posterous

Tonight's Wines and Tasting Notes

2009-04-02T22:14:00.003-04:00

Good wine selection tonight! We tasted:

Snoqualmie Vineyards Chardonnay - unlike any chardonnay I've tasted, this was a little sweeter than your usual chard. Very refreshing!

Seven Daughters White Blend - a blend of French Colombard, Sauvignon Blanc, Gewurztraminer, Riesling, Orange Muscat, Chardonnay and Symphony. It sounds like it would be really sweet, but it wasn't. It had beautiful melon aromas and was a good balance of sweet and citrus.

Snoqualmie Vineyards Merlot - velvety smooth on the palate. A few people mentioned that there was a somewhat bitter aftertaste, but I didn't get that at all. This would be perfect with cheese and crackers.

Seven Daughters Red Blend - a blend of Merlot, Zinfandel, Syrah, Carignan, Cabernet Franc, Cabernet Sauvignon and Sangiovese. I tasted spices from the Zin and rich, ripe fruits from the Syrah. The Cab Franc gave it its body. Every mouthful showed different lush fruits.

Normally I don't like every wine at the tastings, but these were all very tasty!

Street Eats Sunday Blog Reader Special

2009-03-30T20:57:00.002-04:00

The Street Eats Sundays have been a hit! Chef Dennis is so pleased that he has decided to do a different special for each Sunday. This Sunday he will be offering a $5.00 corkage fee if you bring in your own wine. Corkage is usually $15.00 per bottle, so it's a great savings!

There is no coupon to clip, just mention the special if/when you bring in your bottle this Sunday, April 5.

Wine Dinner featuring wines from South Africa

2009-03-25T08:40:00.013-04:00

Chef Dennis Chan proved once again that he sets himself apart from the run-of-the-mill with another fantastic wine dinner. The wines were presented by Jay Godwin of Selected Brands. The menu:

Yam Cake with Savory Parmesan Creme paired with Star Tree Chardonnay - the spices (cinnamon, nutmeg?) in the yam cake were wonderful! The chardonnay was bright and vibrant, citrusy with a clean finish.

Grilled Pineapple and Crunchy Coconut Chicken Kebab paired with Springfield Estate wild Yeast Chardonnay - DElicious! And what a pairing! The pineapple in the kebab brought out the lovely tropical fruit flavors in the wine.

Jamaican Beef Patty paired with Star Tree Cabernet Sauvignon - this little thing packed a surprise punch. I tasted some spices, curry I think, but it didn't become apparent until almost after I'd finished it. Then my mouth sent out a 2 alarm call. No problem though, the Star Tree Cab quenched that fire. The cab had aromas of tar/asphalt and a little bit of a not-unpleasant zoo nose. Baked-fruit flavors and a full body. "Chewy" is a good word to describe it.

Flame-Charred Lamb Chop and Slow Simmered Stewed Carrots paired with Star Tree Syrah and Springfield Whole Berry Cabernet Sauvignon - there was a dipping sauce of Hickory smoked tomatoes, paprika, honey soy and dry BBQ that was just heaven. The lamb was cooked-to-perfection-rare and the carrots were simmered in a cabernet sauce. The syrah paired best with the lamb, and the cab with the carrots. It was the best. Words fail me. Really...you had to be there (and why weren't you???)

Pineapple Mango Dos Leches paired with Rudera Chenin Blanc Late Harvest - this is what my good friend JB calls a "moaner". 'Nuff said.

Thanks to Jay for showing some excellent wines, and to Executive Chef Dennis Chan and Sous Chefs Michael Kimpland, Max Vista, Christopher Eng, Lauren O'Grady, Alex Finley and Tabatha Boone for some spectacular cuisine!

New dining feature at Blue Bamboo

2009-03-16T22:35:00.002-04:00

Street Eats Sundays from 5 - 9pm: Sundays are casual days at Blue Bamboo. We've created a menu just for a casual Sunday experience. On the menu, we'll offer street eats, patterned after the way that people eat in Asia, going from street vendor to street vendor, eating until you are full.

We'll offer $10 corkage or $10 off any bottle of wine for the first Sunday, March 22. Drink specials chosen by our servers each week.

Our hope is that we are that Sunday date night place for our guests. It's a perfect venue to wind down (or wine down!) before the beginning of a new week.

On the (tentative) menu...

Appetizers

Vegetable Spring Rolls - Veggies in a crispy pastry crust, and a sweet chile sauce 6.25

Fried Pork Potstickers - A classic, with a sesame ginger dipping sauce 5.25

Fried Dragon Whiskers - Really, is this your first time here? 8.50

Panko-Cheese Tomatoes - This is as Southern as we get. Garlic-chive ranch on the side 6.75

Fried Calamari - There’s wasabi aoli and Sriracha used for dipping in our version 9.95

Hoisin Chicken Lettuce Wraps - We didn’t invent these, but we’re often told these are better than others’ 9.75

BBQ Duck Wonton Crisps - One of our signature appetizers. Cabbage, carrots, and duck 10.50

Chile-Garlic Chicken Sticks - Crispy chicken, with a sweet chile dipping sauce and garlic chive ranch 7.50

Crab Rangoon - Lump Crabmeat, Cream Cheese, in a crispy wonton shell 9.95

Mu Shu Chicken Wraps - Our appetizer version of this dish rocks! 8.95

Fresh Greens

The Great Wedge - Garlic chive ranch gives our steakhouse salad an Asian twist 6.50

Field Greens Salad - Soy-balsamic vinaigrette, mixed greens, carrots and tomatoes 5.95

Ahi Tuna Salad - mixed greens, balsamic vinaigrette and honey-soy seared rare Ahi tuna 13.95

Katsu Tilapia - mixed greens, sesame ginger vinaigrette, and a Panko-crusted tilapia filet 12.95

Tomato Bisque - served with grilled toast, just as Opie likes it 5.95

Green Curry Chicken Soup - Who is this Tom guy that people from Thailand keep talking about? 4.95

Entrees

Thai Red Curry Chicken - This plate is mildly spicy, unless you like it otherwise 9.95

Green Curry Shrimp and Veggies - A mild curry dish, with lots of flavor 13.50

Sichuan Beef - In Sichuan province, they eat lots of this spicy stuff 12.95

General’s Chicken - This general might win a medal for his performance 10.95

Panko Sweet & Sour Chicken - If you grew up liking this dish, you’ll love ours 11.95

Coconut Crispy Shrimp - Our coconut sauce and our Panko-breaded shrimp make your tummy happy 12.95

Coconut Tofu Stir Fry - Lots of flavor, perfect for veggies 9.95

Nasi Goreng (Fried Rice) - 10.95 add Chicken, Tofu, Sweet Sausage, or Shrimp 3, Beef 4

Traditional Pad Thai - 14.95 add Chicken, Tofu, or Shrimp 3, Beef 4

Classic Soy Lo Mein - 12.95 add Chicken, Tofu, or Shrimp 3, Beef 4

Don’t Forget your Happy Ending!

We call our desserts happy endings, because every meal, like every good story, deserves a happy ending. Hush your dirty mind.

Ginger Mojito

2009-03-14T22:12:00.001-04:00

From the cookbook "Hip Asian Comfort Food ". Posted with permission from Chef Dennis Chan.

Juice of 1 lime

1 oz ginger syrup*

2 mint sprigs

Ice

2 oz light rum or sake

Cold sparkling water

Smash 1 mint sprig in bottom of glass. Add ice, lime juice, 2 oz rum or sake and ginger syrup. Fill with sparkling water and shake. Garnish with a fresh mint sprig. Makes 1 mojito.

*Ginger Syrup

2 cups water

1 cup sugar

1 palm-sized piece ginger

Thinly slice ginger. Bring all ingredients to a boil. Let cool, store in refrigerator overnight.

Posted via email from Linda's posterous

Cooking Classes at Blue Bamboo

2009-03-09T22:49:00.002-04:00

One Saturday each month, Blue Bamboo invites you to the restaurant for a one-of-a-kind learning and dining experience. Tuition is $38 per person, which includes a cooking class, lunch and a glass of wine.

Upcoming classes:

Irish - March 14th
Blue Bamboo Favorites - April 18th
Hip Asian Comfort Food - May 9th
Florribean - June 20th

Classes are a LOT of fun and fill up quickly! Call the restaurant to make reservations.

Check the sidebar at the right of this blog for more upcoming events!

Stevie Wonder dined at Blue Bamboo.

2009-03-06T09:09:00.003-05:00

Yes, THE Stevie Wonder! Read about it in Jacksonville Magazine. Word has it that he even sang "Happy Birthday" to one of the diners. How cool is that?!

Tonight's Wines and Tasting Notes

2009-03-05T21:21:00.007-05:00

Note: all images are from Dennis Chan's cookbook "Hip Asian Comfort Food" and used with his permission

Legado del Conde Albariño from Spain
Aroma: lemon, melon
Taste: vibrant, light, citrusy
Overall: very nice
Pairing: Tuna Ceviche

Daniel Gehrs Chardonnay from Santa Barbra County in California
Aroma: stone, citrus
Taste: pears, melon
Overall: pleasant
Pairing: Chicken Pot Pie

Windmill Petite Sirah from Lodi in California
Aroma: vanilla, spices, dark fruits
Taste: jammy, rich, succulent
Overall: wonderful
Pairing: Blueberry BBQ Pork Tenderloin

Dolium Malbec from Argentina
Aroma: tar, fresh roasted coffee beans
Taste: full-bodied, dark fruits, earthy
Overall: very good
Pairing: Sichuan Peppercorn Filet with Rosemary Herbed Fries

Read the article about Chef Dennis Chan and his cookbook...

2009-02-26T17:12:00.003-05:00

...In the Florida Times-Union

Posted via email from Linda's posterous

Red Curry Shrimp and Grits

2009-02-16T22:23:00.001-05:00

From the new cookbook "Hip Asian Comfort Food " by Chef Dennis Chan, posted with permission.

Serves 2

1 cup grits

3 cups chicken stock

1 tbsp red curry paste

1 tbsp canola oil

12 oz coconut milk

2 tbsp lime juice

1 tbsp fish sauce

1 onion, sliced

1 red pepper, sliced

1 lb shrimp, peeled and de-veined

Salt and pepper to taste

Sriracha to taste

Heat red curry paste in pan with oil. Add coconut milk, fish sauce, and lime juice. Bring to a boil and simmer for 5 minutes. Reserve half of mixture for shrimp topping. Bring remaining sauce to a boil with 2 cups of stock. Whisk in grits. Gradually add in remaining stock, as needed. Cover pan. Grits will splatter when cooking. Cook to grit manufacturer's time recommendation.

In a separate pan, sauté shrimp, onions, and red peppers until done. Add reserved sauce, and pour over bowl of cooked grits.

Posted via email from Linda's posterous

Valentine's Day Wine Dinner - Sweetheart Tasting Menu

2009-02-15T09:12:00.001-05:00

On the menu tonight:

Shrimp "Satay" paired with Pighin Pinot Grigio and Dr Loosen "Dr L" Riesling

Duck Pot Pie paired with Sonoma Cutrer Pinot Noir

Oxtail "Osso Bucco" paired with Mollydooker Blue Eyed Boy Shiraz

Flourless Chocolate Cake paired with Fonseca Bin 27 Port

I hope everyone had a wonderful Valentine's Day!

See the full gallery on posterous

Posted via email from Linda's posterous

It's Here, It's Here, IT'S HERE!!!

2009-02-11T15:34:00.001-05:00

The much anticipated (by me anyway) cookbook is here! "Hip Asian Comfort Food " by Chef Dennis Chan, photos by Linda Blakely.

Posted via email from Linda's posterous

Tonight's Wines and Tasting Notes

2009-02-05T21:06:00.003-05:00

Santa Rita Sauvignon Blanc from the Maipo Valley of Chile
Aroma: grass, herbs, lemon
Taste: vibrant, light, citrusy
Overall: pleasant
Pairing: I'd suggest a seafood dish - steamed snapper or grouper.

Fitz Ritter Spielberg Chardonnay from Germany
Aroma: honeydew melon, slight oakiness
Taste: rich, vibrant, citrusy, creamy
Overall: very nice
Pairing: Poultry or salad

Domaine des Cantarelles Syrah de Fayel from France
Aroma: smoke, anise, earth
Taste: cherry pie, forest floor, eucalyptus
Overall: pleasant
Pairing: Barbeque

Leasingham Magnus Shiraz from Clare Valley in Australia
Aroma: vanilla, spices
Taste: vanilla, plums, full-bodied
Overall: wonderful. My favorite from the tasting
Pairing: Steak, pasta with a red sauce
Note: this would be a wonderful wine for poached pears

Chinese New Year Wine Dinner - Jan 27 2009

2009-02-05T10:19:00.003-05:00

Another fantastic wine dinner at Blue Bamboo. On the menu:

Watercress-Shrimp "Coin Purse" paired with Moet Imperial Champagne

Xin Nian Poached Chicken with Virginia Smoked Ham paired with Trimbach Riesling

Myer Lemon Ginger Steamed Grouper paired with Orogeny Chardonnay

Grill-Charred Ribeye with Klondike Rose Home Fries and Berry Shallot Creme Sauce paired with Jade Mountain Syrah and Newton Claret

Honey-Almond Financier with Grand Marnier Nectar "Nage" and Creme Chantilly paired with Domaine de Coyeux Muscat

Once again the pairings were spot on, and the company was excellent. There was a lot of wine and a lot more laughter. I'm looking forward to the next one on Valentine's Day :-D

See the full gallery on posterous

Posted via email from Linda's posterous