Thursday, September 3, 2009
September Events
Wednesday, August 5, 2009
Happy Birthday, Blue Bamboo!
Also, don't forget these goings on at Blue Bamboo...
Friday, July 31, 2009
Check it out!
Sunday, June 14, 2009
Thursday, June 11, 2009
Set your VCR, Tivo or whatever recording device you have
Thursday, June 4, 2009
Street Eats Stringin'
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!
Wednesday, June 3, 2009
Free Crab Rangoon at Blue Bamboo!
Friday, May 15, 2009
Hip Asian Comfort Food won an IPPY!
Here's the complete list of book winners.
Friday, May 8, 2009
Wednesday, April 15, 2009
Blue Bamboo Wine Dinner 4/14/09
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 posterousMany 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!
Thursday, April 2, 2009
Tonight's Wines and Tasting Notes
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!
Monday, March 30, 2009
Street Eats Sunday Blog Reader Special
There is no coupon to clip, just mention the special if/when you bring in your bottle this Sunday, April 5.
Wednesday, March 25, 2009
Wine Dinner featuring wines from South Africa
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!
Monday, March 16, 2009
New dining feature at Blue Bamboo
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...
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.
Saturday, March 14, 2009
Ginger Mojito
From the cookbook "Hip Asian Comfort Food ". Posted with permission from Chef Dennis Chan.
Monday, March 9, 2009
Cooking Classes at Blue Bamboo
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!
Friday, March 6, 2009
Stevie Wonder dined at Blue Bamboo.

Thursday, March 5, 2009
Tonight's Wines and Tasting Notes
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

Thursday, February 26, 2009
Monday, February 16, 2009
Red Curry Shrimp and Grits
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.
Sunday, February 15, 2009
Valentine's Day Wine Dinner - Sweetheart Tasting Menu
On the menu tonight:
Wednesday, February 11, 2009
It's Here, It's Here, IT'S HERE!!!
The much anticipated (by me anyway) cookbook is here! "Hip Asian Comfort Food " by Chef Dennis Chan, photos by Linda Blakely.
Thursday, February 5, 2009
Tonight's Wines and Tasting Notes
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