Street Eats Sunday Blog Reader Special

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

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

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

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

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.

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

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