Sample Of Thai Food Menu

A classic Chinese dipping sauce from Hong Kong, and often used with Thai-inspired dishes. Koon Chun brand is one preferred by chef's--it's a very good quality product. We like to use this as a dipping sauce for fresh spring rolls as well as salmon & green salad spring rolls.
Customer Review: The very best Hoisin Sauce available !
Being an afficionado of Oriental cuisines, I can say I've tried many different sauces claiming to be "Hoisin Sauce" and that the Koon Chun brand is without a doubt the best I have ever eaten. Whether used for moo shu dishes, a marinade for ribs, chicken or spread onto a Peking Duck pancake, its thick, rich flavor is surpassing. Used sparingly, a little goes a very long way, and puts many of the thinner, sometimes watery, imitators to shame. Even given the seemingly high shipping price I recommend trying this out and think you'll be as pleasantly surprised as I was the first time I spied it on the shelf of a local oriental supermarket and decided to try it out. Since I no longer live within comfortable distance of an oriental market, I now order this through Amazon every few months and always try to keep a supply on hand. Hope you enjoy it as much as I always have.

It may not sound like it, but I will recommend this restaurant to anyone looking for simple comfort food. The main dishes, rotisserie chicken and slow roasted pork are solid, though pricey. The improvement needs to happen by giving some of the side dishes, like cheese grits and yellow rice wit rosado beans a little more flavor. Without proper seasoning or handling, organic food can taste just as bad as factory farm food.

Tobie began his career as part of a restaurant and tavern family in Chicago. As a student of liberal arts at Kendall College he discovered his calling in the restaurant industry. Leaving school before graduation, he accepted an apprenticeship under Chef John Snowden at Dumas Pere LEcole de la Cuisine Francais.

Brasa Premium Rotisserie; Walking on Hot Coals

There's a movement afoot in the culinary world today that began in conversations like these and has the promise of finally bringing these rare flavors and foods to our plates. These are foods that not only taste better because of how they were produced, but foods that we can eat with a clear conscience because the producer was treated fairly in an unfair world. Unfortunately though, this movement is fraught with more pot holes than a St. Paul side street in spring. In the wrong hands this movement will fizzle and sputter and fill our bellies with nothing more than the pretentious mediocrity I recently evidenced at Brasa Premium Rotisserie. This new "concept" of wunderkind Alex Roberts of Restaurant Alma has so much potential to be the brightest star on our culinary landscape that I really wanted to like it because at its heart its the kind of simple eatery anyway can love. The problem that bugged me the most was that even top quality organic, free range fair trade food cooked poorly is still just bad food. Before you go away mad because you think I'm dilettante pretending to know his stuff, this isn't about me. Its about a Chef who has cut his chops in some great kitchens, a Chef who has created a local legend that many people rave about (though as you can probably tell, I'm not one of them). Its about a Chef who needs to understand a little more about hospitality and the American palate.

The classic French apprenticeship prepared him for a career as Chef and consultant. Lettuce Entertain You Enterprises re-opening of the legendary Pump Room in 1977 was his first project. Since then, he has used his creative talents working with restaurants all over the country. He currently resides in Minneapolis working with an active list of consulting projects including, The Sample Room, a renovation of an old bar to a modern eatery Ikes Bar and Grill, classic dining in downtown Minneapolis, Monkey Dish Bar and Grill ; an outrageous fun concept in suburban Chicago among others. His articles have appeared in various local publications and he makes regular appearances on radio and TV. He is working on a book called IMPROV COOKING.

The service needs to step up to the plate as well. They need to be more hospitable and recognize when a guest is standing in the dining room wondering how the seating works. And don't make yourself scarce when the food is taking a little extra time to get out of the kitchen...say something to the guest or at least offer up some bread or free range biscuits to bide the time.

Get it right Alex and this joint will sing. It can be your ticket to paradise. Don't let us down in the process while you figure it out.