P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."




Spiced Whiskey Punch

P.F. Chang's Copycat Recipe

1 1/2 oz Bulleit Rye Whiskey
1 oz Domaine de Canton
1/2 oz Fresh Squeezed Lemon Juice
1 oz Fresh Squeezed Orange Juice
1 oz Pineapple Juice
1/4 oz Pure Cane Syrup

1. Fill a bucket glass with ice and set aside
2. Fill a pint glass (mixing glass) with 2/3 ice
3. Add mixers
4. Add liquors
5. Cap the mixing glass with a shaker tin
6. Shake vigorously for 10 seconds
7. Strain into iced bucket glass
Garnish: 1 Bada-Bing Cherry dropped on top

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