This is a Sponsored post written by me on behalf of P.F. Chang’s for SocialSpark. All opinions are 100% mine.
I mentioned before that I absolutely love going to P.F. Chang’s. Not only is it possible to eat healthy there but their offerings allow everyone in your group to enjoy – regardless of whether they are carnivores, paleo, vegan or gluten free.
So when they asked me if I’d like to sample their new Winter Seasonal Menu that was launched just in time for Chinese New Year, I jumped at the chance.
The new menu includes 6 new dishes, 2 new desserts and 2 new cocktails.
The new dishes are to die for:
•Orange Ginger Beet Salad—Sliced red and gold beets mixed with fresh oranges and tossed with honey-ginger dressing, finished with crumbled goat cheese, candied walnuts and daikon sprouts. (Wine Pairing: Frog’s Leap Sauvignon Blanc) )c
•Shanghai Waldorf Salad—Fresh chopped kale, endive, radicchio, crisp apples, grapes, celery, grape tomatoes and candied walnuts tossed in a light miso-lime vinaigrette. (Wine Pairing: Estancia Pinot Grigio)
•Chili Shrimp Bao—Asian-inspired “sliders.” Warm, pillowy bao buns filled with Bibb lettuce, chili-marinated shrimp, pickled daikon, carrots and cucumber topped with tamarind-chili sauce. (Wine Pairing: Mer Soleil “Silver” Chardonnay)
•Firecracker Chicken—Savory and spicy hoisin-glazed chicken breast, wok-fired with pineapple, Chinese broccoli, Asian mushrooms, Fresno peppers and dried chilies. (Wine Pairing: S.A. Prum “Essence” Riesling Red Wine)
•Pepper Braised Beef—Red wine and black pepper sauce wok-tossed with marinated flank steak, sliced potatoes, broccolini, Napa cabbage, grape tomatoes and Fresno peppers. (Wine Pairing: Alamos Malbec)
•Miso Glazed Salmon—Broiled and served with grilled baby bok choy and cool julienne daikon radish in a warm savory broth. (Wine Pairing: Tozai “Living Jewel” Junmai Sake)
And the desserts and drinks:
•Chocolate Raspberry Wontons—Handmade, crispy wontons with a creamy chocolate-raspberry filling, dusted with powdered sugar, served with chocolate and raspberry sauces, fresh raspberries and mint.
•Sweet Vanilla Cream Wontons—Handmade, warm and crispy wontons filled with vanilla cream cheese, dusted with powdered sugar, served with vanilla and raspberry sauces and fresh mint.
•Crimson Spritzer—Plymouth Gin and Luxardo Cherry Liqueur with marasca cherries, fresh lime juice and muddled kaffir lime leaves, topped with Mumm Napa Brut.
•Red Goose Martini—Grey Goose Vodka shaken with POM Wonderful pomegranate juice, Thai basil leaves, fresh ginger and lime juice.
Really, they all looked fantastic but I had to try the Shanghai Waldorf Salad.
Let me just say, OH MY!
I almost never get a salad when I am out because 95% of the time I am disappointed. Dressings are almost always bland and tasteless compared to the ones that I make at home.
That was not the case here. The dressing was spicy and flavor-packed. The salad itself had everything I like – texture, mostly savory with a tiny hint of sweet.
This was without a doubt my favorite Kale salad that I’ve had – in my entire life. (And I sincerely mean that.)
Hubby got the Miso Glazed Salmon, which he loved. He said it was tender, well cooked and the flavor sensational. (I didn’t taste it because I don’t do seafood.)
We were extra good and skipped the dessert but as much as I love Wontons I was tempted – gluten and all.
P.F. Chang’s is encouraging everyone to ring in Chinese New Year with a toast. So, I decided I had to get a glass of wine and make one.
My “word” for 2014 is abundance. Not just financial abundance, but abundance in all areas of my life – peace, time with my family, “grown up” time, travel experiences, personal growth.
So, I made a toast to abundance.
We had such a lovely meal, a rare time out without the kids.
I highly encourage you to try the new menu! For a limited time, visit P.F. Chang’s.com to receive an offer of $10 off a $40 purchase.
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And I’m hosting a give away for a $25 gift card for one lucky winner.
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