Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.

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Big Bowl Restaurant Cocktail Recipes



BIG BOWL SANGRIA WITH SEASONAL FRUIT
The Big Bowl Restaurant Recipe

White Sangria Base:
Y & B Organic Sauvignon Blanc
1/4 cup Triple Sec
1/3 cup cane sugar

Combine and set aside.

Seasonal Fruit Infusion: Go to a local market and buy what ever fruit appeals to you; blueberry, watermelon. strawberries, etc. Puree half of it, and chop the balance into 1/2 cubes (leave the balance whole if there are blueberries). To season the fruit, the rule of thumb is to add the juice of 1/2 lemon to a pint of fruit, then 1/4 cup sugar to taste. The sweetness of the fruit will dictate whether more sugar is needed. Add sangria fruit mixture to wine and chill together for an hour. Serve over ice, and garnish with more fruit as desired.

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SHISO SAKE MOJITO
The Big Bowl Restaurant Recipe

3-4 shiso leaves
1 tablespoon sugar
1/2 lemon, roughly chopped
1 cup ice
1 cup sake
1/4 cup vodka

Muddle shiso, sugar, lemon & ice together to crush herbs, lemon & ice. Add sake & vodka. Shake well to so the sugar dissolves and the liquid is very cold. Serve in a long glass. I like to serve it with the crushed lemon & herbs but you can strain it if you wish.

Notes: Shiso is a Japanese herb that is akin to mint & basil. If you cannot find shiso, use two basil leaves and 4 mint leaves instead.

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