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.




Big Bowl Vietnamese Caesar Salad

Big Bowl Restaurant Recipe

5 ounces romaine lettuce, cut into 2 by 2 inch pieces

3 tablespoons fish sauce
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 egg yolks
1/2 teaspoon chopped garlic
3/8 teaspoon kosher salt
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1 cup peanut oil

Combine all the sauce ingredients, except the oil, in a blender and blend. Add the oil in a steady stream to emulsify. Mix 1/4 cup of the dressing (or more to taste) with the lettuce. Makes 2 servings.

To make the croutons, cut half a loaf of good white bread into 3/4 inch cubes, and put in a mixing bowl. Toss with 6 tablespoons of peanut oil, 1/2 teaspoon kosher salt, 1 tablespoon finely chopped garlic, and 1/2 teaspoon of freshly ground black pepper. Cook on a sheet pan in a preheated 250 degree oven for 20 to 30 minutes until golden brown and crisp.

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