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.




China Grill Bananas in a Box

China Grill Restaurant Copycat Recipe

Caramel Sauce:
2 cups sugar
1/2 cup water
1/8 teaspoon cream of tartar
1 cup heavy cream

Pastry Cream:
1 cup caramel sauce
1 1/4 cups milk
1 cup milk
15 egg yolks
2 tablespoons all-purpose flour
1 teaspoon cornstarch

1 tablespoon butter
9 bananas, cut in half
1 tablespoon sugar
1/4 teaspoon cinnamon

Caramel Box (Tuile):
1 pound butter
1 pound confectioners' sugar
1/2 cup light corn syrup
1 1/2 cups all purpose flour

To make the Caramel Sauce:  Bring to the boil the sugar, water, cream of tartar and heavy cream. Set aside.

For the Pastry Cream, bring to the boil 1 cup caramel sauce and the 1 1/4 cups milk. In bowl, mix together the 1 cup milk, egg yolks, flour and cornstarch. Sift mixture through a fine mesh strainer.

For Bananas: Melt butter, add bananas, sugar and cinnamon and toss until all sugar has caramelized (about 2 minutes). Set aside.

To make the Caramel Box:  Mix together the butter and confectioners' sugar until light and fluffy. Add the corn syrup and flour and whip well. On a nonstick baking sheet spread out mixture into lines (7 inches long by 3 inches wide). Bake in a preheated, 300°F. oven for 10 minutes or until golden brown. When you remove the tuiles from the oven, immediately wrap each tuile around a greased rolling pin. When set, remove by sliding off the pin and let cool.

To Assemble: Toss the bananas with pastry cream. Fill tuiles with banana mixture and top with whipped cream. Drizzle remaining caramel sauce over top.

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