Last month we had the exciting opportunity to throw our very first Community Dinner! Thirty guests gathered around one table at the beautiful 1010 West to enjoy an amazing dinner and some thoughtful conversation.
The night started off with a tasty Herradura Spicy Watermelon Margarita consisting of Watermelon Juice, Fresh Watermelon, Lime Wedges, Spicy Jalapeños and, of course, Tequila Herradura.
Once guests found their way to their seats, Chef Ron of Hawkers, introduced the yummy buffet he had prepared for them.
Guests were treated to a delicious spread consisting of Roti Canai, a Tiger Salad, Pan Fried Chicken Potstickers, and Chicken and Shrimp Pad Thai. To end the night, a Ginger Cheesecake was served for dessert.
Make sure to try out this super yummy Tiger Salad, courtesy of Hawkers!
INGREDIENTS
For the dressing:
1 fl. oz. Rice Wine Vinegar
¾ tsp Salt
2 tsp Sugar
1/3 tsp Garlic, minced
1/3 tsp Sesame Oil
For the salad:
1 (packed) cup Fresh Cilantro Leaves, roughly chopped
1/8 cup Carrots, julienned
1/8 cup Green Onions, julienned
1/8 cup Celery Hearts, julienned
1/8 cup Cucumber, julienned
About 1 pinch Japanese Togarashi Pepper Spice, or to taste
1 oz. (about 5 slices) Boiled Octopus Leg, sliced thin
Note: The Octopus Leg is easier to slice if freezing to semi-firmness after boiling, and then
slicing.
DIRECTIONS
1) Get a small mixing bowl. Whisk together all the dressing ingredients until dissolved
completely.
2) In a larger bowl, toss together the rest of the salad ingredients; then add in the dressing
from the mixing bowl, toss well and serve.
Huge thank you to all the wonderful guests and hosts that attended and helped make this night unforgettable!
