We both were very excited to try the Chile Shrimp Bao appetizer. It featured spicy shrimp, bibb lettuce and a tangy slaw made with pickled daikon radish, cucumber and carrot. They were served in pillow-soft bao buns. We went absolutely nuts for them! Along with the crispy egg rolls, they were a perfect way to start our dinner.
For our entrees, we opted to share two items off the Winter Menu. I opted for Firecracker Chicken, while Michael picked the Red Wine and Pepper Braised Beef. Both dishes were quite spicy from the addition of Fresno peppers, but their flavor profiles were quite different.
We decided to end our meal with a duo of bite-sized dessert wontons. Since we couldn't decide between the Chocolate Raspberry Wontons and the Sweet Vanilla Cream Wontons, we just ordered both duos and enjoyed a customized sampler! It was the perfect sweet ending to our meal.
The wontons are literally 1-to-2 bites big. Both were really tasty. The Chocolate Raspberry Wontons were filled with a raspberry-chocolate filling, dusted with powdered sugar, and drizzled with chocolate and raspberry sauces. The Sweet Vanilla Cream Wontons were filled with vanilla-flavored cream cheese, then served in a pool of vanilla and raspberry sauces. Imagine a bite-sized cheesecake and that's what these little bites were like.
We left P.F. Chang's agreeing that the Winter Seasonal Menu is a home run. They're offering this special menu until the end of March, so you've still got time to try these menu items -- as well as other seasonal menu items like Orange Ginger Beet Salad and Miso Glazed Salmon. To make that easier, P.F. Chang's is going to give one reader of The Weekend Gourmet a $50 gift card! To enter, simply follow the instructions in the Rafflecopter below. I'll accept entries until Friday 2/28 at 1159 p.m. The winner will be notified next Saturday. Good luck!
a Rafflecopter giveaway
Disclosure: P.F. Chang's gave me a gift card to facilitate this feature. I received no further compensation, and all opinions expressed are my own. Photographs are copyright Michael K. Garcia and may not be copied or otherwise used without prior consent.