STIR CRAZY SPRINGS FORWARD WITH NEW CHEF-DESIGNED SPECIALS: Critically-acclaimed Asian restaurant unveils Spring menu
designed by “The Food Buddha”
Mar 20,2008
Spring’s annual arrival is the time for reawakening, rebirth, and new mouthwatering creations from Stir Crazy. In honor of spring, the Chicago-based chain of Asian restaurants – with 12 locations in Illinois, Ohio, Florida, Indiana, Michigan, Missouri and New York – has rolled out five new items in March, plus two permanent additions to the menu that will shake anyone out of their winter doldrums. The latest dishes were all designed by the “Food Buddha,” Stir Crazy Chef Ambassador Rodelio Aglibot. Authentic flavors pepper Chef Rod’s latest offerings, thanks to his yearly pilgrimages to Asia in his unending quest for bold taste and cutting edge foods for Stir Crazy guests. All of the specials are “Asian Travel Inspired,” and combine elements and ingredients from the many countries Chef Rod visits: China, Japan, Vietnam and Thailand, to name only a few.
“For me, the traveling is about inspiration,” Chef Rod says. “I’m like a sponge when I travel around Asia, absorbing new ideas from the amazing cooking traditions that these countries lay claim to. Duck, for example, is a popular item in China; we’ve all heard of Peking Duck. So at Stir Crazy we’ve incorporated duck in three ways, both in a main course dish on the spring specials and on the permanent menu in an appetizer and in a salad.”
According to Chef Rod, the test audiences went wild for it. “Duck is not usually found on the menu at a casual dining restaurant, but here at Stir Crazy we continually bring more upscale dining dishes and complex tastes to the menu to stay interesting and exciting for our guests pleasure.”
For Stir Crazy, Chef Rod’s adventurous version of “research and development” keeps the menu on the cutting edge of Asian cuisine. “Chef Rod’s research is unique to Stir Crazy; no other chain restaurant we know of has such a direct line to these spices and foods that then are translated back to Chef-designed specials,“ says Peter Nolan, Vice President of Marketing for Stir Crazy. “It’s one of the many ways Stir Crazy is different than any other Asian restaurant out there.”
Here’s what’s new at Stir Crazy this Spring:
Dim Sum: this new take on traditional Dim Sum comes with a duo of Char Su pork buns and Shrimp Shumai dumplings, served with a trio of dipping sauces. $8
Green Curry Mussels: one heaping pound of Prince Edward Island black mussels wok tossed in a zesty green curry sauces with shanghai wheat noodles, lemongrass, red peppers and Thai Basil. $8
Crispy Szechwan Chow Fun: delectable crispy wide rice noodles, onions mushrooms, red peppers and Chinese broccoli served in a spicy Szechwan sauces. Chicken $11 ? Shrimp $13
Almond Crusted Chicken: crispy curry marinated chicken breast topped with a tangy coconut lime sauce, served with snow peas and carrots on a bed of brown rice. $12
Honey and Pepper Glazed Duck Breast: a glazed roast duck breast on a savory bed of double pan fried noodles, onions, celery and carrots. $16
Permanent Menu Additions:
Mu Shu Duck Wraps: fresh roasted duck breast, scallion and cabbage filled mu shu wraps served with a zesty hoisin sauce. $8
Mandarin Duck Breast Salad: warm roasted duck breast over napa cabbage, romaine, mango, red peppers, scallions, and crispy egg noodles all tossed in an orange hoisin vinaigrette and topped with crispy cellophane noodles. $12
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