Stir Crazy Stirs Up Traditional Fall Foods With Comforting Twists That Bring Welcome Flavor

Sep 25,2007

With the hazy heat of summer fading and days growing colder, food passions turn to warm, comforting options.  While mom’s meatloaf and hearty stews have long been fall food staples, Stir Crazy is out to turn up the heat on comfort food this fall.  Beginning this month at all Stir Crazy restaurant locations a new menu featuring seven new dishes debuts, specially created by Chef Ambassador Rodelio Aglibot, a two-time James Beard Dinner participant.  Five dishes will be on the Stir Crazy Menu nationwide for a limited time only – through early 2008 – while two are permanent additions. 

Chef Rod, who is also known as “The Food Buddha,” conceived these mouth watering new takes on some traditional Asian flavors without sacrificing the bold tastes and freshness that have become synonymous with Stir Crazy.  Aglibot has worked two new appetizers and three new entrees into the menu specials which together offer Stir Crazy diners a broader range and combination of Asian tastes. 

“I designed these dishes specifically as Asian comfort food," explains Aglibot. “The ingredients here are obviously flavorful, but overall their combined effect is warm and soothing.” 

  

Appetizers:
THAI CHICKEN AND SHRIMP CREPES - $7House made curry crepes are filled with sumptuous chicken and shrimp, fresh water chestnuts and scallions and topped with a Szechuan sauce.    
CRAB CAKE HAND ROLLS - $8 Panko encrusted crab cakes, daikon sprouts, sushi rice and a dynamite sauce are all rolled in a nori wrapper. 
  

 

Entrees:
RED ROASTED CHILEAN SEA BASS - $18  A global tour for the palate.  One of the world’s finest fishes is combined with Chinese broccoli and Indian samosas.  

PAPER STEAMED GINGER SCALLION SALMON - $15   Fresh salmon steamed in a paper wrapper with fresh ginger and scallions, and served on a bed of piping hot Cantonese noodles.  

VIETNAMESE LEMONGRASS PORK TENDERLOIN - $14Chef Rod’s famous talent with pork comes through on this tenderloin, which is infused with lemongrass and served with coconut rice and teriyaki glazed green beans. 

  

In addition to the above specialty dishes available for a limited time through early 2008, Stir Crazy has also added the following two new appetizers permanently to its menu:  

AHI TUNA AND AVOCADO POKE - $9  A tower of marinated Ahi tuna, fresh avocado, red onion and sesame seeds, served on a bed of ginger, with tangy lime and siracha sauces.  

CHAR SU PORK - $7Wok tossed cubed pork tenderloin covered in a char su sauce.  
Stir Crazy is a full service Asian restaurant that offers a diverse menu of Chinese, Thai, Vietnamese and Japanese food, in a fun, vibrant atmosphere with a focus on fresh, quality ingredients and bold flavors to deliver a truly unique casual dining experience for its guests. They currently have 14 locations in Illinois, Indiana, Ohio, Florida, Michigan, New York, Missouri and Wisconsin. For more information visit the Stir Crazy website at www.stircrazy.com.