Weddingbee Blog

Mr. Strawberry and I are restaurant whores who love to try new restaurants and different dishes. We have both traveled extensively, so we enjoy many different types of cuisines–from Ethiopian food to a good old Southern barbecue. While our reception food is going to be primarily Pacific Northwest seafood, I wanted the rehearsal dinner to go in a completely different direction. I think we have finally settled on Wild Ginger in downtown Seattle - an upscale Thai restaurant.

We both love Thai food. Okay, I LOVE Thai food. Specifically, peanut sauce. I could drink it like water. I would pass up pizza, ice cream and hot dogs any day–all for a little peanut sauce. Oh, I’m making myself hungry.

Here is a sample of our menu:

Appetizer

BUDDHA SALAD ROLLS - Fresh rice paper rolled with rice noodles, cilantro, basil, jicama and sprouts served with a pineapple dipping sauce.

SATAY

PEASANT’S SATAY - Free range chicken marinated in curry and coconut cream is skewered and seared over a flame. Served with a peanut sauce..

STREET HAWKER BEEF SATAY - Lightly grilled beef, fragrant with the aroma of Chinese five spice.

YOUNG MOUNTAIN LAMB SATAY - Succulent lamb is marinated in garlic, black pepper and Indonesian soy sauce. Served with a traditional peanut sauce..

ENTREES

GREEN CURRY CHICKEN - Free-range chicken breast is wok fried in a classic Thai curry, rich in green chili, galangal and coconut milk..

WOK FRIED BARBEQUE PRAWNS - Large prawns are wok in a spicy Asian barbecue sauce enhanced with shallots, garlic, scallions, chili and peanuts.

THAI NOODLES - Fresh rice noodles are wok fried with scallops, prawns, squid and mussels in a light soy sauce with hints of basil and chili.

KUNG PAO CHICKEN - A velveted chicken breast is diced and wok fried with fresh garlic, peanuts, red and green bell peppers, chilies and soy sauce.

PANANG BEEF CURRY - Slices of flank steak are served in a Thai curry of cardamom and coconut milk with Thai basil and fresh pounded peanuts.

WILD GINGER FRAGRANT DUCK - Succulent duck with a fragrant skin spiced with cinnamon and star anise is served with steamed buns.

DESSERTS

Decadent Chocolate Torte served with fresh whipping cream and orange zest.