Brock’s newest toy from Santa; a mini kitchen-top deep fryer. The first attempt involved Oreo’s!
Archive for the ‘Restaurants & Dining’ Category
Deep-fried Oreos
Sunday, January 3rd, 2010SpaceQuest Bar
Saturday, December 19th, 2009With the closing of Quark’s Bar at the the Las Vegas Hilton in September 2008 and the subsequent failed re-launch at the Neonopolis on Fremont Street, I was convinced that the signature Star Trek drinks we loved so much would be lost forever.
This speculation would not be realized, however. On December 19, 2009 the SpaceQuest Bar, located just outside the former Star Trek Experience, introduced several of the famed classic drinks in addition to a few new concoctions. Brock, Stacy, Bryan, Dylan and I were the first patrons of the bar to order these drinks on their debut.
Here is the complete menu as it reads on the table display, as well as some personal notes about how to create these drinks yourself.
Romulan Ale…
Mind Blasting Bacardi 151, morphed with Blue Curacao, Cranberry Lemonade and droplets of Tabasco Sauce.
(This is dramatically different from the bottled Romulan Ale beer that you might have seen before. Goeasy on the 151 or you’ll ruin the drink)
James Tea Kirk…
Angostura Rum mixed with mind altering Gin, Vodka, Blue Curacao, Sweet and Sour and a splash of soda
(Equal parts of rum, gin, vodka, and the blue curacao. Just a splash of the Sweet and Sour and add sprite for soda until the drink strength is to your liking)
Orion’s Belt…
Malibu Rum engaged with Midori Liqueur and blended with Pineapple Juice and a splash of Half and Half Cream.
Borg Queen…
The SpaceQuest version of the Apple Martini made with Smirnoff Vodka, DeKuyper Apple Pucker, Apple Puree and a splash of Sweet and Sour.
Saurian Brandy…
An alliance of Stoli Vanilla Vodka, Banana Liqueur gently shaken over ice.
Dinner Time
Saturday, September 26th, 2009“Pei Wei” Digital Menu
Thursday, July 30th, 2009Pei Wei in Irvine is stepping up their game in the 21st century with a new digital menu array. I can personally verify that that the additional hardware expense has not compromised the quality of the cuisine.







