Proud to craft "casually evolved" Mexican cuisine, the good-humored folks at Calle Tacos Tequla in Snohomish serve up a menu of shareable bites, cocktails, and satisfying entr?es. More than a dozen different a la carte tacos showcase an eclectic spread of fresh, local ingredients ranging from tender carne asada to habanero chicken to toasted grasshoppers seasoned with chili and lime. Guests can customize a margarita with the fresh fruit of your choice or try a sweet and salty paloma made with 100%-agave tequila and 100%-water ice.
In 1985, as ends meet became harder to make, the Carleton family sold its cows and closed its nearly 30-year-old dairy farm. Not to be deterred, Mary Carleton began selling pumpkins and sweet corn from a roadside stand three years later. Today, the Carletons continue Mary's efforts by cultivating 60 acres of produce, including english peas, zucchini, and green and purple beans. Along with their own veggies, the Carletons stock their farm market with organic raw milk, grass-fed beef, local honey, and handmade pies.
After a summer spent selling their produce, the Carletons unwind with guests for nearly two months of autumnal fun starting in September. A corn maze with stalks more than 9-feet high snakes through a 4-acre field in a different shape each year. Come dusk, a cornfield eerily transforms into the haunted swamp, which dares guests aged 12 and up to creep through its creature-filled labyrinth. The pumpkin patch teems with various-sized pumpkins ripe for plucking, while the pumpkin cannon launches gourds into the air in hopes that one will transform into Cinderella's private jet. The fenced kids' area further entices youngsters with a zip swing, tube slides, and a rope maze, and the play area inside the barn intrigues them with a rope swing and hay maze.
Although roughly 1,000 different entrees can be sampled at Chang's Mongolian Grill, diners won't need to peruse a menu as thick as a phone book. Instead, you get to peruse the all-you-can-eat food bar and fill a bowl with your choice of meats, vegetables, and noodles. A helpful chart recommends tried-and-true combinations, but guests are free to experiment, mixing and matching sauces as they see fit.
For the final step, the chefs take each bowl and pour its contents onto a large, circular grill in the center of the open kitchen. They shuffle and slide each order around the magma-heated grill until every last morsel is evenly seared, then sweep everything onto a waiting plate. All you'll need to do is take it back to your table and enjoy the freshly grilled meal. Additional sides of soup, rice, or crepes are also available.
With more than 845 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company?s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as Peach Perfection and Strawberry Whirl to more indulgent creamy treats, including Peanut Butter Moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate. The lunch hour presents toasted bistro sandwiches and California Flatbreads that pack only about 320?420 calories each.
In addition to providing healthy eats to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative fights childhood obesity while encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
Named for a the eight-spoke Thai horoscope wheel, Noppakao Thai Restaurant puts guests in control of their culinary destiny—even for just one night. The menu introduces diners to some of the finest examples of Thailand's rich culinary culture: from aromatic coconut-milk curries, to savory rice noodle stir-fries and rice dishes of marinated tofu, chicken, pork and trout. Each dish blends Eastern flavor with elegant presentation, with basil leaves, sliced peppers, cashews, and colorful curry sauces layered upon fragrant foundations of jasmine rice. Chefs lovingly craft specialty dishes of lemongrass chicken, garlic pork ribs, and deep-fried duck swimming in red curry, capped off with desserts of coconut milk ice cream and sweet mango sticky rice.
The interior reflects Thailand's island landscape, with towering palm trees, glowing lanterns reminiscent of sea life, and an aquarium. The walls also feature a giant, antique-style treasure map and sketches of jellyfish playing jump rope with pirates.