26 January 2010
Circles, Circles, Circles.
In my humble opinion circles suck the big one. They don't go anywhere, they simply go around and around with no real surprises.
30 July 2009
23 July 2009
The "Sushi Verdict" is in!
What can I say, it was a dirty job with some very "fishy" characters, but I have reached a decision and let there be no doubt that "pound for pound and roll for roll", Sushi Creek is the Valleys best overall sushi restaurant! I give it 2 thumbs up, 5 stars, 2 snaps up in a circle, etc. Make no mistake, Sushi Creek delivers!!
Does it have the glitz and glam of a Pure in Scottsdale or the trendiness of a Mill Ave Ra? No it does not. What it does offer is great service, great sushi, and great prices.
I am reminded of the old adage, "you get what you pay for" and how it has bit me in the toosh on more than one occasion. However, with Sushi Creek, you get MORE than what you paid for.
The Sashimi and Sushi items both offer a very generous cut, the Softshell Crab is without question the best in the area. In my opinion the key to the Softshell Crab is to keep it fairly simple, dredge it in a lightly seasoned flower, toss it on the grill and serve when ready. It always irritates me when a restaurant tries to glam up the entree's and apps too much. Enhance, don't change the flavor and always let a quality fish or shellfish stand on it's own.
The various signature and traditional rolls did not disappoint as the creativity of the Sushi Creek team really shines through. The French Kiss and Dynamite are just 2 of the very wonderful offerings, I would mention more, but feel you need to get out there and find out for yourself.
If you are looking for fresh sushi with great service, hop on the 202 or head south on Ellsworth.
Meet the team.
Does it have the glitz and glam of a Pure in Scottsdale or the trendiness of a Mill Ave Ra? No it does not. What it does offer is great service, great sushi, and great prices.
I am reminded of the old adage, "you get what you pay for" and how it has bit me in the toosh on more than one occasion. However, with Sushi Creek, you get MORE than what you paid for.
The Sashimi and Sushi items both offer a very generous cut, the Softshell Crab is without question the best in the area. In my opinion the key to the Softshell Crab is to keep it fairly simple, dredge it in a lightly seasoned flower, toss it on the grill and serve when ready. It always irritates me when a restaurant tries to glam up the entree's and apps too much. Enhance, don't change the flavor and always let a quality fish or shellfish stand on it's own.
The various signature and traditional rolls did not disappoint as the creativity of the Sushi Creek team really shines through. The French Kiss and Dynamite are just 2 of the very wonderful offerings, I would mention more, but feel you need to get out there and find out for yourself.
If you are looking for fresh sushi with great service, hop on the 202 or head south on Ellsworth.
Meet the team.
14 July 2009
A few questions.
Is it really so hard to be nice to someone for no other reason than to simply be nice?
Why is it so important to be the center of attention? What are you seeking? What are you lacking?
Does it make you feel good to point out someone elses failure or imperfection?
For me, I prefer to be nice. It feels really good.
Why is it so important to be the center of attention? What are you seeking? What are you lacking?
Does it make you feel good to point out someone elses failure or imperfection?
For me, I prefer to be nice. It feels really good.
20 May 2009
The Home Sweet Home Campaign is rocking along.
Kudos to Beth Van Hoose and the Home Sweet Home Campaign on the tremendous success of their Schools That Care T-Shirt Design contest. Ryan Fitzpatrick of the Buffalo Bills took a red eye flight from New York to present the winners.
Pictures here
Pictures here
21 April 2009
09 March 2009
Please visit OurSoldiers.org
I would like to introduce a brand new site that is just a huge breath of fresh air. The Home Sweet Home campaign and OurSoldiers.org was inspired by our dear friends whom recently returned home after 2 combat tours in the Middle East. Please take a few minutes and browse the site.
Call Me Dan and take a look.
Call Me Dan and take a look.
27 February 2009
I am a real FAN, NOT a Fanatic, but you can't deny Tanya Rocks.
Dan has declared this weekend, "Tanya Weekend", what exactly does that mean you ask? I am only listening to Tanya's music. I have been a fan since I saw her on Hee Haw in 1970 something. Then through mutual friends at time I was very sick, laid up in a less than perfect military hospital, I got a card from Tanya. Talk about a pick me up.
What brought on "Tanya Weekend" you ask? Well, I was simply toiling away, got on a conf call and as I was on hold for the host to login, the background music was Tanya singing "What's your mama's name", so I took that as a sign. Only Tanya Tucker music the entire weekend.
Call Me Dan, I would appreciate it.
What brought on "Tanya Weekend" you ask? Well, I was simply toiling away, got on a conf call and as I was on hold for the host to login, the background music was Tanya singing "What's your mama's name", so I took that as a sign. Only Tanya Tucker music the entire weekend.
Call Me Dan, I would appreciate it.
Great simple recipe for the grill
Hey everybody, just wanted to drop a very simple and easy to prepare new Dancipe.
1 Port tenderloin
2 jars or cans of Black Cherries in JUICE, not glaze or pie filling. ( I prefer Trader Joes Marano Cherries)
Marinate the tenderloin overnight in a dish or bowl so the loin is completely covered.
Remove Tenderloin from the dish and toss on the grill leaving the cherries in the dish. (I prefer to cook on charcoal or wood)
Heat skillet or saute pan and toss the cherries in with a dash of your favorite seasoning salt until the juice begins to thicken. (I prefer Nicks seasoning made in Madison, IL at Hamilos Bros)
When the tenderloin is done (and don't overcook and dry it out), remove and let it sit for about 3 min, then slice. Place on your favorite serving dish and and drizzle the cherry sauce over the pork.
Call Me Dan and enjoy, it's a party in your mouth!
1 Port tenderloin
2 jars or cans of Black Cherries in JUICE, not glaze or pie filling. ( I prefer Trader Joes Marano Cherries)
Marinate the tenderloin overnight in a dish or bowl so the loin is completely covered.
Remove Tenderloin from the dish and toss on the grill leaving the cherries in the dish. (I prefer to cook on charcoal or wood)
Heat skillet or saute pan and toss the cherries in with a dash of your favorite seasoning salt until the juice begins to thicken. (I prefer Nicks seasoning made in Madison, IL at Hamilos Bros)
When the tenderloin is done (and don't overcook and dry it out), remove and let it sit for about 3 min, then slice. Place on your favorite serving dish and and drizzle the cherry sauce over the pork.
Call Me Dan and enjoy, it's a party in your mouth!
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