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15 W ednesday , O ctober 13, 2010 O A KVILLE BEA V ER w w w .o akvillebeaver .co m Advertorials Special guest appearance THAT CANADIAN GUY, comedian GLEN FOSTER also featuring rock band ISLE 15 THE FUN STARTS EARLY WITH A PIG ROAST, also lots of giveaways throughout the day and evening. Grand Opening party! october 15, 2010 905.847.8595 2544 Speers Road (Corner of Speers & Bronte) See Article on Page 33 Breakfast, Lunch & Dinner Menus Kids Menu Available Salads Soups Wraps Appetizers Entrees Burgers Sandwiches Wings Fajitas Private Parties Catering Fully Licensed: Extensive Beer, Wine & Liqour Menu Mondays are Half Price Wings! With Purchase of Beverage. Dine In Only. Tall Boy Tuesdays500 ml Cans $5.50 Orchid Thai Fusion, recent- ly awarded Gold in Oakvilles Readers Choice in the best Thai Food category, is a go-to destination for everything Thai. Orchid Thai features many different menus including lunch, lunch specials, and din- ner as well as all-you-can-eat for both and dinner. The all- you-can-eat menu is available seven days a week is $12.95 for lunch and $19.95 for dinner. Offering a unique spin to an all-you-can-eat menu, every- thing you order from Orchid Thai is cooked fresh and made to order. There is no waiting in line at the buffet table that so many of us have become accustomed to, everything is ordered and delivered to you at your table. Both all-you-can-eat menus offer a wide variety of options, making it practically impossi- ble not to find something to enjoy. The menus feature everything imaginable from soup, salad and stays to fried noodles, curry, seafood, vege- tarian options as well as dessert. The dinner menu also features Dim Sum and an expanded seafood selection. Everything is served in small portions so that you can try and taste over 100 items all at once, its great for sharing! Having gone through a complete renovation prior to their grand opening just over a year ago, it is no wonder cus- tomers are so pleasantly sur- prised with the dr as they walk in for the first time. Bearing no resemblance to the previous restaurant located here, Orchid Thai is refresh- ing, trendy and elegant. Not only is Orchid Thai a great destination for authentic Thai cuisine, it is a great loca- tion for parties and events. They offer two VIP rooms; one for smaller parties of up to 20 peo- ple, and the other for up to 50. Orchid Thai is not just another Thai restaurant; it is a true dining experience. The staff is welcoming and gra- cious and after a meal here, you can see that they have put their heart and soul into mak- ing your experience an enjoy- able and memorable one. See Orchid Thai Fusions advertisement below for great lunch specials and coupons! For reservations call 905-815- 9888. Orchid Thai becomes go-to restaurant (NC)As the days get shorter and temperatures start to dip, nothing tastes better or is more comforting than a piping hot bowl of stew. Instead of turning to traditional recipes, this fall, try something new and add some inspiration into your kitchen with a savoury stew that will tempt your tastebuds. Loaded with tender beef, hearty potatoes and mild curry flavours, this Thai-inspired dish is sure to warm the whole family on those chilly autumn nights. With a handful of ingredients and just a few simple steps, you can have this one-pot dish simmering on the stove in less than 30 minutes. Serve this dish with crusty French bread and your family's favourite vegetable to create the quintessential Sunday meal. Red Thai Curry Beef Stew Total preparation time: 90 minutes Pam cooking spray 2 tbsp vegetable oil 1 1/2 lb stewing beef 1 cup onions, coarsely chopped 2 cups chopped mushrooms 1 bottle red curry sauce 2 cups peeled potatoes, diced 3/4 cup frozen peas, thawed Spray tongs with Pam cooking spray. Heat vegetable oil in a large pot over medium-high heat. Divide beef into two batches for searing. Using tongs, sear beef in oil until well-browned, about 15 minutes. Place beef on a plate. Add onions and mushrooms to pot, cook for 10 min- utes over medium heat. Place beef back in pot with red curry sauce and potatoes. Fill empty curry sauce bottle with water and add to pot, repeat. Bring to a boil and then reduce to simmer for 1 1/2 hours. When meat and potatoes are ten- der, stir in peas. Season with salt to taste. Tip: If liquid in the stew is too runny, cook longer without lid until the liquid reduces and thickens. Savour autumn with a hearty stew AMAZING DECOR! 2 VIP rooms for Company Functions, Christmas & New Years parties OVER 100 ITEMS ORDER AS MANY TIMES AS YOU WANT! TRA F ALGAR RD . X QEW TRA FALGAR RD . TRA FALGAR RD . 905.815.9888 ALL YOU CAN EAT! (Dinner Only) 1 coupon per table$5..00 OFF