{"id":225666,"date":"2016-04-18T06:06:27","date_gmt":"2016-04-17T20:06:27","guid":{"rendered":"http:\/\/www.saipantribune.com\/?p=225666"},"modified":"2016-04-18T06:06:27","modified_gmt":"2016-04-17T20:06:27","slug":"club-c-introduces-spicy-tuesdays","status":"publish","type":"post","link":"https:\/\/www.saipantribune.com\/index.php\/club-c-introduces-spicy-tuesdays\/","title":{"rendered":"Club C introduces Spicy Tuesdays"},"content":{"rendered":"<div id='gallery-1' class='gallery galleryid-225666 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/club-c-introduces-spicy-tuesdays\/club-c-pix-1\/'>Club-C-pix-1<\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-225683'>\n\t\t\t\tChef Jack Zhang has created a new set of dishes just for Club C\u2019s Spicy Tuesdays promo. (Jon Perez)\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/club-c-introduces-spicy-tuesdays\/club-c-pix-2\/'>Club-C-pix-2<\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-225681'>\n\t\t\t\tTry the appetizer spicy and hot tofu. (Jon Perez)\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/club-c-introduces-spicy-tuesdays\/club-c-pix-3\/'>Club-C-pix-3<\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-225682'>\n\t\t\t\tThe pan-fried spicy green beans with garlic and of course peppers. (Jon Perez)\n\t\t\t\t<\/figcaption><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon '>\n\t\t\t\t<a href='https:\/\/www.saipantribune.com\/index.php\/club-c-introduces-spicy-tuesdays\/club-c-pix-4-jpg\/'>Club-C-pix-4.jpg<\/a>\n\t\t\t<\/div>\n\t\t\t\t<figcaption class='wp-caption-text gallery-caption' id='gallery-1-225684'>\n\t\t\t\tBe prepared to take on the pan-fried fish. Any seasonal fish can be used as the main ingredient of the dish. (Jon Perez)\n\t\t\t\t<\/figcaption><\/figure>\n\t\t<\/div>\n\n<p>Club C is introducing Spicy Tuesdays, its new promotion that offers hot and fiery chasers. For a person who loves spicy food, like me, it is timely. But, the menu created by Chef Jack Zhang, is not for the faint of heart.<\/p>\n<p>\u201cI like spicy food. So, I just created my own style of spicy food. A menu that would cater to the local customers,\u201d said Zhang, a native of Guangxi in southern China who started working at Club C in 2014.<\/p>\n<p>Zhang has been cooking for more than 17 years, starting as an apprentice when he was 13 years old to his father, who owns a restaurant and catering business.<\/p>\n<p>\u201cI first learned how to cook Chinese dishes but I decided to also study other cuisines like Japanese. I didn\u2019t have any difficulty learning how to cook Japanese food since I was still young and a fast learner,\u201d added Zhang, who studied kaiseki under the guidance of a Japanese chef.<\/p>\n<p>Kaiseki is one of the two kinds of traditional Japanese meal styles the other is kaiseki-ryori. Kaiseki is learning the skills and techniques of preparing the multi-course Japanese meal.<\/p>\n<p>Club C\u2019s Spicy Tuesdays initial offering consists of five dishes\u2014pan-fried spicy green beans, spicy and hot tofu, Sichuan flavor mushroom, fiery blast sliced beef, and pan-fried fish with hot and spicy sauce\u2014appetizers you could share with your friends while relaxing after a long day of work.<\/p>\n<p>This will be Club C\u2019s initial offering and slowly, as Spicy Tuesday\u2019s make its mark on the local palate, Zhang and his kitchen staff could either stick with the dishes or create new ones every week.<\/p>\n<p>\u201cIt will be an evolving menu depending on what dishes I create that would satisfy the local customers. I might stick with the current menu or create a new one, it will all depend on the popularity of the dishes,\u201d he added.<\/p>\n<p>The fiery taste of the famous Tinian hot pepper can be found in all the dishes that also include dried, green, and other locally sourced peppers.<\/p>\n<p>\u201cBut you could request if you want the spiciness to be milder. But if you want a real challenge, go for the \u201creal\u201d thing,\u201d Zhang said with a laugh. \u201cIt\u2019s good food to eat while drinking beer, whisky or wine, because that\u2019s what I drink.\u201d<\/p>\n<p>Club C\u2019s daily menu remains available\u2014braised pork, Chinese hamburger, master wonton, garlic scallops, sweet wine rice cake dessert, Club C special ribs, crispy baby chicken with sauce, poached chicken with sauce, Korea kimchi pork, homemade pork chop, tasty tuna avocado, Chinese style oxtail soup, barbecue homemade noodle soup, and boiling homemade dumpling\u2014which have been regular favorites of local and tourists alike.<\/p>\n<p>Spicy Tuesdays begins tomorrow, April 19. Each chaser, which has a price range of $10 to $15, comes with one free complimentary beer.<\/p>\n<p>For more information or reservations, call 483-7636.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Club C is introducing Spicy Tuesdays, its new promotion that offers hot and fiery chasers&#8230;.<\/p>\n","protected":false},"author":48,"featured_media":225681,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[10979,42,62,10980],"class_list":["post-225666","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-life-and-style","tag-chef-jack-zhang","tag-food","tag-korea","tag-spicy-tuesdays"],"_links":{"self":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/225666","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/users\/48"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/comments?post=225666"}],"version-history":[{"count":0,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/225666\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media\/225681"}],"wp:attachment":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media?parent=225666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/categories?post=225666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/tags?post=225666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}