50th Birthday Bash huge success!

Letter of Appreciation to Menus by Mike
"Dear Mike,
Just wanted to thank you and your staff for providing fantastic food and great service to over 80 people who attended my 50th birthday party.

The venue had some limitations (no kitchen or prep area) which you overcame beautifully! The halibut ceviche was a smashing success as were all of the grilled items. The two desserts (ricotta cheese cake with raspberry glaze & hazelnut chocolate torte) were such a success that I don't think there was one crumb left over!!!

Your staff was courteous and professional and you all did an outstanding job in making my half-century bash a most memorable and perfect evening.

Thank you!"

Nita G., Carlsbad

Spiced Rib Recipe
6 Servings
1 tsp. Caraway Seeds
2 Tbl. Sweet, Smoked (Spanish) Paprika
1 Tbl. Cumin Seed
1 tsp. garlic Powder
1 Tbl kosher Salt
2 tsp fresh ground pepper
½ C Apricot Preserves
1 Tbl. Dijon Mustard
3 racks (approx 3lbs) Baby Back Ribs

Preheat oven to 300

1. Grind Caraway and Cumin seeds in spice grinder (or coffee grinder). Add pimento, garlic powder, salt and pepper and pulse until well blended.
2. Transfer 2 Tbl. of spice mix to small saucepan and stir in apricot preserves and mustard.
3. Pull off any membrane from backside of ribs. Place ribs in a large roasting pan (side by side) and rub both sides with spice mix. Cover tightly with foil and roast for

1 ½ hrs.
4. Pour pan juices into apricot mixture. Recover ribs and cook another 45 minutes. Pour any juices into preserves.
5. Preheat broiler. Bring pan juices and apricot preserves to boil and then simmer for 10-15 minutes—until slightly thickened.
6. Brush underside of ribs with glaze and broil 8 minutes. Turn and glaze top side. Broil 10 minutes. Transfer to cutting board and cut into ribs. Brush with

remaining glaze.