We are getting our Sundays started with an ole fashioned eating contest! Check out the flyer! Registration details below flyer!

REGISTRATION IS CLOSED

This wonderful celebration of one of our favorite things (bacon), also included a chef competition. Kapow’s Executive Chef, Caleb Holman, and his all-star team whipped up one heck of a treat for the crowd! Our dish was Bacon and Roasted Jalapeño Rangoon with Chimichurri sauce and it was accompanied by our Smoked Strawberry Lemonade with a bacon salt rim!. Oh yeah, we went there!

We were truly humbled when they announced our dish as the WINNER in the “Best Appetizer” category, edging out some awesome S. Florida restaurants.  A big thanks goes to all of the volunteers and a huge fist-pound to the gang at Bru’s Room for lending us their fryer! Camaraderie at it’s best!

The event was such a success that the organizers have their sights set on DOUBLING the size in 2014! Kudos and Oink, Oink!

Here are our winners!!!
Bacon and Roasted Jalapeño Rangoon with Chimichurri sauce accompanied by Smoked Strawberry Lemonade with a bacon salt rim!

And the BLING!

CALEB HOLMAN
EXECUTIVE CHEF, Kapow Noodle Bar

30 Years Young
Hails from: Truth or Consequences, New Mexico
(Yes, it’s a real place)

Don’t miss Caleb’s Mojo Marinated Pork recipe at the end of this interview!

Caleb Holman is originally from Nebraska but grew up in the culinary hotbed of New Mexico. He started cooking at very young age of 8 and got his first job washing dishes at a local Mexican joint owned by his friend’s Grandmother.  He eventually worked his way up the kitchen ladder, doing prep and anything else they’d throw at him. He LOVED being in the kitchen, it felt like home.

He spent the past 11 years in the kitchen working with local rockstar, Bruce Feingold, of DaDa in Delray Beach.  When Kapow looked (from within) to put someone in the Executive Chef position, there was no one more qualified than Caleb.  With Bruce’s proud blessing, Caleb got to work to slowly transform the BOH crew into a well-oiled family, or machine, or family.  Caleb has been turning heads since taking the helm back in August of 2012. Caleb has been called the “chef’s chef” and has quickly surrounded himself with some serious talent.  He is a true leader and we’re proud to have him at the helm!  Just to give you a little more insight into Caleb’s humble personality, when recently asked to do a photoshoot for an interview, he calmly told them “Absolutely, but only with my whole team!”  (We love this guy)

Here’s a few things you probably didn’t know about our food dude, but were dying to find out. And if you weren’t dying to find out, then we at least have some great content for our website!  Did we mention Happy Hour, Asian, Fusion or Mizner Park? Someone has to sneak SEO keywords in there!

If you had unexpected guests arriving at your home for dinner in 1 hour, what would you whip up?
Mojo pork loin, with rosemary roasted potatoes!

What is the last dish you cooked for yourself?

What are your guilty pleasures in terms of food?
Bratwurst, Reese’s peanut butter cups and Dr. Pepper

What ingredient could you not live without?
Salt, When used properly it enhances flavors! 

The chef I’d most like to spend the day with is…
Marco Pierre White
(White has been dubbed the first celebrity chef,the enfant terrible of the UK restaurant scene and the godfather of modern cooking. White was, at the time, the youngest chef ever to have been awarded three Michelin stars!)

What was your worst kitchen nightmare or embarrassing moment?
I was helping cater a caviar dinner in a private home, and I knocked over a stack of the home owners dishes and they broke sending creme fraiche every where!

What is your most useful kitchen tool or appliance?
My knives, they’re a extension of my hands.

What is your favorite local place to eat when not working?
Tacos al Carbon, it’s always open!

What dish on the Kapow menu most defines you and your cooking style?
The Bulgogi tacos, bold flavors and a familiarity of the food I grew up with

What defines an outstanding meal for you?
The food plays big role, but it’s a combo of the people, and atmosphere, that makes it memorable

Person you would most like to cook for?
My Grand mother, she had a big influence on my decision to get into cooking.

Extracurricular activities you enjoy when not cooking?
Napping & travel.

You used to work with Chef Bruce Feingold at DaDa, what was that like?
He had and still has a great impact on my career. Working with him has a lot to do with why I’m where I’m at now!

People would be surprised to know that you…
Like to go metal detecting

What is your favorite recipe/dish at Kapow for this season?
The Bulgogi tacos!

Chef Caleb’s Mojo Marinated Pork Loin

1 Pork Loin, trimmed

Mojo Marinade

• 1cup orange juice
• 1cup lime juice
• 4 cloves of garlic
• 1 bunch cilantro
• 2 tbls olive oil
• 2oz red wine vinegar

Heat garlic in olive oil till frangant careful not to brown, add oj and lime juice, take off heat and let cool, then chop cilantro and add to cooled juice mix.

1 pork loin trim any sliver skin, then soak in mojo marinade for 1 hour, turn over in 30 mins to marinade both sides.
Turn your grill to high, put the pork on the grill, mark all sides then turn down heat to medium, and let cook Checking every so often till it cooked to your likeness, pull from the heat let rest slice and serve!

All of our seasonal hand-crafted cocktails are made using only the freshest, seasonal herbs, bitters, all-natural sodas and fresh-squeezed juices. Our in-house “Creator of Things”, Angela Dugan, and our awesome bar super-heroes have whipped up a lovely list to accompany our signature adult beverages!

Pumpkin Caipiroska Tito’s vodka/ Rock Sake/ pumpkin pureé/ lime/ maple syrup

Harvest Berry Prarie vodka/ cranberry juice/ Fevertree ginger beer/ orange bitters

Austin Mule Tito’s vodka/ ginger/ lemon juice/ lime juice/ simple syrup/ soda water/ mint sprig

Dark ‘n Stormy Gosling’s rum/ Fevertree ginger beer/ lime

Spiked Chai Latte chai tea infused Mekhong Thai rum/ coconut milk/ honey syrup/ nutmeg

Apple Mojito Mekhong Thai rum/ apple cider/ maple syrup/ lime/ mint/ soda water

The Grey Fog Earl Grey infused gin/ honey syrup/ lemon bitters/ egg white

Fall Harvest Apple, Cinnamon, Vanilla infused/ Bulleit Bourbon/ single ice cube

Brown Derby Maker’s Mark/ grapefuit juice/ honey syrup

New Fashioned Apple, Cinnamon, Vanilla infused Bulleit Bourbon/ simple syrup/ strawberries/ orange slice/ bitters

Pear Pisco Pisco/ pear syrup/ lemon juice/ orange bitters/ egg white

Bourbon Cobbler Bulleit Rye/ lemon juice / grapefruit juice /amaretto

Winter Rose Four Roses Small Batch Bourbon/ House Made Apple Cider/ Maple Syrup/ Bacon

Gin Sprig Caorunn gin/ rosemary syrup/ lemon/ Prosecco/ St. Germaine

MARATHON COCKTAILS

Our marathon cocktails were designed to be a bit on the lighter side with the booze so they are also lighter on your wallet. You can keep up with the heavy drinkers in style and still feel like one of the cool kids.  Bon Appetit Magazine says that “Low-Impact” cocktails will be all the rage in 2013 and look who’s already rockin them! KAPOW!

Ginger Basil Grapefruit Spritzer Champagne/ ginger syrup/ basil/ grapefruit juice

Roasted Almond Wild Shot Mezcal/ Amaretto/ maple syrup/ orange juice/ orange bitters

Notorious F.I.G. Tito’s vodka/ ginger beer/ lemon juice/ maple syrup/ fig jam

Farmer’s Daughter Villa Maria Sauvignon Blanc/ pear syrup/ rosemary simple syrup/ lemon juice/ soda water

Pear It Up Tito’s vodka/ St. Germaine/ ginger syrup/ lemon juice/ pear

Order from our award-winning menu or take a a journey down awesome street with a special treat from our culinary team! They have created a special “Table d’hôte” menu for you! (That’s just fancy pants talk for a 3-course prixe fixe menu). Choose one item from each category below:

Appetizers:
Sweet & Sour Pork Shanghai Soup
Samosas Burma fried pastry stuffed with Asian mushrooms and edamame purée
Crispy Thai Calamari Salad with chili vinaigrette

Main Plates:
Cantonese Style Roasted Duck (1/2 duck for 2) served with steamed buns
Togarashi Rubbed Delmonico (roasted ribeye), sesame nori butter, truffled mash
Asian Bouillabaisse (shrimp & mixed fish)

Dessert:
Chai-Lavender Creme Brûlée
5-Spice Moon Pie w/ matcha green tea marshmallow filling, peppermint ganache, fireball dust

Price: $45 per person, includes complimentary glass of champagne. We will also be offering a $30 “Open Bar” option just like last year!

Yep… you read that right!

• $45 for an amazing dinner prepared by our amazing culinary team.
• $30 to get all warm and fuzzy! (open bar)
• $2 PBR’s all night long!

Our regular menu will also be available and our bar will be open all night for anyone that simply wants to swing by and throw a couple back! Reservations are strongly suggested. Call (561) 347-7322

The best things in life are free… and lunch on 10/15 is no exception.

Join us for a five-course wine dinner at Kapow Noodle Bar on Tuesday, October 16th starting at 6 pm.

Kapow’s amazing kitchen crew has teamed up with the fine folks at Villa Maria Estates to bring you a perfect sampling of Kapow’s signature Asian gastro-style fare along with some of the BEST wines New Zealand has to offer.  Our Executive Chef, Caleb Holman, along with Justin, Phil & Mike have been working hard at a whole new offering for your tastebuds (with a few fan favorites left in for good measure).

Please check back here next week for a full menu and wine pairing for the evening. Once the menu & pairing is released, prices will go up!

About Villa Maria Estate:
Villa Maria Estate is New Zealand’s most awarded winery. Proudly family owned, Villa Maria sources grapes from the best of New Zealand’s wine growing regions to produce wines of exceptional quality, enjoyed by wine drinkers around the world.

This Great Wine Deserves Great Food wine dinner is a casually seated five-course menu of courses paired with Villa Maria’s awesome boutique wines. Guests also receive a complimentary wine glass to take home!

Tickets are $35 in advance, $40 once we announce menu & pairings.

Join us for a five-course wine dinner at Kapow Noodle Bar on Tuesday, August 7th starting at 6 pm.

Kapow’s amazing kitchen crew has teamed up with the fine folks at Southern Wine & Spirits to bring you a perfect sampling of Kapow’s signature Asian gastro-style fare along with the most unique boutique wines we could find.

Here’s a look at the menu:

Half-Off all Craft Beer, Wine and Drinks from 4-7pm to celebrate this momentous day!