As expected, the day turned out to be mucho busy. There wasn't much time for pictures except during the initial setup. But when the Chinese god came to dance in front of our booth, everyone couldn't resist dropping what they were doing to watch!
Monday, May 21, 2012
Fiesta Asia Was A Blast!
Our crew had a great time organizing the Seven Seas food booth for this event. The planning stages, menu creation, booth design and day-of operations were a great experience for everyone involved.
As expected, the day turned out to be mucho busy. There wasn't much time for pictures except during the initial setup. But when the Chinese god came to dance in front of our booth, everyone couldn't resist dropping what they were doing to watch!
As expected, the day turned out to be mucho busy. There wasn't much time for pictures except during the initial setup. But when the Chinese god came to dance in front of our booth, everyone couldn't resist dropping what they were doing to watch!
Thursday, May 17, 2012
Gearing Up for Fiesta Asia This Weekend!
It's been awhile since Seven Seas participated in a street festival - wish us luck! Our team is busy putting together everything we need for the booth. We'll be selling lobster rolls, lamb with cilantro rice bowls and sesame cold noodles! Head chef Fei will be on-site, cooking and overseeing the food preparation.
Are you planning on going? The Fiesta takes place in Downtown D.C., Penn Ave and between 3rd & 6th Sts., 10:00 a.m. to 7:00 p.m. We hope to see you there!
Monday, May 14, 2012
Alligator Gar
Once used by Native Americans to make jewelry and weapon heads, the alligator gar is highly sought after in sport fishing. The largest alligator gar ever caught was 365 pounds. It can survive out of water for two hours. In the South, it's considered a delicacy and is commonly served in restaurants.
Right now, we've got some of these guys swimming in our tanks! They vary in size; the largest is almost as long as the width of the tank. How to cook alligator gar? We suggest: a lightly-breaded fillet with Hunan sauce; stir-fried with mixed vegetables in a white sauce; or three-cup style. $6.95 per pound.
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| Crispy Hunan style |
Tuesday, May 8, 2012
Friday, May 4, 2012
Our Chefs At Work!
Customers are sometimes curious about what goes on in our kitchen. So we're giving you a quick glimpse of Chef Juan Cruz hard at work, cooking your meals.
He started training to be a Chinese chef 15 years ago. Despite not knowing a word of Chinese, Chef Cruz was quick to master traditional style Chinese dishes. Past master chefs showed him many of their own cooking tricks that many younger chefs don't know.
We're proud to have Chef Cruz on board at Seven Seas!
He started training to be a Chinese chef 15 years ago. Despite not knowing a word of Chinese, Chef Cruz was quick to master traditional style Chinese dishes. Past master chefs showed him many of their own cooking tricks that many younger chefs don't know.
We're proud to have Chef Cruz on board at Seven Seas!
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| Chef Cruz waits for orders to come in at lunch time |
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| Fresh spinach waits to be cooked |
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| With 11 years experience with cooking Chinese food, Chef Cruz has mad skills with the wok |
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