Turn Your Favorite Appetizers Into Passed Hors d'oeuvres

A catered wedding event took us to Brookside Gardens over the Memorial Day weekend. One of the couple's requests was to have passed hors d'oeuvres, which included family dinner favorites like five-spices beef, spring rolls and spicy shrimp. Using disposable containers and bamboo picks, we designed the items and portions to be outdoor-friendly, all while maintaining our signature food presentation flair.

Five Spices Beef

Steamed Shao Mai

Shrimp In Peppercorn Oil

Vegetarian Spring Rolls

Cold Garlic Eggplant

September Wedding At Rockwood Manor

Last Saturday must have been an auspicious day for a wedding, because we had two brides tying the knot on the same day. This one was held at Rockwood Manor in Potomac. Our couple, Kayshin & Stephen also chose a Chinese menu that had a mix of traditional and contemporary dishes.

The menu included:
Vegetarian Spring Rolls
Sushi
Tofu Salad
Napa Cabbage
Jellyfish
Ginger and Scallion Lobster
Tea Duck
Spring Chicken
Lamb With Cilantro
Crispy Sweet and Sour Fish
Mushrooms & White Cabbage
Chinese Kale in Oyster Sauce
Vegetarian Fried Rice

Congratulations to the both of you! it was our pleasure to be a part of your special day.

 

Seven Seas Wedding Catering at Strong Mansion

We had the privilege of providing catering services for the wedding of Xinying and Lingquan last Saturday, at Strong Mansion. Congratulations to the couple!

The beautifully kept grounds was the perfect backdrop for the bride's pink and yellow floral theme. For the buffet dinner, they picked a menu that included a combination of traditional and contemporary Chinese dishes. They included:

Shaomai, cocktail shrimp and sushi (passed)
Jellyfish
Seasoned tofu
Smoked fish
Rice wine chicken
Roasted spice duck
Lobster salad
Sweet and sour fish fillet
Squid, pork and okra
Crab fried rice
Cold sesame noodles
Chinese broccoli in oyster sauce

Behind The Scenes At A Catered Event

If you've ever been curious to learn about the prep that goes on before the start of a party, take a look at what our catering staff does to ensure a smooth-sailing event, every time! Of course, this is only a small part of the prep work. There are plenty of other details that go into a catered event. Clients know they can rely on our expertise and capable staff to take care of everything. If you're interested in knowing more about our services, please do ask!

Seven Seas staff: cheerful and always ready to jump into gear!

Our client for this event, the National Institute of Standards and Technology

Pre-folded napkins

Seven Seas at College Park Gets A Makeover

The owners of Seven Seas Restaurant in College Park decided that it was time to redecorate - and they took on the same color scheme as Seven Seas in Rockville! The process of turning the interior of SS CP into a contemporary, casual dining restaurant started a month ago. It was completed just in time to host a gala event for over 100 guests (including UMD president Wallace Loh) last Thursday.

Restaurant lobby/sushi bar area undergoing renovation

Restaurant lobby/sushi bar area after remodeling

Dr. Wallace Loh, UMD president answers questions at this event hosted by the International Leadership Foundation

Fruit Carving By Chef Li

Chef Li is our go-to guy whenever a client wants food art carved from fruit. A native of Taiwan, Chef Li trained in Taipei before coming to the United States to start his career as a chef. Before joining us, he worked at the Twin Oaks estate in Washington D.C., which is the home of the Taiwanese Representative to the U.S. When not cooking or carving animals out of fruit or vegetables, Chef Li makes a mean bread pudding and to-die-for blueberry jelly dessert.

Contact us if you're interested in more information on Chef Li's carved fruit platters!

Seven Seas' Wedding Catering at the Baltimore Aquarium

Congratulations to Jenny & Mo on their nuptials last Saturday at the Baltimore Aquarium. Seven Seas had the pleasure of providing a family-style dinner for the reception.

A rose bouquet crafted from parsley and thinly shaved carrots.