Therefore, when Sun Dahai holds an Independence Day party here, as long as half of the people from the ranches in the town come to attend, the scene in front of Sun Dahai will appear: a large barbecue party attended by more than a thousand people.
No wonder when Sun Dahai was in the lobby in the afternoon, he heard Dalton and the others arranging the preparations for the evening. The on-site food cooking and processing stations such as barbecue, cold dinner, hot pot, etc. were all mentioned in units of "ten".
The party was held in an open area on the south bank of Reese Lake, which was only a hundred meters away from the resort. A few tourists had already been notified of the party, and everyone came to the party with great interest.
A temporary stage was built on the shore of the lake, and the host had already started working on it. Because most of the employees of Garrison Ranch were coming to the party, Sun Dahai deliberately came a little late to avoid everyone being nervous.
The party scene formed a large fan shape with the stage as the center. All kinds of food, drinks and drinks were distributed at the far end of the fan-shaped area.
The variety of food is very rich, divided into cold meals, hot dishes, hot pot, pastries, fruits, and the most popular item at the party, barbecue.
The preparation of barbecue food is concentrated in the lower part of the limelight, so as not to affect everyone's mood in a smoky atmosphere.
Other foods are placed on different tables according to classification to form a food spot.
Because of the large area of the venue and the large number of participants, there were more than twenty food points like this placed along the outside of the venue. Each point would have a dedicated person in charge, and they would introduce and recommend various foods to the partygoers.
Wine and beverages are placed on multiple beverage carts, which are pushed around the venue by staff so that anyone who needs them can get them nearby.
A small part of the staff at today's party are employees of the ranch and resort hotel, and most of them are students from the high school department of the town's middle school. They are volunteers for today's event.
The party has just started, and everyone is looking for something to eat everywhere. Whether it is something they like or something they have never seen before, there are so many kinds of food that it is hard to choose.
Garrison Ranch will introduce a lot of Chinese delicacies at every party. From the hot pot at the first party, to now a variety of hot and cold dishes and staple food.
At least in Selias Town, people's acceptance of standard Chinese food has greatly improved, instead of those bullshit that are called traditional Chinese food but are actually just to cater to foreign tastes.
According to the tradition of Garrison Ranch parties, there must be seafood.
This morning, there were several large boxes of seafood in the warehouse of the Blue Ocean driven by Gerald. They were all ordered in San Francisco in advance. Some of them were fresh and some were chilled. They were guaranteed to have just arrived this morning.
, the goods are genuine and fair.
Including seafood, Chinese-style dishes accounted for more than a third of the party, and the rest was a hodgepodge of various styles from around the world.
Regardless of whether the taste of the dishes is pure or not, it allows the residents of Seliyas Town who are accustomed to simple cooking methods to enjoy the food while broadening their horizons.
In the most lively barbecue area, it has become a tripartite.
It was originally a confrontation between the chef team of Garrison Ranch headed by Villa and the chef team under Maniel. This was a mixture of Chinese and American barbecue methods. It was against the opponent's pure Arabic barbecue. This has been a part of all previous parties.
repertoire.
As a result, in order to increase the atmosphere, Kbinson proposed this year that Dennis, the former No. 1 barbecue master in Celias Town and the chef of the town restaurant, would lead some barbecue masters among the townspeople, and the three companies would compete together, with the party attendees
Let’s decide whose barbecue is the best.
Dennis is a typical American barbecue master. The sizzling steaks, sizzling lamb chops and turkey skewers he cooks in the restaurant are quite famous.
When Sun Dahai came here last time, he also tasted it at a restaurant in town. Dennis was very good at controlling the heat of the ingredients. In particular, Sun Dahai liked to eat medium-rare filet mignon, which was Dennis's specialty.
Sun Dahai is a man of two generations, but he rarely encounters chefs who can prepare top-quality medium-rare filet mignon.
Sun Dahai always thought that chefs who often have access to this level of ingredients would go to Michelin restaurants to make creative cuisine?
Frying steak is a relatively simple and superficial Western food technique, so it is understandable that it is not taken seriously by top chefs.
But after tasting Dennis's cooking skills, Sun Dahai realized that as long as he was serious, practiced a lot, and had a little talent, medium-rare filet mignon could be cooked perfectly.
However, Dennis is more accustomed to carefully preparing every dish in a well-equipped kitchen, rather than grilling various ingredients on a simple grill at a noisy party.
Therefore, although the food Dennis grills is obviously better than others, the overly exquisite production process makes the food he grills here each time a single variety and a small quantity, so there are not many people waiting aside.
A party is all about being lively, eating big chunks of meat, drinking a lot of wine, and just having fun. Who has so much patience, waiting for him to cook it slowly?
It's just the beginning now. When the party is halfway through and everyone's mood rises, almost half of the people will start barbecue by themselves. As for how it tastes, who cares?
Sun Dahai and Gao Yi did not go to get barbecue food, but went to a food spot with fewer people. Here, there are several Chinese dishes that are popular among people.
Sun Dahai asked about the Guobao Pork. This was the first time a dish appeared at Garrison Ranch. It was cooked by a young Chinese couple who were technicians at the Tianlong Provincial Base of Shiwei.
The ranch originally wanted Villa to teach a few apprentices to make sweet and sour pork. The sweet and sour pork was launched at last year's party and was sold out by everyone.
Because the sweet and sour pork is an experimental dish, Villa did not prepare much in advance, and many people did not taste it at the party, so they strongly requested that more be prepared at this year's party.
It just so happened that among the employees sent by Shiweitian to study this year, there was a couple. They are from the Northeast and are best at making pot-wrapped pork.
They volunteered to help at the party, so Villa was spared the trouble and he went to prepare other dishes.
The dish of Guobao Pork is very popular among Americans. They like to eat sweet and sour dishes.
Moreover, this dish was easily understood by them as pan-fried pork chops with sweet and sour sauce, as well as last year’s sweet and sour pork tenderloin as a base, so everyone quickly accepted it.
The couple had marinated a large bucket of tenderloin steaks cut into large pieces in advance. At this time, they each had a large pot in front of them. One was only responsible for frying the meat, and the other was responsible for adding the sauce and stir-frying to complete the final cooking.