Way down in Tallahassee town, everyone behind the scenes pays homage to sauce as the boss and fresh ingredients which fuel waves of flavor. Why no freezer? The reason is plain as day. We couldn't afford one. Besides, everything be fresh here. Which means stir fry worth remembering starts by serenading all the ingredients right out of the earth. Of course, while fresh is best, there's another story behind the story. Our curiosity why certain flavors taste like they do stokes our quest for knowledge. Some say we dare to be dull but we love learning about details, almost as much as we love passing on the knowledge. Did you know weather affects flavor? Go figure.
And while we may not be your kind, our respect for knowledge led us to create sauces that trip the light fantastic.
Dig this—you cross the Seven Mile Bridge. Polish the brass on Evangeline Street. Climb the backhills of Taos. These places are where you are welcomed to a world of taste and places where we find our flavors. Sweet Ginger Brown. The Spicy One. One Fresh Peanut, Buttery Alfredo, Teriyaki #2. Rama lama ding dong, there's a big time flavor party going on here. Get on in. Lift yourself up and you'll find the stir fry you have been searching for, made just the way you want it. Carrots. Cashews. Garlic. Scallions. Feta Cheese. Bacon. Almonds. White Cheddar. Cilantro. Raisins. Basil. Jalap. Mushrooms. Tomatoes. Broccoli. Red Peppers. Corn. Zucchini. Onion. Green Peppers. Spinach. Water Chestnuts. There's not too much mystery here. Just simple stir fry made simply the best. We call the feeling we get — lightening bugs in a jelly jar. You'll call it a pure way to get your fresh on.