To begin with, we had to wait an hour and fifteen minutes to
try the food. Most of the food tasted great, and we were excited to treat our
guests with great food. A large, thick piece of fish was served over a bed of
rice, and it was phenomenal. The chicken was served a bit bland in flavor, and
the beef was served dry. When we asked about the beef, the chef (Cliff Rome)
said that he was rushed and that the beef is usually served with a sauce. He
said that if we did choose the beef he would cook it with his heart and soul,
since he wouldn’t be rushed as he was during this time. A very good salad was
also served, as were veggies, but no potatoes. I later requested red roasted
potatoes for the potato choice for dinner.
Later on, I e-mailed Tiffany asking for a description of the
menu. She replied with: Herb buttered Tilapia, Roast Sirloin of Beef with garlic
mayo sauce, roasted red potatoes with fresh herbs, seasoned veggies, mixed
green salad and choice of ranch or Italian dressing and rolls. On August 2nd,
I sent another email asking if the fish was served on a bed of rice like it was
at the taste testing and Tiff responded NO. We were confused as to why they
would serve the fish a different way at the tasting than they do at the event.
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