18 posts tagged “food”

This is a note to let you know of the very poor customer service that I continue to receive at your Plaza Bonita location. I have gone to this location off and on for over 3 years now and have never been satisfied with the service. The biggest issue is that my order is ALWAYS wrong. ALWAYS. Not only on my last visit was my order wrong but a guest that I was with, who talked me into even going to P&O.  I placed my order at 1:03 and it showed up 20 min later. Not even close to what I ordered. 10 more min. went by and my correct order still had not made its way out to me. I got up to cancel the order and get my money back because my lunch was over and had to go. I was given attitude by management and was told that I need to understand that "when you order a hot sandwich it takes 15min" I said yes and IT has been 32 min. and I need to go.  I never got a sorry or anything. Just a bad attitude. I find it  hard to believe that in todays times you can treat a customer that way. When restaurants and stores are closing every day and thousands off jobs are being lost you would think that I as a customer would mean more to you then just another hot sandwich, that is not all that great. The inconsistency of portions and quality seem to be left to chance as well.  Would would think that with the choices I could make in where I go and what i do, your restaurant would work harder to keep my business. The day that I was there your dinning room was close to empty ..... Hmmm. I wonder why. Is it that you were not the preferred choice in the mall where the competition will only get harder with Red Robin coming soon.  Will you survive or will you be like all the others that can't  make it in these rough times? You need to set your self apart from the rest and give your few customers a reason to return. As for me, you have lost me and many of the people that I work with. We to are in the customer service industry and have been taught how to treat customers. I have hard earned dollars that I will spend else where. I apologize for the long note and my intent is not to berate you but to let you know that your Plaza Bonita location   puts a tarnish on the P&Os name.

After an exhaustive review of the research literature, here's the final word on nutrition and health: 

1. Japanese eat very little fat and suffer fewer heart attacks than us. 

2. Mexicans eat a lot of fat and suffer fewer heart attacks than us. 

3. Chinese drink very little red wine and suffer fewer heart attacks than us. 

4. Italians drink excessive amounts of red wine and suffer fewer heart attacks than us. 

5. Germans drink beer and eat lots of sausages and other fats, and suffer fewer heart attacks than us. 

CONCLUSION: Eat and drink what you like. Speaking English is apparently what kills you.

Chicken with Mustard Mascarpone Marsala Sauce
Recipe courtesy Giada De Laurentiis
Show:     Everyday Italian
Episode:      Italian Fusion

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

So you know we work retail, right. So we had our holiday party after Christmas. I was in charge so I had alot to do.  Daniel took care of all the Evites  and follow up emails. The rest was up to me. I started shopping weeks ago so it would not be all last minute. Lots of the nibble stuff that I could get early and would not go bad. The menu was going to be as follows.

Spicy meat balls, boneless Buffalo Wings, Buffalo Wing Dip, mini bite size pizza and quiche, cheese and cracker plates, vegie plate, cookies,Baklava, more crackers with 3 different  cheese  logs. The drink menu was Chocolate Martini, Apple Martini, Martini Gin or Vodka, and the signature drink for the night would be The Eggnog Martini. I also had plenty of Red and White wine.The morning of, I was up early and getting busy.In fact this is a quote from the The Bf.

Richard has become this deranged combo of Bree and Martha Stewart. He is walking around humming, muttering under his breath, and singing. Insane, I tell you. I went downstairs as soon as I woke up. At noon. He already had placed the serving platters, spread out glasses and the wine selection, moved furniture around, and had the warming dishes staged. Every platter had a post-it note labeling what will go in it. Everything staged and ready. Right down to the paper plates and napkins. He walked over to the warming dishes, muttered something, reversed the placement, nodded, and shuffled up the stairs. I think he’s losing it. But I have to say, looking at the staged serving ware, it is going to be a lovely spread.

I've heard that one before. " come on just try it, it taste like chicken"  Now I guess it's whats for dinner,and it's spicy!

WHAT

Sauteed Chicken Breasts Stuffed With Cheese And Ham
I will replace the ham with prosciutto and the Swiss cheese with Mozzarella.
4 (6- to 8-oz) skinless
 boneless chicken breast halves
4 thin slices cooked ham (1/4 lb)
4 thin slices Swiss cheese (3 oz)
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons unsalted butter
1/3 cup all-purpose flour
1 lb small mushrooms, trimmed and quartered
1 teaspoon finely chopped shallot
1/3 cup dry white wine
1 lb tomatoes, peeled, seeded, and diced
1 cup heavy cream

Butterfly and stuff chicken breasts:
If tenders are attached to undersides of breast halves, remove white tendons from tenders with a small sharp knife. Working with 1 at a time, butterfly breast halves: Lay each breast half, skinned side up, lengthwise on a cutting board. Holding a sharp knife parallel to work surface and beginning on a long side, cut breast almost in half horizontally (not all the way through), then open it like a book.
Cover opened breast halves with a piece of plastic wrap and gently pound each to an even 1/2-inch thickness with a meat pounder or rolling pin. Remove plastic wrap and cover each opened breast half with 1 slice of ham and 1 slice of cheese, tucking in any protruding ends. Brush edge of chicken with some egg, reserving remainder, then fold each breast in half to enclose ham and cheese.

Cook chicken and make sauce:
Pat chicken dry and sprinkle with salt and pepper.

Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides. While butter is heating, quickly brush more egg onto seam of each breast again, then dredge breasts in flour, shaking off excess. Sauté chicken, turning over once, until golden and cooked through, about 8 minutes total. Transfer to a plate and keep warm, loosely covered with foil.

Add remaining tablespoon butter to skillet, then sauté mushrooms and shallot, stirring, 1 minute. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits, until wine is reduced by about half, 1 to 2 minutes. Add tomatoes and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add cream and simmer, stirring occasionally, until reduced by about half, about 6 minutes. Stir in any chicken juices accumulated on plate and season sauce with salt and pepper.

Serve chicken topped with sauce.

Grilled Island Chicken.
orange zest,ground ginger,cinnamon,nutmeg,dry mustard and cayenne with a dash of salt and a splash of olive oil. Rum mixture evenly on chicken and grill over medium heat, about 5 to 8 minutess per side on top of a fresh ring of pineapple.

09-18-07_1928.jpg