Master Chef Scott finishing up the baked lemon chicken breasts.
We had place settings arranged for up to 22 guests, ultimately serving 15.
The staff was beautifully uniformed and eager to serve.
Each salad was lovingly hand-crafted.
For your home use: note the proper arrangement of the silver.
The kitchen staff and serving staff got along well - especially after agreeing that tips would be shared by all!
Wayne explaining some of the rules of etiquette - which he should also teach to the rest of us. :)
Each bean was lovingly hand-crafted.
Please don't drool all over the keyboard. ... The main entre was preceded by both salad and tomato/basil soup.
Introducing our dessert chef Sandy, who provided both chocolate and carrot cakes.
Sorry to have to show you this during Lent!
A toast to fine dining with amazing friends and superb staff.
[Note: clicking glasses is to be frowned upon.]
OK - time for the less fancy, but more colorful, plates for the staff.
A wonderful time was had by all - we departed well-fed, nourished and blessed. .. Amen.