Ruth’s Chris, I had dinner at this fine dining establishment for my spouse’s Christmas company party. We had so much food and drinks flowing from 8 pm till 11.30 am. The appetizers, especially the crab cakes rocked! Generous lumps of crabs with no overpowering seasonings. I ordered a virgin pina colada, boy, I was off to a bad start. There was a strange after taste in that pina colada. Different places have different concoctions. It had something to do with the coconut in there. I ordered my entree – live lobster with roe & cleaned, cracked and served. I was waiting in anticipation. Kenny, one of our darling server, politely apologized, for the lobster for being male, it cracked me up!
I took my first bite at the claw meat, it was a little dry and tough, went in for the juicier part of the lobster, nice! I noticed a drastic temperature difference. My lobster was almost at room temperature. I spoke with the other head server which I will not put his name here, for 2 reasons, 1. If someone is not worthy of mention, don’t do it! 2. I don’t waste my time on bad servers with attitude!
He suggested to put it under the broiler for a few moments. I asked him won’t my protein go tough on me. His typical answer is oh no! Guess what it came back tough and chewy.
I had to send it back. The hostess came to apologize and removed the dish from the bill. She offered other suggestions but I was so looking to eat my lobster but my appetite was gone.
We then proceeded to desserts, i got to taste cheesecake, creme brulee, chocolate lava explosion and coffee. Again what is the deal with lukewarm coffee here! My husband loved the lava dessert and the creme brulee was good. The cheesecake is average.
Verdict: This is fine dining, a certain standard is expected for service, food quality and taste, food presentation and finally overall environment.
My personal experience of the place is 7/10, nice ambience and exciting!
Food quality and taste: 6/10 – blame it on the lobster debacle and pina colada strange after taste and I paid for it in the bathroom later in the night, must be the coco lopes in the pina colada.
Food presentation: average cos it is a steak house
Service: personally I was disturbed with what they did to the lobster, I think it sat on the counter till the other entrees were ready before they brought it out. Big mistake! Then reheating it, second big mistake! Any food and beverage individual should know understand that if someone ordered a market price live 3.5 pound of heavenly protein aka in this case my boy lobster, he deserves special attention and reheating seafood is a big no! Just get me another one done right!
Will I go back to this place? No. Reason for poor execution in food and that snooty head server of ours from my 2 encounters with him-during trips to the powder room, he should at least fake a smile at me, not just at my hubby’s boss!
Almost a hit, but no repeats!
Ruth’s Chris Fresno
It took me 3 days to make this dog cake for my visiting niece from Malaysia, Amanda Tan, who turned 13 this year. When I first met her, she was warm and had a sparkle in her eyes. I spent 6 days with her, showing her how to assemble and decorate a ginger bread house and also I made her my Baconator, where she is given kitchen duty to fry turkey bacon slices for breakfast. She is cool girl, with a kind heart and also, smart, solid in terms of manners and my hubby and I liked her alot. Thanks to Anne Heap from Pinkcakebox.com for her inspirations!
I made the toy chest out of RKT and the whole cake milk chocolate cake filled with layers of whipped semi-sweet chocolate ganache and crumb coated with chocolate ganache, finally covered with soft pink fondant.
Happy Motherhood, Megan!
I did a birthday cake for a little girl named Roslyn who turned two a few months ago, these are the pictures that Roslyn’s mommy, Tokunbo Yeager captured with her creative eye (http://www.photographybytokunbo.com/). I love them. I thought I shared with you.
I made about 60 cupcakes with Dora theme toppers and smash cake for Roslyn. I added a special effect where the smash cake rotates, thanks to Mayen, from https://www.facebook.com/#!/WayBeyondCakesByMayen.
Photo by Carli Morgan Photography
Photo by Carli Morgan Photography
The Westersund wedding cake is chocolate mud cake layered with ganache covered with buttercream, followed by champagne tinted fondant. The bottom tier is 14″ round 6″ height, middle tier is 10″ round 8″ height, lastly the top tier is 6″ round dummy tier with fondant decorations and rhinestones belt – for bride to keep.
Things I learned from this cake:-
1. Wedding cake pedestal – a must for wedding cakes! I bought on Ebay for $90, a 20 inches round aluminium. The pedestal gives the cake extra height and a majestic feel to it. It is a good investment.
2. The Mat by Sweet Wise – another tool I found very useful, for the first time my fondant covered middle tier looked immaculate. The Mat is food safe vinyl mat which is an excellent tool for rolling out fondant to cover cakes, if you are like, who keep wishing for fondant sheeter. The Mat costs $19 on Amazon.com
Everyone raves about how good Satin Ice-endorsed by celebrity cake bakers. I do not agree. I used it once long time ago, here is my old post. https://xoxodesigns.wordpress.com/2009/02/14/amore/
I still hate using it. It has a indecisive texture to it. When I roll it out to cover my bottom tier, cracks appeared, luckily the bottom tier was designed with ruffles. I used Satin Ice to make roses, comparing to my normal 50 wilton 50 duff fondant combo, the petals on Satin Ice roses cracked easily. It still smells funny to me.
I buy most of my baking and cake decorating stuff online nowadays, because it is easier and I am trying to avoid going to my local bakery supply store in town because of their unprofessional customer service. My point in case, I will take my spending to somewhere else and pay a little more sometimes for shipping, but I can deal with that. Then I found Petal Crafts online during one of my blog reading sessions late nights. http://www.petalcrafts.com
Owner-Kaye H. is known for her sugar flowers and jewelry making talent! I bought several items from her to make high heels from fondant. It was like any other purchases. Then I liked her company on FACEBOOK. She does monthly giveaways for stuff that people like me – would love to own but strapped with cash in this gloomy economy of ours. I was lucky to be the August 2011 winner and received a prize of $130 worth, it is the latest topsy turvy pans-6″ 8″ 10″ 12″. I was late to claim the prize due to Internet failure over labor day weekend. In addition to that, I was lucky that her fans on FB gave me another chance to claim the prize and today, I received my topsy turvy pans! There is more to this experience with Petal Crafts.
I was declared the August winner around 9/8 and gave all the necessary info for shipment. Almost 2 weeks – I did not receive my prize and so I emailed Kaye personally, she was sure she forwarded the necessary info to her warehouse staff. Then she found out she did not do so and she apologized.
5 Points in being a Great Person in anything you do!
1. Always be nice.
2. Always be nice without an agenda.
3. Sincerely own up to your mistakes.
4. If you are able to make someone’s day special, do something EXTRAORDINARY!
5. Be humble in all you do.
Kaye scored all 5 of these POINTS with me.
The part I appreciated the most, she apologized sincerely, she went an extra mile to make sure I got the pans asap! She incurred some shipping charges via Priority Overnight so I can get my prize!
So I endorse, www.petalcrafts.com for their great products and great customer service!
I enjoyed making this cake esp. when it is all worth seeing the birthday girl’s big smile. The 8″ cake sits on a turntable and rotates around. All pieces are edible except for the board.
It came with 48 sets of toppers for cupcakes.
To see more of the cake in action, go to here.