09/13/2018
Recently, Dorothy and I had the privilege of attending a Park West Gallery V.I.P. Event at the Ritz-Carlton in Marina Del Rey. This event was three days of art demonstrations and art auctions. While it was a delightful and educational experience, the reason it qualifies for mention here is that the banquet dinners were exceptional.
Anyone who has ever attended a banquet has probably heard them referred to as "rubber chicken" event because the food is commonly unexceptional. Fortunately, the dinners Park West Gallery ordered for their V.I.P. Event at the Ritz-Carlton proved to be exceptional. Dorothy wasn't quite as impressed with the breakfasts though I enjoyed those too.
I had the pleasure of visiting with some members of the serving staff, Francisco Gomez, Banquet Captain, and Juan & Valentin, before dinner the first evening. I'm always impressed when the manager is visible to the restaurant's clientele. Francisco always was friendly and helpful. Likewise, on his day off, Juan filled in expertly. One of those gentlemen even took my question about having fresh brewed iced tea as a hint and delivered one to my table for me that night. The staff were always attentive and busy making our dinners and breakfasts pleasant.
The chaffing dishes and displays were kept replenished as the meal went on so no one had to do without. I was intrigued that after the dinner was served the first night, they moved the food so it was out of the way of the evening program but still available for any late arrivers or anyone still hungry. This happened at least the first night.
Thursday night dinner included Iceberg and blue cheese salad with candied walnuts and tomato plus bacon and grain mustard potato salad and even old fashioned coleslaw and sourdough Hoagie rolls. The hot dishes were tri-colored cauliflower, honey chipotle glazed chicken, short ribs, barbecue baked beans, and baked potatoes. I was impressed at all the fixings they offered for baked potatoes. This setting was thorough. Desserts were chocolate & banana bread pudding plus a chocolate pecan caramel dessert topped with whipped cream.
I did not make specific notes during the meal about these dishes so I can only relay my overall impression that I enjoyed everything I ate that night plus a few comments on things that did stick in my memory. The tri-color cauliflower was good, and the colors were a treat. The short ribs were particularly tender, and the honey chipotle glazed was marvelous on the chicken. The chocolate pecan caramel dessert falls under the heading of “what’s not to like.” These were delightful morsels.
