Beaver1975

Here is the actual recipe from the Norwegian Jewel:

Name: Cream of Mushroom Soup

Yield: 10 portions

Amount Ingredients/Details

4 oz Butter

4 oz Onions chopped

20 oz Mushrooms chopped

4 oz Rice Flour

2 pints Chicken Stock

½ pint Milk

½ pint Heavy Cream

Salt & Pepper

1 ea Bouquet Gami

1 oz Parsley chopped

1 oz Sliced Mushrooms for garnish

Procedure:

1. Sauté sliced mushrooms in half of butter until golden brown.

2. Sauté onions in other half of remaining butter, without color in 5 minutes.

3. Add chopped mushrooms, let cook for 5 minutes.

4. Add rice, flour and stir mushrooms, let cook for 5 mn

5. Slowly add chicken stock, stirring continuously.

6. Add bouquet garnis, and then slowly simmer for at least 60 minutes until smooth and thickened.

7. Take out bouquet garnis and place soup in food processor and blend until smooth.

8. Adjust seasoning with salt and pepper.

9. Serve in soup cup

10. Add parsley and sautéed sliced mushrooms for garnish.

They would give perks and incentives if it was something that they really wanted on board. I think that holding these get togethers is more of an obligation then anything else.

I beg to differ. They do not feel as though this is an obligation. They welcome CCers with open arms.

To answer the original question...it all depends on the Hotel Director. I have received free dinners in the past and have also not received anything for organizing meet and greets.

They also charge you a few dollars for "set up". Maybe the person on the phone thought "set up" meant mixers, etc. I know I did at first.

The few dollars "set up fee" is now included in the price. It used to be a $3.00 fee per order and is now $3.00 per bottle.

Shhhhh Beaver, all this hoopla may lower the cover charge and we can eat there more often teeheehee :p

We rarely eat there anyway. There is just too much food and I am tempted to over eat. When we suite, we will dine in on Cagney's and it is much easier not to over eat.

All this discussion on quality grade etc is a well known to most of us.

 

Can someone tell me what the grade of meat is served still frozen in the middle.

 

And what grade/quality of meat is served "over cooked" if this meat is so dam expensive then they need to fire the so called chefs that are cooking.

After seeing how they are required to thaw their meats I seriously doubt you have received a steak still frozen in the middle and being overcooked in that frozen state would be virtually impossible. Do I hear a little over exaggeration going on here?

I guess I fall into the group that loves the food in Cagney's. The only problem I have with Cagney's is that everything is so good and there is so much food that I feel somewhat bloated when I leave. When we plan on Cagney's I will forgo lunch and possibly breakfast. The appetizers are difficult to choose between and the sides that accompany those delicious, well prepared, steaks are so good. I have eaten at some the most high end "steakhouses" that exist and do not compare Cagney's to those, and at $200 - $250 for a couple at places like Emerils Delmonico there is no fair comparison. As it always shakes out food is subjective, but when someone says that Cagney's has poor quality meats I have to wonder what they are comparing it to.

Go to LeBisto for the rack of lamb - it is fantastic.

No rack of lamb. They serve the same lamb chops in Le Bistro as they serve in Cagney's.