If the new Chef isn't eaten alive by the volunteer, Club Board's Micro-managers, there's hope.
Fresh from the ATL, the new chef is crafting delicious menus and making attractive presentations. Â Turkey came to the table as a roulade with savory dressing, Â Greens were chopped to bite sized pieces and coddled to perfection in bacon with a shake of hot sauce. Â
Even the dining room got a new look with freshly pressed table cloths, actual flatware, and fresh flowers.
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