TDR Company Party/ by Shelley Lance, Blog Editor
Yesterday, most of the Tom Douglas restaurants were closed to free up as many staff as possible to attend the holiday company party which was held in the jam packed Palace Ballroom. The theme was “Tailgating Party” and many staff dressed for the occasion in football gear. Catering Manager, Alexis Berry, walked around wrapped in a blue blanket. The chefs of all the joints prepared delicious tailgating type foods, which tended to include a lot of cheese and a lot of pork. (The only vegetables I noticed, besides onions, were avocados in the form of mucho guacamole.)
A few of my faves: Seatown’s fountain of chile con queso (photo top left), so cheesy- in every sense of the word- and yet so yummy; Brian Walczyk’s “cheese head” hat (photo top middle); the pastry department’s pigs in a blanket and 7-layer bean dip gorgeously decorated with a football motif (photo top right). There were also not one but two beautiful whole roasted pigs: Dahlia cooked a pig in “la caja China,” and the Serious Pie Westlake team cooked a pig in their pizza oven! SPWL sous chef, Chris Field, said, that’s some serious porchetta! (Small photo to the left) I guess there were a few veggies at the party after all, because Etta’s team won the coveted “Colander Cup” for French onion dip,crudites, and jalapeno poppers.
But my favorite taste of the party was the creative and delicious Frito pie served up by the Roving Corporate Team of Warren Peterson, Alan Booth, and Chris Schwarz. The Frito pie was served, as it should be, right in the little Frito bag with a plastic spoon! By the way, Warren’s chili is about 100 times meatier and more delicious than the Frito pie you get at the Woolworth’s Five and Dime lunch counter in Santa Fe, New Mexico, one of a few places that claim to have invented this old school all American treat.
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