Our team cooked dinner last night for the MGM group that was visiting our meat-cutting facility. It was their first visit to our Texas operations, so we threw out all the stops to impress upon them how culinary-driven our r/d team really is. The food came out really well and these guys were blown away that a manufacturing team could drop the awesomeness on them so easily. It's nice to have a certified master chef, who is also the exec chef of the Bellagio telling you how wonderful the food was and how when we come visit, to make sure to let him know.

The menu:
Southwest Corn and Tomato Soup w/ Citrus Sour cream

Cuban "Lechon" Streudel, "Morros" of Rice Beans and Mole "Pearls", Micro-Radish Greens and Sour Orange Vinaigrette

Bone-In Beef Tenderloin, Ginger Bok Choy, Taro Mash, Spicy Korean BBQ Sauce, Mushroom Soy Sauce, Rice Noodles and Powdered Sesame Oil

Chilled PassionFruit and Pear Soup with Short Bread and Organic Chocolate Creameaux