More from the gross catering files...

Where to begin?

I worked on Saturday and as you probably know, the biggest question on my mind isn't "will all my hard work and preparations pay off?" but instead "what's going to be our catered meal?"

While my counterparts a few floors up were dining on a lovely Cuban meal courtesy of Havana Central, I was relegated to the studio offering which was mediocre American fare with all the trimmings.

The menu consisted of: ham, white rice with ham, turkey with runny stuffing, pesto fettuccine with veggies, veggies with butter, meatloaf, chicken parmigiana and chocolate cake with cherries.

The ham was sliced thin (therefore dried out) so I decided to skip that and move to the pasta. On first glance, the pasta seemed dry and I couldn't figure out where the corn kernels fit in (besides maybe being an inexpensive vegetable). Shockingly, this wound up being the best of the bunch - so sad but so true. There were also large chunks of breaded chicken barely held together by tomato sauce and cheese. Your local pizzeria does a better job.

Next came the veggies in butter - string beans, carrots and zucchini - typical buffet fare and overshadowed by the horror show that was the turkey with wet drippy stuffing. (skipped it) From there was a passable meatloaf and white rice with chunks of ham in it.

If you've assumed that my favorite part of this meal was the chocolate cake with a layer of cherries you'd be correct. However, in these situations, you take what you can get and you are grateful for the meal but it was a colossal waste of precious Weight Watchers points for me.

Not sure who provied this meal but as as I ran to email J-Bends to please save me some empandas and arroz con pollo I am convinced more than ever that I really need to open up my own catering company.

I'll spare you the photos...