Dinner Party

...........from hell is the appropriate name.
A client called me 8 days in advance. We talked the menu out and she was fine, fine, fine.....and didn't care for an estimate. Just show up, serve- as if that wasn't a bit strange in itself. As the week wore on, I was beginning to feel like one of those chefs from the FoodNetwork show: Private Chefs in Beverly Hills- those chefs seem to show up with little knowledge about what they will be serving and you never see them shopping. Three of the client's four children were there and they are all boys in their 20's. And, they are foodies! They loved my menu and loved my food. They stayed in the kitchen with me for most of the evening. The client insisted that I stop doing the dishes ( ?) take off my apron, get a drink and mingle (?). I should write this instead: (?????)
An hour later, I gave her my bill and that's when things changed. I didn't know what, but something was different. Fortunately I had my car loaded up so I made a quick exit. I felt the need! On the way home, I remembered some cherry tomatoes were still in the oven and because this happened once before, I thought it best to call her and let her know so it wouldn't be a surprise a few days later.
And that's when she let me 'have it'. Before I get into what she told me, here is my menu:
Tenderloin Steaks with a Manhattan Sauce
Sauteed Artichokes
Potato Dauphinoise
Basil laced sauteed Cherry Tomatoes
Tossed Salad with avocados, toasted pecans, cranberries, red onion, feta
Ice Cream Sundae Pie from Bon Appetit


Here is a picture of the Potato Dauphinoise before it was baked~







An entire 13 x 9 pan gets baked the day before. The day that they are to be served, they are cut out with a cookie cutter, and baked in the oven till hot and bubbly.





When she and I were planning the meal, I was stumbling over a dessert. I had my dessert file opened and told her so. I said, I could make an ice cream sundae pie I have a picture of one from BA ....and she jumped on that idea. Here is the picture from August,1981~




This was the fourth time I had made this dinner since the holidays. I have received many kudos for it. I can't tell you how delicious this was/is. So for the client to first of all tell me my prices were outrageous ( she didn't even realize I substituted artichokes for the scallops as I thought the price for this dinner for 18 people wass rediculous, she then proceeded to tell me the quality of my food was poor. POOR? ARE YOU KIDDING ME? I WOULDN'T BE IN BUSINESS FOR AS LONG AS I HAVE IF I USED POOR QUALITY INGREDIENTS! Then, she said, "you have your check. Cash it." And she hung up.
I was in shock. I wish that had happened to me before so I could have been prepared and I could said something just as nasty back to her or said something, I don't know what. Just something.
Now, I Know I shall be running into her someplace. I'm to cater another dinner party this week and for some strange reason, I have a feeling she might be there. The common bond with all the guests is they all have children that attend the same university.
I was telling one of my friends about this and i said, I'm trying to figure out what I learned from this. My friend's response: 'I'm trying to do the same thing about something that happened to me 10 years ago. There's nothing to be learned'. Other than insisting I give them an estimate.