I totally agree. Our whole table was appalled at how much we paid, and what we ended up with on our plates. It was literally laugh out loud funny. We had a couple foodies and a person with food service history at our table, and we were all looking at this thing with our jaws hanging. Crazy. Presentation was prison like. One woman at our table kept saying "you can't put stomboli under a steam cover' or something like that. Basically, the dough was not crispy outside and soft inside, it was hard and chewy all the way through. She had trouble just getting a knife in it. Broccoli was totally overdone, and pork was totally dried out. No provolone was there to ooze out.
This is my third NHC; I've been to Oakland, Minneopolis, and now Philly. None of the meals were much to write home about. Sorry but 'the emperor has no clothes'. Time for a different chef I'm afraid.
I'm sure it has to do with the execution and you can't blame the chef for his meal getting screwed up. But on the other hand, he has to design a meal that can be executed by the kitchen he has, for the number of people he has. But I'm not a foodie or someone with catering experience. I'd just as soon have a Dominoes pizza and some wings. But for 2200 people paying $50 each, it ought to be good.
Thank God they kept wheeling out carts full of Rogue, we filled up on that instead.
Kudo's to the Philadelphia crew for an excellent conference. After the recipe and ingredient commentary by Sean Paxton I was prepared for an outstanding meal. To my and my foodie groups disappointment the Stromboli could have been better described as a pretzel with the pork inside grossly overcooked. It was a shame that the chef's ideas were so poorly executed, not typical of a Marrriot . Anybody have a great meal? I hope so.