Friday, May 4, 2012

Sour Chicken Marsala?

In most delicious chicken Marsala dishes, vinegar is not used.   The Marsala wine might be sweet, it might have a curry texture to it, but it should not be sour.  At the Desmond Hotel in Albany NY, Wednesday night, I had the unpleasant experience of eating luke warm, sour tasting, chicken Marsala, that took more than an hour to arrive.  Bleh.  Company was paying, sure, that helped, but a unpleasant meal is still an unpleasant meal, regardless of who is paying.  The wine was Rodney Strong - too expensive at $10 a glass, but ohhhhh, it was "The Desmond".   Desmond-shesmond... if I wanted a 1950s dated room that overlooked the Interstate and acoustically reflected all the passing truck tire and engine noise, Id have stayed a a Motel 6 or Red Roof Inn for 1/2 the price.  Sour chicken Marsala with all of 3 small mushrooms hidden in the sauce.... very paltry, and accompanying "vegetable du jour" which were shoe string green beans and wax beans,  the size and consistency of actual shoe strings, with very thinly cut carrot slices - all of which amounted to enough beans to tie a dozen shoes and a 1/4 of a large carrot.

I do not think I will be back at the Desmond again in my lifetime.  I was there 15 years ago when I was just a contractor for my current employer, visiting the NY head quarters.  I should have stayed at the Hampton Inn instead.  Lesson learned.

But if you are looking for sour chicken Marsala and prefer your food service to be abysmally slow, then the Desmond is for you!!

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