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| - I have never been to the Ahwatukee Country Club before March 31, 2013, Easter Sunday. I guess I set my expectations too high. When we arrived, there where many empty tables (that should have been our first clue). We were escorted to our table by the bar in the room furthest away from the buffet. There were some dirt marks on the tableclothes but it looked like they were stained. Maybe they should have reconsidered using those ones. We sat for a few minutes before our server told us she would be right with us. About 4 minutes or so later she came over to take our drinnk order. There were 5 of us. She got 4 drink orders and walked away. We had to call her back when she said she hadn't realized she didn't get my order. We also had to ask her if it was okay to go to the buffet. I think she was the only server working as I did not see any one else in that capacity. When we walked over to the buffet table, there were no plates. SERIOUSLY, NO PLATES! There were two gentlemen in front of us that told us the person carving went to go get plates. He brought about 10 which was ok for that moment. The first chafing dish contained the eggs and potatoes. The eggs loooked like they were overcooked and sitting there for a while. The "fresh cut potatoes" were actually the best tasting item they had available. The next chafing dish had bacon and sausage. I prefer my bacon well done and none of it looked like it was cook that way. The sausage looked greasy. Next was the petite assorted quiche. There was no sign to tell me what kind of quiche were there and they looked like they bought them from a bulk store instead of being freshly made. Chicken Marsala was next. There were a few pieces left. I was putting a lot of hope in this dish as it is one of my favorites. It was way too salty. This leads me to think that it was pre-made as well as a good chef would taste the food that they make to insure proper seasoning. Then we had a chafing dish with a spoonful of mashed potatoes and some asparagus spears. I had to locate the carving person to let him know we needed more vegatables. Thank goodness he asked what else was needed, oh wait, I think someone from the staff should have been checking to make sure there was enough food available for the restaurant guests. Now we come to the salad. It was so picked over and visually unappealing, I decided to pass. However, the rolls they had were very good. Since the carver person was busy refilling the chafing dishes, we had to get the ham and beef ourselves. Please see the picture that I have uploaded. NO BEEF and a small chunk of ham and a big chunk of fat. So we returned to our table and picked at our food. Our drinks were served, however the server was unaware of how to make a Shirley Temple. That would be okay, but just ask. I would rather be asked then served the wrong drink. We had to return the drinks and tell her how to make them. So we finish our lackluster meal and go to the "dessert station." Please see the picture. Picked over red velvet cake, some chocolate cake, some pastries, a tiny bit of cheesecake, bite size eclairs with melty chocolate and sticking together in the center of a plate surrounded by not very good cinnamon rolls. The Pièce de résistance was the peach pie in the silver tin. Okay, so I was looking for a less expensive meal for Easter dinner for five people. It ended up costing $160 and I was not only upset about what we paid but I was embarassed that I made the suggestion to go there. This may be an okay place for a drink and a sandwich after a round of golf but they do not know how to do brunch. I don't htink I would even consider them for any function after our experience there.
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