The Food and Beverage team knew a gigantic 10-foot tall gingerbread tree was going to be their biggest project yet. However, I think they underestimated how huge of an undertaking it would be! Just attaching the lights proved to be a significant task. The tree has 1,600 lights, and each took 30 seconds to attach. If I did my math right that is 8 hours of painstaking labor. Work on the gingerbread tree continues this week in the Buffet. You can see its transformation into a holiday masterpiece as our chefs decorate it in their spare time.
When I took the photos of the Gingerbread tree’s progress, I started to get hungry. Of course, I had to check out what was on the menu. I snapped a few photos of my favorite foods to share with you. Looking at the food just made me hungrier, so I had to stay for dinner. The eggplant Parmesan, salmon, and tortellini was as delicious as it looked. I didn’t save room for dessert. That doesn’t mean I skipped dessert!
Today is another day, and my mouth is watering for the 4-ounce lobster and filet mignon dinner advertised by Timbers Steakhouse for only $28. I don’t 
have any photos of that as each dinner is cooked to perfection when it is ordered, and I haven’t ordered it yet. Mine will be medium rare. How do you like your steak cooked?
Next week, we are filming a cooking demonstration by Hobart Vogel. Can’t wait to share that with you. What dishes would you like our chefs to demonstrate making? Share your ideas with us on Facebook.
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