SGT Missions Banquet

                                                                        

                         -Menu-

Appetizer

Capri Salad With Warm Balsamic Reduction

Main Course

Grilled Roasted Rib Eye Of Beef

With Brown Mushroom Sauce

Grilled Green Beans With Garlic Butter And Videllia Onion                  

Mashed Potatoe Au Croissant

Dessert

Gateau Fromage With Seasonal Fruit And Sauce a l' Orange

----------------------------------------------------------------------------------------

The banquet went very well. The day started at 8 am for most and ended around 10 pm. With all the prep done in advance there were periods of down time but once 2 pm rolled around things started to pick up. At this point a lovely woman lead us in prayer for the event and the Holy Spirit's wonderful presence filled the room.  

First, we plated the appetizer salad, the red of the tomatoes, crisp green of the lettuce and white from the mozzarella was so attractive to the eye, I couldn’t get over how beautiful it looked - so simple. There were 6 of us plating these up.

Then came time for the dessert which had several components to it. A ladle of the sauce a l' orange (fruity guava flavor with a zesty orange finish) then sliced fresh strawberries arranged in a star pattern with fresh blueberries in the center, the cheesecake circle rested on top of the fruit in order that it doesn’t touch the sauce, a small scoop from the top center of the cheesecake was removed to be filled with a spoon full of crème anglaise sauce then covered by a dollop of whip cream a sprig of mint. As this was going on the main course was being plated and served and 344 guests were served in 35 minutes.

One of my favorite parts after the banquet is discussing what happened in the front of the house (dining room) and in the back of the house (kitchen). It gives you a whole picture of the success of the event and there are always hilarious stories that come up. You name it, guests squeezing server’s fingers for more coffee or chefs running out of food in the kitchen, all part of what goes on at these events. John Long (executive chef) is always looking for ways to speed up the platting process so we went over some alternative plating processes, drawing them out and thinking them through. It's a fun time to discuss what went well and things we would like to do differently next year. This was my 4th missions banquet and they just keep getting better!

God Bless,