Tuesday, December 14, 2010
The JABC Christmas Banquet
This year, we got the fun task of decorating our brand new, very spacious gymnasium. We were DELIGHTED with the space but challenged by how to turn that giant beige box into something with some ambiance! We also got the pleasure of cooking in our brand new kitchen. . .what a blessing!
Banquet planning schedule:
Thinking about and trying possible banquet foods--all year long
Trying out final dessert candidates on my Close to My Heart customers September through November
Hope to have the menu set by Thanksgiving (didn't happen this year)!
One week before banquet: start trucking LOADS of groceries to my house or the church.
Thursday before banquet: Make cheesecakes (usually about a dozen)
Friday before banquet (9 a.m. to 9 p.m.): Set up tables in the morning, start decorating, more shopping and cake baking.
Saturday before banquet (9 a.m. to 10 p.m.): Finish all decorating; finish desserts; start prepping and cooking foods.
Sunday after church (1 p.m. to 6 p.m.): ALL HANDS ON DECK. Chop, slice, cook. . .dinner starts at 6 p.m.
This year's menu:
Wedge salad with Texas Ranch dressing
Fabulous Fruit Salad
Southwestern Braised Beef Roast
Parmesan Crusted Chicken
Loaded Twice Baked Potato
Asian Vegetable Medley
Dessert Choices: Chocolate Truffle Pie, Hawaiian Sunset Cake, White Chocolate Raspberry Truffle Cheesecake and Peanut Butter Cup Cheesecake
Greenery and lights can go a long way!!
We always try to decorate the buffet
lines as beautifully as we can make them
. . .I'm sure it makes the food better!
Poor Tim spent an awfully lot of time on a ladder trying to get these wreaths up on this giant gym wall (a little to the right. . .no, a little higher), but I loved them. Thank you, Tim!
Rick and Helen and Tim and I started brainstorming about the possibility of having a very tall tree of lights in the middle of the gym. Rick and his brother came up with a great structure that we were able to use for it!