Saturday, March 7, 2015

2015 Taber Stake Dinner Dance - March 6th - Evening in Paris

The theme for this year's dinner dance is Evening in Paris. It takes a lot of people to pull something like this off!!! There is decorating, band practices, program practicing, photos to find, and food to prepare not to mention the clean up after. Cassandra Valgardson was in charge of the evening and getting everyone lined up to help in different ways. She did a great job!!!

Our Evening in Paris featured typical french items and missionaries who had been to France. To Start of the Gym was elegantly decorated for the dinner and had a French street backdrop at one end with a Patisserie, Flower shop and Boucherie shops. It was a well done backdrop by Shirley Francis.

They printed the menu on a bag and put a small baguette inside. The food was a nice menu featuring Marinated Pork tenderloin.

Dessert was crepes. David Torrie was incharge of making about 700 crepes.  Ruthanne and Ken helped prepare the crepes with strawberries, nutella and whipping cream.

There was a program arranged by Sarah Lee of musical solos with photos of France on the screen as they sang.

The band, Plum Crazy, with lead singer Marnie Brown, lead guitar Craig Jensen, Rythmn guitar Mike Saunders, Keyboards Amanda Jensen, Keyboards Don McCrae, Drummer Dave Dube started to play. They were great and kept the dance hopping all night. They had help from sound man Sean Harpell.

After about an hour the Patisserie shop was opened. Angela Gardner was in charge of this venture and it was a huge success. Assisting in the pastry baking was April Saunders. Wendy Engleson, Jessie Ellingson and Donna Hamilton made the confections. We had other help from Jill Livingstone, Alisha Shimbashi and Victoria Kapcsos, Josh and Murray Gardner to name a few. Thanks to all the many helping hands we were able to have a successful event.

We put the finishing touches on before the dinner began in our prep room.

Our signature cake is ready.
We had 16 items. Below are a few.

Petit Pain au Chocolat

Almond Palmiers

Profiterols Paris-Brest
These are filled with a Praline Mousseline

Of course - Eclairs

Petit Lemon Curd Tarts
garnished with whipping cream and candied lemon rind

Petit Pot de Chocolat Tarts
garnished with a whipping cream and a chocolate flourish
Petit Pot de Chocolat Tarts and Caramels
Profiteroles Paris-Brest

Strawberry Macarons and
Pistachio Macarons
Coconut Cream Madeleines, Mendiants
 and Mini Lemon Madeleines
Mille Feuilles
Our most popular item filled with
Coconut Swiss Meringue Buttercream and 
Passionfruit Pastry Cream

Spiced Nuts
with a hint of heat

Orange Cardamon Shortbread and
Lavendar Shortbread

Petit Pain au Chocolat, Signature Cake and Almond Palmiers

Our Patisserie space

The shop was decorated by Angela Gardner, Lindsay Coon and Wendy Engleson
with items from Cynthia Steed and others

Nicely done everyone!!!