DRESSED IN HATS FOR THE GARDEN PARTY ARE (SEATED) ISABELLE DAILY-DEAN, GLORIA SELANDER, CHERYL DAWES, DELORES BARROW. (STANDING) MARY MULLER, SANDY CROFT, APRIL MCGARVEY, SALLY NORTHCUTT, JO POTTS, KATHLEEN COLLETTI
The November Ballroom was the scene of a Garden Party as members and guests wearing festive hats and fascinators gathered around tables decorated by Sue McCoy with potted daisies.
After welcoming everyone, President Donna Moffat asked for a moment of silence to remember Bonnie Lucas who had passed away the previous Sunday. A regularly active Socialite, Bonnie had served the organization in many ways, including as its president. Bonnie will be remembered not only for her service but also for her warmth and friendly smile. She will be missed.
Several new members were introduced by Cheryl Dawes, Finney Noffsinger announced the Angel Tree fund was nearing its goal, Kathleen Colletti described the menu for December, and Rhonda Parkinson announced that students from the North Fort Myers Academy for the arts would again perform at the December meeting. Treasurer Bev Groft reported that the member contributions to the All Souls outreach program totaled $509. Also donated to All Souls were the proceeds from the recent bake sale which totaled $821.
Consistent with the Garden Party theme, members enjoyed a delicious assortment of tea sandwiches, homemade chips, and fruit kabobs. Lemon bars completed the meal.
Following the luncheon, Program Chairperson Rhonda Parkinson introduced Christy from KitchenSocial, which offers hands-on cooking classes as a social experience. Participants usually work in pairs and, with the guidance of a chef, prepare their entire meal. KitchenSocial is located in Fort Myers and Naples, Chesterfield, Mo., and Nashville, Tenn.
For her presentation, Christy created a charcuterie board, which she said originated with the French in the 15th century. It is still a popular way to serve meats, cheeses, fruits, and tasty condiments. As she worked, she described the items she placed on the board in terms of their color, texture, and taste. She recommended using three kinds of meats and cheeses. She also offered some display tricks to make the board even more appealing. This charcuterie board was awarded to the lucky winner of end-of-program drawing.
