By Mary Linda Boling
Photos by ML Boling and Lisa Coffman
Lake Quivira revelers waved good bye to 2016 and ushered in 2017 in black and white style at the annual Clubhouse New Year’s Eve Gala. It was a night to remember, studded with sparkling details and highlighted by delicacies fit for royalty.
The Lake Quivira ballroom was transformed into an intriguing, black and white-themed palace. Black tablecloths, silver chargers, white china, striped table runners and a beautiful fresh flower arrangement of white hydrangeas and white roses decorated each table. The glowing vases featured floating black and white pearls anchoring a stream of bubbling clear “champagne” balloons that drifted to the ceiling. The ceiling shimmered with special lighting that made an underwater effect on the dance floor. The effect was ethereal.
The Great Room became a cozy piano bar. Suzanne Hern entertained the revelers with one beautiful piano serenade after another. Attendees had a chance to see old and new friends and catch up with each other. At the ringing of the chimes, it was time to move upstairs for dinner.
What a fun setting to enjoy the beautiful meal that followed…
For all who attended the New Year’s Eve party at the Clubhouse, Chef Lamping created an exquisite dining experience. The meal began with sumptuous appetizers: smoked pork belly and apple terrine, horseradish gelee, bacon gremolata, salmon crudo cornet with crème fraiche and caviar, asparagus wrapped mushroom and ricotta triangles that were served during a lively cocktail hour.
The first course was the chorizo and Manchago tartlet, red pepper coulis, olive, caper, and orange relish with baby greens dressed with smoked tomato vinaigrette
This special first course began as sixteen individual tarts sliced into portions. Chef Lamping had the idea for this tart but could only find one tart pan the correct size. He was undaunted! He baked each tart, one at a time! (see photo) This is the care and detail that goes into creating a celebration meal.
The entree was served in a beautifully presented plate of herb crusted tenderloin with paprika marinated shrimp, fried potato with jamon crumb, roasted garlic-eggplant puree, cipollini onions, and baby carrots. As I visited each table the accolades were enthusiastic, “best meal ever for New Year’s Eve – or anytime!”
Not to be outdone by the main course, the dessert arrived: opera cake with coffee butter cream, and salted ganache, marcona almond and vanilla ice cream. Spectacular!
After dinner, the Suburbans kept the dance floor full all night, pausing at 11:00 to allow for enjoyment of petite hard tacos with braised chicken, roasted peppers, caramelized onions, sour cream and tomato, along with petite black bean burritos.
Some revelers enjoyed a visit back to the piano bar after dinner and the mellow tunes offered by Suzanne. It was especially nice to have two options after dinner.
Our Clubhouse manager, Mark Allen, researched and found a most delightful beverage to toast the New Year. Many thought it was the best champagne ever!
As you can imagine, it takes the work of many people to make an event like this happen. We want to thank Sherry Metcalf for arranging the beautiful fresh flower centerpieces, Shannon for planning and executing every interesting detail (floating pearls! and artful menu cards), Richard for his care with set-up, Chef Lamping and his staff for the wonderful food and Mark for making sure everything happened as it should.
I also want to thank the house committee, who dreams up events like this and aids in making them happen. They are: Bryan Albers, Annie Brown, Lisa Coffman, Dianne Fowler, Peggy Hughes, Bruce Rimbo, Lynn Sestak (she made the 200 black and white party favor cookies), Linda Segebrecht, Anne Simms and Dave Starr. From marshaling bundles of balloons to offering to help anywhere, they are a great team.
Thank you to all who attended. It was a great way to welcome 2017 and the good things yet to come at the Clubhouse.
~Mary Linda Boling