On Saturday, January 23, ten knights travelled to the Little Rock Diocese Campus to prepare and serve a delicious dinner to 75 men and spouses participating in the deaconate preparation program. This service project was led and planned by Grand Knight John Bodensteiner with the very capable assistance of chefs Harold Del Debbio and Greg Rogers. They had travelled to the campus several weeks earlier to meet with Cathy France, the diocesan representative, and to scope the facilities and plan the menu. Following the visit, the trio stopped at Sam's Club to finalize the menu and set a budget.
When the diners arrived at 6:15, they were greeted with a glass of wine to help set the mood for the evening, after a grueling day in class. The menu consisted of: French bread w/without garlic; a garden salad topped with Harold's own special dressing; tenderly roasted pork loin with a great seasoning mix; red potatoes carefully mashed with Greg's special ingredients; green beans prepared with almonds, mushrooms, and onions; and, apple sauce. Dessert consisted of double chocolate brownies topped with whipped cream. Coffee was served with the meal.
The chefs were aided in preparing and serving the meal by Life Member Bill George, Deputy Grand Knight Bill Welch, and Membership Director Jim Passe. They also ran the dish washer and cleaned up the kitchen following the meal.
The twelve tables in the dining area were arranged and set with white table cloths, vases with seasonal flowers, silverware, and glassware. The wait staff, dressed in white shirts and black bow ties and working under the careful supervision of the grand knight, consisted of Recorder Gary Young and the three Trustees, Ron
Boudreaux, Mike Kerwin, and Ed Miller. They also bussed the tables and cleaned up the dining area after dinner.
The deaconate participants were most appreciative of the dinner and the service as evidenced by the many compliments given throughout the evening. The participating knights enjoyed the comradarie and were happy tp serve those who are so dedicated to their new vocation.
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| Greg Rogers, Harold DelDebbio, Bill Welch, Bill George, and Jim Passe |
The chefs were aided in preparing and serving the meal by Life Member Bill George, Deputy Grand Knight Bill Welch, and Membership Director Jim Passe. They also ran the dish washer and cleaned up the kitchen following the meal.
The twelve tables in the dining area were arranged and set with white table cloths, vases with seasonal flowers, silverware, and glassware. The wait staff, dressed in white shirts and black bow ties and working under the careful supervision of the grand knight, consisted of Recorder Gary Young and the three Trustees, Ron
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| Gary Young, Ed Miller, Mike Kerwin, and Ron Boudreaux |
The deaconate participants were most appreciative of the dinner and the service as evidenced by the many compliments given throughout the evening. The participating knights enjoyed the comradarie and were happy tp serve those who are so dedicated to their new vocation.