Yesterday was a major day at St. Philip’s. In the morning we held our Remembrance Day Service. This year there was barely room to move, so many people attended. It was a solemn and profound experience. I don’t have the history as to how the two events came to be connected, but November 11th is also the day that St. Philip’s holds it’s roast beef dinner.
Our roast beef dinner is a celebration of good food, but it is also a time where we take the time to enjoy each others company. Over at our parish website, I’m going to write something about the time we spent together as we enjoyed the food. You’ll find more about some of the attendees, but I want to give a shout out here to Rob Duncan, aka Prairie Tweeter. Rob does a lot to promote Dining with Donald, and it was great to finally be able to meet him in person.
Readying the Roast Beef Dinner:
Needless to say, preparing a dinner for close to 100 people takes a lot of work.As you can see from the menu below, we were aiming for homemade as much as possible.
Roasted Root Vegetables
Dessert (The desserts will be a selection of homemade dainties, although there may be one or two pre-made treats to make sure everyone get enough.
Beverages (Beer and Wine for sale)
We were fortunate to have Christy Schmidt and her husband Andrew, along with Andrew’s mom Barbara take on a lot of the prep work Monday. We spent the best part of the day Monday getting the potatoes, the coleslaw and some of the desserts ready. We received a couple of more desserts from Bobbie Tougas a St. Philip’s parishioner, on the Tuesday.
My main contribution on Monday was getting ready my Cranberry Raisin Butter Tarts. That, and answering phone calls. Oh, and the odd trip out to pick up supplies. We wanted the roast beef dinner to feature good coffee among other things, so we picked up our coffee from Espresso Junction at the Forks. We also wanted to have a gluten-free option for the buns, and picked up a loaf of Amaranth bread from CocoaBeans, our neighbours just down the street.
Tuesday, before the service, and immediately afterwards, Christy and her crew got to work preparing the meat and roast vegetables. Special thanks to Christy and Andrew’s friend Evan who helped out in the kitchen on Tuesday. We also had help from the Guide troop that meets at St. Philip’s, Michael and Stephanie, and Marion and Areen, among others.
As both host and sometime kitchen help, I unfortunately didn’t get all the pictures I wanted to. Most notably, I didn’t take any of the roast beef itself. They were under wraps before the dinner got started and by the time I got served, I was so hungry that I forgot to take any pictures. I do have pictures of the coleslaw, vegetables and gravy. They were all very tasty, and the roast beef measured up to them as well.
This was my first roast beef dinner at St. Philip’s. I hope I get the chance to enjoy many more of them in the coming years. The food was good, and the company even better.