Every year the clergy of the Diocese are invited to take part in the Bishop’s Twelfth Night Dinner. Twelfth night, is at the end of the Twelve Days of Christmas, January 6th. Given schedules an such, the Diocese of Rupert’s land, generally holds this dinner on the Friday following January 6th. It is the one day of the year when both the active and retired clergy get to gather together.
Twelfth Night at St. George’s Crescentwood
The dinner was hosted by St. George’s Crescentwood. St. George’s was one of the parishes where I did a placement while training for ordination. The Twelfth Night Dinner, like many other such events at St. George’s was put on by what is known as the Ministry of Fun.
This group always puts on fantastic dinners, and this year’s Twelfth Night Dinner was no exception. Along with great food, the Ministry of Fun also provides table service that would put most restaurants to shame.
I arrived early, a fairly common occurrence with me being a bus traveler, and wandered to the far end of the hall. On a table in front of the stage in the parish hall, were three cakes that were to form the evening’s dessert. One was a lemon layer cake, another chocolate raspberry, and the third butter pecan. As you can see from the pictures below, dessert was something to look forward to.
Prior to dinner I was able to wander around the room and visit with several colleagues, some of whom I haven’t seen since the last Twelfth Night Dinner. When it came time to eat I had the pleasure of several clergy and spouses from my new deanery. Deaneries are small groupings of several parishes in a given area of the Diocese. The bishop and his wife also joined the table.
Dinner started with rolls and appetizers. The rolls were fresh, having been popped into the oven not long before we sat down. The skewer which you see below made a nice change as appetizer.
The main course followed, which consisted of pork tenderloin, grilled vegetables, and a tossed salad. It was all well-prepared and I really enjoyed that it was a meal without any sauces or gravy. The cooks had decided to be subtle in their spices and allow the meat and vegetables to speak for themselves, which they did in quite pleasing tones.
As well prepared and delicious as all this food was, it was merely a set up for the dessert that followed. The cakes most definitely stole the show. I tried a bit of each (I of course want my readers to get the full experience). These were as good as anything I’ve had in any Winnipeg Restaurant.
The cakes all managed to strike the right balance between light and substantial. The flavours were clear and clean without any sense of artificiality, and sweet without cloying. Holly, the cake maker, received many well deserved compliments for her efforts.
An evening of such treats, combined with delightful company and conversation, meant a very satisfying, if somewhat belated, end to the Christmas festivities.