Annual Dinner
May 2, 2015
May 2, 2015
The Grand Haven Croquet Club Annual Dinner
By all accounts, the Annual Dinner was a huge success with rave notices about the food and service. About 60 members attended the dinner and this year it was held in the Grand Haven Room at the Village Center. Robert Ross, the Amenities Manager, and his staff went the extra mile to give us one of the best Annual Dinners ever. There was a choice of Prime Rib, Mahi-Mahi with a tropical salsa or Chicken Picatta. The hands down favorite was the Prime Rib and it was superb. The servings were big, beautiful, tender and cooked to perfection. The Crème Brule dessert also received rave notices.
The Grand Haven Room never looked lovelier with six large round tables nicely draped in white linen and in the centers, an unusual bird cage-like piece that contained a spiral “staircase” of small lit tea candles enhanced with tiny white Gardenias from the garden of our new Social Director, Antonia Marmo. Outgoing Director Yvonne Croizer did her usual superb job of managing the whole affair as her last major event before taking a rest from her Board job.
A bar was set up in the room and the dinner preceded by a social hour that afforded the chance for renewal of old acquaintances.
President Cassandra Gaisor spoke briefly about the progress on the court resurfacing. She announced that the Contractors had given her a date of no later than June 1 for return to play on the court.
The Annual Dinner is a special occasion when the GHCC subsidizes half the total cost. This year spouses and guests also received a discount.
By all accounts, the Annual Dinner was a huge success with rave notices about the food and service. About 60 members attended the dinner and this year it was held in the Grand Haven Room at the Village Center. Robert Ross, the Amenities Manager, and his staff went the extra mile to give us one of the best Annual Dinners ever. There was a choice of Prime Rib, Mahi-Mahi with a tropical salsa or Chicken Picatta. The hands down favorite was the Prime Rib and it was superb. The servings were big, beautiful, tender and cooked to perfection. The Crème Brule dessert also received rave notices.
The Grand Haven Room never looked lovelier with six large round tables nicely draped in white linen and in the centers, an unusual bird cage-like piece that contained a spiral “staircase” of small lit tea candles enhanced with tiny white Gardenias from the garden of our new Social Director, Antonia Marmo. Outgoing Director Yvonne Croizer did her usual superb job of managing the whole affair as her last major event before taking a rest from her Board job.
A bar was set up in the room and the dinner preceded by a social hour that afforded the chance for renewal of old acquaintances.
President Cassandra Gaisor spoke briefly about the progress on the court resurfacing. She announced that the Contractors had given her a date of no later than June 1 for return to play on the court.
The Annual Dinner is a special occasion when the GHCC subsidizes half the total cost. This year spouses and guests also received a discount.
