In this year of COVID, the Sconti Clubhouse presented three Winter Balls, just to keep folks socially distanced and safe. Masks were worn, except when eating since it’s a real challenge to sip shrimp and lobster bisque through a mask.
The Clubhouse was elegant as a gaggle of volunteer elves led by Amanda White put their magical decorative touches everywhere. Elves included Cathy Mitchell, Joy Dyer, Pat Williams, and Pat Gogolin.
Ball attendees enjoyed a delightful dinner of shrimp and lobster bisque as the first course, beet and baby arugula salad accented with smoked almonds and goat cheese with a balsamic and strawberry reduction for the second course. The entrée was a beef filet with rosemary jus accompanied by Yukon gold whipped potatoes, asparagus, and heirloom tomatoes.
The crowning glory to the dinner was a generous slice of bourbon pecan pie topped with sweet ice cream.
While the evening was a bit different than in years past, the warmth of friendship filled the room with a genuine holiday spirit. Next year, hopes are hugging, cheek kissing, and dancing will return to celebrate the season.
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