The REAL retirement celebration

I decorated the table for Carl's retirement dinner.

I decorated the table for Carl's retirement dinner.

Anyone who knows Carl knows that whenever there is going to be a celebration, there’s going to be food! Not only had Carl planned yesterday’s service to the last detail, he also meticulously planned what food he wanted to cook for his own retirement dinner. The guest of honor was soprano Vicki Gorman, who had flown in from Houston specially for the Lord Nelson Mass. In his remarks yesterday, Carl said that when he heard Vicki sing the Haydn in our first performance of it in 1992, he was already thinking of doing it for his retirement service. (See what I mean when I say that Carl has been talking about retirement for 20 years already!)

Carl with Vicki Gorman.

Carl with Vicki Gorman.

The meal started with Moet & Chandon champagne, of course!

Beggar's Purse (smoked salmon and caviar)

Beggar's Purse (smoked salmon and caviar)

 

 

 

 

 

 

The hors d’œuvres (one bite each) included: corn and basil stuffed cherry tomatoes on pesto oil, sliced wedge of asian pear wrapped in prosciutto, escargot-stuffed mushroom, beggar’s purses of smoked salmon, crème fraiche and malossol caviar, mini-cucumber cup stuffed with tarragon shrimp salad and lychee stuffed with ginger cream.

Escargot stuffed mushroom

Escargot stuffed mushroom

Carl told us to eat the first course from left to right.

Carl told us to eat the first course from left to right.

The first course was served on a single plate and featured a lobster and mango verrine, roasted beet gazpacho with avocado garnish and chopped salad with tarragon bruschetta.

The second course

Petite beef tenderloin and mini salmon filet with orange bearnaise sauce.

The main entrée was next, and was a petite beef tenderloin and mini salmon filet served with orange béarnaise sauce, timbale of moroccan rice and potpourri of mini-vegetables.

Dessert was lavender poached peaches with raspberries and vanilla gelato, served with a Hawaiian shortbread cookie dipped in chocolate. The final drink was a creme de peche liqueur, served in a heart-shaped mini-goblet.

It might seem like a lot of work—but Carl had professional help to pull it off. It was also nice to have all the dishes done when our guests went home! (P.S. If you ever need a caterer, we know a fantastic one to recommend!)

Lavender peach with raspberries and vanilla gelato.

Lavender peach with raspberries and vanilla gelato.

About Katherine Crosier

In addition to playing the organ I am interested in documenting life's special moments through journaling, scrapbooking, photography and slideshow production. My family just groans.
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One Response to The REAL retirement celebration

  1. John Walker says:

    Dear Katherine and Carl,

    Having just now read about Carl’s retirement celebrations, I write to add my gratitude for your friendship over the past decade. You have earned laurels for your valiant work to bring a complete repertoire of sacred music to the people of Honolulu. Bravo upon your tremendous accomplishment! I know how greatly your people will miss your musical leadership, but I also know that they will continue to remember your inspiration in their hearts.

    I remember such wonderful times in your home and elsewhere in your presence. I hope that your new-found freedom will make it possible for you to come more often to the mainland, so that we might visit more frequently!

    Like you, I am planning to retire at the end of December from my church position in Baltimore. I fully understand the deep and mixed emotions which attend this decision. My best and heartfelt greetings to you!

    Grace and peace,

    John Walker

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