Newspaper Page Text
i
k
n
p
t
Vol.
24.
No.
5
PAUL
SMITH’S
COLLEGE,
PAUL
SMITHS,
NEW
YORK
12970
May
3,
1972
Paul
Brown,
one
of
the
waiters,
serves
the
main
course
to
Mrs.
W
illiam
Rutherford
during
the
Black
Tie
Dinner.
Rich
Fingerlin
Named
To
Junior
College
All-American
Team
For
the
fourth
time
in
the
his
tory
of
PSC,
a
member
of
the
basketball
team
has
been
named
to
the
Junior
College
All-Am
e
r
ican
team,
all
four
were
coached
by
M
r.
Dudek.
Receiving
honorable
mention
was
Rich
Fingerlin.
A
6’
2”
fo
r
ward,
he
shared
the
co-captionship
of
the
Bobcats
with
Tony
Jackson
while
pacing
the
team
to
their
only
20-win
season.
The
All-American
squad,
which
number
46
outstanding
hoopsters
spread
throughout
the
fifty
states,
has
only
seven
members
from
the
Northeast,
all
of
whom
received
honorable
mention.
Considering
that
there
are
twenty-nine
regions
in
the
U.S.
and
Region
I
I
I
,
which
the
Green
and
W
h
ite
is
a
part
of,
lias
45
schools,
this
gives
one
an
idea
of
the
multitude
of
the
com
petitors
fo
r
the
positions
of
guard,
forward
and
center
Previous
All-Americans
from
PSC
include
John
Richter,
1957-
58
honorable
mention;
and
Marvin
“Butch”
Erwin,
1963-64
honorable
mention
and
1964
65
second
team.
Rich,
who
tallied
275
points
in
regulation
play,
was
also
named
to
the
regional
team,
along
with
Cornell
Washington
who
garner
ed
309
points.
Both
hoopsters
were
elected
to
the
region’s
third
team.
RIC
H
FIN
G
E
R
L
IN
Unlike
the
All-American
squads,
the
regional
teams
were
elected
by
the
coaches
of
Region
I
I
I
.
Russian
Black
Tie
Dinner
Is
Success
by
E
a
r
l
Fahey
Saturday
evening,
A
p
ril
15,
marked
what
many
hope
w
ill
be
the
beginning
of
a
tradition
at
Paul
Smith’s
College,
“The
Black
Tie
Dinner.”
Although
this
was
the
first
dinner
of
this
type
ever
con
ducted,
the
Food
Service
Execut
ives
Association
presented
what
everyone
in
attendance
would
call
the
perfect
meal
from
beginning
to
end.
As
a
member
of
the
F.S.E.A.
and
a
wine
steward
during
the
dinner
I
w
ill
try
to
explain
my
feelings
and
impressions.
The
at
mosphere
of
the
room
was
one
of
warmth,
beauty
and
elegance
be
cause
of
the
setting
o
f
cherry
trees
in
blossom
and
flowering
plants
surrounding
the
room.
The
lights
were
dimmed
and
the
mel
low
sounds
of
organ
music
were
added
to
enhance
a
soft
mood
to
the
dinner
about
to
take
place.
The
evening
began
w
ith
a
form
al
announcement
of
the
guests
up
on
arrival
and
a
reception
line
which
included
Dr.
and
Mrs.
Bux
ton
and
M
r.
and
Mrs.
H
a
rry
Pur
chase.
A
cocktail
hour
which
in
cluded
canapes
and
punch
was
held
to
give
the
guests
a
chance
to
be
come
acquainted
w
ith
one
another
before
the
meal.
Three
student
hostesses
assisted
in
the
cocktail
hour.
I
felt
privileged
to
watch
the
ex
ecutive
chef,
Les
Pal,
put
his
tal
ents
along
w
ith
those
o
f
his
five
assistant
chefs
in
operation
to
pre
pare
a
meal
of
superb
and
exquis
ite
taste.
As
the
guests
were
seated
at
their
places
the
impression
was
one
of
a
banquet
fit
fo
r
a
king
with
the
waiters,
wine
stewards
and
bus
boys
lined
up
to
serve
the
meal.
The
tables
were
set
to
per
fection
w
ith
everything
in
its
proper
place
right
down
to
the
four
crystal
wine
glasses
to
hold
the
selected
wines
and
champagne
to
accompany
this
meal
of
per
fection.
Each
table
was
assigned
a
wine
steward,
headed
by
Scott
Ringer,
a
waiter
and
an
assistant
and
bus
boy
and
his
assistant,
headed
by
Andrew
Pasquale,
the
M
a
itre
d
\
Since
this
was
a
form
a
l
dinner,
all
students
serving
the
dinner
were
dressed
in
tuxedos
as
were
the
guests
and
all
students
serving
al
so
wore
white
gloves
to
add
to
the
atmosphere.
The
courses
were
served
in
the
manner
of
Russian
Service,
prepared
in
the
kitchen,
placed
on
large
silver
trays
and
served
individually
to
each
guest.
To
explain
the
different
dishes
and
wines,
a
commentator,
John
Mc
Intyre,
described
each
as
it
was
presented.
Since
the
chef
prepared
all
the
food
to
perfection
no
salt
or
pep
per
shakers
were
placed
on
the
tables.
The
dinner
consisted
of
six
courses
which
I
now
w
ill
explain
briefly.
The
first
was
the
soup
course
of
French
Onion
Soup
with
croutons
and
an
addition
of
Dry
Sac
wine;
next
was
the
fish
dish
of
filet
of
Sole
a'
la
M
o
m
e
y
with
a
Sauturn
wine.
W
ith
the
main
course
came
such
delicacies
as
slic
ed
filet
of
Beef,
W
a
ldorf
Potatoes,
Petit
Pois
a’
la
Francais,
and
grill
ed
tomatoes
accompanied
by
a
claret
wine.
This
was
followed
by
a
Ceasar
Salad
accompanied
by
a
Rhine
Wine.
The
dessert
was
then
brought
in
flaming
since
it
was
Crepes
Suzettes
which
is
a
sight
to
see
for
yourself.
This
was
served
with
a
sparkling
champagne
to
add
the
final
touch.
The
last
course
consisted
of
assorted
cheeses
and
fruits
served
w
ith
coffee
and
tea
to
complete
the
meal.
Ten
minute
breaks
were
held
between
courses
to
allow
adequate
time
to
clear
away
dishes
and
to
present
the
next
course.
A
t
the
completion
of
the
dinner
a
wine
toast
and
standing
ovation
by
the
guests
were
given
to
the
students
and
college
for
an
excel
lent
and
well
served
dinner
long
to
be
remembered
by
all
who
at
tended.
It
would
be
impossible
to
name
all
the
50
students
fo
r
the
excellent
and
professional
job
learned
in
such
a
short
period
of
time.
I
would
like
to
make
special
mention
of
M
r.
Donald
Forth,
our
F.S.E.A.
advisor,
who
worked
diligently
with
Marc
Zempel,
President,
and
James
Phal,
Vice-President,
in
the
planning,
decorating
and
presen
tation
of
the
dinner
so
that
every
thing
ran
smoothly
throughout.
Once
again
on
behalf
of
the
admin
istration,
Hotel
Department,
and
staff
of
the
Post
Script,
congratu
lations
for
a
job
well
done.
