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Post Script (Paul Smiths, N.Y.) 1946-2003, May 03, 1972, Image 1

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Persistent link: http://pscpubs.paulsmiths.edu/lccn/pscpostscript/1972-05-03/ed-1/seq-1/

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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.

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