Almost Done

Here it is — the Bergen Hall, the setting for Feast of Bergen.

Shelley spent part of yesterday counting all the place settings and cutlery. Today she washed it. Thank heaven for dishwashers.

The Bergen Hall has only 2 stoves, a rather limited space when you’re cooking for 80 people. So it’s a large BBQ to the rescue — Gerry & Bob picked it up this morning and unloaded it near the kitchen door.

In addition to the great meal that has been planned, we’re also showcasing some of the creative people who live in Bergen — artists, musicians, writers, publishers, photographers, a luthier, a beader, quilters — it’s a talented group.

Today much of the focus was on the table settings. Gerald Ingeveld of Double N Ranch and Judy Bargholz lay the tablecloths. Laurie and Jamie Syer came to help setting the tables in between chores at the farm.

So what does the hall look like now that we’ve finished decorating? That’s all under wraps until the guests arrive tomorrow night. 🙂

Meanwhile we still have some work to do Saturday morning. Tomorrow is also the last day of the Bergen Farmers’ Market for this season. Drop by to see us, buy some great local produce and view the outdoor decorations.

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Cleaning Day

A gorgeous day in the country today — lots of sun and blue sky and the promise of more for our big event on Saturday.

The “Clean Team” arrived at the Bergen Hall mid-morning to wash floors and walls, hang more drapery and set up the art display.

Janet, a member of the Bergen Community Association, dropped by to give Chef Greg van Poppel a quick lesson on the Hall’s dishwasher.

Greg was already in the kitchen when the rest of us arrived and great smells drifted through the hall as we began work. 

Meanwhile, in the main part of the hall, clean up was well underway.

Some of us got to wield an iron instead of a mop. I think I got the easy job.

Lookin’ good! Judy Bargholz, our decorator extraordinaire, has so many ideas to make the hall look special. She shared some of them with Sandy Easterbrook and Bob Griebel who offered to work on the entrance way.

Sandy and Bob own Kettle Crossing Farm. They’re one of the producers providing food for the Feast — including golden beets, Friesette Cheese for the salad, minted cows’ milk yogurt with the meat course, and assorted cheeses for after dinner.

Shelley Ingeveld got the task of counting all the plates and cups and saucers and cutlery to make sure we have enough. Shelley and her husband, Gerald, own Double N Ranch which is supplying the beef for the meat course.

And some special news from Jamie Syer today: “We will have two of Palliser’s best cooking for us on Saturday! Just announced: Chef van Poppel will be assisted by Executive Sous Chef Sukant Dakua.”

It just keeps getting better. 🙂

Someone’s in the Kitchen

Several of us were at the Bergen Hall today to to start putting up decorations under the creative eyes of Judy Bargholz and Alana Harder.

While others were unloading the trailer and setting up tables, I snuck a peak inside the Hall kitchen.

Although Executive Chef Greg van Poppel wasn’t there, he has obviously arrived. His crisp white jacket was hanging on a coat hanger.

He’s also brought many of his own utensils …

… and a selection of pans.

The two fridges are already filled, one with fresh veggies …

… and the second with beef and lamb.

My mouth is watering already— good thing there’s only two more get-ups ’til Feast Day! 🙂

Pairing up the Wines

Richard Harvey of Calgary’s Metrovino wine store has made the wine pairings for  Saturday’s Feast.

Finding a particular wine with complementary aromas, flavours and textures to match the food being served is an art and for some, a lifelong study. The wine pairings will add a special touch to the evening.

Here are Richard’s selections for the Feast menu.

With the Salad
Jané  Ventura Blanc Selecció “15 vinyes” 2011
Penedes, Spain

With the Meat Course
Bon Cap Syrah / Cabernet Sauvignon “The Ruins” 2011
Robertson, South Africa

With the Entree
Santa Duc Grenache / Syrah / Merlot “Les Plans” 2010
Rhône Valley, France

With the Dessert
Domaine de la Minotière Cidre Fermier Brut
Normandy, France

Richard will also be at the Feast to tell us more about the wines he’s chosen.

Wine will be available for sale by the glass or the bottle. Cash only, please. (Sorry, no credit cards.) All bottles are $30. By the 4 oz glass, $5.

See you soon! 🙂

 

Harvesting the Feast

We’re in countdown mode now — only three more get-ups til Feast Day.

Yesterday producers Jamie and Laurie Syer of Syer Farm were out harvesting the potatoes and carrots that will find their way to Feast plates on Saturday.

Jamie, who also runs Bergen Fine Print, is busy printing up the menus on one of his many presses. Can you make out the words in this photo?

Today we began decorating the Bergen Hall. The excitement builds. 🙂