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. 🙂