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Southern Night 2013

May 8, 2013

imageEvery year in early May some of the students from the southern states at the NAC get together for a grand event simply known as “Southern Night.” It took place this past Saturday and was wonderful once again.

The dinner always begins with a social hour accompanied with Hors d’oeuvre. Afterwards everyone takes a seat at their table for a nice long meal. Each of the dishes is prepared by different chefs, so we all pool our talents together to make the night come together for the approximately 70 people in attendance.

imageThis year I helped prepare three dishes. The first two were the Hors d’oeuvres, pepper poppers and sausages. The pepper poppers were made with the closest spicy type of pepper to a jalepeno I could find at the market. I then cored the peppers and stuffed them with a mixture of cream cheese, garlic, and spices. Finally they were wrapped in bacon and smoked for approximately two hours.

20130508-203834.jpgThe sausages came from the college’s butcher, we simply grilled them over a gas grill for the sake of time. The important thing for this dish was the BBQ sauce. I acquired some basic, bland sauce. I then heated it up on the stove and added a bunch of spices and other things to give it some flavor. After cutting the sausages into bite size disks they were served in a pool of sauce in a serving tray.

The last dish I cooked was a pig candy salad. To make this dish I candied a bunch of bacon on the smoker. Ten crumbled it up and mixed it in with lettuce, apple smoked pecans, and flaked parmesan. To dress the salad I used a simple olive oil vinaigrette. However, for the vinegar I used an apple cider vinegar to match the other flavors in the salad. After I had finished cooking, I felt the least confident about this third dish, though after trying everything, and seeing the reactions of everyone, this was definitely my best dish of the night. Unfortunately I have no photos of the salad to share.

In addition to these courses, here’s a list of some of the other things that were served. All were prepared from scratch by the seminarians.

– Beer Bread
– Fried Sweet Potatoes and Vegetables
– Lemon Sorbet
– Black Eyed Peas
– Peach and Bourbon Pig Belly
– Green Bean Cassarole
– Macaroni & Cheese
– Bread Pudding with Caramel Rum Sauce

Just as important as the great food is the great fraternity. In such a large seminary it’s important to build fraternity. This is done through so many different ways. There are many smaller communities within our larger community which help to establish fraternity and build lasting friendships. These smaller communities can be based not only on geographic region but also many other things such as: sports, past job experience, house jobs, seminary class, university, pilgrimage and so many avenues her are too many to mention.

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