Mid-Winter

6/17/2006

It's a tradition since the beginning of Antarctic exploration that a Mid-Winter celebration is held. Since June 21, is in the middle of the week, we celebrated on Friday and got another two-day weekend! As most people did, as soon as work was over, I used my precious shower allotment and dressed in semi-formal attire. The Galley crew went all out serving us a five-star meal, see the menu below.

People helped in various other ways, setting up, serving, pouring wine (me), and then clean-up. As a wine pourer, whenever someone toasted we were obligated to participate. Needless to say the toasting can get quite excessive! We went through 13 bottles of wine. I'm sure we would have gone through another 13, but many brought their own 'poison'. The food was so beautifully presented people went around taking pictures of it, which reminded me of my Dad.

Afterwards there was dancing, with many of the male personnel trying to get dances from the few females on station. A few of us (myslef included) brought out 'top shelf' whiskey we'd saved, and savored the smooth, delightful Irish & Single-malt Scotch until the wee hours of the morning. What a harsh continent!

South Pole

WINTER DINNER EXTRAVAGANZA

HAND-PASSED HORS D’OEUVRES FROM 6-7 PM

SERVED PLATED DINNER BEGEINNING AT 7:00 PM

APPETIZERS

SMOKED DUCK BREAST

With a Jack Daniels infused fruit chutney

STEAMED LOBSTER TAILS

Sweet corn cake and lemon butter

SOUP AND/OR SALAD

SOUTH POLE BOUILLABAISE

Shrimp and scallops simmered in a saffron-tomato broth

GRILLED ASPARAGUS SALAD

With Basil vinaigrette,

roasted red peppers, blue cheese and spiced walnuts

ENTREES

CHICKEN ROULADE

Stuffed with sun-dried tomatoes and goat cheese

accompanied by a button mushroom Marsala sauce

GRILLED SALMON

With tarragon beurre blanc (white butter sauce)

BEEF WELLINGTON

Wrapped in shiitake mushroom duxelle and puff pastry

CHICKEN FRIED STEAK

Special Requests

All Entrees served with Garlic-chive mashed potatoes or Wild rice pilaf

And Green beans Almandine or Steamed broccoliast!

DESSERTS

Mike Hole’s Kiwi Vanilla Custard Squares

Dark Chocolate Decadence

…and a glass of champagne to toast!