Bearden Prom 2014
2012 Comes to a Close and a Successful Year for Little River Watershed Association!
After a long hiatus, we’re proud to say we have re-activated our citizen science and stream monitoring program. We are able to do this in part because of a generous donation we received from Chota Canoe Club in 2012.We are piloting our visual assessment in Reed Creek, one of the nicest creeks in the Little River Watershed. We will also conduct similar visual assessments in the Pistol Creek Watershed in 2013. With help from area labs, we will also conduct chemical sampling on the trunk stream of Little River in 2013.
2012 Accomplishments:· We maintained a 5-mile section of the Little River located in Walland, as part of the national Adopt-A-Stream program. As a result of our regular clean-ups, we have removed over 5000 lbs. of trash and debris from our river corridors.· We hosted the second annual Little River Fest (formerly called Little River Roundup and Earthfest), a day-long river cleanup and afternoon celebration for volunteers at River John’s Island. Over 125 volunteers helped clean up the river on this spring day.
· We coordinated a successful campaign to treat over 20 threatened mature hemlocks growing on the banks of the Little River. These trees were identified as critical habitat for aquatic and riparian habitat along the river, but threatened by the invasive insect, the Hemlock Wooly Adelgid.
· We conducted a watershed educational field school for an area Boy Scout troop, in addition to conducting over 60 hours of environmental outreach activities in Blount and Knox Counties.
· We conducted three Little River Watershed 101 events, community-wide programs providing hands- on educational opportunities about Little River.
· We initiated a stream monitoring program in Reed Creek with help from Chota Canoe Club. This program will expand in 2013, with new business and corporate sponsors and will include a youth stream monitoring program in Pistol Creek watershed.
· We hosted our 6th annual Winter Gala at the Clayton Center for the Arts with over 130 in attendance.
Some Photo’s from the 6th annual Winter Gala!!!
Gathering and participating in the Silent Aution
Featured here is one of the LIVE auction bid items…. a vacation package.
The Buffet for the Gala featured Heavy Hor D Oeuvres
And as a tradition….. we featured an incredible Dessert Buffet
*Chocolate Layer Cake *Chocolate Raspberry Cheesecake *Strawberry Cake *Hummingbird Cake
*Red Velvet Cake *Key Lime Cheesecake *Italian Cream Cake
David Harrill (Gala Board Member) talking with Steve Samples (Live Auction auctioneer)
Dinner Buffet: Dijon Cream Beef Roast, Chicken Marsala, Parsley Red Potatoes, Parmesan Corn Casserole, Glazed Baby Carrots, Artisan Bread, and Wett Lemon cake with Strawberry drizzle dessert!
The atmosphere was grand in the great foyer with the Jazz Band playing!
The double stairs worked perfectly for the entrance of the fashion show!
What an honor to serve these talented performers, instructors, and their sponsors. We served Butler Passed Hor d’ oeuvre Trays , some selected from our First Fruits Menu and some were custom created.
We place small dessert trays at each table. Chocolate Dipped Strawberries and Great Day Brownies.
Colin passed the tray with Spicy Chicken Quesadilla’s and Spinach Stuffed Zucchini cups.
Joe passed the tray with Crab Salad Cream Puffs and Bacon Tomato Canape (NEW!)
Phillip passed the tray with Salmon Mousse Caper Canape and Spinach Stuffed Celery.
And Jordan Passed the tray with our home made Spanakopita and Caprese Pesto Tomato Picks.
Grand Opening weekend at the Clayton Center for the Arts! We were extended the privilage of catering the VIP after performance reception for the facility contributors. The reception consisted of Butler Passed Hors d’ oeuvre Trays which required me to be in the kitchen assembling the tray creations. Although I did not get photo’s of the “high profile” attendees, I did photograph our work!Spanakopita (greek phyllo pastry filled with feta cheese and spinach), Garnish-Caprese spinach cherry tomatoes and sweet Gerkins.
The Standing Cocktail tables had this centerpiece with a candle. The trays are filled with Chocolate Dipped Strawberries and Boston Cream Puffs.
New Orleans Style Crab cakes! Garnish-Pesto cream cheese stuffed celery. (very popular)
Mini Dijon Pork Tender Loin Croissants. These mini sandwiches had dijon seasoned pork tenderloin medallions and Diane Cream Sauce. Garnish-Bell Peppers.
Sparkling Grape Punch (non-alcoholic). Garnish-fresh mint leaves, floating grapes, and kumquats.
Salmon Caper Crackers, an old passed tray favorite! These Sesame crackers have dill mousse , smoked salmon, and capers. Garnish- carrots sticks.
My new favorite passed tray hors d’ oeuvre! Shrimp Canape- first a toast point of honey berry wheat , shrimp caper salad, and then a jumbo shrimp. Garnish- cheese flower olives.
Roasted Pecan Cheese balls. Garnish-Fresh Grape Clusters!
Other items served at the Gala include Rolled Ham and Olive Picks, and Gourmet Chocolate Truffles. What an honor to be a part of this special celebration weekend at the Clayton Arts Center! We look forward to many more wonderful events at the center.