Difference between revisions of "Dance for Kids"
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In the first annual Dance for kids, during [[Toy class]]. APO [[Iota Phi]] managed to get a grant from the national office. It is awarded to only a single chapter in APO per year. | In the first annual Dance for kids, during [[Toy class]]. APO [[Iota Phi]] managed to get a grant from the national office. It is awarded to only a single chapter in APO per year. | ||
2004: Davis Senoir Center | '''2004: Davis Senoir Center''' | ||
Menu: | ''Menu:'' | ||
Starters: Garlic Bread | Starters: Garlic Bread | ||
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*Sauce broke, and had to be changed to a spicy bolangese 20 minutes before servering. | *Sauce broke, and had to be changed to a spicy bolangese 20 minutes before servering. | ||
2005: Veteran's memorial center | '''2005: Veteran's memorial center''' | ||
Menu: | ''Menu:'' | ||
Starters: Bruchetta | Starters: Bruchetta | ||
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Dessert: | Dessert: | ||
2006: Veteran's memorial center | '''2006: Veteran's memorial center''' | ||
Menu: | ''Menu:'' | ||
Starters: Bruchetta | Starters: Bruchetta | ||
Revision as of 19:34, 21 May 2006
Big annual service project, usually done in the spring. Inspired by Christopher Takemori. The idea of Dance for Kids is to provide a prom-like dance for mentally and physically disabled teenagers in the Davis and Sacramento area.
In the first annual Dance for kids, during Toy class. APO Iota Phi managed to get a grant from the national office. It is awarded to only a single chapter in APO per year.
2004: Davis Senoir Center
Menu:
Starters: Garlic Bread Side: Fresh Green Salad w/ ranch or Balasmic Vingerette Main course:
- Spicy Chicken Alferdo w/ linguini. *note
- Penne Primavera (vegetiarian)
Dessert
- Cheesecake with a blueberry and chocalte sauce.
- Jello Terine
- Sauce broke, and had to be changed to a spicy bolangese 20 minutes before servering.
2005: Veteran's memorial center
Menu:
Starters: Bruchetta Side: Main course: Dessert:
2006: Veteran's memorial center
Menu:
Starters: Bruchetta Side: Fresh Green Salad w/ ranch or Raspberry Vingerette, Wild rice, asperagus and broccoli Main course:
- Beef Wellington with a spicy honey dijon sauce.
- Chicken Picatta with a lemon caper sauce.
- Stuffed manicotti with a cream of mushroom sauce and spicy 5-alarm sauce.
Dessert:
- Chocolate Gaunche Torte
- Jello Terine
- Fresh seasonal fruit with creme fresh
- Rose water and poppy seed infused vanilla ice cream