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Gus serves made-to-order cappuccino at brunch

Members of Central Christian Church had several opportunities to celebrate the most holy of Christian holidays Easter morning. 

Prior to the 11 a.m. worship service in Central’s beautiful sanctuary, Elder Tyson Woods led morning worship in Central’s Community Dog Park.  The pet-friendly service allows dog lovers to participate in Sunday morning worship while their “best friend” sits beside them or explores the one-acre dog park.

Following the outdoor service, church members and their guests gathered in fellowship hall to enjoy a beautiful Easter brunch.   A table appointed with an Easter tree of ornate decorations and potted violets offered brunch fare like scones and clotted cream, croissants and jam, a variety of deviled eggs and Strawberries Romanoff (recipe follows). One of the highlights of the menu included made-to-order cappuccino by Central’s own barista, Gus Dracopoulos.

The sanctuary was filled with Easter lilies. A mosaic cross, created during Lent by members of the congregation, was placed at the steps of the altar. Trumpets sounded to announce the good news.  It was a glorious beginning to a day celebrating family, love and the resurrection of our Lord.

In addition to Sunday morning worship and “church in the dog park,” Central offers weekly bible Study, co-op working space and generous opportunities for community outreach.  There is something for everyone at Central and all are welcome.

Lancer’s Club Strawberries Romanoff

In 1966 Club Corporation of America, founded by Robert H. Dedman, opened The Lancers Club atop the LTV Tower in downtown Dallas. It was the first of Club Corp’s business clubs.  With a five-star rating, The Lancers Club offered members impeccable service and elite dining.  One of the signature desserts was Strawberries Romanoff.  This is the Lancer’s recipe. 

Strawberries (stems removed and halved or quartered depending on size)

1 qt. sour cream

½ tsp. cinnamon

Pinch of nutmeg

3 cups brown sugar

3 ozs. Myers dark rum

½ cup raisins

Blend raisins with rum in blender—not too fine.  Mix with remaining ingredients.  Serve cold over fresh strawberries or seedless green grapes.

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