Dinner set-up in the Vaults is ready for the big event. A lot of work lead up to this. Table locations were marked, tables and chairs were carried here from all over the site, chairs were washed, tablecloths had to be clamped to the tables to not take flight in the wind. Even the flower arrangements were tied to the tables.

[Photo & Text: sa]

 

The staff of waiters and servers consists of Arcosanti staff, workshop participants and volunteers.

[Photo & Text: sa]

 

Chef Erika Peres is assisted by visiting chef Eleanor Gillis. On the menu: Antipasto, Linguini with Mushroom Sauce, Roasted Chicken Breast filled with Mozzarella Cheese and Spinach in a Sun-Dried Tomato Pesto Sauce, Squash stuffed with Polenta and Fresh Arcosanti Basil, Green Beans and Tomatos with Roasted Garlic, Selected Salad Greens with Paolo Soleri’s Special Dressing.

[Photo & Text: sa]

 

Antipasto is served. More to come ….

[Photo & Text: sa]

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