Tuesday, January 15, 2013

Epiphany Evensong and 12th night dinner 1/7/13

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Potomac Chapter, American Guild of Organists
Epiphany Evensong and Annual 12th Night Dinner
January 7,  2013
All Saints Episcopal Church, Chevy Chase, Maryland
The Rev. Edward T. Kelaher, Rector
Peter Crisafulli, Minister of Music



We began at 6:30 with a rehearsal; here the bells are rehearsing the Handbell ostinato for the hymn O Gracious Light, by Tad Cavuoti


Here Tad is conducting the choir in rehearsal. We performed his Magnificat and Nunc Dimittis in G. 



Closer view of Tad conducting. 


Peter Crisafulli, right, introduced  the Reverend Edward T. Kelaher, who welcomed us to All Saints Church. 


Here the handbells are introducing the hymn O Gracious Light and playing the Ostinato by Tad Cavuoti in verse 1, sung by the Women. Verse 2 was sung by the Men, and Verse 3 in Canon, Women/Men

We also sang What Star is This to the tune Puer Nobis in various voicings. Carl Schwartz played Noel Vosgien by Jean Bovard for the Prelude and Of the Father's Love Begotten by Wilbur Held as the postlude. 

This was a lovely and moving service. As always, we wished more of our members could have been in attendance. 


After the service we adjourned to Memorial Hall, an intimate room that worked perfectly for our fellowship and meal.  The meal was by Office Catering, and was excellent, as always.  The main table contained the salad and hot dishes, which included: Chicken Roulade, breasts stuffed with tomatoes, cheese, bread crumbs and herbs; BBQ brisket over roasted potatoes; Cauliflower au Gratin and Sauteed Haricot Vert. 


The appetizer table included Shrimp Skewers, which were excellent, the Artisinal Cheese Platter with dried fruit and nuts, and the Rustic Bread assortment. 


The beverage table.  Carl Schwartz also served as Sommelier and provided a selection of wines. 


Our dessert was Apple and Mixed Berry Crisp.  This was so good there was little left to take home. 

The meal was just wonderful, as was the conversation.  Afterwards we divided up what food was left, and it was enjoyed the following day.  

Many thanks to Peter Crisafulli for hosting and to those that worked on the program.