The first formal dinner of the school year was scheduled for September, but a small COVID outbreak led to that being postponed, so on Tuesday, October 18, the very first formal dinner of the year took place. In the hour before dinner started, the halls of Northwood were bustling with students showering and changing into their formal attire. Some boys roamed the halls panicking about not knowing how to tie a tie or where their shoes or pants were.
At 6:00 p.m., formal dinner officially started with students and faculty finding their assigned seats. Mr. John Spear explained the formal dinner tradition and how the dinner was going to go. Mr. Stephen Reed then gave a wonderful blessing on the theme of gratitude. Executive Chef Adam Fischer then explained the menu which included:
- Margarita Chicken and Orzo
- Slow Roasted Grass Fed Beef Brisket with Mushroom Demi-Glace
- Cioppino: Italian Seafood Stew
- Butternut Squash Ravioli with Brown Butter Sauce
- Garlic Roasted Red Potatoes
- Roasted Root Vegetable Salad
- Asparagus
- Garden Salad
- Fresh Baked Bread
- Pumpkin Crisp
One by one, each table made its way up to get food. The beef brisket was highly acclaimed by students and faculty alike. The dining room was full of chatter with students interacting with new people.
Mitchell Baker ‘25 enjoyed the dinner. The food was good. It’s pretty good meeting new people and I am looking forward to the line dancing.”
The dinner ended, and a brief intermission occurred where students took photos with their friends and informal team photos.
A fun program of line dancing, led by Ms. Mandi Maiore, the director of Northwood’s dance program, ended the festivities. The students and faculty danced to multiple music genres including, Country, Hip-Hop, and Pop, with the Husky also making an appearance
Quin Roth ’25 was also there, and he said, “it was pretty awkward at first, but it was also very fun.”
Sounds like high school. The next formal dinner is scheduled for Wednesday, November 16 with a Thanksgiving theme.
