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49 Queen Margaret Calling :: ISSUE 62 :: October 2018 PUSS IN BOOTS THE PANTOMIME Friday 16 November | 6pm | Circa Theatre Tickets: $15 Child | $30 Adult Visit www.qmc.school.nz to book tickets. Eating with etiquette Queen Margaret House boarders dressed up at the end of Term 3 to celebrate the inaugural boarding house formal dinner. This year the theme was “A Night of Elegance and Etiquette” and students and the College Executive Team learnt how to eat in formal dinner situations under the instruction of former school Principal Ann Mildenhall. Throughout the evening guests practised their new found skills and international students told their peers about the etiquette rules from their home countries. Guests were also shown how they would have been instructed to eat in past boarding situations. “You had to always anticipate the needs of others. “You offered the condiment to someone first in the hope that someone else would then offer it to you,”Ann explains. The event was beautifully set up and catered for by the Boarding House kitchen staff led by Catering Manager Stephanie D’Mello. Guests dined on Cream of Pumpkin Soup, Salmon and Ricotta Pansotti, Roast Chicken and Chocolate Three Ways, learning the proper etiquette for eating each course. Boarding House Manager Bronwyn Petrie says she was pleased with how the evening went and would like to continue the formal dinner at Queen Margaret House in years to come. “We are hoping to make this dinner an annual event and perhaps change the theme each year. “It’s great to see the girls come together like this with our special guests,” she says. Menu 1st course - Cream of pumpkin soup Feta crumbs, parsnip chips. 2nd course - Salmon and ricotta pansotti Herbed butter, walnut panagratto. 3rd course - Roast chicken Sweet potato aligot, forest mushrooms, baby tomato, edamame, jus. 4th course - Chocolate three ways Dark chocolate mousse, white chocolate and raspberry ice cream, chocolate dust. Mare Leenders and Paris Lokotui at dinner. OUR COMMUNITY BOARDING HOUSE