By Roger Porter
The Hi-Line Tavern Association hosted their February 13 debut dinner under their new name with the same finesse and élan as when they were known as the Hill Country Tavern Association.
Even mother nature couldn't deter the hardy souls from attending this premier event held once more at Havre' Duck Inn. Visitors to this dinner get to see for themselves that those low temps pictured on the evening weather map are very real indeed.
The evening's program began with a cocktail hour which gave the guests some time to socialize and take a few minutes to review all the items up for bid on the silent auction tables. Those anxious for another chance at the head table could indulge themselves by playing showdown poker presided over by the Prince of the City, Russ DeVries, and his sturdy assistant Jupe Compton.
In the meantime tickets were being sold by some comely lassies for the 11th seat in the big drawing and a necklace guaranteed to make someone's Valentines Day a happy one.
A wonderful assortment of appetizers graced the buffet table and served to slake the hunger pangs of those in need of nourishment. One had to use a bit of care when descending on the appetizer table for, considering the vast array of offerings, it would be very easy to ruin ones appetite on appetizers alone.
The appetizers included fried raviolis with marinara sauce, crab dip with assorted crackers, tortilla chips with jalapeno nacho sauce, prosciutto and provolone cheese finger sandwiches, grilled cheese finger sandwiches, grilled ham and cheese finger sandwiches, mini cocktail hot dogs, mini tacos and burritos and sophia' with honey and brown sugar.
As the cocktail hour wound down, Master of Ceremonies and association President Tom Farnham began the formal program by introducing a number of persons in attendance including association member and Montana Tavern Association President Jupe Compton and MTA Second Vice President Cal McOmber.
Farnham then began the tedious task of verifying the tickets for the evening's Calcutta Raffle while Chef Peter Bruni put the finishing touches on the main dinner buffet table. Shortly the call came to descend on the provisions. With two buffet lines the guests moved forward in good order.
Once more Chef Peter outdid himself in defending the association's reputation for providing the finest victuals on the circuit. Quite frankly, it is fortunate that both a salad and dinner plate are provided as there is no way a guest could sample all the offerings using a single plate.
Featured on this year's buffet menu was carved prime rib and carved broasted pork loin, mushrooms sautéed in garlic and olive oil, steamed broccoli with hollandaise sauce, roasted garlic mashed potatoes, roasted herb sweet potatoes, seafood pasta with shrimp, scallops and lobster in alfredo sauce, chicken and cheddar cheese lasagna, poached salmon with lemon dill butter sauce, marinated grilled sirloin steak, Santa Fe fried shrimp and shrimp and scallop scampi.
For those of the veggie and fruit persuasion the offerings included Caesar salad, vegetable relish tray and fresh mixed fruit salad. A cold shrimp and crab relish tray rounded out the salad offerings.
Breads included fresh baked breadsticks and seasoned corn bread muffins. Crowning this wonderful potpourri of gastronomical wonders was red velvet cake with chocolate butter fudge ice cream drizzled with chocolate sauce.
Once the buffet lines ended, Farnham began the formal program by informing all present that the silent auction was about to close and urging those interested to step up and place their bids.
He then, with the help of a young assistant, set about filling the 12 seats at the head table. Throughout the drawings for head table seats, tickets were also drawn for $50 bills. During the night a rumour was circulating that Jimmy DeVries, Jr., had a job, however it was never verified and several voiced their opinions that it seemed too far out to be true.
Causing a brief pause in the filling of the head table seats was Bob Casella, a local auctioneer who auctioned off a one-keg cooler donated by Havre Distributors which fetched $900. He also auctioned off a baron of beef dinner for 25 persons which brought in $575. Winner of the drawing for the valentine necklace was Lance Johnson.
It always seems to take a long time to fill the 12 head table seats. However, with all the activities sprinkled throughout the evening, time seemed to fly and it was soon announced that all the seats were filled.
Then the arduous elimination process began.
One by one the seat occupants are eliminated in random drawings, then returned to their tables, each $150 richer. Quickly there were but three contestants remaining. The ticket for the number three prize of $800 was held by Martin Davey representing the Shanty. The second prize of $1,200 was won by Darryl Sellers representing the Golden Spike.
Finally, chalk up one for the girls as Julie Smith of Havre Distributors took home the big one, $2,000.
With the Calcutta Raffle completed the annual affair wound down and the guests adjourned to who knows where. The only sure thing was it was cold and party goers had an even ruder awakening the next morning when they awoke to a temperature of -27.
Montana winter aside, it was a great party and a fitting debut for the hosts new name, the Hi-Line Tavern Association.
Source: The Montana Tavern Times, March. 2007, published monthly by Continental Communications, 125 W. Granite St., Suite 102, Butte, MT 59701.