Great American PicnicUnder the SeaBy Kathy Crown-Weber Just what does it take to win an award for table decoration at the annual Brass Band Festival Great American Picnic? Lynn Carney, Marnie Gregory and Mary Sharp went far beyond mere table decoration at the 1996 event with their entry entitled Discovery of Neptune's Brass. The friends, all from Danville, created an elaborate underwater banquet complete with an all-mermaid brass band. ``We envisioned a scuba diver (Chris Thurman of Lexington) in full diving gear, coming upon a fantastic place reminiscent of Atlantis,'' recalled Carney, an interior designer now working in Lexington. She and numerous friends and family constructed an 8-foot by 3-foot waterproofed tank to be used in lieu of the traditional folding table and chairs. The wave-topped tank, filled with 500 pounds of water, was highly detailed by hand in watery greens and blues and featured a seahorse fountain. ``The tank was supported by concrete blocks, which were hidden by four life-size mermaid cutouts. The tank itself took over 30 hours to caulk, shellac, and paint. It was a real challenge to do the fountain without a direct electrical source. We ended up using a bilge-water pump connected to a car battery.'' Carney credited close friends Scott Walters and Malissa and Richard McAlister for managing their table setup, given the cumbersome nature of aquatic costumes. Carney, Gregory and Sharp were joined by friend Jennifer Ellis of Lexington in the mermaid band. ``We wore 5-foot long wigs, crowned by golden bands decorated with jewels and shells. The costumes themselves were butchered bridesmaid dresses, with yards and yards of multicolored lame attached. Lycra tube tops were hidden by shells. We borrowed every shell that every one of our friends had collected on the beach since they were 12.'' Brad Harris of Lexington held court as Neptune, wrapped in a white robe, crowned with gold and jewels, and holding a trident spear. Neptune's buffet was served afloat, literally. Carney said, ``All our food was to float, or appear to float. We built an island out of a Styrofoam cooler turned upside down, and carved it to look like a coral reef. We decorated it with aquatic plant life, flowers and fruit. We also wired together sheets of Styrofoam and attached them to serving platters to keep them buoyant. We had lots of seafood, and lots of fruit. The vegetable tray was arranged like starfish. The presentation was lovely.'' Not all of the floating menu items performed according to plan. ``The crab cakes in the shells floated right to the bottom.'' The sextet was rewarded with the Sousa Award, otherwise known as the ``I Can't Believe You Went to This Much Trouble Award.'' Carney was pleased with the overall effect, but conceded that they had not been able to enjoy their food. ``We were one of the last tables to be judged. We were afraid to eat any of the seafood after it sat in the hot sun for that long. Our best advice to those competing this year? Don't bring seafood.'' The Menu Salmon Mousse Garnish options - pimento stuffed olives,
cucumber slices, sliced pimento, lemon slices and watercress Lobster Bisque (recipe used for crab
bisque) Dice body meat, mince tail meat. Crack claws and add claw meat to other lobster meat. Reserve meat. Simmer all lobster bones with chicken stock, sliced onion, chopped celery, whole cloves bay leaf and peppercorns for 1/2 hour. Strain. In a saucepan, melt butter. Stir in 1/4 cup flour. Whisk in 3 cups milk and ground nutmeg. Stir over low heat until sauce is thickened, smooth and boiling. Add lobster and stock. Simmer for 5 minutes. Stir in hot but not boiling whipping cream. Serve at once. Garnish as desired with minced parsley, paprika and dry sherry. |