Dec 29 - The Tower Spire Returns!
Dec 29 - Advent Gift Trees
Dec 19 - Christmas Cookie Baking
Dec 19 - Kids Night Out
Dec 16 - Scenes from A Christmas Carol
Dec 2 - Advent Wreath-making
Nov 7 - Honoring all the Saints
Oct 25 - Celebrating Consecration Sunday
Oct 25 - Off to the Farm!
Oct 6 - St. Mark's Adds Members
Sep 26 - Fall Bazaar a Success!
Sep 16 - Catechetical Studies Underway
Sep 9 - Confirmation 2012
Sep 2 - Sunday School Kick-Off
Jul 31 - Disaster Strikes St. Mark's Steeple
Jul 15 - Bardo Baptism Milestone
Jul 4 - Popcorn & Hot Dogs on July 4
Jun 22 - Synod Assembly Report
Jun 22 - VBS in Babylon
Jun 5 - Scenes from the Summer Picnic
Jun 3 - Fishing!!!
May 27 - Hershberger-Hieber Wedding Milestone
May 27 - St. Mark's Women & Children Dinner
May 9 - Register for 2012 VBS!
Apr 29 - 2012 Annual Report issued
Mar 17 - St. Mark's Lions Basketball
Mar 10 - Confirmation Trip
Feb 14 - YouthQuake Zone 2012
Feb 7 - Languages Milestone Awarded
Jan 28 - Lenten Study Schedule Announced
Jan 28 - Acolyte Training
The fourth annual Iron-Chef Williamsport competition to support Family Promise took place on Sunday evening, March 18, 2012, before a large and lively crowd. In a hard fought battle, St. Mark's recovered the title it lost to the St. Joseph the Worker team, in 2011.
This year, St. Mark's was challenged by an all male team from Balls Mills United Methodist Church. The Balls Mills team, nominally led by Pastor Jay Morris, included Mark Tilburg and Dennis Weaver. Pastor Morris seemed to be relegated to stirring the creamy barley risotto, as Mark and Dennis put together a meal of turkey marsala topped with mascarpone cheese, zucchini with a creamy sauce, and dessert made from a toasted tortilla shell, strawberry amaretto pudding and a chocolate port wine reduction. The meal was served with Balls Mills Naval Academy mint tea.
The St. Mark's team included regulars Pastor Elkin and Bernadette Jones, and new member Gary Weber. The team combined two of their required elements (turkey and pasta) into a ravioli. The turkey was seasoned with fresh herbs, cheese and a mid-eastern spice called za'atar, stuffed into black pepper pasta and covered with a lemon cream sauce. This was served with Brussels sprouts served in a chicken broth and cream sauce. The dessert, blueberry Jengo, was most challenging as it included home-made blueberry ice cream, fresh blueberries, puff pastry and whipped cream, all flavored with hints of lavender honey and Limón cello.
Area chefs judged the teams on taste, presentation, and originality. This year's judges were Peter Zerbe, Executive Chef of Lycoming College Dining; Chris Grove, Sous Chef of Williamsport Country Club; and, Angela Hess, Pastry/Sauté Chef of Williamsport Country Club.
Nicole Walz, of the country club, and Mike Ditchfield, of LeJeune Chef, refereed the event, while local entertainment personality Mike Cashera emceed.
Iron Chef Williamsport had two aims: to raise money and friends for the Family Promise program and to bring folks together for mutual enjoyment and community-building in friendly competition. The contest was projected on the large screen on stage, in Fellowship Hall. More than $4,000.00 was raised for Family Promise.
The competition was friendly. All the participants enjoyed the challenges involved in preparing and serving an exotic meal in one hour. The cause was a good one, well worth the effort.