Catered by our newest addition to the AHS Museum, Dancing Chef Mark Vanek, the
staff enjoyed a lovely luncheon and were very grateful to be recognized.
Karen Swanson attended as the Historical League representative taking
these photos and commenting, "They are all very passionate and proud of
the museum."
She also reported that, "Mark added several extra dishes 'because that is what Chefs do'. So the staff were treated well with lots of food. Included on the buffet: 2 different wraps (Tuna & Vegetarian), tortellini soup, lettuce boats w/pinto bean hummus, mozzarella salad w/tomatoes, chips, dessert tray, a Carrot Cake and Prickly Pear Juice and Raspberry Lemonade."
Our February meeting was busy with many reports and introductions. Adjourning to the lobby, we had a delicious lunch prior to our guest speaker Carolyn O'Bagy Davis' presentation about Goldie Tracy Richmond, the "Desert Angel".
“History in the Making" event at the Museum had a buffet table filled with fabulous food. Thanks to the Dancing Chef Mark Vanek for doing the catering. Many of the delicious menu items were taken from the League cookbook “Tastes and Treasures.”
The Dancing Chef Mark Vanek provided the wonderful food for the “History in the Making" event at a very affordable prices. Many of the delicious menu items were taken from the League cookbook “Tastes & Treasures.” 
Catered by our newest addition to the AHS Museum, Dancing Chef Mark Vanek, the
staff enjoyed a lovely luncheon and were very grateful to be recognized.
