| Show CHAPTER EIGHTEEN State Conclaves Since 1894 Conventions of Utah Press Association have seldom been routine Programs over the years reflectvariety of nationallyknown as well as locally-prominent speakers who have addressed Utah newspaper audiences Traditional award presentations and the excitement of learning the identity of winners in the annual Better Newspaper Contest stimulate still more interest and suchpattern has succeeded in bringing publishers staff members and associates back year-after-year In an earlier time the association gaveseemingly inor dinate amount of attention to gourmet food The first actual convention in 1894 was highlighted byrather late-evening banquet which the Salt Lake Tribune described in these terms At00m the pencil pushers were shown into the dining room One long table was set for the boys and the scene waslovely one The table glittered in its new shining silver and cut glass while many softly-shaded wax tapers vied with the electric lights in castingbrilliant light over all Green and white was the color scheme which was well matched in the decorations set off by vases of roses and carnations The menu served in courses was as follows Blue Point Oysters Celery and Olives Consomme in Cups Grilled Stripped Bass Potatoes Gastronome Mashed Potatoes Stuffed Turkey Cranberry Sauce Salted Almonds Champagne Punch Broiled Quail on Toast Sweet Potato ChipsFrench Peas Fresh Lobster Salad Neopolitan Ice Cream Fancy Assorted Cake Fruit Mixed Nuts Roquefort Cheese Cafe Noir au Cognac The presence of both champagne punch and cognac on the menu would indicate the association ofcentury ago was not unlike it is now some consume alcoholic beverages others 307 Digital image 2005 Marriott Library University of Utah Al rights reserved |
