2nd Annual COGS Luau!

Mark your calendar for the COGS Luau!

Dust off your hula skirt and mark your calendar…the 2nd Annual Good Shepherd Luau is Saturday, June 8.

It’s time to put your thinking caps on and help us get the word out!

Bring your friends.  Bring family.  Bring the kids!!!  Get tickets today by clicking HERE.

Dori Neumeier and the Hui Hula ‘O Punahele hulau will be gracing our front lawn once again with music and dance that will transport us directly to the Hawaiian Islands for a vacation without having to leave our beautiful grounds. This Fall, Dori will return to Good Shepherd to teach hula lessons.  Stay tuned for the date / time.  It will be an eight-week session!

Can you say kau kau?  Say what?!  You remember . . . the kau kau cooking contest! There is a Hawaiian chef in every one of us just jumping at the chance to show off their culinary skills.  Once again, Daniel Lacroix will be the chef in charge of preparing a beautiful whole pig for the authentic LUAU feast.  Time to start searching for that perfect dish to enter into the kau kau cooking contest.

Cooking is not your favorite thing you say?  Then how about drumming up something special to create an atmosphere to transport our guests directly to the islands by entering our tabletop decorating contest.  Or . . . you can do both!

Once again, there will be fabulous prizes so let’s get ready to Hang 10 at the Episcopal Church of the Good Shepherd 2nd Annual LUAU on June 8 from 5 to 8 PM with dinner served at 6 PM.  You definitely don’t want to miss this event!

Please see Barry Schenck for tickets during coffee hour on Sundays following church or call him at (636) 346-0383 to make your reservation.  Tickets are: $18 for adults; $12 for seniors (age 65+); $7 for children ages 4-12 and kids 3 and under eat FREE! Your ticket will be inclusive for food, drink, and we may even throw in some hula lessons.

Great idea: Please consider buying a table of 8 – 10 tickets and then give them away to family or friends or sell what you do not use! This will help us with pre-sales so we can plan the perfect event for all to enjoy.

The best coffee this side of Heaven!

Good Shepherd® brand Coffee is the perfect way to start your day.  We feature our regular, single origin, Rwanda A Inzovu. It is a medium dark roast, that is well balanced and aromatic with smooth body and undertones of orange and vanilla.” Translation? “. . . your palette will tell you it is the smoothest, best tasting (as in knock your socks off) coffee ever to grace your mouth.  It will make you smile.  You WILL want a second cup. . .”!!!

And, as your day progresses, switch to our Decaf Costa Rica.  We don’t think your family, friends or colleagues will have ever tasted a better, smoother or more well-rounded decaf.  They will scratch their heads and ask, “are you sure this is decaf?” Yes, you can be sure it is decaf.  We describe it as a medium roast that is mild and sweet with vibrant undertones of tropical fruit.

Your mission?  Buy early and buy often!  And . . . please report back to us with quotes from your family and friends.  Great conversations begin and end with great coffee.

Fill your tummy and your soul with our deeply divine coffee.  How about a conversation with just you and God?  Go ahead . . . give it a try!

Call the office and give your order to Debbie Wheeler at 314-576-5502 or call Pam Evans directly at 314-330-2844.

Join us on Sunday, April 7, as Deacon Susan Naylor leads us in a class on “What do deacons do?” Deacons are an ancient order of the Church whose special form of servant ministry is coming to the forefront again today. Come learn more from our very own Deacon Susan!

On April 14 we will begin a 6-week series on Food and Faith (two of our favorite things at Good Shepherd!). Topics will include Food in the Old Testament, Food in the New Testament, The Table and the Altar, I am the Bread of Life, and the Ethics of Food. Two of our sessions will be led by our Youth Group, who showed themselves to be marvelous teachers the last time they led an Adult Forum. The other sessions will be led by other lay leaders and our clergy.

Few things play a more important role in terms of our health, well-being, and even our pocketbooks than the preparation and consumption of food. There are literally hundreds of references to food and eating in the Bible, including passages where people accuse Jesus of being a glutton and a drunkard! There is so much to discuss and to learn from one another. Come be part of the fun.

In Loving Memory of our Rector Emeritus, John Musgrave

John Barrett Musgrave

Please mark your calendars and clear the date.  We will meet from 9 AM to 3 PM.

Ingredients:

1 cup plus 2 Tbsp. warm water
1/4  cup honey and/or molasses (I use about 2 Tbs honey & the rest molasses)
1/3 cup oil (canola or other cooking oil)
2 Tbsp. (or 2 packets) yeast

1 egg
1 ½  cups whole wheat flour
2 cups bread flour (all-purpose will work)
1 ½  tsp salt

Directions:
Preheat oven to 400 degrees. To make rolls, grease a 9 x 13 glass (Pyrex) dish. To make round loaves, just grease a large cookie sheet.

In a mixing bowl, stir together the first three ingredients (water through oil). Add the yeast, stirring gently. Let sit for 15 minutes.

Meanwhile, measure out the flour into a separate bowl and add salt, combining well with a whisk.

When the 15 minutes is up, gently add the flour to the water/yeast mix. Stir just until combined.

Dump the dough out onto a clean, floured surface. Knead for a few minutes, adding flour if necessary. You want the dough to be smooth and have an “elastic” give to it, but you don’t want to beat it into submission.

For rolls, divide the dough into 12 pieces and shape each piece into a little ball. They will fit perfectly into the glass dish. Allow to rest for 10 minutes, then bake for 10-12 minutes or until they begin to brown.

For bread, divide the dough into 3 or 4 pieces and shape into nice round balls. Place seam-side down on the cookie sheet. Allow to rest for 10 minutes or so. Bake approximately 15 minutes, or until brown.

If you use less yeast and skip the 10-minute rest, this makes fantastic Communion bread!

The Episcopal Church of the Good Shepherd Altar Guild Bread Recipe

2c. Bread Flour

1-1/2 tsp. baking powder

½ tsp. Salt

½ tsp. Baking Soda

1 Tbsp. Corn syrup, honey or molasses

1 c. Buttermilk

Egg wash for top (1 egg + 1 Tbsp. water)

Preheat oven to 350 degrees.

Whisk all dry ingredients together.

Add syrup and buttermilk, mix well.

Dust counter lightly with flour, knead until smooth.

Divide dough in half.

Pat each into a round disc.

Place on greased or parchment paper lined baking sheet.

Score each top to create a cross.

Brush with egg wash.

Bake 20 minutes or until slightly golden brown.

Cool.

Luther Seminary’s Communion Bread

Whisk together dry ingredients.  Set aside.

2 C. Whole wheat flour

1 c. Bread flour

1 ¼ tsp. Baking powder

1 ¼ tsp. Salt

Mix together wet ingredients:

1 c. Very warm water

4 tsp. Oil

3 Tbsp. honey

3 Tbsp. molasses

Preheat oven to 350 degrees

Add wet ingredients to dry ingredients and mix well. Dough will be sticky! Spray hands with oil. Divide dough into 3 balls and flatten each into round disk. Place on greased or parchment paper lined baking sheet. Score a cross on top. Bake for 10 minutes. Remove from oven and brush or spray tops with oil. Bake and additional 8 minutes.

Mark Scholtz, Choirmaster

MARK R. SCHOLTZ was for fourteen years the Organist and Choirmaster of Saint John’s Church (Episcopal) in Washington, Connecticut. He coordinated a concert series presented under the auspices of the Parish and was the founder and Music Director of The Saint John’s Chorale, an ensemble of 20 auditioned singers, “… one of the best small choruses around.” (The Danbury News-Times) Mr. Scholtz earned his degree in Organ Performance from the Oberlin College Conservatory of Music, working with Haskell Thomson (organ), William Porter (harpsichord), and Lisa Goode Crawford (continuo). Prior to Oberlin, he attended Lebanon Valley College in Pennsylvania studying organ and improvisation with Timothy Albrecht. Subsequently, in 1990, Mr. Scholtz studied interpretation of the organ works of Arthur Wills with the composer at Ely Cathedral, England. He has since presented premieres of several of Dr. Wills’ compositions including the American Premiere of Fenland Suite for organ, English brass band, and percussion with conductor Bruce J. Barber II; and the Cleveland Premiere of Concerto for Organ, Strings, and Timpani. As a recitalist, Mr. Scholtz has had the wonderful opportunity to play some notable instruments including New York City’s Grace Church, Saint Peter’s Lutheran Church (Citicorp), and the Cathedral Church of Saint John the Divine; Washington D.C.’s Saint John’s, Lafayette Square; and Boston’s Trinity Church, Copley Square, and Old South Church. Abroad, recitals have been presented in London, Ely Cathedral, Dunfermline, Edinburgh, Manchester, and Paris. From 2008-2012, Mr. Scholtz was the Assistant Organist and Choirmaster at the Church of Saint Michael and Saint George in Clayton, Missouri.

In June of 2004, Mr. Scholtz began a four year association with the Wicks Organ Company of Highland, Illinois, first as a flue voicer and then as Tonal Director. During those years he was involved in several projects that achieved national attention most notably the organ at The First Congregational Church of Kalamazoo, Michigan. His first two instruments are at Saint Anne’s Anglican Church, Nassau, the Bahamas; and The First Presbyterian Church, Pitman, New Jersey. In the Spring of 2008 he started his own company, Scholtz Pipe Organ Tonal Solutions, Inc. specializing in the tonal design of pipe organs, voicing and revoicing of pipe work, and on-site tonal finishing of completed instruments. The company is a founding member of Robert William Wallace Pipe Organs, an alliance of individual companies and artisans offering a full range of services including revoicing of existing pipe organs, rebuilding of and technical upgrades to existing instruments, and new pipe organs custom designed to meet the unique needs of each individual client. RWW’s first installation, an instrument of 49-ranks, was installed at the Church of Saint Mary of the Immaculate Conception (RC), Fredericksburg, Virginia, in the autumn of 2010.

You can reach Mark at: choirmaster@goodshepherdec.org.