Junior class president Benedict Chiu and other class officers have been planning this event for the past year and hope for a large turnout.
“The most difficult thing about planning prom is weighing out all the prices and figuring how to keep everything affordable yet elegant,” Chiu said. “The most fun thing is ultimately going to be seeing how all the pieces fit together and how everyone reacts to our choices of food, location and theme.”
The food choices include the “primo taglio,” baked prime rib of beef served medium rare with horseradish and roasted potatoes, broccolini and baby carrots; “pollo al mattone,” double chicken breast marinated with lemon and fresh herbs and roasted potatoes and sauteed spinach; and “lasagna al magro,” housemade pasta layered with ricotta cheese, steamed spinach, marinara sauce and parmesan. The dessert is “gelati misti,” an assortment of Italian gelato and sorbetto with cookie garnish. The catering is done by Il Fornaio, the Sainte Claire’s caterer.
Bid prices went on sale March 28. They start at $84 with an ASB card and $86 without, with prices increasing every week.
Junior class vice president Evelyn Lee said the most difficult part was trying to come up with a theme.
“There are so many different songs out there that seemed so perfect,” Lee said. “We really tried our best to just pick a theme that wasn’t too ‘couple-y’ so we could please everyone. Basically we want everyone to escape from all the stress from school and enjoy a night that will last ‘forever.’”
While the class officers are preparing to see their work pay off, other juniors are getting exciting about the event.
“The most stressful thing right now is trying to find a pretty dress that I love before someone else finds it and calls it before I do,” junior Cathy Han said. “I honestly am just looking forward to feeling like a princess and having fun with my amazing date. Junior prom is very important to everyone in my class because it’s such an important and strongly anticipated event for every high schooler.”
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