By: Gail E. Kirkland
With all the relaxed pleasantries of a Southern tea on the lawn, The Women’s Guild will host their 76th annual Women’s Guild Luncheon, May 13-14, from 11 a.m. – 1 p.m. each day, at Cecilia Medley’s home place, 320 Maple Avenue—just off Frederica Street. The Medley home, a grand yet welcoming residence, boasts a long history within our community. Built in 1848, the spacious red brick mansion has been home to several families through the years. Jeanne and Greg Clark recently purchased the home after the passing of Jeanne’s grandmother (Cecilia Medley, 101), who resided there since 1949 until her death in 2012. “My grandmother had also been a member of The Hospital Guild (the original name of The Women’s Guild) and hosted the luncheon here years ago,” Jeanne said.
The home is no stranger to parties and luncheons. “I have many fond memories from my childhood of spending lots of time here with my cousins. I remember the wonderful parties my grandparents hosted for family, friends and various social events,” Jeanne said. The home originally faced Frederica Street, with the property extending to where the HealthPark is now located. She agreed to host The Women’s Guild Luncheon because of her friendship with Joy Carroll, luncheon chairman.
With the home as a backdrop, on the spring fresh green grass sit white chairs around dozens of tables draped with white linen cloths and accented with a colorful potted plant. Members wearing white Battenberg lace aprons over simple white blouses and dark pants welcome and serve guests. It’s a step back in time to simpler days, simpler ways, gracious hospitality. “David Hocker refers to it as the Chicken Salad Luncheon,” according to Joyce Edwards, this year’s publicity chair and last year’s luncheon chair. That famous chicken salad—along with yeast rolls, fresh fruit, cheese wafers, sweet tea and desserts—is carefully and lovingly homemade. In fact, all of the recipes are prepared from scratch by the membership. These recipes, along with those collected over a 75-year span, will be available at the luncheon in a reprint of the Women’s Guild Luncheon 75th Anniversary Cookbook ($5).
In addition to the homemade food preparations, attendees are welcomed with an array of fresh floral arrangements throughout the home, which are all assembled on site. “The house is just overflowing with beautiful flower arrangements that are prepared by a talented group of ladies,” Joyce said.
To make this all happen much like a well-oiled machine, the Guild members work extensively behind the scenes. When one luncheon ends, the next begins—literally. “The continuity from year to year of luncheon chairs and co-chairs adds to the consistency of a quality luncheon,” Joyce said. Each of the 70 active members is required to participate on a work and food committee. “We are women. We know how to serve and how to present a nice atmosphere and luncheon,” Joy said. “We are an organization with a long and rich history of very compassionate women who quietly do a job to serve the community in health and wellness.” The Guild hopes to net $14,000 from the $20-a-plate luncheon, and all monies raised will be donated back to non-profit groups committed to health and wellness.
Not only preparing enough food to serve 250 attendees daily but also promptly serving that many guests requires exceptional organization. What guests don’t see is a host of volunteers making it all happen. “Behind a curtained area are work tables set up in a square formation, with all of the food stations (chicken salad, fruit, cheese wafers, dessert and rolls) which are
brought from ovens or refrigeration. It is a continuous motion of people, preparing the plates to be served as it goes around the table. Ladies, wearing plastic gloves, fill the plates. Servers pop through the curtain to take the prepared plates out to be guests. It is a big production, and each person is preparing, serving, washing, transporting, being a hostess, decorating or gathering plates to clean up,” Joy said. A minimum of 20 servers are needed each day. “The Utilities Committee does not dress for the day; they dress to work, and, boy, do they ever work. They move tables, chairs, food, coolers and buckets. They really get it done.”
All are welcome to attend the luncheon. More and more men have been in attendance the past few years. Some attendees even travel long distance from year-to-year to attend the luncheon. They look forward to touring the host home, enjoying a delightful lunch and all the beautiful, creative flower arrangements. Although formal invitations are mailed to regular attendees, the event is open to the public. In fact, the invitations note that guests are welcome and those who do attend are asked if they would like to be added to the following year’s invitation list. Last year, almost 400 attended the luncheon. “Our goal this year is to serve 500 over the two days,” Joy said. Tents, covered porches and carports are used to accommodate any inclement weather conditions. The luncheon goes forward regardless of the weather.
After the first day of the luncheon, the Guild members gather to enjoy a post-workday lunch of pimiento cheese on white bread, served with potato chips. “Everybody sits down, mellows out, relaxes and enjoys that. The second day, all the Guild members enjoy the luncheon leftovers, including a cool glass of sweet tea—if there’s anything left,” Joy said.