Aloha!
Festive Tropical Luau for Annual Summer Backyard Party
by Gail Wells, Sierra Nevada Section Club President
Every July, members of the Sierra Nevada Section of the Mercedes®-Benz Club of America look forward to one event: the Annual Summer Backyard Party. Held every July in the beautiful backyard of Christy and Marcus Dodson’s Reno home, the well-attended party is always off the charts. For the last few years, the theme has been Christmas in July, but this year’s theme went in a different direction. Guests were invited to wear their finest tropical flair for an authentic Hawaiian luau.
In total, 65 people attended, making it the largest Sierra Nevada Summer Backyard Party to date. Much like other club events, members traveled from near and far to join in on the fun. On this evening, the party lured guests from as far away as Southern California, the Bay Area, and Dallas. Steve Ross, the Mercedes-Benz Club of America Regional Director, drove from San Diego to attend the party, and everyone was happy to see his friendly face again.
The Dodsons’ expansive backyard was adorned to the max with tropical-inspired trinkets and decorations, including vintage Hawaiian travel posters. As guests arrived, they were greeted by a giant ALOHA in the front yard, then leis were hung around their necks upon entering the party. Two surfboards were situated against trees in the backyard, and large tiki heads watched on as the party went late into the night.
A large smoked pig was on display, and was later enjoyed as part of the evening’s catered main course. As the sun went down, tiki torches lit up the backyard and gave off a delightfully tropic atmosphere. Hawaiian music lilted over the crowd, perfecting to the laid-back vibe of the party, and a forest of lit-up palm trees added to the nighttime ambience. Gary Dyer won this year’s raffle prize, which was a porcelain pineapple-shaped bottle of rum.
Prior to the main course, appetizers circulated throughout the party guests, including shrimp kabobs with a Hawaiian sauce, sliders with pineapple, and taro chips. The main offering included Kahlua pork tacos with a creamy tomatillo sauce and a tangy Hawaiian pineapple coleslaw. Dessert for the evening was a pineapple upside-down cake, prepared by Board Member Vencil Wells.
A grass-roofed tiki bar was centrally located, allowing guests to refuel with mai tais, beer, wine, soda, and water. Members who enjoyed mai tais were delighted to find their concoctions bubbling, thanks to strategically placed dry ice. A dedicated bartender was surely kept busy by the energetic crowd. Guests were able to eat and drink amidst four high-top tables, and an active volcano with real lava and steam erupted every few minutes.