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Aloha Hawaii! Kurt Tanyu (H2A), Stallion News Writer
With blazing torches, fragrant flowers, colorful decorations and palm trees flanking the event, the Hawaiian-themed Sophomores’ Night was held last January 21 in the newly-built Fr. Cortina Sports Center. Registration started as early as 5:30 PM. Pairs either took snapshots of themselves, or had a tête-à-tête in the decorated quadrangle, where a 5”6 volcano stood with a bonfire at the end of an alley of torches. With the event formally starting at 7:00 PM, participants who sat with each other played an icebreaker called Pass the Bottle. Each guest had to answer questions rolled inside a bottle. Afterwards, they have to pass the bottle around to get to know each other more from the questions prepared. In line with the theme, twenty randomly-selected pairs were At the height of the social gathering, the parents and the teachers of the sophomores, who served as their chaperons for the night, awarded various citations to various pairs. The most prestigious awards of Mr. and Ms. Congeniality and Sophomores’ Night King and Queen were given to Filbert Tiu (H2A) & Maita Mojica, and Wesley Que (H2G) & Kristine Llamas, respectively. The Congeniality Awards were given to the social butterflies of the event while the Sophomores’ Night King and Queen titles were awarded to the model pairs of the event. Other awards include the “In-Theme Couple” award which was given to Ryan Ong (H2C) and Jewel Co, the pair whose enthusiasm and Following the ceremony was slow-dancing, which featured songs mostly from Boyz II Men. At the end of the gala, each person was given a Boracay kite. This special night was painstakingly prepared by the Sophomores’ Night Committee headed by Elijah Adamos, H2 Batch Representative, in collaboration with the parents of the students and the Student Council Executive Committee.
The event was hosted by Timothy Simeon (H4B) and Cris Plardony. The sophomores, together with their dates, had a themed buffet for the night, which consisted of pineapple fried rice, pasta (two-way: carbonara or tomato sauce), chicken teriyaki, lengua estofado, fish with tartar sauce, buttered vegetables, mango crepe and fruit salad as desserts.
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