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East kicks off prom season Vol. 49 No. 6
Cherry Hill High School East: 1750 Kresson Road, Cherry Hill, NJ 08003
May 2015
Emelia Keller (‘17)/Eastside Photo Editor
Students spend the night on the dance floor at Lucien’s Manor for the fire and ice themed junior prom on Friday, April 24. ■ By Kaitlyn Boyle (‘17) Eastside News/Features Editor
The prom season kicked off in a flurry of dresses, bowties and camera flashes on Friday, April 24. Over 480 people spent the evening at Lucien’s Manor for the Cherry Hill East Junior Prom. The spacious ballroom, illuminated by numerous crystal chandeliers, offered both an indoor and outdoor area. The interior, which was overlooked by a balcony where pictures could be taken, had an elegant marble wall of water with the signature Lucien’s logo on one side of the room and a grand fireplace to the opposite side. Just a short walk outside, and guests could walk past gorgeous fountains to take pictures by a gazebo, or sit along stone benches. “It [was] gorgeous,” said Samantha Goodwin (’15). “There [was] a bridge… there [was] water.” The junior class Student Government Association (SGA) provided its own touch to the venue in an ef-
Inside This Issue
fort to fit the theme of fire and ice. Blue and red tinted lights lit up the room at random intervals, shining upon an ice sculpture that read ‘2016’. Centerpieces at each table displayed vases filled with red and white or blue and white jellybeans, tied to balloons and surrounded by red and white candies. Class of 2016 officers, representatives and advisors began preparing these centerpieces about three to four weeks prior. “We decided that we wanted to make the centerpieces for prom, so that was a lot of time putting centerpieces together,” said Lee Rosen-Swell (’16), junior class president. The planning for the prom began about a year before. “You visit a couple of places,” said Rosen-Swell, “and then you’ll map out, you’ll maybe present to your SGA homeroom what places you liked and why you liked them, and then you kind of decide as a whole.” The Class of 2016 chose Lucien’s for its beautiful interior, unique outdoor
option and the possibility of hosting prom on a Friday night. This is the first time in over a decade that junior prom was held on a Friday, which helped to lower the cost of tickets to $75. “Usually our proms are on a Saturday, but Lucien’s was able to have a reduced price for a Friday prom, so that’s how we were able to lower ticket prices,” said Rosen-Swell. Class representatives were not the only students who spent a great deal of time preparing for prom. Some juniors spent as many as three to four months arranging their plans. Madeline Bowne (’16) spent three months searching for the perfect dress, hairstyle and makeup, yet enjoyed this phase of prom just as much as spending the night with her friends. Other students, however, had last-minute plans. Olivia Marcelli (’16) was not planning to go to prom until a week before, when she was promposed to. Promposals, a combination of “prom” and “proposal,” have become synonymous with the prom
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season at East. In a survey conducted of juniors, approximately 40 percent of students promposed for junior prom. The average amount of money spent on a promposal was $30.63. Jake Walsh (’16) consisted of those who chose to prepare a thoughtful promposal. “I promposed to my friend Angela. I actually planned it for about a month in advance,” said Walsh. “I got all my friends together and we worked together to make this monstrous poster, and I promposed to her at the Science Olympiad competition.” Although 16 percent of juniors admitted that they would rather go to prom with someone who promposed, a large number of students from all grades were in attendance, including some sophomores who were inspired for their own prom in a year’s time. “I really like[d] the venue... and I really like[d] how everything [was] put together, such as the centerpieces, and the food [was] really great,” said Sofia Benedetto (’17), soph-
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omore class president. Benedetto added, “I think that this is a good starting point for our prom, which I hope will be super great. So far, we’ve picked a location, and we have thrown around a couple of theme ideas, but we won’t finalize anything until next year.” Students enjoyed the wide variety of dinner entrees, including penne with blush sauce, beef bordelaise, chicken parmesan, potatoes and a pasta stand. Lucien’s took care to even offer a gluten free and vegetarian option. For dessert, guests enjoyed an ice cream bar, chocolate fountain and bananas foster. Overall, everyone in attendance had a night to remember, whether it was spent on the dance floor or talking with their friends. “Prom [was] absolutely amazing. Everyone [looked] beautiful, and I [loved] the dancing, the food, it [was] all great,” said Yvonne Olayemi (’16). Next up on the prom circuit is the senior prom at the Vie in Philadelphia on May 28.
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