The Club catered for the event themselves flying in Master Chef Sam from Melbourne to help local Master Chef Ros Zweck prepare the delicious cocktail food which was on offer through out the night.

Anti pesto plates were plentiful on the many wine barrels scattered throughout the shed while waiters meandered through the crowd to serve tasty sausage rolls, spicy crumbed chicken accompanied with sauces and relishes, meat balls in pasta were a treat as were the tempting mini pizzas and quiches.

The humble lamb chop marinated and seasoned and prepared over hot coals served on mash was also a specialty on offer followed by a variety of luscious desserts including chocolate and cream gateau, chocolate mud cake, citrus tarts and concluding with a delectable warm jam donuts late into the evening. Congratulations is extended to the club’s caterers as they continued all night to keep the food flowing to satisfy the crowd’s appetite.

Past players and members travelled from within the State to catch up with each other and reminisce about the teams they played in, against and especially the seven premierships the Club has won over that time.

MC for the night was the ever reliable Mr Paul McCormack who kept proceedings on track as well as controlling the crowd of happy CATS.

The first official item on the program was Tony Griffin (Snowtown) and Malcolm Wandel (Blyth), who were Presidents prior to the almalgamation, presenting current Blyth Snowtown President Kevin Pratt with the 21st key signed by those at the evening.

The seven coaches of successful eight premierships won during the 21 years were all in attendance and gave a brief account of their memories of the seasons and highlights of the players that were under them and of the club.

A power point presentation ran throughout the night and brought back many memories including the fashions on and off the oval, hair or lack of it, as well as the fun activities the Club has organised through the seasons.