The Galas 1930s glamour was exquisitely portrayed in the Jazz Modern: Art Deco and the Avant-Garde theme. Guests were immediately greeted by towering urns designed by Andrew Skurman that transported them to a bygone era. In line with the Avant-Garde theme, the cuisine mirrored the American Industrial and European-influenced era with wondrous displays of caviar, fine assortments of cheeses, and decadent desserts.
Students from the Enterprise Program helped pass hors doeuvres while guests perused the selection of fabulous antiques. Attendants indulged in chilled Blue Angel Vodka paired with American Sturgeon caviar sprinkled with lemon on homemade potato chips and topped with a touch of sour cream. Guests continued to enjoy the Lamb Karsky on a bed of Potatoes au Gratin with an Apple Mint Relish.
As a grand finale, dessert-lovers satisfied their sweet tooth with an array of sweets: from Espresso Crème Brûlée to Raspberries with Crème
de Cassis and Kirsch-Soaked Cherries with Chantilly Cream.
The successful gala raised funds for an excellent cause and provided an enjoyable experience to all involved. We look forward to seeing what next years show will bring.
To find out more about EHSS mission and its programs visit their website at: http://www.ehss.org/index.html