Savor the Symphony chairs Carlen Long and Natasha Hallam were in perfect sync about meeting their goal Saturday night at the Adolphus. Yes, they could have had 300 or more at the lavish five-course, wine-paired dinner. But they wanted to keep it very, very special to reach their $100,000 mark and it was a very, very wise move.
Not only was the black-tie event benefiting the Dallas Symphony Orchestra more or less a sell out two months before the invitations even dropped, guests never felt jostled around or unpampered by Adolphus staff. Of course, this situation
allowed more time to eyeball the silent auction items during the reception, like the bottles of wine and collectibles.
Oh, you were wondering about the menu that kept this group smiling. Here goes:
- First course — Adolphus crab cake with Asian jam and lobster ginger sauce (2009 Williamette Valley Vineyards Pinot Gris)
- Second Course — Tomato and mozzarella with micro basil and balsamic reduction (Maso Canalo Pinot Grigio, Italy)
- Intermezzo — Kiwi or orange champagne sorbet
- Entrée — Duo of peppercorn crusted beef tenderloin and herb crusted sea bass with creamy cous cous, chianti demi and chef’s selection of vegetables (2009 William Hill Cabernet Sauvignon)
- Dessert — Traditional crème brûlée with fresh berries and flourless chocolate cake with cherry port sauce (LaMarca Prosecco)
Treat of the night was the money raised to support the DSO and its community outreach programs.