Big Bend serenades large turnout at fund-raiser
Minature grand piano center pieces made from chocolate and assorted berries graced the tables at Big Bend Community College's Winter Serenade last Saturday.
MOSES LAKE - Big Bend Community College hosted a formal evening
of dining and dancing during its annual Winter Serenade.
Saturday evening featured a wine tasting provided by Wedge
Mountain Winery, Airfield Wines and Cave B Winery, a gourmet dinner
and dancing to live band Pressure Point from Portland.
MOSES LAKE - Big Bend Community College hosted a formal evening of dining and dancing during its annual Winter Serenade.
Saturday evening featured a wine tasting provided by Wedge Mountain Winery, Airfield Wines and Cave B Winery, a gourmet dinner and dancing to live band Pressure Point from Portland.
More than 100 guests, dressed in tuxedos and dresses, enjoyed the band and dining, says Big Bend Community College Foundation Executive Director Doug Sly.
"That's why we do it. We found that there's a group around here that likes to get dressed up, have a nice meal and live music for dancing," says Sly. "We had old friends of the college and new friends of the college. That was wonderful. This was kind of a friend-raising event to support the college."
Winter serenade raises money from sponsorships and ticket sales. Funds raised by Winter Serenade are used to support technology, scholarships and distance learning opportunities.
Big Bend Community College President Bill Bonaudi says Saturday's serenade rated high in the event's history.
"It was our seventh-ever and it was probably one of the best ever," says Bonaudi. "What was remarkable was that we had a great mix of people who had attended before and people who were attending for the first time."
Bonaudi says he has attended every Winter Serenade event but this was the first time Big Bend Executive Chef Dale Yates had cooked the meal.
Yates' menu included grilled asparagus in Parmesan tuile with spring mix lemon aioli dressing, herb-crusted tenderloin medallions with crushed peppercorn demi, lobster mashed potatoes and roasted baby squash with double chocolate macadamia nut torte with raspberry coulis and vanilla anglaise sauces for dessert.
"It was a formal event and most people really got dressed up for it," says Bonaudi. "It's a fund-raiser but it's also to acquaint people with the college. It's our way of helping the community get to know us better."
Become a Subscriber!
You have read all of your free articles this month. Select a plan below to start your subscription today.
Already a subscriber? Login
