Baton Rouge Symphony Orchestra will keep it classy with a four-course, black tie optional gala to mark the beginning of their new season. Stock image
Cue the strings: Baton Rouge Symphony Orchestra has returned for another stunning season, and their first overture begins Friday, Sept. 25, with a four-course Opening Night Gala.
Held in the Heidelberg Room of downtown’s Hilton Hotel, the dinner will begin with lobster bisque and a fresh arugula and pear salad with a citrus vinaigrette. After a palate-cleansing watermelon mint sorbet comes the main course: angus beef filet topped with lump crabmeat, served with roasted fingerling potatoes and grilled asparagus with baby carrots. The final note of the meal comes as a delicate lemon berry cake.
Hilton chef Raine Bayyan crafted the menu to suit the elegance of the symphony orchestra, complete with wine pairings and premium ingredients. The chef is no stranger to refined plates—Bayyan is in her seventh year at the hotel and was promoted to chef status in 2012.
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BRSO Music Director Timothy Muffitt hopes the gala will set the tone for the season.
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“The goal of the season is to share the excitement of exploring and discovering great music in a live setting with our phenomenal orchestra and chorus with as many of our friends and neighbors possible,” Muffitt says.
Local news personality Whitney Vann and Chase president Robert Schneckenburger will chair the Opening Night Gala, and the event will pay tribute to Guest of Honor Paula Pennington de la Bretonne representing the Irene W. & C. B. Pennington Foundation. Following the dinner, guests can catch BRSO’s first concert of the season at 8 p.m. in the River Center.
Tickets are $150 per person, which includes dinner, wine and a $75 donation. The gala begins at 5:30 p.m. and is black tie optional. To purchase tickets, call Liz at (225) 400-0335.