Knoxville Symphony Concertmaster Gabriel Lefkowitz poses with the ladies who were guests at the Moxley Carmichael table. From left, Judy Collins Griess, Phyllis Nichols and Dawn Ford.
Wow, it’s great to know someone who owns a vineyard and winery!
The Knoxville Symphony League discovered that very thing when Jenny and Randy Boyd donated four cases of their Serendipity Malbec, produced at their vineyard in Mendoza, Argentina, to be used for a fundraiser for the Knoxville Symphony Orchestra last month. (Jenny is on the board of the Knoxville Symphony.)
To make the best use of the vino, Chef William Minkert of Tellico Village Yacht Club designed a menu featuring roast filet mignon and smoked sea scallops. And a lot of other good things.
This is the third year for the League to have a wine dinner and this one, by all accounts, was the best one yet, raising more than $7,000 for the symphony. Here’s to keeping a good thing going!
The view from the Yacht Club porch is stunning.
Providing music during the cocktail hour were these fun folks from the Knoxville Symphony. From left, Sara Matayoshi, Bill Pierce, Ikuko Koizumi and Stacy Miller.
Attorney John Winemiller, right, is a member of the Symphony Board. His guests, from left, were Kara and Ian McFarland, Robbie Arrington, Travis Vickery and R.J. Hinde.
While we were enjoying music and the view upstairs, Edie Volk, left, and Rachel Ford were downstairs checking folks in. Edie is immediate past president of the League. Rachel is executive director of the Symphony.
Thanks to the great sponsors!
The fellows at the Moxley Carmichael table were, from left, Jim Nichols, Alan Carmichael, Richard Ford and John Griess.
Oh, good Lord, these were tasty: stuffed prawns wrapped in smoked Benton’s bacon!
Chef Minkert called this dish a “Monterey Mushroom Study.” It included pickled, grilled and tempura fried mushrooms.
Donna Kerr, left, and Mary Rayson.
Marilyn Dick, left, and Anna Hinds.
Three of our cocktail performers enjoying themselves. From left, Sara Matayoshi, Bill Pierce and Stacy Miller.
Dinner started with a beet salad that was almost too pretty to eat. Almost.
Here’s that wine!
From left, Mary Sue Greiner, Lynn and Willie Seeber, Frank Venable and Pat Jobe.
KSO board member Rick Stone and his girlfriend, Angela Howard.
Entree was roasted filet mignon, lightly smoked sea scallops with wild Monterey mushrooms duxelles and demi-glace, tri-color fingerlings, roasted carrots and sauteed garden greens.
Evelyn and Tom Shaw. Tom, a Symphony board member, sponsored the fireworks that would follow dinner.
Trent and Ann Primm.
Rebecca and Barry Rummel.
Becky and Bob Paylor.
Deborah Emery, left, and Robin Smith try a little white wine.
Bill and Sharon Laing, left, with Richard and Bette Bryan. Sharon and Bette are on the Symphony board.
Natalie and City Councilman Marshall Stair. Marshall is on the Symphony board.
Sid and Jo Blalock.
Terry and Rachel Ford.
From left, Genetta and Will Pugh, Rose Moseley and Willene Chalmers.
Ron and Carolyn Lawrence.
Michael and Lisa McClung.
Peggy and Ron Turner.
Bob Lederer and his granddaughter, Reagan.
Drs. Sarkis Chobanian and Ruth Bailey.
From left, Cyndi Klassen, Josie Ward and Bruce Klassen.
Dessert was banana creme brulee.
I don’t think this picture needs a caption!
Chef Minkert with Phyllis Nichols.
The chef had us all try some black garlic that he had roasted for 30 days at 110 degrees, if you can believe! Here, Judy Collins Griess is trying it out.
Dawn Ford gives it a try. “I would not have known it was garlic, if he hadn’t told me,” Dawn said. “It was sweet and mild.”
After dinner, Gabe Lefkowitz led the Chamber Orchestra in a few short pieces.
Which everyone loved.
And soon it was time for fireworks! Since Tom Shaw paid for them, we called the show “Shaw-boom!”
Thanks to everyone who made the lovely evening possible.