Eli Karter, Lance Thompson and Hugh Woltzen
Zipped into snazzy evening apparel, members arrived in style Saturday, April 25, for the traditional Oaks Club Ball.
Women spent cocktail hour socializing and admiring one another’s shoes and purses, while their handsome beaus clinked glasses and toasted to the great evening ahead.
Nearly 120 people attended the event, tapping their toes on the dance floor to music by Mainstream.
The menu featured a pairing of veal tenderloin; prawn and jumbo-lump crab cake with roasted-tomato sherry sauce; Yukon gold, porcini-mushroom potatoes and vegetables; and topped off with an apricot mousse dome served with minted orange, blueberry and candied celery for dessert.
“Note the candied celery in the dessert, which didn’t taste like the celery we all know, but was a creative addition to the light, springtime dessert,” said Marge Barpal, and Oaks Club member.
In honor of the club’s 25th anniversary, tables were decorated with black tablecloths and a silver lace overlay, a theme that will be carried throughout the duration of the year.
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