SCROLL DOWN FOR ARTWORK IMAGES IN THREE SECTIONS BELOW.
Please reserve tickets below with a credit card or PayPall, which saves MGSoA some admin time. If you want to pay by cash or check call 717-823-8367 or email email@example.com to reserve your ticket. RSVP now! 4 tickets left (as of 11pm 8/4).
Sunday, August 6, 2017
Hall of Philosophy at PA Chautauqua
Gettysburg Avenue, Mount Gretna, PA 17064
Scroll down to order online.
You may also register over phone by calling 717-823-8367.
Checks, cash, credit card and PayPal are accepted.
Upscale Casual Attire.
Annual Benefit Gala. Celebrating and sharing another year of successes at Mount Gretna School of Art.
"The Edible Landscape!"
Introduction to the artists of the new "Four Pillars" Residency in August (a residency for working artists):
The artwork by the Four Pillars artists below will be for sale at the event (a portion of each sale benefits our non-profit).
Celebration of our student and alumni artists achievements! (Below are images of student artwork for sale from summer 2017).
The artwork by Mount Gretna School of Art students and alumni artists below will be for sale at the event (a portion of each sale benefits our non-profit).
This farm-to-table fundraising event will feature a menu by chef Kevin Brown of Trattoria Fratelli with locally sourced food provide by Phil Stober of Barefoot Organics (both Lebanon, PA).
"Every year I look forward to this farm to table event focused on sustainable agriculture and good stewardship of the land. This parallels MGSoA's landscape focused art program and raises issues that I hope our artists get excited about, and everyone gets hungry for (also I normally don't splurge on food this fine but supporting the school is a great excuse I look forward to)."
Upscale Casual Attire.
baby fennel with ancho orange dipping sauce
dandelion and farro ragu in mushroom caps
mini mesclun and hummus in peppedews
cherry tomato and grilled tropea onion skewers, basil vinaigrette
PROTEIN and DAIRY:
clam-stuffed ocean perch, sour cherry chianti sauce
crab and horseradish-crusted swordfish, peach salsa
king salmon and kohlrabi spiedino, cilantro lime aioli
truffled chicken meatballs, port glace
beet and goat cheese involtini, spiced almonds, strawberry balsamic
lobster and green beans wrapped in organic beef tongue
grass-fed beef pate, cumberland gelee
sweetbreads and kale in puff pastry
non-alcoholic tea sparkler
local wine from Waltz Vineyards and Estates