CELEBRATE NEW YEAR'S EVE AT AH HAA
The end of the old year and the start of the new year has been celebrated around the globe for more than five millennia with pretty much the same idea: Purge the former and ensure good times in the latter. One example is a tradition that began in Spain and was subsequently adopted in other Spanish-speaking countries which involves eating grapes: one grape is consumed for every stroke of the clock at midnight, symbolizing luck for each month of the year. And while we’re on the subject, grapes in their most elegant liquid form are major actors at Ah Haa’s New Year’s gala, where sommelier Chris Ryerson (formerly of Per Se and Oliveto) struts his stuff. But I am getting ahead of myself.
New Year’s Eve is a time to reflect on hopes and dreams for the coming year. Trusty old old standards include losing weight, getting in shape, really committing ourselves to that hobby. Well, we at the Ah Haa School are no different. We have a list of resolutions too. Read on for our top five goals, our Ah Haa Moments, for 2012.We are excited to share with you. And we hope we can help you realize some of your New Year’s goals.
• Build an accredited college art program. We’ll start with fine art painting. Taking votes for the next program in 2013: film making? metal arts? ceramics?
• Develop funding to build out the lower level of the depot building so that it’s safe and functional.
• Ensure that our programs are so fun, compelling and of such high quality that students come from around the world to participate. Invigorating the community with energy and revenue.
• Continuing to be a strong community resource beyond our core: providing income to artists, instructors and staff and providing valuable space for community events and programs.
• Ring in the New Year with the most fabulous Gala we’ve hosted yet! We hope you join us and to whet your your appetite here is the menu from Chef Eliza Gavin of 221 South Oak.
Duck Confit & Spinach
Roasted Sweet Potato
with Pecan Crusted Bacon
Peekytoe Crab with Tobiko & Lemon Aioli
Grilled Flatiron Steak on Parmesan
Toast Points with Tarragon Aioli
Butternut Squash Soup with Crab
Organic Mixed Greens with Creamy
Rosemary Dressing, Walnuts & Apples
entree choice of
Scallops with Potato Cakes,Grilled Kale & Caper Brown Butter
Mushroom Crusted Short Ribs with Horseradish Mashed Potatoes & Red Wine Reduction In-season Vegetarian Entree
The Gala will be held at the school in the historic Depot building on December 31 from 6:30 – 10:00 p.m. Tickets are $250 per person and include a champagne reception and hors d’oeuvres, four-course plated dinner, the Mike Pale Jazz Trio, and silent fine wine auction.
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