Organizers modified expenses for the gala with a nod to the recession. They took hors d’oeuvres off the menu, after serving them in past years during the pre-dinner cocktail and auction reception. “Because of the economy, that’s one way we cut back,” said Emily Riffle, director of special events for the society. In addition, they selected a lighter stock for the invitation, made the auction catalog one-color, chose less expensive flatware, and eliminated the gift bag. “In all past years we gave favors and always a CD.”