| EVENT REPORT 02.08.08 3:34 PM |
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| A Fat (Super) Tuesday |
| St. Jude brought touches of New Orleans to Washington for its high-end gourmet gala. |
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Almost everywhere in Washington on the night of Super Tuesday, the conversation was on the political candidates. But at the 10th annual Gourmet Gala benefiting St. Jude Children’s Research Hospital, the talk was somewhat more delectable. The evening, which is ostensibly about raising money for the children’s charity with silent and live auctions, also focused on good food, with 50 of Washington’s high-end restaurants—from steak-house stalwarts to trendy newcomers—set up in yellow-draped stalls, lining the soaring atrium of the National Building Museum.
The lavish menu included tiny cones of spicy tuna tartare from Wolfgang Puck's new restaurant the Source and a dreamy angel-food cake and strawberry ice cream confection from Kincaid’s. Guests also had the opportunity to mingle with some local celebrity chefs, including Jamie Leeds of Hank’s Oyster Bar and Heather Chittum of Hook. Avalon Caterers International also passed hors d’oeurves, including coconut chicken on skewers. |
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PHOTO GALLERY |
 | St. Jude's annual gourmet gala brought guests and local chefs together.
Photo: Michael Birchenall/Courtesy of St. Jude's Research Hospital |
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 | Booths were arranged around the space, with bite-size offerings.
Photo: Michael Birchenall/Courtesy of St. Jude's Research Hospital |
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The event had a Mardi Gras theme, with Fat Tuesday colors of purple, green, and yellow covering the space, from the linens to the lighting. The tables, arranged in the center, included fanciful floral combinations from Enchanted Florist—spiky forsythia branches for some, bare tree branches with affixed roses for others—with bits of feathers tucked here and there.
A new addition, according to Donna Tschiffely, president of Conference Inc., who was in charge of the event’s logistics along with St. Jude senior regional event specialist Jeanie Torchio, was the large streetlights and signs set up around the space, bearing the names of New Orleans avenues to further the Big Easy vibe. Since 65 to 70 percent of guests return to the event from year to year, the challenge is keeping the happenings fresh, Tschiffely said: “You want to do something different every time.”
Another change was the backdrop of the stage used for the auctions, for which local sports mogul Ted Leonsis served as M.C. This year the stage was appropriately decorated with beach-ball-size Mardi Gras beads, matching the somewhat smaller ones sported by the evening’s well-heeled donors.
—Emily Heil
RELATED TOPICS
St. Jude, Mardi Gras
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