ATLANTIC HIGHLANDS, NJ – If its May and Spring, then it is that time of the year when two Monmouth County cultural organizations have their annual fundraising events that are absolutely delightful.
On May 5, the Monmouth Symphony League held its annual luncheon at the Jumping Brook Country Club in Neptune. The luncheon celebrated the 30th anniversary of Roy Gussman as Monmouth Symphony Orchestra’s Music Director and Conductor. Joan Berzansky, President of the Monmouth Symphony League, welcomed all to the luncheon and congratulated Mr. Gussman. There were also remarks by John Preusse, President of the Monmouth Symphony Orchestra on Mr. Gussman and the MSO. Preceding the welcoming remarks there was a silent auction of many gifts and paintings by artists Kate Wellauer, Marjorie Fister and Joel Stern. Later on during the luncheon they were auctioned along with door prizes.
The cocktail hour consisted of fruit,cheese and crackers and the luncheon of an appetizer of mixed field greens with Balsamic Vinaigrette, followed by a choice of entree of grilled salmon with lemon dill sauce or sliced london broil with Madeira wine sauce. This was topped off with a dessert of a warm brownie with vanilla ice cream and chocolate drizzle, and tea or coffee.
The music program featured Jim McEowen on the piano, performing “Name That Tune.” The luncheon was chaired by Karen Slobodin.
On May 20, the Art Society of Monmouth County held its fifth annual luncheon at the Shore Casino, overlooking the beautiful Atlantic Highlands Marina in Atlantic Highlands. The luncheon was hosted by its President Toni Wilczewski. Their was a silent auction of gift baskets, jewelry, and paintings by Tom Wilczewski, Cecilia Swatton, Robert Herbert, a matted and framed photograph by Norma Kay, and a Fuji Film Basket & Digital Art Print by Marianne Salimbene. These items were auctioned during the luncheon along with a 50/50.
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The cocktail hour offered a tray of fresh vegetables, fruit, cheese and crackers. The luncheon menu consisted of a an appetizer of chicken vegetable soup followed by mixed greens with ranch dressing, the entree was a choice of vegetable pasta, chicken francaise with mixed vegetables and a twice baked potato, and baked fish with mixed vegetables. The dessert was a New York Style cheesecake with a topping of chocolate sauce and confectionary sugar, and tea or coffee.
The luncheon was chaired by Mary Ann Russo.