Gala 10 Experience

 

Food & Drinks

 

Hors d’oeuvres • ReelHouse

Culinary Director, Marc Orfaly

With a globally-inspired menu led by Culinary Director Marc Orfaly, ReelHouse offers an innovative take on fresh New England fare with powerful flavors from around the world. From ocean to tableside, Chef Marc Orfaly creates a menu with an emphasis on sustainable line-caught seafood that highlights innovative twists on classic concepts. Widely recognized as one of Boston’s most talented chefs, Marc Orfaly has received praise from both patrons and press alike. Both John Mariani of Esquire Magazine and Corby Kummer of Boston Magazine named Marc Orfaly “One of the top chefs to watch in the country.”

Amuse-Bouche • Aceituna Grill

Our straight from the Mediterranean dishes are made with love. Famous for our signature Hummus, mouth-watering and hand-carved Shawarma and our vegan, gluten-free Falafel, everything is made fresh all day long in our lively kitchens. Part of Aceituna’s mission is to employ immigrants and refugees by offering a living wage, a place to grow, and the dignity and respect they deserve.

Appetizer • Babbo Pizzeria

Executive Chef Mario LaPosta

Executive Chef Mario LaPosta is an award-winning pizzaiolo with fifteen years of pizza making experience, both in Italy and New England. At Babbo, Chef LaPosta brings a unique and innovative style, creating fun, seasonal interpretations on classic Italian dishes.

Salad • Granary Tavern

Executive Chef Zack Osborn

Executive Chef Zack Osborn has an extensive culinary history which began at the age of 14 when he discovered his passion for cuisine. He received his culinary degree from Johnson and Wales University in Providence, Rhode Island and you may have enjoyed his food at L’Espalier, formerly on Boylston Street. Prior to joining Granary Tavern, he worked on Martha’s Vineyard which is where he enjoyed using locally sourced ingredients such as the Gray Barn Blue Bird for the salad.

Entrée • Artscience Culture Lab & Café

Executive Chef Benjamin Lacy

With a spirit of innovation, Executive Chef Benjamin Lacy offers dishes that encourage diners to step outside their comfort zone without appearing selective or exclusionary. His menus feature modern French cuisine enhanced by elements of eastern spices, highlighting is love of eclectic cooking. He recognizes the essential and important work of farmers and respects the biology of food, which is essential to ArtScience’s culinary identity.

Dessert • Artscience Culture Lab & Café

Pastry Chef Ryan Boya

An artist and inventor by nature, Pastry Chef Ryan Boya approaches imaginative desserts by adding a savory spin to an otherwise sweet realm. Utilizing seasonal ingredients and non-traditional pastry techniques, Boya’s fun, modern desserts represent alternative approaches to familiar French-inspired treats. His creations combine surprising flavors, a mix of textures, including charring and pickling, and stunning presentations. He continues to push the boundaries of pastry art as part of a restaurant that is focused on changing the world through exciting and informative food and drink experiences.

Drinks • The Hawthorne

With Bacardi Rum, Privateer Amber Rum & Berkshire Mountain Distillers Vodka

As the next iteration of nationally-recognized mixologist Jackson Cannon’s visions and the first in which the bar is truly positioned as the star, The Hawthorne takes the finest elements of the craft cocktail movement and pairs it with a heightened focus on hospitality, comfort and geniality. Grown from the service philosophy of sister restaurants Eastern Standard and Island Creek Oyster Bar, The Hawthorne revolves around a commitment to education and personal growth, which together, they believe, imparts the highest level of hospitality. After six years of leadership in the evolution of the Boston cocktail experience, The Hawthorne arrives as the logical extension of commitment to craft and comfort.

Drinks • Our Fathers

Featuring house-made gin in creative colorful cocktails

Our Fathers is a new restaurant from the Franklin Restaurant Group. A modern Jewish deli, Our Fathers serves contemporary interpretations of traditional Jewish dishes from across the globe, set against the backdrop of Boston’s premier gin program with nearly 150 gins.


Silent Auction

Details coming soon!


Entertainment

DJ Kay Bay

Music has always been Kate’s passion.  A natural entertainer, she grew up singing, dancing, and playing music instruments, to the delight of audiences at every level. Kate followed her passion to Music college, graduating with valuable experience as a music DJ. With DJ Kay Bay you, always come first. She will create a custom playlist for you based on your music preferences. She will coordinate with everyone involved, to make your event a resounding success!

Violin Viiv, Violinist

Vivian Luo throws pop-up performances of pop, EDM and hip hop mixes & mashups in Boston public spaces. A classically trained contemporary violinist / DJ known as “violinviiv”, she also performs at weddings, corporate and private parties for clients who appreciate her raw energy, unique spin on mainstream hits, and solid musicianship.

Molly Baechtold, Aerialist

At a very young age Molly found a burning passion for physical artistic expression. Through persistence, dedication, honesty, and lots of sweat, she has made teaching and performing aerial arts her career. She is constantly thrilled and fulfilled when others can take part in the experience and joy it brings her. Molly performs off-the-ground circus acts, from intimate performances a few feet up from the ground, to grand, awe-inspiring displays hanging high from the ceiling.