La Musica Interactive Dinner
La Musica International Chamber Music Festival, now in its 32nd year, celebrated yet another successful festival with its annual Musical Chefs Interactive Dinner at Michael’s Wine Cellar.
Nearly 90 guests (the most ever for this event) came out for the always-fun event, which began with a reception and silent auction before guests were seated for dinner. They were welcomed by host Phil Mancini, and the first set of chefs from each table donned their aprons and prepared the first course - a Red, White & Blue Green Salad, following a recipe provided by violinist Ruth Lenz.
This was followed by Cavatappi Pasta with Squid, Baby Shrimp and Bay Scallops, with chefs at each table following the instructions of Jamil Pineda, chef at Michael’s on East.
The final course prepared by guest chefs was Tipsy Chicken Breast Supreme, following a recipe provided by violinist Federico Agostini. The evening of fine food and lots of wine was topped off with a decadent Chocolate Pecan Toffee Tart, prepared by Michael’s on East Catering.
“What a wonderful party,” said La Musica Chairman of the Board Frederick Derr, as the evening drew to a close. This evening is all about our marvelous musicians, and what we can do to support them for another 32 years, he said. In an effort to meet a $10,000 match provided by the La Musica Board, $5,000 was raised.
Seen were Sally Faron, Janet Hunter, Nancy Wagy, B.J. Creighton, Scott Anderson and Michael Scott, Renee Hamad, Debbi Benedict, Hillary Steele, Ngoc Phan, Jerry and Helga Bilik, Terri Derr, Nancy Gold, Derek Han, Charlie Lenger and Richard Parker, Julie McHugh, Donna and John Moffitt, Gloria Moss and Marian Moss and Terry and Robyn Sullivan.


Chuck Hamilton, Charlie Lenger, Richard Parker and B.J. Creighton
PHOTO BY ROD MILLINGTON