The Miriam Hospital took more than 450 guests back in time to Rydell High, for a Grease is the Word! themed gala and auction. The Wheeler School’s Van Norman Field House was transformed for the hospital’s annual event, with a vintage 1957 Chevrolet on hand for photos, a cappella singers performing, and Danny Zuko, Sandy Olsson, and Vince Fontaine mingling with guests.

We have teamed up with the hospital for more than ten years now to cater this special event, and we could not be more proud of the lasting partnership we’ve built. Each year our chefs pull together a creative menu to match the gala’s theme, and keep guests happy and full as they raise money for a worthy cause. We were thrilled to donate a private dinner for ten to this year's auction as well. The 2019 gala raised more than $702,000 for The Miriam Fund for a New Generation.

Scroll down for this year’s menu, and enjoy some snapshots of the lively evening, courtesy of Ashley Daubenmire Photography. And if you’re planning a corporate or non-profit event this year and need help bringing your culinary vision to life, drop us a line!

The Menu

Passed Hors D’Oeuvres

Pigs in a blanket, Chicago style
Smoked chicken green chili taquitos with lime crema
Mini avocado toasts served with Mexican street corn with cotija cheese
Baby burger with caramelized onions, mushroom, smoked gouda
Chicken lemongrass pot sticker with ponzu dipping sauce

First Course

Savory Cheesecake Trio:
- Cheddar chutney cheesecake with fried wontons and red and green apple slices
- Basil pesto cheesecake garnished with chopped tomato and basil, served with lavosh cracker bread
- Fig and rosemary cheesecake with lavender honey
Espelette, avocado & chickpea salad over mixed greens with sweet corn salad, toybox tomatoes, smoked chickpeas, and julienne watermelon radish
Hearth baked breads with whipped butter

Entrees

Roasted aged tenderloin with parmigiano reggiano, caramelized garlic and lemon zest crust
Sweet & purple potato hash with grilled asparagus
Truffle dusted french fries served with garlic aioli & ketchup
(Vegetarian) Summer squash and zucchini noodles sautéed in pesto, with fried halloumi croutons, charred red and yellow cherry tomatoes, roasted red pepper risotto cake, and balsamic reduction

Dessert

Sweet Shop Banana Split Sundae: Bananas foster base, Tahitian vanilla ice cream, sea salted caramel, vanilla frosted corn flakes and fresh whipped cream, topped with a shortbread cookie with pink icing stripes
Classic ‘Junk Food’ Dessert Display - Russell Morin’s take on timeless classics, all made in-house by our talented pastry chefs:
- Twinkies: yellow sponge cake filled with sweet vanilla cream
- Hostess Pies: bite-sized flaky pie dough with apple, blueberry, or cherry fillings, baked golden brown and brushed with apricot glaze
- Hostess Cupcakes: homemade chocolate cupcakes with vanilla cream filling and topped with chocolate ganache
- Raspberry Zingers: lemon angel food cake filled with vanilla cream glazed with raspberry preserves and rolled in toasted coconut