An Evening with Bridges | 2026 gala
Venue: The Shop & Derby Restaurant
Catering & Bar: Blue Ribbon Cooking
Photography: @jerometsophotography
Lighting: @lightsmiths.seattle
Event Planner: @ellenmarieproductions
Event Rentals: @grandeventrentals
Photo Booth: @mvpphotobooth
Floral: @shannonsfreshcutfarmflowers
Visual Production: @liveoakav
Musician: @macklemore
Audio & Sound: @carlsonaudiosystems
Desserts: @piebarphinney & @hellorobincookies
Valet Service: @butlerseattle
Auctioneer: @colinmcarthurauctioneer
Wine: @dossierwine
Non-alcohol Sparkle Tea: @marabelatea
Oysters: @taylorshellfish
Keynote Highlights: @bridgessapg, @allenstone, @girmay, @executive.zahilay, @carolynpresnell, @bogeyboys
It was truly an honor to be part of the incredible Bridges APG Gala 2026. As guests arrived at Derby and The Shop, they were welcomed into an evening filled with sparkling décor, a stunning historic automobile collection, and a genuine sense of community. The evening was further elevated by an unforgettable performance from @macklemore, bringing energy, connection, and heart.
It was a beautiful night to come together in celebration of Bridges APG’s powerful mission — “We create a safe and sober space for teens to recover, and for teens and families to reimagine what is possible for their lives.”
The gala featured an array of thoughtfully curated appetizers, including our Dungeness Crab Cakes with Lemon Garlic Aioli, Port-Infused Goat Cheese & Fig Bruschetta, and a fresh Oyster Bar showcasing oysters from Taylor Shellfish.
The evening continued with a beautifully crafted plated dinner that celebrated the flavors of the Pacific Northwest. Guests began with a Washington Harvest Salad featuring crisp local apples, maple roasted squash, pickled red onion, and spiced pepitas, accompanied by artisan breads served with herb-infused olive oil and aged balsamic.
For the entrée, guests selected from a trio of thoughtfully prepared dishes: a rich boneless braised beef short rib with Marchand de Vin, paired with roasted new potato salad, watercress, scallions, and gorgonzola vinaigrette; a delicately slow-roasted salmon finished with a bright tri-citrus beurre blanc, served alongside a creamy fontina polenta cake with fresh corn; or a comforting penne pasta with heirloom tomato basil sauce and portobello mushrooms. Each dish was complemented by brown butter and maple roasted heirloom carrots, bringing a warm, seasonal finish to the meal.
Thank you for allowing us to be a part of this beautiful and inspiring event.
TRAY PASSED APPETIZERS
Dungeness Crab Cakes with Lemon Garlic Aioli
~
Port-Infused Goat Cheese and Fig Bruschetta with Chiffonade of Fresh Basil (Veg)
~
Oyster Bar
Oysters Provided by Taylor Shellfish
Served with pink-peppercorn champagne mignonette, cocktail sauce, hot sauces, and lemon slices
PLATED DINNER MENU
Washington Harvest Salad with Local Apples, Maple Roasted Squash, Pickled Red Onion & Spiced Pepitas (GF/DF/Vegan)
~
Artisan Breads with Herb Infused Olive Oil & Aged Balsamic Vinegar (Veg)
ENTREE COURSE
Boneless Braised Beef Short Rib with Marchand de Vin Roasted New Potato Salad with Watercress, Scallions & Gorgonzola Vinaigrette (GF/Veg)
Maple Roasted Heirloom Carrots (GF/Veg)
OR
Slow-Roasted Salmon with Tri Citrus Beurre Blanc Creamy Polenta Cake with Fontina Cheese and Fresh Corn
Brown Butter and Maple Roasted Heirloom Carrots (GF/Veg)
OR
Penne Pasta with Heirloom Tomato Basil Sauce served with Portobello Mushrooms Brown Butter and Maple Roasted Heirloom Carrots (GF/Veg)