Melodic Caring Project

Event: Melodic Caring Project Raise A Record Gala @melodiccaring
Event Planner: Stephanie Ware @stephware
Director/Producer: Levi Ware @leviware
Venue: Neptune Theatre @stgpresents
Catering: Blue Ribbon Cooking @blueribboncooking
Florals: The Dahlia House @thedahliahouse
Stage Furniture: Vintage Ambiance @vintageambiance
Photography: Jason Tang  @JKTang
Host: Chris Cashman @chriscashmanonline
Musical Guests: Marco Collins @DJMarcoCollins & The Songbirds @theSongBirds7 & Levi Ware @leviware

It was an honor to be part of the Melodic Caring Project’s 13th Annual Raise a Record Gala at the beautiful Neptune Theatre. Hosted by Chris Cashman, the evening raised funds and awareness for their incredible mission of bringing hope, connection, and the power of music to patients around the world.

Guests enjoyed a delicious menu thoughtfully designed featuring many crowd favorites!

The evening began with tray-passed appetizers including black pepper and thyme–crusted chicken skewers with grilled peaches and polenta triangles topped with savory peach chutney. Guests then enjoyed cedar plank gourmet cheese and charcuterie boards accompanied by fresh and dried fruit, olives, spiced nuts, sliced baguette, and rustic rosemary cracker bread. The salad course featured wild arugula with ruby beets, pickled red onion, and vanilla-chipotle spiced pecans, served with an agave-avocado vinaigrette.

For the plated main course, guests selected from boneless beef short rib with Marchand de Vin, served with roasted garlic mashed potatoes and petite honey butter roasted carrots; rosemary butter–brushed salmon with white balsamic cherry chutney and smoked almond dust, served with basmati-mushroom rice pilaf and honey butter roasted carrots; or a roasted portobello mushroom cap with Marchand de Vin, accompanied by roasted garlic mashed potatoes and honey butter roasted carrots.

It was such a joy being a part of this beautiful event! 🎶

TRAY PASSED APPETIZERS
· Black Pepper and Thyme Crusted Chicken Skewers with Grilled Peaches.

· Polenta Triangles topped with Savory Peach Chutney

STARTER COURSE
Cedar Plank Gourmet Cheese and Charcuterie Boards with Fresh and Dried Fruit, Olives and Spiced Nuts

· Sliced Baguette and Rustic Rosemary Cracker Bread

SALAD COURSE

· Wild Arugula with Ruby Beets, Pickled Red Onion and Vanilla-Chipotle Spiced Pecans. Served with Agave-Avocado Vinaigrette

PLATED MAIN COURSE

· Boneless Beef Short Rib with Marchand de Vin served with Roasted Garlic Mashed Potatoes and Petite Honey Butter Roasted Carrots.

OR

· Rosemary Butter Brushed Salmon with White-Balsamic Cherry Chutney and Smoked Almond Dust. Served with Basmati-Mushroom Rice Pilaf and Petite Honey Butter Roasted Carrots.

OR

· Roasted Portobello Mushroom Cap with Marchand de Vin served with Roasted Garlic Mashed Potatoes and Petite Honey Butter Roasted Carrots.

DESSERTS

· Blue Ribbon Dessert Dash Donation: Old Fashion Carrot Cake with Cream Cheese Frosting