Party Pics
2006 Parties
Listing 81-83 of 83

On January 28, 2006, committee members and donors attended the president's reception just before the Academy of Music's 149th Anniversary Concert and Ball. The ball is the orchestra's largest fundraiser; proceeds also help restore the Academy of Music.
Crossing the Finish Line (CFL) hosted its sixth annual gala evening, "Beach Ball 2006" on January 21, 2006. Golden Globe nominee Maria Bello, a Norristown, Pennsylvania native, attended the VIP Reception preceding the gala. Guests were greeted by the tropical sounds of the Caribbean Steel Drum Band and enjoyed a variety of exquisite food choices and complimentary cocktails provided by Jack Francis Catering. This fun-filled event also featured a silent auction and a raffle for a trip to the Atlantis Resort in the Bahamas, as well as music provided by The Quake. Crossing the Finish Line is a nonprofit organization that provides young adult cancer patients (ages 24-50), its “sailors,” and their caregivers a "retreat" from the unyielding physical, emotional and psychological demands of cancer by providing one-week, expense-paid trips to several locations, including the Crossing the Finish Line home in Davenport, Florida. All proceeds raised went to Crossing the Finish Line’s mission to strengthen the hearts, minds, and souls of young adult cancer patients and their families.
50 of Philadelphia’s BEST chefs gathered on ONE night for the competition of the year on January 18, 2006. The chefs competed in the categories of appetizer, entrée, dessert and display. 1000 people gathered to sample the dishes, hear live music and taste delicious cocktails and wines from our Sponsors. Proceeds benefit MANNA. Best Display: Sansom Street Oyster House’s Rocky theme Best Appetizer: Alma De Cuba’s Mini Foie Gras Cuban Sandwich Best Entrée: The Yardley Inn’s Pork Shank Braised with Sake with a side of Spaghetti Squash and a Sweet Rice Wine Glaze Best Dessert: Buddakan’s Chocolate-Lychee Mousse Napoleon Dish of the Year: Penne’s Pan Roasted Pork Tenderloin Agrodolce with a Chestnut and Osso Buco Filled Agnolotti. Photography Courtesy of Sofia Negron with Aaron Owens.
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