Alexandria Symphony Orchestra (ASO) board members and supporters not only enjoyed a weekend full of culture, but they also dined well.
On Saturday evening, members of the Brock family and ASO board members feasted on a specially prepared dinner by Gail and Stan Krejci. After the concert, board members and ASO supporters enjoyed delectable desserts at a reception sponsored by La Bergerie and Suzanne Brock. The gastronomic experience continued the following day with a brunch at the home of Suzanne Brock.
Guests at the dinner hosted by the Krejcis on Saturday evening included Suzanne Brock, her son Geoffrey Brock and his date, Courtney, and Suzanne's daughter, Lisa Brock and her husband, Craig Miller, Jr., ASO board members and friends joined them as well.
Well known for his elegant table settings, Stan Krejci outdid himself with the table setting for this dinner. He created an elegant Valentine's Day atmosphere using red and white tablecloths and matching dishes. Centerpieces were red and white tulips with greens; the frog to hold them in place? What else, but red and pink candies. Small dishes with candies accented each place setting, with beads scattered about to complete the effect.
Gail Krejci said that she designed her menu to complement the place settings, thus, coming up with a bright red roasted carrot and beet soup. Dinner was comprised of chicken roulade with goat cheese and sun-dried tomatoes, fluffy couscous and roasted asparagus. All the recipes came from her new cookbook, "Celebrate," by Sheila Lukins.
They skipped dessert because of time constraints and instead waited for the desserts that they knew would be waiting at La Bergerie in Alexandria after the concert.
Laurent Janowski owns La Bergerie and donated the desserts. "We just made miniatures of every kind of dessert," he said. "We had miniature napoleons, miniature madelines; miniature puff pastries -- a real assortment."
The pastries were served with Domain Chandon, Bourgogne and Chateau neuf d'pape. For those who didn't wish wine, there was coffee.
"We have always been supportive of the arts and will continue to host such events as this," Janowski said. "We've already made a commitment to hold a dessert reception like this one next year."
GUESTS AT THE RECEPTION were not disappointed. Platters of assorted miniatures greeted them as they arrived at La Bergerie. Owner Laurent Janowski made sure that they were filled and re-filled throughout the evening. The only problem was trying to decide between the chocolate éclairs, the cream puffs, the various tarts and the other marvelous sweets.
Craig Miller, Jr. said that his wife, Lisa Brock, commented that "baby" particularly enjoyed the éclairs. Janowski was on hand to greet guests, as was Suzanne Brock; Kim Allen Kluge, ASO Music Director, joined the group later as well.
On Sunday, approximately 75 guests attended the "Brunch with Branford Marsalis" at the home of Suzanne Brock. This was the first time that most people had a chance to visit with Marsalis, who seemed as comfortable in Brock's home as he would in his own. When he left for the MasterWorks Program, he had a "goodie bag" of cookies with him.
Several local restaurants donated food for the event, making for quite an elegant spread. There were hors d'oeuvres from Morrison House; fruit from Catering by Charlene; waffles and chipped beef from Majestic Café; salmon from Stan and Gail Krejci; pastries and cookies from Alexandria Pastry Shop & Café, Bittersweet and Much Moore Quality Catering; and pasta from Landini Brothers.
Belle Haven Country Club provided the servers. Jim Singerling donated the wine and Sally Guy Brown made the centerpieces.
One of the board members, Mary Ann Best, who coordinated the brunch with ASO Board President Julie Dyson, said, "You know who did the best thing for us? Todd Healy took a photo of Suzanne's house, did a drawing and had stationery made. It was a wonderful thing."