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KNOXVILLE OPERA - The Ruby Ball



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Story by Gay Lyons. Photography by Megan Clute Photography.

The celebration of Knoxville Opera’s 40th year continued with the Ruby Ball at Knoxville Museum of Art. The elegant evening included cocktail reception, silent and live auctions, floorshow by mezzosoprano Catherine Daniel and tenor Aaron Short, and dancing to the music of the Streamliners. Charlie and Nancy Wagner served as honorary co-chairs. Jacque Hawks and Melinda Grimac co-chaired the event committee.

During the reception, guests enjoyed the Ruby Cocktail, a signature beverage created for the occasion; raw oysters with horseradish pearls and tarragon; and watermelon with feta cheese, sherry vinegar, and basil.

Executive Chef Matt Gallaher of Emilia and Knox Mason prepared a three course dinner that consisted of Maine lobster salad, Thai coconut “gazpacho” with avocado, hearts of palm, crispy shallots, cashews, mint, and cilantro; dry aged duck breast, parsnip and black truffle puree, greens, pomegranate, and parsnip chips; cherry semifreddo, dark chocolate Genoise, Luxardo cherries, and cocoa whipped cream.

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