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Mayor's Ball menu, entertainment and sponsor recognition discussed; committee leans to raffle rather than silent auction
Summary
Committee members narrowed menu choices (roasted potatoes preferred to baked), affirmed chicken marsala stays on the menu, discussed centerpieces and rental versus purchase, reviewed entertainment options and favored a raffle format to raise funds and recognize sponsors.
Committee members and staff reviewed details for an upcoming Mayor’s Ball, including menu options, entertainment, centerpieces and sponsor recognition.
Staff and members sampled proposed menu items and agreed roasted potatoes would replace the previously listed baked potato; the committee also confirmed chicken marsala as the chicken entrée after members noted prior signups. Organizers discussed replacing fried ravioli (a courthouse vendor sample) on the appetizer menu because members found it visually messy and preferred alternatives.
Entertainment plans include ballroom dancers for a 1920s-themed performance, a short table-magic presentation by a committee member, piano music at the reception and a DJ with photo-booth lighting later in the evening. Committee members discussed rental of centerpieces (white feather arrangements) versus constructing them; several members favored renting to reduce cost and disposal challenges, or raffling centerpieces after the event so they are taken home rather than stored.
Fundraising options for the ball were debated: members discussed a silent auction versus a raffle-ticket system. The group favored raffle tickets (guests purchase tickets and drop them in jars for individual prize baskets) as a simpler format for volunteers and attendees. Members also discussed producing acrylic or plaque-style sponsor recognitions to present to major sponsors and certificates for smaller contributors, with the intent to deliver or present a keepsake after the event if production lead time is insufficient.
Logistics remaining include final guest RSVP counts, finalizing centerpieces and confirming entertainment contracts; staff said a final guest count is due to the venue next Wednesday for food planning.
