WHEELING – The Viennese Ball takes place on its new, rescheduled date of Saturday April 16 at the Glessner Auditorium in Oglebay.
Sandra Chapman, Co-Chair of the Viennese Winter Ball Committee, said: “Although the events had to be postponed due to security concerns and pandemic issues, the committee is delighted that we can continue this year to to honor students who have been selected for the Cotillion and also to raise funds for the Wheeling Symphony. Deep gratitude is extended to our many sponsors, suppliers, volunteers, patrons and guests for their consideration.
Roanne Burech and Sandra Chapman are the co-chairs of the ball. The other members of the committee and their responsibilities are: Audrey Abraham, attendants; Kelly Bettem, decor; Karen Blair, flowers; Stella Boldrick, cotillion; Christin Byrum, program; Betsy Delk, patronal feast; Danielle Futey, desserts; Missy Glessner, godmother; Anne Harman, Party Boss; Holly McCluskey, publicity; Kathleen McDermott, invitations; Meredith McKinley, Treasurer; Roberta Olejasz, Intermezzo; Miriam Roth Douglas, transportation; and Elisabeth Slater, reservations.
For the opening procession of the ball in the Glessner Auditorium, Alexander J. Roth serves as Grand Herald. The two chamberlains are Ethan Chapman Casey and John Mark Helfer. Helfer enters the role of Chamberlain after many years of service by Hugo J. Andreini III. Cheryl Pompeo is the Cotillion’s choreographer and dance teacher.
One of the highlights of the evening was the participation of the Cotillon, featuring eight young women and eight young men who are seniors from area high schools. Dr Richard and Mrs Pamela Herndon are the sponsors of Cotillon 2022.
An elegant menu is provided for the formal dinner. Herbal French toast with tomato, crab cocktail, caviar and micro-vegetables are the appetizer.
The salad dish consists of Belgian endives with golden beets, carrots, pea tendrils, daikon wafer, pomegranate arils and asparagus with a spicy cider vinaigrette. The appetizer and the salad dish are accompanied by a Broadbent Vihno Verde. A mulled wine sorbet garnished with frosted grapes will be offered during the Intermezzo. The starter is a beef tornado with mushroom duxelle in a truffle sauce, salmon medallion in a lobster sauce, spinach and carrot flan with rosemary tomato, accompanied by a Château Ste. Merlot from the Michelle Canoe Ridge estate. A vegetarian option is also available. A range of elegant cakes and pastries are offered for dessert.
To make a reservation, please call Libby Slater at 304-312-3745.