It was an evening for the books.
Jennifer Borgess Foster, matronmind of this awe-inspiring event, toiled endless hours coordinating with Tom Douglas and his crew and 5 Five Pie to create a menu that included crisp apple with bacon bites, arugula salad, triticale with asparagus tarts, and three kinds of pie. Meanwhile, Oyster Bill was busy donating dozens of fresh, raw bivalves for the first course. There were also many volunteers buzzing around the hive of volunteer-coordinator Sara Brickman, many of whom woke at dawn Thursday morning to help prepare for the big event. Dave Mecklenburg shucked oysters, along with Bill and Lang, while a whole host of hosts and hostesses, and one fantastic bartender, scurried around to help with the serving and pouring.