House lox, quick pickled cucumber, and pink peppercorn spread.

A delightful fruit, cheese, and charcuterie display greeted guests toward the event entrance.

Sakura Farms Wagyu Slider, Amish cheddar with tomato jam and pea shoots on mini brioche.

Duck confit rillette on rustic French baguette with Rohn black currant relish passed appetizer. Photo courtesy Sarah Babcock and the caterer

Red, red, red was the overarching tone throughout the venue.

The incredible chandelier was a true eyecatcher in the venue, setting a mood of glamour and grace throughout the evening festivities.

The three-course menu with wine pairings and dessert.

Meanwhile, “backstage,” wine is being prepped for guests.

First course: a fall goat cheese salad with red oak and frisée greens, dried cherries and pistachios, pomegranate reduction, blood orange, golden beets, and candied bacon jowl.

First course wine pairing: Jose Pariente Sauvignon Blanc.

Third course: Thomas Keller lamb shank with lamb demi-glace, espinacas con garbanzos, roasted root vegetable mash. Photo courtesy Kathleen Stoehr