EVENT INFORMATION

We look forward to enjoying an evening full of food, friends, fun, and philanthropy with you. ​

PARKING

Vehicle parking is available at either the EAA Aviation Museum or the Brown Lot (grassy area across the frontage road, west of the museum entrance.)  Golf cart parking is also available in the museum lot. 

ARRIVAL

All guests must enter through the Education Center.

 

ATTIRE

Guests are welcome to dress casually or in cocktail party attire.

CREDENTIALS

ALL GUESTS must have a credential to enter the Eagle Hangar. Your credential will include your bid and table number. If you have not received a credential by Friday, July 15, or need to make a change to your credential, please visit the kiosk that corresponds with the first letter of your last name in the Pilot Proficiency Center.

FOOD & DRINK  

The freshest ingredients are sourced for this incredible meal and are sure to delight your palate. Vegetarian entrees are available upon request. Please enter this request or any dietary restrictions with your table registration or through the Contact Us form. Wine is specifically chosen to best pair with dinner.

MOBILE BIDDING

Bidding on the auctions or making a donation can all be accomplished using your mobile device. All you need to do is charge your phone and ensure your information is correctly entered into the mobile bidding system. You will then have access to bid from your phone.

 

If you have not registered on the bidding platform prior to the event, there will be bid assistants on-site who can guide you through registering, bidding, and donating from your mobile device.

 

Please note that if you prefer to not raise your bid paddle during the special giving portion of the evening, you can enter your pledge via your mobile device.

 

The auction lot list will be updated as new lots are confirmed. Please check back to learn more about all the exciting lots available.

MENU

PASSED APPETIZERS

Korean-Style Meatball with Gochujang Glaze and Scallions

Goat Cheese Tart and Caramelized Onion with Port Gastrique

Panko-Sesame Crusted Shrimp with Pineapple Coulis

Apple Rumaki with Cinnamon-Maple Glaze

FIRST COURSE

Marinated Haricot Verte Green Beans, Frisee, Aged Gouda, Crispy Onions, and Red Wine Vinaigrette

MAIN COURSE

 Petit Filet Medallions Au Piovre, Pureed Potatoes, Broccolini, and Cognac Peppercorn Sauce 

Vegetarian Option: Grilled and Marinated Herbed Tofu with a Summer Vegetable Sauté and Vegetable Demi Glaze

DESSERT

Coffee Soaked Ladyfingers and Cream Cheese Mousse with Chocolate Cremeux, topped with Almond Florentine