Beautiful decorations and a gourmet meal will help turn the Women’s Symphony League’s Ball, “Heart Strings: A Night of Celebration,” into a lavish evening, organizers announced.

Set for 7 p.m. on March 6 at Harvey Convention Center, the ball raises money for East Texas Symphony Orchestra and recognizes the service of Junior Symphony League members.

The formal evening will feature dinner, dancing, a benefit drawing, gift boxes and silent auction. Tickets cost $175. For information, call 903-596-9154 or go to the website www.wsltyler.org

The inspiration for the theme began with the son of Ball Chairwoman Linda Rowe.

“My son plays many stringed instruments, including guitar, banjo and ukulele, and it evolved into including all beautiful stringed instruments,” Mrs. Rowe said in a news release. “Strings are the closest musical instrument to the human voice and the warmth of these instruments and what they bring to our lives is priceless.”

 

DECORATIONS

Dennis Randolph of Strong Productions and Raymond Krueger of Jerry’s Flowers are in charge of decorations.

To create an intimate setting, the hall will be draped in purple and red fabrics, Decorations will include a 9-foot mirrored guitar suspended from the ceiling.

“Randolph has been a cornerstone of (decorating) this event for years,” Mrs. Rowe said. “He is always rich with ideas that elegantly transform Harvey Convention Center into whatever theme the ball chair chooses, and this year is no exception.”

Mrs. Rowe said Krueger, the floral designer, will also be a key to the ball’s success.

“Raymond and Liz are always lovely to work with,” she said. “Their diligent efforts always achieve gorgeous arrangements and floral accessories that ensure the vision of the ball chair is carried out. They have been involved with the Women’s Symphony League for a number of years.”

The floral displays will complement the tones used throughout the hall.

 

FOOD

Robert Owens of Traditions Restaurant is the caterer

“The magnificent menu meticulously planned by Traditions Restaurant owners Robert and Kandi Owens is the final element to complete the sensory experience,” Mrs. Rowe said.

Hors d’oeuvres will include a table with fruits and vegetables, imported and domestic cheeses and flatbread. Servers will provide miniature crab cakes and quiche and bacon wrapped chicken breasts stuffed with jalapenos.

The meal will begin with mixed salad served with Mandarin oranges, orange glazed pecans and pineapple and mango dressing. Also on the menu are Angus tenderloin medallions with Marsala sauce, a skewer of sugar cane shrimp with orange marmalade cocktail sauce; horseradish crushed Yukon potatoes; grilled asparagus tossed with lemon zest; Tomato Rockefeller with rolls; and, for desert, Italian cream cake with cream cheese icing and chocolate chip cr￨me brulee.