A TASTE OF CALIFORNIA
The fundraising totals are in for the California Science Center and its annual Discovery Ball. Organizers say they couldn’t be more pleased after raising more than $1 million. Called “Savor California! Celebrating Culinary Science and Sustainability,” the event was one delicious do.
Ladies came decked out in glittering gowns of sequins, silk and satin. Malibu science supporters Bill and Cheryl Chadwick made the occasion especially colorful. Cheryl turned heads in a sexy, cherry red strapless gown, while Bill donned a sharp black suit and tangerine shirt. Gov. Jerry Brown recently reappointed Bill to his fourth consecutive term as a California Science Center director.
The California cuisine theme was inspired by the Monterey Bay Aquarium and Cooking for Solutions. It highlighted Seafood Watch, a program that helps the public maintain a healthy ocean by making smart food choices. Sustainability is also the key message behind the center’s newest exhibit, “Ecosystems.” The educational extravaganza is a hands-on science experience featuring 400 plant and animal species. The goal is to raise awareness and make everyone better stewards of the environment.
Flashing lights, a merry-go-round and carousel created the feel of a festive beach boardwalk at the Champagne cocktail party. It helped set the stage for some of the city’s top chefs who whipped up small bites by the boatload. Famed foodies Mary Sue Milliken and Susan Feniger co-chaired the event and brought along plenty of culinary pals.
Mozza’s Nancy Silverton dished out a melt-in-your-mouth Italian burrata with fresh pesto. Angeli’s Evan Kleiman decided on a rustic faro salad with fresh market vegetables, while Akasha’s Akasha Richmond delighted the crowds with a tangy kumquat chutney crostini. The stations were decked out with spring arrangements of yellow tulips and bright sunflowers with an orange grove and jazzy combo at the center of it all.
Soon the well-fed and well-heeled made their way downstairs for dinner. Crates of farm fresh fruits and veggies were used as centerpieces surrounded by wheatgrass, Gerber daisies and calla lilies. Civic VIPs and celebrities made the rounds before tucking into a first-class feast featuring blood orange and beet salad with lamb’s ear lettuce and Point Reyes blue cheese. A grilled rack of California baby lamb with roasted Brussels sprouts, Juniper bacon and English peas followed the delicious first course. Topping it all off was a sweet pear and walnut galette with Humboldt Fog goat cheese and honey creme fraiche.
President and CEO Jeffrey Rudolph thanked the audience for its dedication to the cause. He pointed out that the California Science Center Foundation is busy at work on its $165 million fundraising campaign to support the new Ecosystems gallery, among other Science Center programs. The foundation has already raised an impressive $140 million.
After dinner the live auction got underway. This year’s goodies included a trip into the wild blue yonder on a Beechcraft T-34 propeller plane and a ride on a L-29 Delfin Military Jet Trainer. There was a seven-day getaway to Napa, which included dinner at the Michelin-starred French Laundry restaurant and a 12-night European cruise.
Gala guests wrapped it all up with a private screening of “Adventures in Wild California” at the IMAX Theater and danced the night away at the Club Hollywood after party.