Rhapsody in Blue

Bari Beasley, Sondra Morris Richard Patton, Martha Ingram, Robin Patton Vince Dreffs and Amos Gott

Carolers with Bill Forrester

Jonathan Norris, Teresa Sebastian and Steven Tunis Co-chairs Shaun Inman, Sheila Shields

Symphony Ball Patrons Party returns with symphonic beauty and grace

The Symphony Ball Patrons Party was back and better than ever. Veteran co-chairs Shaun Inman and Sheila Shields and the patrons party host committee created an evening that hit all the right notes – all in support of the Nashville Symphony.

As guests arrived at the exquisite home of Shaun and Gordon Inman, they were immediately struck by the way music was incorporated perfectly throughout the stages of the evening. Carolers stood just outside of the magnificent front entrance of the home, singing holiday songs to welcome guests to the event. Through the front door, Bill Forrester and his team waited with shining trays of Champagne and hors d’oeuvres as well as piano entertainment by Russ Davis. Champagne was not the only thing sparkling that evening, however: Grogan Jewelers, the jewelry sponsor for Symphony Ball, created a beautiful display of stunning pieces available for sale.

As the reception wound down, guests enjoyed a nice break in the weather as they stepped onto the terrace to enjoy the evening. Everyone then moved into the beautiful tent decorated in soft French blue and white, the chosen palette for the weekend. The golden-topped tables were spectacularly adorned with alternating vignette centerpieces of tall white rose arrangements or clear candelabras. Continuing the feast for the senses, soft music from Reverie Strings filled the night air.

The dinner that evening was created by Kristen Winston Catering and was masterfully presented. To begin, guests enjoyed an amuse-bouche of wild mushroom bisque. This was swiftly followed by a first course of burrata and roasted tri-color beets. The star of the meal was the herb-crusted Chilean sea bass with lemon-roasted fingerling potatoes, braised spinach, caramelized fennel and heirloom carrots with fennel soubise. Finally, dessert was a mocha tart with whipped ganache, mascarpone, shortbread crust and espresso whipped cream.

The evening represented the triumphant return of a spectacular fête, leaving guests eagerly awaiting the main event.

BY JANET KURTZ PHOTOGRAPHS BY ERIC ENGLAND

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