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“This unprecedented level of support for the College is incredibly important at this time,” said BAC President Glen LeRoy about the sold-out event. “It is heartwarming to see our community come together and celebrate the BAC’s achievements while looking ahead to its bright future.” The College made a concerted effort to ensure that as much donated funds as possible would go directly to deserving students while making the conscious effort to live up to the promise of a sustainable event. The BAC worked with valued community members such as the Boston Parks and Recreation Department, who lent potted flowers to decorate with instead of traditional cut flowers, and also partnered with local restaurants and businesses to provide food and beverages for the evening. The event is truly unlike any other traditional gala, minimizing the waste without sacrificing glam. Reclaimed wood and recycled mateFY15: FY15: rials were used to create the décor throughout the space. “I wanted 5$ 05 00 K0 K to support this$ event because the mission of the BAC mirrors our C A C SA HS H+ +I NI -NK- IKNI D ND mission of sustainability within events,” said Michael Nedeau, owner of PBD Events. “We were very proud to be a part of such a prestiFY16: FY16: $ 2$ 02 00 K0 K gious and collaborative event.”

Here is our final count:

FY15:

$244,290

$500K

CASH

FY 15

$450,621 $450,621

$

$

$

$450,621 $450,621

7373

IN-K IN D

$$

CASH

+

IN-K IN D

73

2121

Thank you to all of the Spring into Design partners, sponsors, guests, and volunteers who participated in this monumental event and who helped make the night so memorable!

1515

M SP

212

21 21

F O F O O D D+ +B EB VE EV RE A RG AG E E P AP R E RE SR S AT RN TN

MM OO NN E TE A TR A YR Y S PS O PO NN SO SO R SR S

21

$450,621

21

ME

15 15

ME

$

$

$

FY 16

73 73

All the food was provided by local, organic, and farm-to-table C A C SA HS H+ +I NI -NK- IKNI D ND F YF 1Y 51 5 F YF 1Y 61 6 restaurants and producers. The tasting tables offered guests the FY15: FY15: opportunity to try a variety of flavors and learn about local businesses. Backyard Farms sampled fresh hot-house grown tomatoes C A SCHA S+ H I N + from - IKNI N - their KDI N farm D in Maine. Island Creek Oysters shucked fresh oysters $ $ straight from their farm in Duxbury. Genji Sushi provided an array FY16: FY16: of rolled-on-site sushi using sustainable-caught fish.“Genji Sushi only uses seafood and fish products from sustainable farms, or hand line F O O F O D O+D B +E VB EE RV AE G R EA G E M OM NO E TNAE RT YA R Y caught suppliers,” the Genji promoter proudly said. P A RP TA NR ET RNSE R S C A SCHA S+ H I N + - IKNI N - KDI N D S P OS N P O SO N RS SO R S

+

FY16:

$200K

$244,290 $244,290

$244,290 $244,290 1 6

Thank you, partners and sponsors!

$

The Boston Architectural College’s second annual fundraising gala, Spring into Design, raised a record-breaking $360,000, all of which supports the BAC Fund.The special fundraising event celebrates the BAC community, sustainability, and the future of design practices.

$

PRACTICE MAGAZINE

THE BAC IMPACT REPORT

5252

E V EE NV TE N T P A RP TA NR ET RNSE R S

AUC AT U ICOTNI O N P A RP TA NR ET RNSE R S

“I thank you for your care and recognition of the everyday achievements and

E VE P AP

Practice Magazine Fall 2016  

A Boston Architectural College Publication

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