25 Aug

Penrod 50th Anniversary Gala

This year marks the fiftieth year of the Penrod Arts Fair – one of the nation’s largest single day arts fairs. The fair will feature over 300 artists, six stages of entertainment, more than 75 arts-related non-profit organizations, an extensive children’s area, as well as the Indiana Craft Beer Garden. The Penrod Society’s 50th Fair Gala took place August 20th, presented by Birge & Held, as the biggest pre-fair party ever.

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Guests gathered for cocktails and hors d’oeuvres in Pulliam Great Hall at the museum in the early evening. A small dance floor and live entertainment centered the room.  Hors d’oeuvres were passed and bars were available for guests to enjoy a beverage.

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Hors d’oeuvres
Spicy tuna rice cups wrapped in soy paper, wasabi caviar
Eggplant cannelloni stuffed with boursin and pine nuts with red pepper basil slaw
Bison tar tar spoons, caper berries, pickled mustard seeds on mini toast
Cinnamon duck confit wellington with sweet cherry bordelaise
Roasted fingerling potato filled with camembert and truffle oil
Sesame crusted shrimp with spicy mustard sauce

John Andrews, Penrod President, and Daniel Lechleiter, 50th Penrod Art Fair Chairman, and Tom Blackwell, 50th Anniversary Gala Chairperson, welcomed guests and introduced the evening. Dinner featured a three course meal, offering salad, a duo plated entrée, and dessert. Both red and white wine were served with dinner. In keeping with tradition of anniversaries, the 50th anniversary is known as the golden year. Each of the tables in cocktail hour, as well as during dinner, were covered in gold linen and napkins.On each table was a commemorative bottle of wine that guests were able to take home at the end of the evening along with a painting favor.




First Course
Locally grown peppercress, capriole goat cheese and butternut puree, pickled beets, candied pistachios, marble carrot ribbons, chrysanthemum honey liqueur vinaigrette
Assorted breads, french butter, and house-made sundried tomato butter

Second Course
Red wine braised short rib with white sesame crusted sea bass, plum wine miso butter sauce
Served with roasted sweet corn pudding, grilled jumbo asparagus with oven dried roma tomatoes

Third Course
Blueberry pie in graham cracker crust with limoncello mascarpone mousse, vanilla bean whipped cream, raspberry dust


Vegetarian Option: Eggplant caponata


The black tie event was attended by many supporting Penrod and was the event of August. Gerry Dick, master of ceremonies, presented the program ’50 Years of Penrod’ following dinner. After this look back, guests enjoyed music and dancing until late in the evening. Music was provided by The Meatball Band.

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