The event held on January 13, 2009, was themed “A Night at the Opera.” Guests and members of the Naples and Bonita Bailliages were beckoned to dinner amidst beautiful music sung by Stephanie Pierce and Natalia Muniz of Opera Naples. Centerpieces of white calla lilies and trailing orchids graced the dining tables dressed in rich burgundy satin tablecloths. The captivated audience was then treated to the touchingly romantic scene of first love when the characters Mimì and Rodolfo from La Bohème meet. One could tell from the lyrics and the emotion in their voices the moment they fell in love. Bravi! Bravi!

The stage was set for a five-course dinner that had begun with an overture of passed hors d’oeuvres fit for royalty, including foie gras with pear and truffle deviled quail egg, accompanied by sparkling and shimmering notes of Iron Horse and Schramsberg.

The first act opened with “Coquilles Saint Jacques,” singing of delicate vanilla bean flavors in a root vegetable purée. The Italian opera took on Spanish undertones with the Parma ham and beluga caviar nage. Cheers accompanied the Montes Alpha Chardonnay 2006.

The second act showcased Peking duck breast tarte tatin with an essence of lavender and roasted fruits. The voices of port wine gastrique with mint variations blended beautifully with Catena Malbec 2006. The curtain fell to applause by a very pleased audience.

Nineteenth century audiences would rarely listen to an opera straight through, preferring instead to talk among themselves, eat, and drink for much of the performance. The aria di sorbetto would come fairly late in the second act of the opera affording vendors the chance to hawk their wares one last time before the evening ended. As most of the vendors sold ice cream and other sweets, such arias came to be known as “sherbet arias” because of what they signified to the audience. Fittingly, during our intermission, we enjoyed an “aria di sorbetto” of Brandy Old Fashion sorbet.

Out in the lobby of our “theatre,” a silent auction of donated wines and dinners in our favorite restaurants was receiving lively bids from our opera patrons. Inside the dining room, Bailli Provincial Larry Krams became the town crier as he auctioned off dinners in members’ homes and exceptional wines. The proceeds benefited the Culinary and Hospitality Education Foundation (CHEF), founded and supported by the Bonita and Naples Bailliages.

Several of the CHEF scholarship students from FGCU assisted with the auction.