The fourth Gilded Age Orchestra performance at Rosecliff covered the late 19th century at the end of the Franco-Prussian war. Additionally, the musical selections covered La Belle Epoque (“The Beautiful Era”), an ode to Tabasco and Fête Champêtre (“Garden Party”) at Chateau-sur-Mer. Previous performances celebrated George Gershwin and female musicians “breaking the glass ceiling.”
Moreover, this evening was an enthralling musical journey, from Paris to Newport. Likewise, Dr. Mark Stickney and Dr. Christopher Brellochs served as Masters of Ceremonies. The rather engaging presentations and anecdotal story telling lightened the mood and set the tone. In addition, transported guests to a bygone era, as the delightful sounds enveloped the grand ballroom at Rosecliff.
Fête Champêtre Garden Party
The musical selections were varied and elevated for revelry. La Belle Epoque was the “golden age” for art, music and culture. Reference to food occurred twice during the first half of the programme. The French “Chantilly” crème is a delicious topping for desserts and a filling for sweets. Appropriately named for the Hauts-de-France region of Northern France. Burlesque Opera “Tabasco” is an ode to the peppery hot sauce. No doubt reminiscent of the performances at the Moulin Rouge
The star of the show was the opulent Rosecliff Ballroom. After intermission, the programme resumed with The Blue Danube Waltzes by Johann Strauss, aka “The Waltz King.” What a fitting tribute to the beautiful venue!
The Social Diary would have enjoyed a turn about the room. Moreover, a Strauss waltz or polka would have been a delightful exercise, indeed! Please add Künstlerleben to the programme! Better yet, dedicate an evening to Johann Strauss, with dancing, food and merriment.
Chateau-sur-Mer “Garden Party”
According to reports, Mr. William Wetmore spared no expense to feed and entertain his 2500 guests at this exclusive “Garden Party.” Fête Champêtre musical programme included Grand Overture, “Zampa,” which concluded the evening’s programme.
Hospitality Notes
The space utilised for this evening’s pre-performance reception was too small to efficiently accommodate all guests in attendance. Think in terms of the quarter size of the Ballroom, and you will “get the picture.” Additionally, the events staff must all be vegetarians because no meat of any substance is ever present in the reception food offerings, unless presented as tray passed canapés or hors d’oeuvres. This includes opening exhibits and Members Holiday Open House events.
Moreover, the Crudités table set up in the corner was too small to accommodate the traffic. Matter of fact, it was “congestion central.” The size and position of the table did not lend itself to any cohesive guest movement. Instead, guests moved in several different directions, not coordinated in one single order, sometimes bumping into each other whilst reaching for food items.
This chaotic traffic pattern encouraged “queue jumpers.” In other words, odious, rude guests who don’t wait their turn. One guest even admonished a “queue jumper” to his bewilderment and surprise. More crude behaviour included guests walking around the table, sticking fingers into serving trays, instead of using serving utensils, or plating their food.
Soft, spreadable cheeses offered with no accompanying appetiser knife, only forks too big for the 6 inch “appetiser” plate. Besides, it’s more efficient to spread dips and sauces on crisps using a knife than a fork!
Whilst guests waited for the reception doors to open at 5:30pm, the events staff should have offered a glass of wine. A table was on the ready in the foyer with glasses and bottles. It was an “afterthought” and pouring didn’t start until well after 5:30 pm.