Contact Us Musician Portal Donate Today

SDSO Gala

Gala-Invitation

Gala 2016
Saturday, November 5, 2016

Register and Bid on the Silent Auction Today

The South Dakota Symphony Orchestra Gala continues to be Sioux Falls’ premier fundraising event. Held on the stage of the beautiful Mary W. Sommervold Hall of the Washington Pavilion, this event welcomes over 320 guests from the Sioux Falls region. The evening begins with cocktails and a silent auction followed by dinner, a live auction, and dancing.

Tickets: $125/person
Tables: $1,250/table of 10

Gala Ticket Options

The symphony partners with Gesture, a company that provides seamless mobile bidding, allowing those who wish to support the event who are unable to attend a method of participating. A link of the auction will be available prior to the event on this site.

Schedule of events (times are approximate):

6:00PM Cocktail Hour and performances by SDSO Musicians
7:00PM Dinner and performances by SDSO Musicians
7:30PM Live Auction
8:30PM Silent Auction Closes
9:30PM Dance

Contact the South Dakota Symphony Orchestra Office at (605) 335-7933 ext. 15 for more information or to reserve your tickets.

2016-17 MENU

APPETIZERS

Pesto and Vegetable Focaccia
Homemade focaccia bread topped with roma tomatoes, red onions, fresh mushrooms and Asiago cheese, accompanied with red pepper pesto oil

Bousin Peppadews
Sweet peppadew pepper filled with garlic herb cheese

Blackberry Pretzel Bite
Crisp pretzel cracker topped with honey cream cheese and a fresh blackberry

SALAD

Cranberry Apple
Fresh spinach topped with apple slices, craisins, candied walnuts, and parmesan cheese, drizzled with bacon honey vinaigrette.

DINNER ENTRÉE

Korean Skirt Steak and Dijon Salmon
These strips of marinated skirt steak served on a skewer with pearl onions, served alongside a Dijon crusted salmon filet, accompanied with scallion jasmine rice and sunflower seed Haricot Vert.

Vegetarian Entrée
Red pepper filled with a blend of roasted vegetables and risotto

DESSERT

Tiramisu Cake
Dark chocolate drizzle topped with a moist, round tiramisu cake, garnished with fresh raspberries, Chantilly and mint.