Fairfield Museum and History Center’s Annual Fundraising Gala

The Fairfield Museum and History Center, will hold its annual fundraising gala, “A Night at the Museum” 2010 on Saturday, September 25th. Committee co-chairs and Fairfield residents, Parker Rogers II and Christopher Wm. Philip are optimistic that the funds raised this year will exceed last year’s contributions of $43,000.

“The cost of the Museum ‘s education programs are about $135,000 annually,” said Director of Development, Robin Valovich. “Support of these programs is critical and underscores the cultural contributions this museum makes to the community.”

Because a limited number of tickets are available to A Night at the Museum, guests should plan to reserve early, Valovich added. To acquire an invitation, visit www.fairfieldhs.org or call (203)259-1598. Ticket prices begin at $100 per person, which includes an invitation patch to a pre-party dinner in a private home or a local restaurant. Those guests who buy tickets beginning at $150 will also receive complementary tickets to a pre-gala reception at the Museum on September 22nd with Eric Burns, Emmy award-winning media critic and journalist, and admission to his Open VISIONS Forum lecture at Fairfield University immediately following.

This year’s event will, once again, feature a progressive dinner format, which proved to be extremely popular, according to Rodgers and Philip. “The dinners, hosted by many friends of the Museum, create a feeling of hospitality and congeniality among the guests and really set the stage for the entire gala,” they said. “Guests always arrive ready for a great party.”

Guests will be assigned to dinner locations in groups of 10 – 12 and each dinner will be different. Some hosts will offer savory buffets and others will prepare elegant three course meals, while additional groups will enjoy the fine cuisine at select local restaurants. “ At 9 p.m., all guests are invited to The Fairfield Museum and History Center for a post-dinner soirée with a wide array of desserts, oysters, champagne and dessert wines.