The Ogden Museum of Southern Art honored Southern art, music and cuisine on Saturday, October 13 with its “O What a Night Gala” at the museum. The annual celebration of Southern culture raises funds for the museum’s exhibitions and educational initiatives.
Chef Donald Link of New Orleans’ Herbsaint and Cochon, and Chef Chris Hastings of Birmingham’s Hot & Hot Fish Club – both James Beard award-winners – dished out the best cuisine that the South has to offer with duck, Louisiana shrimp risotto and persimmon panna cotta for dessert.
The forefront of the affair was the art, with 58 artists spotlighted in the silent auction and 15 items in the live auction. One of the most hotly contested items was an original drawing to be created on the winner’s wall by artist James Surls, who specializes in organic human sculptures and drawings.
New Orleans kinetic sculpture artist Lin Emery garnered the top honor of the evening with the presentation of The Opus Award. Founded in 2007, the award is bequeathed annually to an artist whose work has, over a lifetime, helped to shape and influence the cultural landscape of the South.
The night concluded with an ensemble send-off from the “O What a Night Gala” All-Star Band, featuring David Torkanowsky, Theresa Andersson, Leslie Smith, Luther Kent, Shane Theriot and more.
Event at a Glance
What: “O What a Night Gala,” benefiting the Ogden Museum of Southern Art
When: Saturday, October 13
Where: The Ogden Museum of Southern Art
