Savor the Symphony Saturday, February 19, at SU"

class=""MsoNormal"">SALISBURY, MD---Great food accompanies great music during the Salisbury University Foundation’s “Savor the Symphony” fundraiser to benefit the Salisbury Symphony Orchestra (SSO) 5:30 p.m. Saturday, February 19, in the Social Room and Great Hall of Holloway Hall.

class=""MsoNormal"">The $100-a-plate dinner, sponsored by the Bank of Delmarva, begins with hors d’oeuvres including shrimp cocktail, mussels de mare, goat cheese and olive tapenade crostini (gourmet spread on toasted bread), assorted canap?s and stuffed mushroom caps, followed by gazpacho.

class=""MsoNormal"">The main buffet features grilled beef tenderloin stuffed with mushroom Duxelle (mushrooms and onions saut?ed in cream and wine), petite chicken Valdastano (stuffed chicken breast), cheese tortellini in a gorgonzola and sun-dried tomato cream sauce, grilled vegetables and roasted red bliss potatoes.

class=""MsoNormal"">During the dinner, SSO conductor Clyde Mitchell, founding member of the Sinfonia of the North Shore in Vancouver, Canada, and guest piccolo soloist Sarah Jackson of the Los Angeles Philharmonic Orchestra speak on their experiences as professional musicians. Members from the SSO’s inaugural year in 1986 also share stories and memories of the group from the past 19 years.

class=""MsoNormal"">A silent auction and raffle for a $1,200 diamond necklace donated by Kuhn’s Jewelers also help guests celebrate the symphony. Auction items include wine at the Biltmore Estate and a week-long retreat at Smith Mountain Lake, VA. Seating is limited to 136.

class=""MsoNormal"">The SSO’s Mid-Winter Concert follows at 8 p.m. in Holloway Hall Auditorium. Admission is included with tickets to the “Savor” event. For tickets call the Box Office at 410-543-6228. "