The Ticonderoga Chamber of Commerce is inviting the public to its annual dinner and auction. The 11th annual event will be Friday, June 14, at the Silver Bay YMCA’s Gullen Lounge. Appetizers will be served at 6 p.m. with dinner at 7 p.m. The silent auction, live auction and dancing will follow.
Ticonderoga The Ticonderoga Chamber of Commerce is inviting the public to its annual dinner and auction.
The 11th annual event will be Friday, June 14, at the Silver Bay YMCA’s Gullen Lounge. Appetizers will be served at 6 p.m. with dinner at 7 p.m. The silent auction, live auction and dancing will follow.
“We extend an invitation to join us for the 2013 TACC annual fundraiser dinner and auction to support the chamber,” said Matthew Courtright, chamber executive director. “The event will include a silent auction, live auction, music and a wonderful atmosphere with a fantastic menu created by Silver Bay and the committee.
“Last year was a great success and with your support this year it will be just as good if not even better,” he said. “Enjoy the evening overlooking majestic Lake George from the covered porch and Victorian lounge while you browse the many auction items, connect and mingle with other guests as well as the chamber staff, board members, ambassadors and volunteers.”
Reservations can be made by calling the Ticonderoga Area Chamber of Commerce office at 585-6619 or Emailing firstname.lastname@example.org. Tickets are $50 a person and include appetizers, buffet, beer, wine, dessert and gratuity.
Bob Dedrick, former Ticonderoga supervisor and teacher, will serve as auctioneer, assisted by chamber representatives.
“We are excited to have Bob join us for this event to benefit the chamber,” Courtright said. “He is a true advocate for the Ticonderoga area and the Ticonderoga Area Chamber of Commerce. Bob was recognized in 2012 as the Volunteer of the Year at the chamber’s annual volunteer appreciation dinner and was the Best Fourth in the North grand marshal during the parade. I can not think of a better community member to assist us at our dinner and auction.”
Appetizers will include garden fresh crudité with a pesto ranch, gourmet cheese and fruit display and red and gold tomato arrangement. Dinner will be fresh garden salad and crispy bruschetta, grilled shrimp skewers, garlic and rosemary chicken, parslied potatoes, rice pilaf and oven roasted root vegetables. Dessert will be warm pear, apple and cranberry crisp with fresh cream and cordial cup with white chocolate and raspberry mousse. Coffee and tea will be available.