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A Soiree to Savor

| May 2, 2014 | Parties

O.C.’s oenophiles will not resist the chance to sip on the nectar of the gods—so they naturally flocked to the Pacific Symphony’s seventh annual wine fest at the Island Hotel. Music floated through the ballroom as they filled their glasses with tastings of 60-plus wines and noshed on light apps like smoked salmon pancakes. Select vinos from around the globe and trips to the world’s finest grape-growing areas (France’s Bordeaux region, anyone?) went up for auction, and a gourmet dinner from Executive Chef David Man plied palates with a seared filet of beef and custard potatoes (along with everyone’s favorite drink). In all, the night poured out $372,000 for the renowned orchestra’s programs. A toast! –Photos by Nicholas Koon


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