Description
Individual tickets
$100 per person
Sponsorship Levels:
Cocktail Sponsor: (1) $3,000
- Ten tickets to the event.
- Advertising space near the Band or DJ.
- Public recognition throughout the evening.
- Year-long recognition on the CCAC website.
- Recognition in the Cecil Whig and on all social media.
- Recognition and logo in the event program and on sponsor boards.
Musician Sponsor: (1) $2,000
- Seven tickets to the event.
- Advertising space on both bars.
- Public recognition during the event.
- Year-long recognition on the CCAC website and all social media.
- Recognition and logo in the event program and on sponsor boards.
Table Sponsor: (4) $1,000
- Six Tickets to the event.
- Recognition on the CCAC website.
- Recognition/logo in the event program and on sponsor boards.
Hors d’oeuvre Sponsor: (1) $700
- Three tickets to the event.
- Year-long recognition on the CCAC website.
- Recognition and logo in the event program.
Entertainment Sponsor: (2) $550
- Two tickets to the event.
- Year-long recognition on the CCAC website.
- Recognition and logo on event publicity.
Magician Sponsor: (1) $500
- Two tickets to the event.
- Year-long recognition on the CCAC website.
- Recognition and logo on event publicity.
Art Sponsor: (2) $400
- One Ticket to the event.
- Year-long recognition on the CCAC website.
- Recognition on the artwork.
Dessert Sponsor: (2) $350.00
- Year-long recognition on the CCAC website.
- Recognition and logo on event publicity.
- Advertising space and recognition on the dessert station.
1/2 Page Program Ad Sponsor: $100.00
- Recognition in the event program.
- Year-long recognition on the CCAC website.
- Public recognition during the event.
Business Card Ad Sponsor: $50.00
- Recognition in the event program.
- Year-long recognition on the CCAC website.
Menu
Stationary Hors d’Oeuvres
- Assorted cheese board with fruit, crackers, roasted vegetables, olives, pickled peppers, and grilled flatbread
Passed Hors d’Oeuvres
- Crab cake eggrolls
- Chicken lemongrass potstickers with soy dipping sauce
Main Course
- 5-ounce petite filet mignon with melted port wine tarragon shallot butter
- Jumbo shrimp stuffed with crab imperial
Both entrees include a side of potatoes and a vegetable.
Schaefer’s house salad will be served with balsamic vinaigrette
There will be an assortment of mini desserts and dessert shot cups.
