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The Grand River Gala is an evening of philanthropy for The Blue & White Fund, GRA’s annual fund, to reach its goal of $225,000 during the 2017-2018 school year. The first three years raised over $50,000 and $60,000! Proceeds from this year's events are being designated to "set the family table" creating within Armington Dining Hall a new space for all students and faculty to dine together - because meal time is family time at GRA.
The evening will once again feature a four-course meal with local wine pairings, a silent auction, as well as a moving GRA testimonial from GRA Alumnus Ian Race '13.
Grand River Academy is collaborating with local winery, Laurello Vineyards, as the exclusive vendor for this special event. With each course and wine pairing, our chef and the wine maker will share with event attendees how and why the food and wine are paired. Menu coming soon!
GRA is proudly hosting the Grand River Gala on-campus at the Robert S. Morrison Lecture Center on Saturday, May 5, 2018 at 5:30pm. Attendees of the Gala will encompass the many constituents of the Academy, including not only faculty, staff and student ambassadors, but also our students’ parents, our alumni, our donors and our community-at-large.
Petite Greens, Wine Vinaigrette, Smoked Tomato, Onion Brulee, Goat Cheese Tart
Classic Beef Wellington with Mushroom Duxelle, Duchess Potatoes, Butter Poached Asparagus, Naso Rosso Glace
Vegetarian Option is an Asparagus and Mascarpone In Spinach Ravioli, truffle cream sauce
Crème Brulee with Fresh Berries, Ube White Chocolate Truffle, and a Pistachio Macaroon
Sharon, Michael, and Aaron Tiknis '08
Potato Blini, Duck Confit, Apricot Marmalade
Sesame Tuna Tagliata, Sweet Soy Wasabi, Wonton Crisp
Gruyere and Caramelized Onion Tartlet
Mini Mediterranean Hummus, Phyllo Cups
Wine Pairings Available: Laurello's Illuminata, Riesling, Cask 1015, and Connie’s Blush
First Course - Appetizer:
Shrimp Cocktail Three Ways
Bloody Mary Shooters, Mango Salsa, Wasabi Soy Glaze
Allergy Alternative: Vegetarian Dumpling
Paired with Laurello's Oaked Chardonnay
Second Course - Salad:
Mixed Spring Greens, Sweet Genevieve Ice Wine Poached Pears, Candied Walnuts, Goat Cheese, Vidal Wine Vinaigrette
Paired with Laurello's GRV Pinot Grigio
Third Course - Entree:
Herb Crusted Flank Steak and Boursin Chicken Roulade, Saffron Risotto, Roasted Root Vegetables, Cabernet Reduction
Stuffed Portobello Mushroom with Quinoa, Spinach Cream, Crispy Onions, Saffron Risotto, Roasted Root Vegetables, Cabernet Reduction
Paired with Laurello's Cabernet Franc
Fourth Course - Petite Dessert Trio:
Dark Chocolate Hazelnut Torte
Chai Tea Crème Brulee
Paired with Laurello's Simply Mad Habanero Ice Wine