It was an interlude of “Hats and Happiness” on Saturday at the Greensburg Country Club, as the Westmoreland Symphony Orchestra presented its 19th annual Hat Luncheon.
Guests gathered on the veranda prior to moving into the ballroom, sipping champagne and mimosas and admiring each other’s colorful frocks and fanciful chapeaus.
Event co-chairs Karen Kohut and Diane Nickoloff said it was good to see symphony supporters in person again, after the popular fundraiser went virtual in 2020 because of the pandemic.
Attendance was “lower than normal, but better than we expected,” Nickoloff said.
“We are ecstatic to be here, and that is not an exaggeration,” Kohut added.
For many guests, it was their first large social gathering in more than a year — and they were grateful that masks were not a required component of the dress code.
The noon luncheon featured a menu of roasted beet and butternut squash with feta, pepitas, candied almonds and raspberry vinaigrette; risotto and crispy peas; and Chicken Francaise or grilled shrimp and scallops.
Auction items included a large array of pampering products and spa services; gift certificates for area restaurants and businesses; jewelry and other accessories; golf packages; wine and coffee baskets; art objects; lottery tickets, and more.
Seen mingling on the veranda were WSO Executive Director Endy Reindl, Artistic Director Daniel Meyer, Board President Michael Matteo and staffers Joy Carroll and Laura Urbani, along with Hat Luncheon adviser Linda Assard.
Committee members included Janie Belden, Jill Briercheck, Sheila Caramella, William Friedlander, Mary Ann Fusco, Phyllis Kluska, Jo Ann Lightcap, Jo Ellen Numerick, June Penta, Sharyn Sekora, Joan Stairs, Jan Taylor-Condo and Tiffany Taylor.
Champagne servers included Tom Kohut, Alex Kohut and Paul Nickoloff.
Music was provided by students of symphony violinist Ramona Coppage.
