Cuisine from the Collections
September 30, 2015
Cuisine from the Collections: Cocktail Edition, an exciting twist on the ordinary benefit party, will be held Saturday, Nov. 7, at the Academy of Natural Sciences of Drexel University. The enchanting event is the museum’s annual fundraiser and benefits the Academy’s mission to advance research, education and public engagement in biodiversity and environmental science.
Cuisine from the Collections features imaginative pairings of gourmet foods with creative cocktails—from the everyday to the exotic—all inspired by the Academy’s collection of more than 18 million plant and animal specimens. Academy scientists will be on hand to explain the science behind the menu items.
Most of the Academy’s specimens of birds, fish, insects, mollusks, reptiles, and other animals are not on public view, though they are available to researchers around the world. Cuisine from the Collections offers an opportunity to not only see some of those specimens, which will be on display just for the night, but also to experience them in a unique way.
“This special event is a great way to lend support to this fantastic natural history museum, the oldest in the country,” said Elizabeth Bales, co-chair of the event. “Help us celebrate another successful year of accomplishments with live music, delicious foods and wonderful friends.”
Cuisine from the Collections will be held from 7 to 10 p.m. VIP tasting starts at 6 p.m. For more information and to register, visit ansp.org/cuisine or contact firstname.lastname@example.org or call 215-299-3790.
Besides Bales and her husband, Michael Dell’Angelo, of Philadelphia’s Chestnut Hill, other co-chairs of Cuisine are Beth Overley and Terry Adamson, also of Chestnut Hill, and Anna and Todd Cassidy of Wayne, Pa.