The are a very limited number of tickets left for the 2019 Viola Awards Gala, ticket price increase is THIS FRIDAY February 20th at 5pm. Purchase yours now, before the price goes up to $90!
The 11th annual Viola Awards will be held at High Country Conference Center Saturday, March 2, 2019.The Viola Awards are Flagstaff’s Oscars for the arts and sciences community. Celebrating excellence in the arts and sciences, the Viola Awards recognize artists, educators, organizations and leaders who make positive contributions to the arts and sciences in Flagstaff. Over 500 people attend the gala event to celebrate and support these amazing folks.
Nominations are sent to Flagstaff Arts Council by the community at large; anyone can nominate an artist, leader, organization, business or event for an award in one of eleven categories. From this pool of nominees, a Panel of past Viola Award winners and experts in the field select nominees in each category to be the Official Viola Award Finalists. The Panel then meets to determine the winner in each category. The Viola Award winners are announced each year at the Viola Awards Gala Event.
Individual tickets are $70 for members and $75 for non- members of the Arts Council until Friday, February 20th at 5pm. Tickets must be purchased in advance – there will be no sales at the door the night of the event.
A portion of your ticket is tax deductible. $20 of the final cost per ticket can be claimed as a charitable contribution. The Flagstaff Arts Council is a 501c3 charitable organization. The non profit tax ID number for the Flagstaff Arts Council is 86-0488006. For further questions about the tax deductibility of your ticket purchase, please consult your tax advisor.
2019 Gala Dinner Menu:
Salad: Asian Pear and Apple salad on Butter Lettuce with Sake Vinaigrette
Steak option: Grilled Steak medallion with Peppercorn Teriyaki sauce with sautéed baby bok choy and glazed shitake mushrooms, and vegan Fried Rice
Fish option: Grilled Whalu fish with Whisky grilled Pear glaze with Teriyaki sautéed baby bok choy and glazed shitake mushrooms, and vegan Fried Rice
Vegetarian/ Vegan: Chili Roasted Cauliflower Steak Whisky grilled Pear glaze with Teriyaki sautéed baby bok choy and glazed shitake mushrooms, and vegan Fried Rice (no egg, no dairy)
Dessert: Orange and Apricot Cream Tart