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A Night in the Valley 2012

click any of the photos below to start the slideshow

Trident Technical College's annual glamorous black-tie fete boasted a Spanish theme, 3 course dinner, and live auction.

Photographs by
Reese Moore
A Flamenco dancer twirled to Spanish music as guests made their way up the red carpet.
A Flamenco dancer twirled to Spanish music as guests made their way up the red carpet.
A Flamenco dancer twirled to Spanish music as guests made their way up the red carpet.
Partygoers were greeted with a glass of rose.
The Culinary Institute of Charleston welcomed everyone with delicious bites.
The Culinary Institute of Charleston welcomed everyone with delicious bites.
Vibrant fabric draped the hallway to the cocktail hour.
Tom and Tanya Fitzgerald, Larry Lipov, and Bruce Cohen
Stuffed dates were a delectable snack.
Sarah Coffey and Shannon Odom
Everyone loved the miniature empanadas.
Seafood salad was a fresh way to start the evening.
The Culinary Institute of Charleston welcomed those who attended into the kitchen, where they had their pick of hors d'oeuvres.
Jose Alvarez and Doni Harrison
Karen Jones and Cheryl Palmer
Jamie Jolly, Nancy Snowden, Jennifer Snowden, and Jason Jolly
Wayne Coeckeritz and Ashley Holbrook
Clay Hughes, Shannon Smith, Mary Page and Charlie Carnody, and Laurie Meyer
Lucie McLaughlin, Kaye Fuith, and Diana Parowolar
Bobbi Hill and Myra Brody
Mikel Scarborough with Julie and Jim Armstrong
Nicki and Mike Cool
Keith and Encarna Robinson, Greg and Belen Vitelle, and Macarena and Joe Keating
Tiger Lily decked the room with stunning floral arrangements and floral details.
Arnold and Angel Postell with Patrick Emerson
Susan and Paul Dominik, Molly Cherry, and Melissa Azallion
Mike and Brooke Williams
John and Natalie Corella with Christine LaFond
A cheese selection helped guests whet their appetite.
Beautiful, festive tables welcomed guests as they entered the main ballroom.
Stunning floral arrangements from Tiger Lily decked each table.
A tapas plate of serrano ham, cheese, roasted vegetables in romesco sauce, and cured olives kicked off the evening.
A tapas plate of serrano ham, cheese, roasted vegetables in romesco sauce, and cured olives kicked off the evening.
Spanish guitar played as guests found their seats.
The beautifully transformed space was awash with color.
Second course was a suquet of grouper, wild American shrimp, and Prince Edward Island mussels with potatoes, peppers, and olices in a saffron broth.
The Culinary Institute served rack of lamp and braised shoulder of lamb with a rioja wine sauce and pan-sauteed brussel sprouts.
A trio of desserts finished off the four course meal.
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