Celebrating 40 Years:
Supporting the Future of SMA
Celebrating 40 Years:
Supporting the Future of SMA
Saturday, March 21 at 4-7 pm
Hearsay Restaurant | 40 S 1st St, Ashland, OR 97520
Join us for a landmark celebration honoring four decades of the Schneider Museum of Art. For 40 years, SMA has been a beacon of culture in the Rogue Valley. As we look back on our history, we invite you to help us build our future at one of our most exclusive gatherings yet.
Hosted at the distinctive Hearsay Restaurant in Ashland, this benefit dinner is strictly limited to just 40 guests.
This evening promises sophisticated dining and spirited community in honor of our 40th anniversary. Guests will enjoy a curated 3-course meal, fine wines, hand-crafted cocktails, and live entertainment provided by Shelly Cox-Thornhill and Jodi French.
Tickets
Individual Ticket: $150
Includes full dinner, drinks, and entertainment. Includes a $75 tax-deductible contribution*.
Legacy Sponsor $500
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Seats: 2 Reserved Seats
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Recognition: Name recognition in the event program.
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Digital Presence: Logo and/or name recognition on the Museum website and e-news blasts through December 31, 2026.
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Tax-Deductible Contribution*: $350
Visionary Sponsor $1,000
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Seats: 4 Reserved Seats
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Recognition: Premier name recognition in the event program.
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Digital Presence: Logo and/or name recognition on the Museum website and e-news blasts through December 31, 2026.
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Tax-Deductible Contribution*: $700
Event Details At-A-Glance
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What: SMA 40th Anniversary Benefit Dinner
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Where: Hearsay Restaurant, Ashland, OR
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Capacity: 40 Guests (Strictly Limited)
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Attire: Cocktail Attire / Festive
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Menu: 3-course dinner, wine, cocktails, and entertainment included.
*Contributions are tax-deductible to the fullest extent of the law.
Thank you to our sponsors!
Legacy
Cindy Barnard & Jerry Kenefick
Kumar & Roberta Bhasin
Sandy Friend, Pam Leandro-Notch, & Vivan Stubblefield
Bob & Frieda Golding
Judy Howard & Steven Dewey
Carole Kehrig & Karen Sue Smith
MaryBeth & Terry Limpert
Menu
SALAD:
Pear & Arugula Salad (GF, V) almonds | shaved truffle pecorino cheese | figs
champagne vinaigrette
ENTREES:
Steak Oscar with Crab all-natural beef tenderloin | Oregon dungeness crab | grilled asparagus| roasted baby gold potatoes | bearnaise sauce
Pan-Seared King Salmon (GF) celery root puree | roasted baby gold potatoes | sautéed green beans | grilled baby bok choy | sweet soy glaze
Duck Cassoulet (GF) braised duck leg | white bean ragu | bacon lardons | chorizo | red wine reduction
Seasonal Veggie Plate (V, GF) polenta | sautéed seasonal vegetables | mushroom | walnut romesco sauce
DESSERT
Vanilla Chiffon Roulade Cake with Raspberries with mascarpone whipped cream
Chocolate Crème Brûlée (GF) with caramel whipped cream
Coconut Lime Sorbet (Vegan)
