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Rappahannock News
Staff Photo- Matt Pelkey FINE FOOD: Head chef Dayn Smith with Trent and Lindell Smith. The menu for the night included pan-roasted sea bass with black truffle risotto, wild mushroom tortellini with an ox tail and haricot vert cream sauce, and shrimp in red curry and coconut sauce with lemon grass.
daughter in kindergarten at Wakefield.
Proceeds from the items sold at the auction were divided between the school and the artist.
“This is the premiere event," said Geneva Welch, who had four paintings at the auction. “This is the way they all should be done.”
Some budding artists also
94.8%