(Rockin’ my go-to sock bun… which was perfect for the pair, while my dad is looking very Lagerfeld chic.)
The main reason I am on this little vacay was due to this very special gala for the grand opening of the Green Music Center at Sonoma State University. My Grandfather is a man who wears many hats, and one of his most fabulous projects was the development of this epic music center. He has been working on this project for many many years in honor of my Grandmother… and we were all thrilled to see the final result.
This was my first black tie affair ever, and finding an appropriate dress was quite the mission. Last minute, literally the day before we left, I laid my eyes on this beautiful BCBG black gown & couldn’t resist. Dressing up is one of my favorite things, second to putting on my pajamas and getting un-dressed up at the end of the night (the gowns boning was not pleasant, to say the least).
Anyways it was a really beautiful night- from the food to the concert put on by the famous Lang Lang- we really had a ball. Pun intended.
Hate close ups, but had to share my make-up for the evening. I am so excited Fall is here so I can constantly rock a vamp look without standing out like a sore thumb. The lipstick I am wearing is NARS Fire Down Below and it is my new favorite- the color is sups saturated and it is so thick that it stayed on all night (even after stuffing my face… like a lady of course).
Me with my fabulous cousin, Jhoanne (whom is a fabulous fashion & interior designer), who looks killer in her mesh cut out BCBG gown & hot bib necklace.
Famous chef Michael Chiarello killed it with his tasty dishes. Here is a sneak peek at the insane menu….
+ Insalata: Heirloom Tomatoes with Basil Oil, Aged Balsamic Caviar, Burrata and Crispy Basil.
+ Secondo: Grilled Rack of Lamb with Sweet Corn Polenta, oven dried and fresh fig dressing.
+ Dolce (the highlight): Chocolate Budino with Ginger Poached Pears, Salted Caramel Espuma, Pear Crisps, & Crispy Chocolate Pearls.
+ Plus plenty of delicious champagne and wine was served with each course… always a plus.
