Naming your benefit gala after a sort of paradise might be considered boastful…if it weren’t so accurate. As any visitor can attest, the grounds of Hancock Shaker Village are a form of perfection, and the “Utopia” gala on Saturday, Aug. 4 only made it more so. Guests enjoyed cocktails in the gardens, serenaded by live music, and followed by a farm-to-table dinner which made use of the Village’s own vegetables and herbs. Dining tables encircled the entire second floor of the Round Stone Barn for the sold-out event, which saw record attendance. A short live auction raised funds for the site’s operating budget, while the “Cause within a Cause” auction earnings will be used for the ongoing restoration of four of the site’s 20 historic buildings: the 1830 Brick Dwelling, the 1910 Barn (home to the Shaker Barn Music Series), the Round Stone Barn and the Laundry and Machine Shop. After dinner, dancing on the ground-floor level and fireworks above the fields wrapped up this fairytale evening.

Jeanne Kangas, Edmund Parnes, trustee Robin Lazarow, Elliot and Harriet Orol and Liz Parnes.
The entrance to Utopia.
Joe Bergeron, Blair Benjamin, author Ali Benjamin and Geraldine Shen.
Megan Whilden, photographer Ben Garver, and Andrea Harrington.
Dan Cellana, Jeffrey Thomas, Susan Gold, Leslie Milton, Martin Kohout, and Becky Cellana.
Craig Smith, HSV's director of advancement, with Doug and Steven Eshleman from New York City.
Vice Chair Mary Rentz with Doug Brand, Jack Brown, Cindy Brown and Barbara Brand.
Marita and David Glodt with Jim Crane.
Trustee Sarah Eustis with trustee/gala co-chair Maureen Jerome, Chair of the Board Richard Seltzer and Dr. Mairin Jerome.
Massachusetts College of Liberal Arts (MCLA) President James Birge and wife Lisa Birge.
Bob Youdelman, artist Karen Carmean, HSV volunteer Pat Callahan, and Karen Youdelman.
Betsy Burris, Brad Wells, HSV director Jennifer Trainer Thompson and trustee Sienna Patti.
Guests enter The Round Stone Barn for dinner.
Dinner is prepared outside.
The first course, with heirloom tomatoes from Berry Patch Farm, greens from Equinox Farm and the Village's own herb pesto.

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Written by
Amy Krzanik