Champion of Youth Gala 2020

Weren't able to join the live event? Click here to watch!

MORE INFORMATION:

Join us virtually and help celebrate the work Boys & Girls Clubs of Venice has done during our incredible 50+ year history in the community. Over 3,500 members ages 6-18 come through our doors each year, and over 60% of them considered at-risk children from low-income families.

We are thrilled to announce that we are honoring Katy Tucker, longtime BGCV supporter and our current Board President Emeritus. Katy has been instrumental in our organization's success over the past few years. We are honored to be able to celebrate her and thank her for the amazing things she has made possible for our organization!

This year's signature fundraising event will be held virtually on Friday, October 9, 2020. Due to circumstances beyond our control, we are unable to celebrate in person but, the event will still have special performances by Club members, a celebrity guest emcee, and silent and live auctions. This year, your support is more critical than ever. The Coronavirus pandemic has hit Club families hard and they are relying on the services we provide more than ever. In years past, we have raised close to $700,000 in a single night and, with the help of community and partners such as yourself, we hope to raise even more!

For information about the event, contact Kelsi Burgess at [email protected].

View photos from last year's incredible event HERE!

DINNER MENU:

FIRST COURSE 

MIXED BABY FIELD GREENS SALAD WITH

YELLOW PEPPERS * HEARTS OF PALM * FETA CRUMBLES

TOASTED PINE NUTS * CUCUMBER * BLACK OLIVES

AND HOUSE BALSAMIC PEPPERCORN DRESSING

MAIN COURSE

ROASTED TUSCAN CHICKEN BREAST WITH

DIJON AND PARMESAN CRUST WITH

GREEN BASIL WHITE WINE SAUCE

OR

 LAYERED FALL VEGETABLE NAPOLEON WITH

EGGPLANT * ZUCCHINI * RED BELLS

AND WILD MUSHROOM MOUSSE

INCLUDED SIDES 

YUKON POTATO WEDGES WITH

ROSEMARY-INFUSED SEA SALT

AND EXTRA VIRGIN OLIVE OIL

SAUTEE OF FRENCH GREEN BEANS

WITH ARTISAN EUROPEAN BUTTER

AND TOASTED OREGON HAZELNUTS

FIVE HOUR-CURED PEAR TOMATOES

WITH SEA SALT HERBED CRUST

HOUSEMADE SOFT ARUGULA AND

ROASTED SHALLOT FOCCACIA

DESSERT 

FALL FRUIT GALETTE WITH

CARAMELIED GRANNY SMITH APPLES

ANJOU PEARS AND VANILLA CUSTARD

DECADENT HAND-ROLLED DARK AND

WHITE CHOCOLATE TRUFFLES