Photo Gallery: Hookers Ball XXII redux
Elwood’s Raw Bars has been a fixture at Hookers Ball for years. Moments later these oysters were gone, enjoyed by attendees.
Back by popular demand. Last month’s Hookers Ball gallery was extremely popular – maybe because you are bound to see people you know, it is Cape Cod after all. Or it could be that it’s always fun to look back and remember a great time for a great cause. Either way, take a look at this photo gallery by Salty Broad Studios. Want to see the whole gallery? Click here.
Board member Captain Eric Hesse, far left, enjoys a laugh with CEO John Pappalardo, Steve Cadrin, stock assessment scientist and Professor at UMass Dartmouth, and Cate O’Keefe, executive director of the New England Fishery Management Council.
Eric Brazer, Deputy Director for the Gulf of Mexico Reef Fish Shareholders’ Alliance – formerly of the Fishermen’s Alliance, Christine McKiernan, Dan McKiernan, Director of Massachusetts Division of Marine Fisheries, Seth Rolbein of the Fishermen’s Alliance and Claire Fitz-Gerald, former Fishermen’s Alliance staffer who now works at the Greater Atlantic Regional Fisheries Office.
Susan Carroll, Emma Carroll, Roger Carroll, Craig Perkins, Robbie Carroll and Paige Piper.
Board members Barry LaBar and Captain Greg Connors.
Caitlin Townsend, Rebecca Bryant, Rich Bryant, Holly O’Gara and Emmet O’Gara were among the 400 guests who attended the 22nd annual Hookers Ball. Townsend grew up lobstering on her dad’s boat and now works for Net Your Problem recycling fishing gear.
Long-time supporter Bryan Ruez raises his bid card during the live auction. The event overall raised $530,000 with $380,000 raised during the fund-a-need which will go to the endowment, bringing the total raised for the endowment to $1.1 million.
Ashley Baker, Dave Miller, Molly Benson, Jennifer Pappalardo, Greg Connors, and Claire Fitz-Gerald.
Mainsail Event’s Jenn Allard, stalwart auctioneer John Terrio, and Elizabeth Ednie, also of Mainsail, help hold up a whale wall hanging made and donated by Scott Feen of Atlantic Workshop. The whale is made from an old section of Harry Hunt’s boat. Hunt was a well-known lobsterman and old salt from Orleans.
In addition to tuna poke-avocado served in sesame ice cream cones, yellowfin tuna nacho boats, fried cod and sea clam strips, lobster salad sliders, bacon wrapped scallops, tuna, oysters and little necks, Provencal Fish Stew, Jonah crab cakes, lobster bisque, crab-stuffed cremini mushrooms, scallop ceviche, and tuna bolognaise with angel hair pasta were served at Hookers Ball.
The big white tent was in Harwich this year, at the community center, and it turned out to be a fan favorite.