HomeFeaturesAZ Giving › Rocking Chairs - Valley Chairmen and Chairwomen
 
 
 
Ever wonder what it takes to throw an elaborate bash like Beach Ball, Drive the Dream, Heart Ball, Suns and Stars, Oscar Night America and Hope Ball? Well, we’ve invited Arizona’s best and brightest chairmen and chairwomen (who have raised insurmountable sums for Valley organizations this year) to share their behind-the-scenes tips on what it takes to put on such an in-depth soiree and how you can incorporate their advice in your own springtime fetes.

Beach Ball

 

This year’s Hamptons-style 17th annual Beach Ball was a nod to the star-studded Long Island, N.Y., destination. Paige and Dan Wheeler and Kari and Paul Yatkowski, of last month’s summery soiree, helped raise money and awareness for the Phoenix Children’s Hospital Neuroscience Institute. Donors spent the evening wining and dining amid a backdrop of Zowie Bowie tunes at the luxurious JW Marriott Desert Ridge Resort.

Chairmen/Chairwomen: Paige and Dan Wheeler; Kari and Paul Yatkowski
In Attendance: 925 guests
Amount Raised: $750,000-plus

How do you go about creating a guest list?
Kari and Paul Yatkowski: Phoenix Children’s Hospital has a tremendously loyal following of donors and sponsors. Each year, the return rate is 80 percent or higher. As chairmen, we also look to our friends and contacts with Valley corporations who we know support children’s causes. I have been so humbled by the support of so many who truly understand the importance of Phoenix having a world-class children’s hospital.

Is it ever O.K. to send an e-vite instead of a formal invitation?
Kari and Paul Yatkowski: In an age of cost savings and maximizing the net amount raised, printing expenses and paper costs plus postage can add up to be a significant number. I feel a responsibility to maximize the amount of the donor’s gift going to the cause and less to the cost of the elements of the event.

How far in advance do you typically send out invitations?
Paige and Dan Wheeler: At least six weeks. There are so many events to compete with on any weekend.

How do you go about choosing a theme?
Paige and Dan Wheeler: I like to do things that would be unexpected.

What do you like to serve?
Kari and Paul Yatkowski: For appetizers, I prefer easy-to-eat and something with a little staying power. I hate to think of a guest going into the main meal famished. I think the entree should be something that isn’t overly complicated. I think people would rather have something that is prepared perfectly than something that swings and misses.

Oscar Night America

This past March, Valley A-listers gathered at the Arizona Biltmore Resort and Spa for Oscar Night America, Phoenix’s only officially sanctioned 82nd Annual Academy Awards viewing party, to benefit the Arthritis Foundation’s Greater Southwest Chapter. Chaired by Deborah Bateman and produced by Dave Dodge, guests received the official program that is distributed to Hollywood guests and swag bags filled with some of the Valley’s most sought-after treasures.

What is the difference between chairing a gala for 500 versus an event for eight?
Deborah Bateman: The challenge of being able to make each guest feel special and appreciated.

Is it ever O.K. to send an e-vite instead of a formal invitation?
Dave Dodge: There are incremental events that lead to the big night - like fundraisers that are very important today with the current economical environment - that e-vites would be O.K. But it has to be custom to the event and the organization, no clicking or downloading. Make it simple for the receiver.

What do you like to serve?
Dave Dodge: I like it to be simpler rather than an over-the-top presentation. Sometimes, if a meal is over-thought it becomes very complicated and confusing. Guests like quality, taste and presentation, three things I always look for. And dessert should be smaller rather than bigger; remember, less is more with sugar.

What do you never serve?
Deborah Bateman: Foods with an overpowering odor. The last thing you want is an overwhelming smell in the room.

What’s your rule of thumb as far as how much food and beverage to serve?
Dave Dodge: What’s the budget? Everyone wants to have a great meal. But if it’s between five courses and a full bar, I’d say skip the starters and have two fabulous first courses, a simple dessert and make the wine worthy of the price tag.