WHEELING — The Viennese Ball takes place on its new, rescheduled date of Saturday, April 16, at Oglebay’s Glessner Auditorium.

Sandra Chapman, co-chair of the Viennese Winter Ball committee, said, “Although the events had to be postponed due to safely concerns and issues related to the pandemic, the committee is thrilled that we can continue this year to honor the students who were selected for the Cotillion and also to fundraise for the Wheeling Symphony. Deep appreciation is extended to our many sponsors, vendors, volunteers, patrons and guests for their consideration.”

Roanne Burech and Sandra Chapman are the co-chairs for the ball. Other members of the committee, and their responsibilities, are: Audrey Abraham, attendants; Kelly Bettem, decor; Karen Blair, flowers; Stella Boldrick, Cotillion; Christin Byrum, program; Betsy Delk, Patron Party; Danielle Futey, desserts; Missy Glessner, sponsors; Anne Harman, Patron Party; Holly McCluskey, publicity; Kathleen McDermott, invitations; Meredith McKinley, treasurer; Roberta Olejasz, Intermezzo; Miriam Roth Douglas, transportation; and Elisabeth Slater, reservations.

For the ball’s opening procession into Glessner Auditorium, Alexander J. Roth is serving as Grand Herald. The two Chamberlains are Ethan Chapman Casey and John Mark Helfer. Helfer is stepping into the role of Chamberlain following many years of service by Hugo J. Andreini III. Cheryl Pompeo is the choreographer and dance instructor for the Cotillion.

A highlight of the evening is the participation of the Cotillion, featuring eight young women and eight young men who are seniors at area high schools. Dr. Richard and Mrs. Pamela Herndon are sponsors of the 2022 Cotillion.

An elegant menu is planned for the formal dinner. Herb French toast with tomato, crab cocktail, caviar and micro greens are the appetizer.

The salad course is Belgium endive with golden beets, carrots, pea tendrils, daikon gaufrette, pomegranate arils and asparagus with spiced cider dressing. Both the appetizer and the salad course are paired with a Broadbent Vihno Verde. A mulled wine sorbet garnished with frosted grapes will be offered during the Intermezzo. The entree is beef tornado with mushroom duxelle in a truffle sauce, medallion of salmon in a lobster sauce, spinach and carrot flan with rosemary tomato, paired with a Chateau Ste. Michelle Canoe Ridge Estate Merlot. A vegetarian option is also available. An array of elegant cakes and pastries are offered for dessert.

To make a reservation, please call Libby Slater at 304-312-3745.