• Fall for the Osterhout Gala
  • At the Westmoreland Club, 59 S. Franklin Street in Wilkes-Barre
  • $135 per person
  • Sponsorships are available. Contact Chris Kelly at 823.0156 for more details.
  • View the Gala Invitation.
  • View the Gala Menu at bottom of this page.


2013 Special Guest, Author and Wilkes-Barre Native, Catherine Gourley

Raffle winner

A native of Wilkes-Barre, PA, Catherine Gourley has many outstanding accomplishments. Before pursuing a writing career, Gourley taught English for the city of Wilkes-Barre’s school district. After being inspired to write, she focused on non-fiction stories that include topics of media literacy and popular culture, women’s history, child labor and the American Civil War.

In 2008, Gourley’s popular women’s history series, “Images and Issues of Women in the Twentieth Century,” was named in the Top 10 list of Nonfiction Book for Youth, by the Children’s Book Council. She also authored three of the popular American Girl Books. Gourley has presented both national and international programs on her books, as well as her consulting work for both the Library of Congress and The Film Foundation.

Today, Gourley is the national director for Letters About Literature, a reading promotion program of the Center for the Book in the Library of Congress. In addition, she is the principal curriculum writer for The Story of Movies, an educational outreach program on film study and visual literacy developed by The Film Foundation, Los Angeles, under the auspices of film director Martin Scorsese.

She now resides in Woodbridge, Virginia, with her husband, Dennis.




Masters of Ceremonies: Frankie Warren, Magic 93 and Julie Sidoni, WNEP-TV __________________________________________

Osterhout Fall Gala Menu                               

 ~ First Course ~
House Made Butternut Squash Ravioli
sautéed spinach, walnuts and sage brown butter sauce

~ Second Course ~
Composed Salad of Butter Bibb, Watercress and Belgium Endive
caramelized pears, cognac steeped-dried cranberries, toasted almonds, creamy goat cheese and delicate herb vinaigrette

~ Entree ~
Duet of Roasted Filet Mignon, caramelized shallot demi-glacé with Rose Salt Seared Snapper Fillet, delicate herb beurre blanc
glazed acorn squash, Parisienne root vegetable mélange , haricots verts and micro sprouts

~ Dessert ~
Assiette of Tangerine-Vanilla Bean Crème Brulee, Chocolate-Cranberry Ganache Tart, Petite Pistachio Financier