Fresh Maine lobster, weighing 1.25 pounds each, will be flown in for the event, served alongside coleslaw, a savory corn bake, rolls, butter and an assortment of desserts and beverages. (An alternate steak entrée is available by request.) 

Celebrity chefs are WCFSO music director Jason Weinberger, Steve Carignan, Chris Carter, Scott Cawelti, Jim Coloff and Dee Vandeventer.

French Creole fiddler and accordionist Dennis Stroughmatt and his band Creole Stomp will provide zydeco music. Dance lessons will be offered by Hilda Ostby and Daniel Wells from 3-4 p.m. The serving line and music begins at 4 p.m.

A large silent auction is also planned for the event, featuring items that will include a custom-designed black opal and diamond pendant from facets by Susong, original artwork by Kim Behm, Tatiana Ivaschenko-Jackson, and Dale Phelps, cooking lessons from Classic Kitchen & Bath, dinner for 8 from Moment in Thyme catering, golf lessons from golf pro John Bermel, and an hour of background music at a social event provided by the WCFSO string quartet.

Sponsors include John Deery Motors, ME& V, Starbucks Coffee with contributions from Advanced Systems, Inc., Allen Health System, Bancroft’s Flowers, Crystal Distribution, Dave and Mary Gabrick, Hansen’s Farm Fresh Dairy, Hy-Vee and Wheaton Franciscan Healthcare.  

Invitations will be mailed the week of August 4 with reservations due August 29. Cost is $50 a person.  To receive an invitation, call the Symphony office at 319-273-3373.  Details on Red Hot Maine Event 2 and the 2009-09 Symphony season may be found at wcfsymphony.org.