Last night, the Clark celebrated Eye to Eye with a special Renaissance-themed gala, featuring music and mead, jugglers and jesters, and festive fare.
The evening’s entertainment included musical performances by the Williams College Elizabethans in the courtyard and the galleries and juggling by Scott Wieman and Stewart Stewart of the Anti-Gravity Society.
The Clark’s own chef Steve Wilkinson prepared the hors d’oeuvres menu, featuring meat pies, stuffed mussels, mini shepherd’s pies in potato shells, pigs in blankets, apple tart, sherry trifle, and honey gingerbread.
To the delight of the crowd, a whole suckling pig was paraded around the courtyard before it took its place at the carving station.
Despite the blustery winter weather, guests came to the Clark from near and far to celebrate Eye to Eye in true Renaissance style.
The Clark 