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Welcome to Planned Parenthood of South, East and North Florida’s very first ghost ball, the Palm Beach Dinner Dance: An Evening Under Your Roof!

For 49 years,

your support has allowed us to continue providing compassionate, preventive health care and empowering education in Palm Beach County.

The proceeds from the Palm Beach Dinner Dance are used within our community to continue providing these vital services. Your generosity ensures that our patients can reach their highest potential! Thank you for your standing by our side during this especially critical year. We hope you have a lovely evening under your roof! Scroll down the page for

  • an exclusive update from our President and CEO, Lillian Tamayo
  • boogey down to our favorite playlist
  • our featured cocktail recipe, The Homebound Italian Greyhound

Because of your commitment we have raised over $340,000 and counting...

Video update

Video update

From our President and CEO, Lillian Tamayo.

A special thank you from our Event Chairs

Together we thank you for supporting Planned Parenthood’s Palm Beach Dinner Dance in this especially critical year. Your commitment assures Planned Parenthood continues to provide essential reproductive health care and sexual health education to over 56,800 patients throughout our state.  Thank you for standing by our side to make sure Planned Parenthood doors stay open and their patients have a safe place to turn, no matter what.

With love and gratitude,
The Palm Beach Dinner Dance Chairs

Palm Beach Dinner Dance Event Chairs

Jan and David Ball

Ted and Ruth Baum

Peter and Nancy Brown

Christine and Alan Curtis

Diane and Mark Goldman

Robert and Sandra Lund

Larry and Ellen Sosnow

Jan Willinger

Thank you to our Sponsors

Chief Champion

Ruth and Ted Baum
Christine and Alan Curtis
Dr. Sally Nathanson

Loyal Leader

Meg and Jay Axelrod
Diane and Mark Goldman
Merle and Stanley Goldstein

Gracious Giver

Carol and Sander Abend
Rita and Charles Bronfman
Nancy and Peter Brown
Dorothy and Sidney Kohl
Leonard Korman
Norma and Bill Tiefel

Dedicated Donor

Jan and David Ball
Cynthia and Theodore Berenson
Nancy Carter
Gail and Al Engelberg
Deena and Seymour Freeman
Richard and Peggy Greenfield
Stuart and Allison Haft
Judy and Stanley Katz
Marilyn and Stanley M. Katz
Roberta and Paul Kozloff
Marsha and Henry Laufer
Sandra and Robert Lund
Lyn M. Ross
Linda and Richard Schaps
Ellen and Larry Sosnow
Robert Spiegel
Susan and Dom Telesco
Jan Willinger

Ardent Advocate

Marjorie and Barry S. Berg
Harold and Penny Blumenstein
Henni and John Kessler
Meg and Keith Long
Valerie and Patrick McCarthy
Drs. John and Daisy Merey
Patsy and Don Mintmire
Barbara and Jerry Pearlman
Linda and Edwin Phelps
Carol and Myron Warshauer

Bountiful Benefactor

Madeline and Stephen Anbinder
Ann Appleman
Nancy and Howard Brown
Elyse and Howard Butnick
Carole and Richard Crystal
Dr. Gene Falk and Susan Daniels
Martha DeBrule
Joan and David Genser
Mary and Jay Goldberg
Carol and Martin Goldenberg
Kelly and Michael Gottlieb
Drs. Joanne and Howard Green
Sondra and David S. Mack
Carol and Philip Mehler
Mary Alice Pappas
Sharon and Rubin Pikus
Enid and Louis Rogow
Rosalie and Kenneth Roth
Betsy and Richard Sheerr
D'Vera Topol
Ken Elias and David Veselsky
Oblio and Barry Wish

Proud Protector

Carole and Norman Barham
Gerry and Jackie Kaminsky
Jill Lafer
Peter and Dianne Meckler
Anita and Sam Michaels
Mills Family Charitable Foundation
Deirdre and Alan Osofsky
Mrs. Stephanie Ribakoff
Carol and Joseph Rosetti
Richard and Connie Stein
Ronna and Marc Taub
Carol and Rob Trow

Cocktail Hour

‘Homebound’ Italian Greyhound


  • 1 tablespoon fresh chopped rosemary
  • 1/4 cup sugar
  • 2 ounces gin
  • 4 ounces grapefruit juice
  • 1 ounce Aperol or Campari liqueur
  • 1 fresh rosemary sprig, for garnish


  • Combine the rosemary and sugar and spread on a small plate.
  • Rub the edge of a glass on a wedge of fresh citrus — grapefruit would be perfect — then press the glass onto the plate, turning to coat.
  • Fill the glass with ice. Add the gin, juice and Aperol. Garnish with a rosemary spring
  • Swirl or stir gently. Enjoy.

Peanut Butter Chocolate Pie



  • 1 14-ounce can coconut cream
  • 1 cup dark chocolate 
  • 1/4 cup peanut butter
  • 1/4-1/2 cup powdered sugar (or other sweetener of choice, such as maple syrup)


  • 1 3/4 cups finely ground pretzels 
  • 1/4 cup sugar
  • 1 stick butter 



  1. To a medium mixing bowl, add pretzel meal, sugar, add melted butter. Stir to thoroughly combine - it should be moist and moldable.
  2. Transfer mixture to a standard 9-inch pie pan (adjust number/size of pan if altering batch size) and use hands to form a uniform crust, working it all the way up the edges of the pan.
  3. Bake for 12-14 minutes, or until firm to the touch and slightly browned on the edges. Set aside to cool.


  1. Add coconut cream and dark chocolate to mixing bowl and heat until melted. Gently stir and combine.
  2. Set in the refrigerator uncovered to chill for 2-3 hours, or until mostly firm.
  3. In the meantime, preheat oven to 325 degrees F.
  4. Once the filling is chilled add peanut butter and mix once more.
  5. Mix until well incorporated, then transfer to the cooled pretzel crust.
  6. Chill for another 2-3 hours.
  7. Top with your choice of coconut whipped cream, peanut butter, crushed peanuts, and/or crushed pretzels (optional).

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