Saturday's Ritz event was called a Gala of Giving.

The name was apt.

Putting on the Ritz met its fund raising target of $200,000 and then some. Proceeds will go to help Scotland Memorial Foundation carry out its mission of assisting with various health care needs in the county.

"We couldn't be happier with the evening," said Steve Wallace, Foundation executive director. "There was a significant increase in giving. In such a difficult economy, that's the real story. People will give when they care deeply about something."

Wallace said the 16th annual event raised at least $201,409 with a little more expected to trickle in this week. Last year's gala raised about $125,000. The black-tie fundraiser began in 1994.

This year's event also drew more people. Ticket sales numbered around 586 and organizers estimate that there were at least 100 more guests in attendance than in 2008. So many were expected that officials increased the tent size to 14,800 square feet in order to accommodate them.

"This is by far the largest turnout we've had," said Mike Vinson, who along with Guy McCook served as Ritz Committee co-chair. "It is just fantastic. Scotland County really comes together when they recognize a need."

The gala was held near the Community Health and Rehabilitation Center on Scotland Memorial Hospital's campus. The enormous white tent that housed the gala was transformed into an elegant space with an abundance of flowers, smartly decorated tables and intimate lighting. One guest said it reminded him of a tony fundraiser in Charlotte. Entertainment was provided by The Jim Morgan Jazz Group, followed by a well-known group, The Entertainers, and dancing.

"Is this something or what?" said Kyle Bethel, a Foundation trustee. "How can you not be impressed?"

Countless guests raved about the food prepared by about 11 chefs from various parts of the county. There were five different dinner stations offering more than 40 items with names such as black fig and currant encrusted venison loin; melon boats stuffed with chipotle chicken mousse, chopped Texas beef brisket and Alaskan crab meat.

There was also a huge shrimp and sushi station with fresh sushi and sashimi presented in rolls, plates and bites served with pickled ginger, wasabi, edamame and seaweed salad.

Kang Yin, a chef from Atlanta, manned the sushi station.

"Everything is fresh. It was swimming in the ocean this morning," said Yin, who has been cooking since he was 6. "I love food and I love people. The more they eat, the happier I am."

Carolyn Banks, a cousin of the night's special guest Ben Vereen, said her favorite was the dessert room set up about an hour after dinner. Dessert included an array of petit fours, mini cheese cakes, bite sized cannolis as well as a "decadent" brownie bar and a "chocolate sin" station.

"Those desserts were really nice," Banks said. "I must have eaten about $125 worth in just desserts."

The evening began at 6 p.m. — an hour earlier than in previous years — to provide guests with the opportunity to view the items available in the silent auction.

There was also a live auction with Matt Holiday, a professional auctioneer with Holiday Auctions of South Carolina, serving as the evening's auctioneer.

The auctions raised a total of about $46,000. Last year's auction brought in about $11,000.

"It was the kind of evening that blew all of us away," Wallace said. "People are already talking about next year's event. I think we hit a home run with this one and we're ready to have more."