- Full-service event catering with On-site Covid-19 Safe Staffing available.
- Meals options that are individually packaged or in disposable tins.
- Hand sanitizers at every food & beverage stations and when appropriate, modifying buffets to reduce communal access, and transitioning to individual servings where possible.
- In addition to our daily cleaning procedures in our facilities, we’ve dedicated resources to make our routines even more rigorous, and we’ve added hand sanitizers and sanitizing wipes to all communal areas and workstations.
LEXINGTON, Ky. (PRWEB) – KVC Kentucky will host the 2nd Annual Brews, Boots & Beats presented by Sleep Outfitters and Tempur Sealy, at Fasig-Tipton horse farm on May 17, 2019 to raise funds to support KVC Kentucky’s mission and further their work. Located in the heart of the Bluegrass, this elegant venue highlights Kentucky’s stunning farmland, prized Thoroughbred horses and beautiful equine architecture.
This year’s event features live concert performances by The Tee Dee Young Band, Dustin Collins, The Swells, Small Batch, and Ben Lacy, heavy hors d’oeuvres catered by award-winning Chef Ouita Michel and her team, beer by West Sixth Brewing, cocktails and more! This event brings together guests of all ages to enjoy a night of music, dancing and fun – plus, your chance to win a Tempurpedic bed and other great prizes, all for a great cause!
While this evening event promises to be a fun time with family, friends, and community partners, Brews, Boots & Beats will also raise awareness for the vital work of KVC Kentucky in supporting those in our communities who are experiencing mental health distress, substance use and family trauma.
For over 18 years, KVC Kentucky has provided an array of behavioral health, substance use and child welfare services that target significant problems that youth, adults and families face in our contemporary society. KVC Kentucky positively impacts the lives of over 12,000 children and families each year by providing in-home behavioral healthcare and substance abuse treatment, family preservation and reunification, and foster care services. KVC Kentucky is committed to strengthening and supporting the well-being and vitality of Kentucky’s children, families and communities through their high-quality, collaborative, and impactful services designed to empower clients by building on their unique strengths.
Doors will open at 6:00pm. VIP and General Admission Tickets are on sale now at https://brewsbootsbeats2019.eventbrite.com. Come dance the night away in support of KVC Kentucky’s mission to strengthen and support the well-being and vitality of Kentucky’s children, families and communities!
Anderson Valley, CA – The Anderson Valley Winegrowers Association is pleased to announce that the 22nd annual Anderson Valley Pinot Noir Festival will take place May 17, 18 and 19, 2019. Wine lovers are invited to sip, sample and savor Anderson Valley Pinot Noir (plus rose and sparkling wines) from more than 50 producers, enjoy mouth-watering food pairings by the region’s best chefs and local caterers, and listen to live music while bidding on exquisite auction lots for local charity.
The much-anticipated weekend’s events range from educational seminars to a live music BBQ, grand tasting, winemaker dinners and free winery open houses – all hosted amidst the spectacular beauty of Anderson Valley’s vineyards and towering redwood trees. Music lovers will be happy to learn about an added bonus – this year Camp Navarro will host a concert on Saturday evening. The events have achieved a loyal following for being distinctively uncrowded and unpretentious, with an array of Pinot Noir styles that serve as the ideal introduction (or refresher course!) to the Anderson Valley.
“We could not be more thrilled to celebrate the 22nd annual Pinot Noir Festival,” says Kristy Charles, President of the Anderson Valley Winegrowers Association and Owner of Foursight Wines. “Our aim is that revelers will leave the festival with a deeper connection to our vineyards and an appreciation for the caliber of wines coming out of Anderson Valley.”
A full list of events can be found below, as well as at avwines.com/pinot-noir-festival.
Tickets are available for individual events as well as for weekend packages. Discounted ticket packages are available when booked together, and limited. Winemaker dinners will be announced on Friday, March 15 at noon and often sell-out quickly. Sign up for the AVWA mailing list to be informed of event updates. Tent and cabin accommodations at Camp Navarro are available Thursday through Sunday on their website: campnavarropresents.com/anderson-valley-pinot-festival.
About Anderson Valley
Anderson Valley, located less than 100 miles north of San Francisco, is an area blessed with a temperate cool coastal climate. Classified in viticultural terms as a Region 1 growing area, this designates it as the coolest climate in which grapes may be commercially grown with any success. Cutting laterally through the coastal range rather than lying between ridges, the west or “deep end” of the Anderson Valley is only a few miles from the cold Pacific Ocean, while the town of Boonville is some 20 miles to the east. The combination of warm sunny days and cool foggy nights and mornings allow the grapes from this region to mature slowly and to develop to the height of their varietal character. The planted acreage in the Anderson Valley consists primarily of Pinot Noir, Chardonnay, Gewürztraminer, and Riesling. There are also small acreages of other varietals such as Sauvignon Blanc, Pinot Gris, and Merlot.
In addition to producing superb Pinot Noirs and Alsace varietal wines, the valley is home to three methode champenoise sparkling houses.
About the About the Anderson Valley Winegrowers Association
The Anderson Valley Winegrowers Association (AVWA) is a not-for-profit trade group created in 1983 to promote the grapes and wines of the Anderson Valley winegrowing appellation. The AVWA is supported through the dues paid by its membership, generous sponsorships, and proceeds from the festivals and events the association produces each year.
Along with promoting the Anderson Valley as a viticultural region, AVWA also works to build its community. To date over $400,000 has been donated to local community groups such as the Anderson Valley Health Center, Anderson Valley Housing Association, Anderson Valley Ambulance, the Anderson Valley Fire Department, as well as the Community Foundation of Mendocino County Disaster Fund for the most recent fire relief and recovery efforts. For more information on the AVWA, please visit www.avwines.com.
The culmination of my recent one-day turnaround trip to Paso was a hands-on Lobster dinner – as in my hands are still feeling a little rough while I type this out – at Sextant winery.
But let me start at the beginning. Wasn’t entirely prepared to crash the 7th Annual Lobster Boil at Sextant Wines along with dedicated winery club members, though I thought I was.
After taking the winding drive up to the tasting room (thank you Uber for managing that) we were greeted at the doors, checked off a list, handed our wine glasses and proceeded to taste the 2015 Grenache Blanc and 2013 Windemere MacGregor Pinot Noir – both excellent examples of these varietals.
From there we wandered into a salon filled with happy sipping guests. We snagged seats in front of the fireplace while enjoying tray passed hors d’Oeuvres of Pulled Pork Tartlets, Butternut Squash Shooters and Grilled Cheese Bites – all while being poured more tastes of the Grenache Blanc and Pinot Noir.
After the 30-minute pre-event we were asked to descend a twinkle lit staircase down to where we were to have our meal created by Chef Nick Nolan from Society Cuisine. The view: giant pots of boiling water, heat lamps, tables set with red and white gingham napkins, bibs, and black personalized aprons to wear for the hands-on eating.
The meal also included wild Mexican prawns, corn on the cob, fresh cut Ocean Mist artichokes and fresh dug mini fingerling potatoes – and accompaniments such as homemade lemon aioli, cocktails sauce and drawn butter.
What fun! Shellfish flew everywhere as guests cracked into their lobsters. I had two men helping me: one that did my claws while the other instructed me on how to get that lovely lobster meat freed from its shell.
The fun was accompanied by the 2014 Santa Lucia Highlands Chardonnay, 2013 “Holystone” Zinfandel (my personal favorite) and the 2014 “Kamal” Cabernet Sauvignon (this was the wine that give them a good reason to join Paso’s growing Cab Collective) that was presented to members as a pre-release offering. Rules about fish and red wine be damned at this point, people drank what they liked and the shellfish was the better for it.
While we happily ate and drank we heard some news from winery owner Craig Stoller: Though the crush pad was full, room had to be made for this special dinner. The new winemaker Michael Fay – with a pedigree that included time at Cambria Winery and Duckhorn’s Goldeneye – new expansions, three estate vineyards and a tasting room in Edna Valley as well, were cause for celebration.
And though there was no room for dessert we couldn’t possibly call for our Uber without diving into a Granny Smith apple bread pudding with cinnamon anglaise and the 2013 “Passage” GSM – another pre-release shared. Over-sated, we reluctantly said our adieus.
The true essence of Sextant Wines is found in its roots.
With premier growing grounds along the California Central Coast, proprietors Nancy and Craig Stoller take great pride in planting clean certified Sunridge Nurseries ENTAV/INRA nursery stock. Allowing the rich terroir of the land to nurture the vines ensuring richness and unsurpassed quality which is honored by producing wines that reflect an uncompromised quality.
You can schedule a visit at their Edna Valley or Paso Robles locations here: http://www.sextantwines.com/Contact-Us/Tours–Tasting
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com
37th Annual PPLA Food Fare Returns to
Santa Monica Barker Hangar on March 3, 2016
Save the Date for Los Angeles’ Premier Culinary Event
In addition to the huge array of delightful food and beverage samples, Food Fare will highlight shopping opportunities as well as dozens of raffles and auctions where guests will have the chance to bid on coveted prizes including one-of-a-kind entertainment and culinary experiences.
For the first time, Food Fare will honor a Restaurateur of the Year. This inaugural honor has been presented to Jenny Rush, who founded and heads the Blue Plate Restaurant Group in Los Angeles.
Date: Thursday, March 3, 2016
Daytime session: 11:00 am – 2:00 pm
Evening session: 6:30 pm – 9:30 pm
Location: Barker Hangar
3021 Airport Ave
Santa Monica, CA 90405
Tickets will be available beginning January 1, 2016 at www.pplafoodfare.com or by calling (213) 284-3300. Advance purchase tickets for Food Fare 2016 are $150 for the daytime session and $275 for the evening session. Sponsorship packages start at $1,500 and are available online at www.pplafoodfare.com. For more information, please visit www.pplafoodfare.com.
This past Tuesday night, March 8, an intimate party of about 45 Santa Claritans attended the first French wine paring dinner held this year inside Valencia Wine Company. Hosted by Guy Lelarge and his staff, the dinner was privately catered by former Oaks Grille Chef Samson Francois with assistance from Kelly Klemovich.
Attendees encountered a gastronomic delight that included no less than 4 courses of the finest French food paired with 4 full 5 ounce glasses of French wines. (We might have had more, who was counting? No one!) Find our menu – and the wine it was paired with – at the bottom of this post.
Valencia Wine Company was resplendent with its normal glass-topped tables transformed with linens and fine cutlery; while what was used in prior incarnations as barstools became opulent dining chairs.
Each course, beginning with the appetizers that were served during the “cocktail hour” was timed with the next. Nothing, it would appear, was left to chance.
Guy, as is his way with every dinner he arranges, introduced the chef first as guests happily bit into delicate cheese and crab filled “Profiteroles” paired perfectly with a bubbling Cremant.
“I see some old and new friends here tonight,” began Samson with a broad smile. “If you want to see more of me though you’ll have to become a member of the Jonathan Club – that’s where I’m cooking now! But I want to introduce Kelly to you. She owned Chameau, which you can find online and she now caters with me.”
Samson joked about the menu stating that he was taking guests on a “journey to Spain for the Filet Mignon course, Granada for our sausage, to Seville for the pork croquettes and then back to America and France for our dessert.”
Guest Larry Mazzeo egged Samson on, and in teasing Guy’s own French roots, said, “French food came from Italy because Caterina De Medici, of Florence, married King Henry of France…” (Want to learn more about that? Click here.)
All kidding aside, Guy then told his guests, that were growing with anticipation, “Okay, so if it’s to be Italian here tonight I will say ‘Buen Apetito’! And, one more thing, I plan on have a dinner like this every 5 or 6 weeks!”
At that, we were off to our second course: white asparagus, ham, and one very fresh and very large, scallop. Guy paired that with a Chenin Blanc that I noticed several guests marking to order when the meal was over.
After that came the main meal: the filet, sausage and croquette. I sliced them all small enough to get a little of each on my fork, and the balsamic reduction as well. Guy paired this with a blend, 60% syrah and 40% Grenache, from the south of France. I had more than my share of the wine – it was a very good pairing.
Finally, the chocolate truffle cake, dates and cheese were brought to each diner along with another new glass of wine: a Rhone blend that most drank up…over and over again..
Stretching my legs, and wanting to get a few quotes, I circled the room.
From Bill Farrar: “Guy Lelarge has done it again! Exquisite wine and food. We had a good time.”
From my new friends Cindy Davis and Jo DeNicholas: “Everything was good…loved the potato croquette and the filet – and how it was all ‘put to perfection’ by complementing the wine and the ambiance of the entire evening.”
Mark White: “After 8 years as our best wine bar, this is the best dinner I’ve ever had…partly because my wife Julie brought her mother tonight and we’re celebrating her birthday too!”
Me: “The next 5 or 6 weeks can’t pass by quick enough for Guy’s next dinner!”
Tray Passed Appetizers
Profiteroles filled with Brousin Cheese and Crabmeat Mousse
paired with Domaine Rolet Cremant du Jura 2007 (Cremant is a French Sparkling wine made in the Champagne method. Made in the city of Jura, not in Champagne, hence it can’t be called a Champagne. 100% chardonnay, Blanc de Blanc.)
White Asparagus Spears with Serrano Ham
& Pan Seared Sea Scallops with Béarnaise Sauce
paired with Domaine du Fresche Anjou Blanc 2009 (100% Chenin Blanc. Loire Valley 6th generation winemakers.)
Roasted Petit Beef Filet with Balsamic Reduction
& Moorish Lamb Sausage with Roasted Pepper Salsa
& Chorizo Potato Croquette
paired with Domaine Mas Bruguiare L’Arbouse 2008 (60% syrah, 40% grenache. 7th generation winemakers. From Pic Saint Loup in Languedoc region. Drink now.)
Medjool Dates stuffed with Goat Cheese
& Chocolate Truffle with Cheese Slice
paired with Domaine de Trapidis Rasteau VDN (07 Cotes du Rhone, 60% grenache, 25% carignan, 15% syrah.)
My husband Ed’s sister Ann, recovering from major surgery and not really up to the long drive from Rancho Cucamonga, deserved a home delivery of catered treats on Thanksgiving. Within a day or so of the suggestion, her energies rallied and she took charge. Forget the advertisements from supermarkets and well-known pie restaurants that we knew could do the job. Ann ordered from a local restaurant; well local for her and hours away for us, to tempt us. It was a small restaurant chain called Lucille’s.
At the very least we could bring the wine…
We started with two Chardonnays: Nickel & Nickel and Chalk Hill. The Nickel & Nickel, having cost almost double, was richer in color only–both were outstanding in flavor. And stood up quite nicely to the only uncatered part of our evening: Chex Mix and, our old standby, Tortilla chips and jarred salsa over Philadelphia cream cheese.
But then came the fare: juicy turkey and ham, sweet potatoes (with…what is that cloves?), tart & sweet whiskey apples, green bean casserole (Is it so much thicker because it might be made with homemade mushroom soup?), crumbly buttermilk biscuits with whipped apple butter, creamy garlic mashed potatoes almost better than Ed’s, thick gravy perfect for teaching Uncle Jake how to make volcanoes out of said potatoes, and a boring green salad that no one touched. But we did touch a nice Merlot, usually our choice for lighter meats, from Cuvaison Winery. This Merlot, the label picturing the trademark uncentered wine glass image in stained glass, seemed perfectly matched but, if you can believe it, paled in comparison to what our palates were experiencing, as is sometimes the case with very flavorful dishes.
Then we entered the land of dessert. I kept to my policy of not needing a rich dessert to go with a dessert wine. I stood alone. They all enjoyed something different than the usual pie; a chocolate mousse cake, which they all preferred as it was Ed’s birthday as well. The wine was a dessert Cabernet from a favorite small winery, Van Der Heyden. As they plunged their forks into whipped chocolate I closed my eyes; picturing myself back in Napa, tasting this wine for the first time, on an old white resin chair, outside the warm tasting room as it couldn’t accommodate more than 3 people at a time. I was beginning to feel that we had all outgrown the room we had this extraordinary meal in and our need to spend two days preparing meals and, maybe, even pies.
Fast forward back to Santa Clarita. I found that Wood Ranch caters any time. I could feed 20 people for $10 each if their website is correct! With 3 different meats and eight (who could possibly need more?) sides. Other people recommended catering from Stone Fire Grill, a little less expensive with a little less fare. I also checked with the owner of Route 66, George Thomas, as he has the best creamed corn this side of Rancho Cucamonga. His prices are competitive with these others I have mentioned and his restaurant is not part of a chain. He agreed that it is sometimes less expensive to cater but that some people like the camaraderie of preparing a holiday meal. Heck with that I say we can have the camaraderie during the clean up where all we have to wash is the flatware! (Although I did rent flatware one holiday from AV party rental and since they have to sterilize everything we didn’t have to wash anything! I got over feeling bad about that real fast.)
Route 66 offers both full service catering (including full bar service if desired) and the most common for holiday family gatherings….. to-go. They offer holiday dinners that can be picked up either on Thanksgiving / Christmas Eve, or Thanksgiving / Christmas day by appointment.
Their most common holiday entrees are Grandma’s Baked Turkey with stuffing and cranberry sauce, or George’s personal favorite Honey Glazed Smoked Ham. They offer the following sides for both meals: Caesar salad, creamed corn, garlic seasoned mashed potatoes, green bean casserole, yams smothered in caramelized marshmallows and freshly baked dinner rolls. The average cost per person is $9.95 per dinner; deserts are not included, but available. (You can’t see me dear reader but I am drooling now.)
It’s hard to compete with a fresh pie right out of the oven, but their freshly baked Granny’s Peach Cobbler has been immortalized on the set of HBO’s “Deadwood”. HBO orders their cobbler baked in Deadwood era pots for all dinner scenes. According to the Prop master who picks it up, the cast ask for their cobbler exclusively, to be included in every dinner scene!
And by the by, if you think the next thing for me to suggest is dinner out on the holidays—forget it! That would increase the budget too far as the wine prices would be doubled or more! This way we could have more wine! And more opportunities for pairing with a Route 66 meal the next time. More research…it’s always such a demand…
On Thursday, March 5, 2015, nearly 1,600 Los Angeles food lovers and Planned Parenthood Los Angeles (PPLA) supporters flocked to Santa Monica’s Barker Hangar for one of the most highly anticipated gastronomic events of the year: Food Fare. Celebrating its 36th year, Food Fare delivered an outstanding variety of food and drink samples from over 100 of LA’s best restaurants, caterers, wineries, breweries and more.
Guests of the VIP sponsor reception were welcomed by PPLA President and CEO, Sue Dunlap, 2015 Food Fare Chefs of the Year, Brooke Williamson and Nick Roberts, and 2015 Food Fare Advocates of the Year, Martha and Ari Swiller. Guests dined on exclusive bites by Brooke Williamson and Nick Roberts’ three restaurants – Playa Provisions, The Tripel and Hudson House – while Infuse Vodka crafted specialty cocktails for the crowd.
While lively music played in the background of the elegantly decorated venue, attendees circled Barker Hangar multiple times, sampling gourmet bites, bidding on wine and dream experiences, sampling coffee, beer, wine, spirits, and other libations and shopping in the vibrant marketplace.
Food Fare is PPLA’s largest fundraising event of the year. A truly successful evening, Food Fare raised over $850,000 for PPLA, the most this charitable event has ever raised. Of that total, $440,000 was raised in sponsorships, also the highest total in the event’s history. PPLA is hoping to continue this upward trend in the years to come. Funds generated during this event benefit the health care and education services that PPLA offers through their 19 health centers throughout LA County.
About Food Fare & Planned Parenthood Los Angeles Guild
Food Fare began in 1979 with a cooking demonstration by Julia Child and has grown over the last 36 years to become one of Los Angeles’ oldest and most celebrated food events. An annual event, Food Fare is highly anticipated by food lovers, PPLA supporters and the general public as an opportunity to sample the best food and drinks L.A. has to offer. Food Fare is hosted by the Planned Parenthood Los Angeles Guild, a group of over 170 women dedicated to providing financial and volunteer support for PPLA.
About Planned Parenthood Los Angeles
PPLA’s 19 health centers throughout Los Angeles County provide care to nearly 150,000 women, men, and teens each year. Over 93% of the care PPLA provides is preventative, including life-saving cancer screenings, birth control, annual exams, and STD testing and treatment. PPLA’s education and community outreach programs reach nearly 60,000 women, men and teens in Los Angeles County each year.
Wine Cellar Emergency – Solved!
The Cellar Manager, LLC
Recently, I’ve been writing quite a bit about passion for wine. Often, those of us who have this passion direct it towards collecting (and drinking) great bottles, working in the wine trade, or writing about our experiences. Some, a chosen few, take it to the limit and give up everything to make wine commercially.
But, I have met someone who figured out another way to pursue his passion for wine as his career…
Those of us who had wine stored at a certain wine storage facility in the Santa Clarita Valley probably remember well that Friday night when we got the email about its imminent closure – or waking up to read that same email on Saturday morning.
Fortunately, I already had a plan of action.
Several months earlier I had explored the possibility of moving our wine to a wine storage facility in the San Fernando Valley – Terminal 55. (I hope to report more on Terminal 55 in another article at some point.) At that time, they had referred me to Matt Goldfarb of The Cellar Manager LLC to help me with the move. I spoke with Matt and was very impressed, but decided to defer to supporting our local business here in the SCV. Well, hindsight is 20/20, isn’t it?
Anyway, upon receiving the fateful email, I reached out to both Amie at Terminal 55 and to Matt of The Cellar Manager to set up what I should have done months ago. Amie reserved my space needs for me immediately. Matt put my mind at ease and he and I set up a date for the move as well as a meeting at Terminal 55 so I could get some of his boxes from him.
Why the boxes?
Have you ever noticed how wine bottles and the cardboard cases they come in are in many shapes and sizes? When you store wine in a locker, you probably want to stack your cases up as high as possible, and you probably want to turn the bottles upside down in order to keep the corks wet. But with bottles and cases of different sizes, how safe are those stacks? And, with the bottles essentially resting on their necks, how high should they be piled up anyway?
Well, Matt has designed universal cases wherein the bottles actually rest on their sides and the boxes can be stacked up high, as the thick case walls themselves bear the load. Very efficient! And the cases hold almost any size/shape of 750ml bottles, even my beloved Turleys.
Matt does offer a packing and inventory service, but I decided to take the cheaper route. So, I spent the weekend prior to the move packing up my wine into the boxes that Matt had designed.
On moving day, everything went perfectly. It took Matt and his assistant just half an hour to load up our wine into their van, another half hour to get down to Terminal 55, and maybe an hour or so after that to load the cases into their new home. Smooth as silk.
Sometime after the move, I had the opportunity to sit down with Matt and learn more about his company, The Cellar Manager LLC. It turns out, not surprisingly, that handing cellar emergencies is only a very small part of what Matt does.
Coming from the University of Denver’s Daniels College of Business, Matt went to work for La Cachette Restaurant as Special Events & Catering Manager as well as Assistant Restaurant Manager. It was there that he was really exposed to amazing wines and found what he was truly interested in focusing on. Matt left La Cachette and went to work for a wine collection consultant and wrote for Art and Living Magazine, all the while honing his focus and passion for wine and working towards what he ultimately started up in 2011, his own wide advisory company.
Per Matt’s LinkedIn page, these are the services he offers:
“The Cellar Manager, LLC aids clients in developing a more comprehensive understanding of and appreciation for their wine collection.
We offer the following services:
– Performing and maintaining comprehensive electronic inventories
– Assisting with the buying and selling of wine through a variety of established networks
– Cellar packing and moving
– Arranging safe, secure, & temperature controlled wine storage
– Advising on cellar design and construction
– Consulting on wine-related events”
The range of services doesn’t do justice to the person doing them. Matt clearly brings his wine passion to bear in everything he does and if one good thing came from having to schlep our wine to its new home it’s been getting to know him.
Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve’s Wine 101 Consulting (http://evewine101.com/eveswine101consulting/). Michael can be contacted at email@example.com.
Slated for May 4, Taste of the Town helps support the Child & Family Center.
Picture this: Dozens of local restaurants and caterers offering delectable dishes for you to leisurely feast upon. There’s a large array of wine and beer purveyors eager to pour their finest selections. Distinctive entertainment by platinum recording artist Mark LeVang & Friends also awaits you, as does a fabulous live and silent auction, exciting raffles, and opportunity drawings for a Classic Designs Jewelry one-carat diamond, and a Princess Cruises 15-day cruise for two to the Hawaiian Islands. Further adorning this plum milieu is many hundreds of people…friends, neighbors, community leaders, all doing what our valley excels at – having a great time while supporting a worthy non-profit cause.
The scene described is none other than Taste of the Town, the Child & Family Center’s premier annual fundraiser, which will be held Sunday, May 4 from 1-5 p.m. along the park-like grounds of Mann Biomedical Park in Valencia. Proceeds from the event, which last year raised $223,000, help the non-profit organization provide mental health, behavioral, and education services to children, adults and families.
Debbie Heys, whose Child & Family Center affiliations include Foundation board membership and past Taste of the Town chair, praises “Taste” as “the best event in the Santa Clarita Valley.”
“With fabulous restaurants and caterers, beer and wine, amazing entertainment and a beautiful setting… not to mention it’s casual…I love that it’s an event that the general public enjoys,” said Heys, a mother and grandmother who faithfully attends “Taste” each year with her husband John. “It’s also fun to mingle and meet people we haven’t seen before. And it’s a great way to spread the word about the Child and Family Center.”
Tickets to the event are going fast and everyone is encouraged to get theirs now, said Joyce Carson, who is co-chairing Taste of the Town with Sandra Smith, a fellow former long-time SCV educator.
“This is really the ‘must-attend’ event of the year and has been voted the best charity event in Santa Clarita,” Carson said.
While it’s easy to get caught up in the enjoyment of Taste of the Town, it is important to remember that many children and families are helped each day by the Child and Family Center, stated Lois Bauccio, president of the Child & Family Center Foundation.
“Some see no for their future and have attempted suicide. Without help these children are more likely to have academic failure, to use and abuse drugs and alcohol, or become bullies or be bullied, or to become involved with the legal system, often leading to incarceration'” the president cautioned.
Sandra Smith shares Carson and Bauccio’s passion for the Child & Family Center, noting that the agency plays a crucial role in supporting our SCV youth and families.
“As an administrator and teacher in our local public schools, I have experienced first-hand what Child and Family Center programs do for our families in crisis,” said Smith, who worked for the Sulphur Springs School District from 1984 to 2010. “These programs and services make a difference in children’s lives every day, so they can grow to become successful productive citizens. It is our obligation as members of the SCV community to value the important role of the Child and Family Center and provide assistance in whatever way possible.”
Taste of the Town tickets are available online at www.tasteofthetownscv.com
For reserved (umbrella/table seats) call the Foundation at (661) 255-6847.
Diamond Drop opportunity raffle tickets cost $25 each and include a glass of champagne. Hawaiian Cruise opportunity raffle tickets cost $100 with only 200 tickets being sold. Winners need not be present for either raffle. Please contact the Foundation for raffle tickets or further information: (661) 255-6847.
Mann Biomedical Park is located at 25105 Rye Canyon Loop, Valencia.
On Taste of the Town Sponsors and Food-Drink Participants (Updated 4-25-14)
Taste of the Town Sponsors and Food-Drink Participants
Taste of the Town could not exist without its generous businesses and individuals. Presented by Bank of Santa Clarita and Whitening Lightning, its event sponsors also include (as of press time): Mann Biomedical Park; Evolution Interactive Group; Ruhnau Ruhnau Clarke; Santa Clarita Studios; Princess Cruises; Harold and Jacqulyn Petersen; Habitat for Humanity Greater Los Angeles; Boston Scientific; Salon 7; Classic Designs Jewelry; Stifel Nicolaus & Company; Kevin Shannon/CBRE; Wells Fargo Bank; Andy Gump Temporary Site Services; PDC/Brady Corp Foundation; Lundgren Management; Old Republic Title Co.; Pardee Homes; Chiquita Canyon – A Water Conservation Company; Law Offices of G. Marshall Hann; Stratton and Sons Moving and Storage; Lentini Insurance & Investments; ASG – Animal Specialty Group; Santa Clarita Concessions; The KreyenhagenFamily; Shepard Insurance Co.; Santa Clarita Sunrise Rotary;Geotechnologies, Inc.; Wolf Creek Restaurant & Brewing Company; Kaiser Permanente; City of Santa Clarita; Confidential Data Destruction Company; Julie Sturgeon, CPA; Galpin Santa Clarita; Six Flags Magic Mountain; The Magazine of Santa Clarita; élite Magazine; KHTS AM-1220; The Signal; Time Warner Cable Media; Burrtec Waste Industries Inc.; Gymnastics Unlimited; LA Party Rents; Twenty-Five Score;Thomas Graphics; American Business Machines; MV Transportation; SCVTV; BMW Valencia; AMS Fulfillment, and Frank and CharlotteKleeman, Heys Plumbing, Advanced Bionics, Robert Gore Rifkind Foundation.
You cannot serve a feast for thousands without a vast array of appetizing dishes and beverages. Thanks to the many local eateries, caterers, and wine/beer providers for making this fabulous feat a reality. Taste of the Town’s mouth-watering lineup includes: Jill’s Cake Creations; Persia Restaurant; Nothing Bundt Cakes; Wolf Creek Restaurant; Jersey Mike’s Subs; Newhall Refinery; Anheuser Busch; Wood Ranch BBQ & Grill; Pinot’s Palette; Rita’s of Santa Clarita; Vines Restaurant & Bar;Sisley Italian Kitchen; Whole Foods Market, Valencia; The Yacht Club at Channel Islands Harbor; Salt Creek Grille Catering; Fireman’s Brew; Lucille’s Smokehouse Bar-B-Que; Signal Wine Club; Marston’s Restaurant; Castaic Lake Water Agency; Eat Real Café; Clarice’s Cake & Candy Supply; Rubio’s; Bake You Happy; Bella Cucina; KokolitaCakes & More; Parashars’ Indian Kitchen; Robinson Ranch; Shave-It Valencia; Lima Limon Peruvian Restaurant; Margarita’s Mexican Grill; Jeannie J’s Events; Nana’s Banana Bread; Fab Hot Dogs; Hidden Havana Cuban Café; Larsen’s Steakhouse; Embassy Suites Valencia; Henry Mayo Café; Custom Caterers; Jasmine Thai Noodle & BBQ; BJ’s Restaurant & Brewhouse; Organo Gold; COC Institute for Culinary Education; Reyes Winery; J. Lohr Vineyards and Wines, Allied Beverages, and Lee’s Wine Bistro.
The Wine Pavilion, Sponsored by the Signal Wine Club:
Signal Wine Club
Southern Wines & Spirits
Some of the specific wines, at press time, to be poured for tastings include:
2012 Pedroncelli Winery Sauvignon Blanc
2012 Clairborne & Church “Edelzwicker” Proprietors (White Blend)
Non-Vintage Sylvester Vineyard “Kiara” Sparkling Wine
2010 Clairborne & Church “Classic” Pinot Noir
2012 Pedroncelli Winery Cabernet Sauvignon
2009 Ballentine Vineyard Old Vine Zinfandel
Below is a list of what wine we will be pouring for NUGGUCIET CELLARS
2009 Nuggucciet Cellars Riesling Oregon
2011 Nuggucciet Cellars Pinot Noir Oregon
2008 Nuggucciet Cellars Syrah Stanislaus County California
2012 Nuggucciet Cellars Chardonnay Lodi
2012 Nuggucciet Cellars Pinot Noir Santa Maria Valley
Taste of the Vineyard:
April 30 update: Magnavino Cellars will be serving these wines this Sunday at Taste of the Town: Trifection Blend (Grenache, Sangiovese and Petite Sirah), Old Vine Zinfandel, Cabernet Sauvignon, Petite Sirah, and Guilty Pleasures, a fortification of Petite Sirah!
WIN A 15-DAY PRINCESS CRUISE TO HAWAII
Say aloha to the Hawaiian Islands with its lush tropical rainforests and towering waterfalls, pristine beaches of powdery white and volcanic black sands, the soothing sounds of ukuleles and sea turtles swimming amidst coral reefs. Princess delivers exactly what you’d want from such a carefree destination – a relaxing vacation that leaves everyday life far behind. Kick off your shoes, settle onto your very own private balcony, and watch as tropical shores appear languidly on the horizon. During your two-week-long cruise you’ll have the option of peaceful days of pure leisure or a myriad of activities and exciting places to explore. Onboard your beautiful Princess ship you’ll enjoy a wide array of pursuits including world-class dining, dazzling entertainment, fascinating enrichment classes and luxurious spa treatments, while on shore you’ll delight in beautiful beaches, shopping, watersports, regional cuisine and the colorful local culture. So come back new with Princess, where our friendly, gracious crew will make you feel at home every moment of your voyage. You may select sailings departing from Los Angeles, San Francisco or Vancouver.The prize is transferrable, so you can give it to someone as a gift! Balcony cabin Winner must book their cruise by May 4, 2015.Some restrictions apply. Only 200 tickets will be sold. Winner to be drawn May 4,2014 at Taste of the Town. Need not be present to win.To buy a ticket to win this fabulous cruise, contact the Foundation office: 661-255-6847 x3166. Tickets will also be available for purchase at the Taste of the Town.
Win a one-carat diamond hand-selected in Belgium by Classic Designs Jewelry.Includes a glass of champagne. Winner does not need to be present. If unable to attend the event, we will mail you a receipt and you will be automatically entered into the drawing.
*********LIVE AUCTION (please note, a painting by SparArt is coming in but Cheryl is still waiting to the info.
Relax in the Desert
One week at Marriot’s Shadow Ridge Resort in Palm Desert, September 5-12, 2014 http://www.marriott.com/
One week in Tuscany, Italyat a luxurious vacation home. Sleeps 10 http://www.homeaway.com/
From the White House to Your House
Dinner party / cooking class in your home prepared by former White House Chef Louis Eguaras. www.presidentialchef.com
Old Hawaiian Paradise
One week in “Old Hawaii” at a private beachfront home on the island of Hawaii.
8-week old poodle mix puppies need a good home. Puppies donated by the Dog House Rescue Foundation-Studio City and veterinary service provided by Community Veterinary Center. http://www.northhollywoodveterinary.com
Party for 50 people poolside at a beautiful Sand Canyon estate, including dinner prepared by Persia Restaurant.
One week at a 4,000 square foot home in Maui, sleeps 12.
Host Your Own Fabulous Party
Gourmet wine pairing dinner for 8 or cocktail party for 20 in your home by the C&FC Auxiliary.