From the West Ranch Beacon: Eve at a GALA

This week’s SCV Wine Calendar is Devoted To:
Only One Eve’s Wine 101 Recommended Event
(Will I see you there?)

Where can you go in this valley for a wine experience unlike no other? One with a handsome Sotheby auction catalog of eclectic original oil paintings, one-of-a-kind bronze sculptures, exclusive event tickets and privately cellared wines? A 5-course meal prepared by a master Chef? A debut of a new wine? Exclusive winery selections? Private grounds that only the birds will share your view of? A classy jazz quartet to serenade you? Ballerinas? Palm trees? Only one venue will be offering an event of this caliber…

Now, I can’t tell you all of the surprises lined up! There shall be many more treats in store for the intimate guests of this year’s 2nd Annual TPC/WEST RANCH art & wine Gala

Join Honorary Chairs Roy P. and Sheri Disney as they come to Santa Clarita one night to support the Arts in the Santa Clarita Valley on Saturday October 3 at 6pm for a Champagne Reception, a gourmet wine paired dinner and culminating in the Art and Wine Auction.

“Mitch Cosentino, introducing his new partnership with pro golfer Fred Couples, has created a premier wine experience debut just for guests of the gala this year,” began Guy Lelarge, owner of Valencia Wine Company and co-chair of the event. “At press time it looks pretty good that ‘Pure Cos’, a new label for Mitch, will be available at this event.”

“Of course there will still be the Champagne reception,” continued Lelarge. “But Mitch will be this year’s major wine sponsor and has donated an incredible amount for a single supplier. We really appreciate his generosity to the event.”

Besides Lelarge other co-chairs include Don and Cheri Fleming, Ken McMahan, Larry Mazzeo, Greg McWilliams and Dave Bossert.

“Besides myself, other artists that will be attending the event again this year will be George Scribner, Noah, Laura Owens, James Coleman, Timothy J. Clark and Harrison Ellenshaw,” stated Bossert. “George’s debut painting of the TPC clubhouse last year was a big hit so he will repeat it again this year in a new rendition. And, as we did last year, the painting will be in the auction while prints will be given to each table sponsor.”

“And every day something new is added to an already very exciting catalog for our guests. There’s one item, actually 20 of them, that will not only ‘decorate’ the dining room but will also be available at auction.”

“Along with that teaser we have a few exclusive tickets to sporting events and film premieres – many with some exciting vip treatment attached. The private cellar donations, of library and large format bottles, make this a unique event for wine aficionados.”

“The Helen Laprairie Band, as well as the Drew Jorgensen Quartet, will round off the evening nicely,” Michele Reckon-Golden, Event Producer and Director, added.

This year’s beneficiaries include the Santa Clarita Ballet, Canyon Theatre Guild, the Joe Ranft CalArts Alumni Scholarship Fund and the Community Arts Partnership (CAP). For more information or tickets please contact or 661-254-9300.

Exclusive faire created by Chef Daniel Otto to exhibit
“Part of the Arts is Culinary Arts”


Assorted tray passed canapés, and cornets
Seafood Station with Jumbo Prawns, Oysters, with assorted condiments, mignonettes, citrus, and remoulade with Ice carving
Filo Cups with balsamic, caramelized onions, and feta cheese
Beef Tenderloin mini with mushroom duxelle in puff pastry

1st Course

Tomato and Basil Bisque with Tomato caviar and Asiago crisp

2nd Course
Carparcio of Roasted Beet with truffled brioche round, poached pee-wee egg, splashed with pomegranate vinaigrette, baby Mache, and Carr valley goat cheese


Housemade Champagne sorbet with floral ice bowls and orange simple syrup glace

Main Course

Porcini crusted Diver Scallop atop Lobster and Fine Herb Risotto
Prime Filet medallion drizzled with a cabernet reduction
Portobello and vegetable en croute atop sweet corn chutney

5th Course
Moray cheese goat and sheep milk cheese with vegetable ash
Spanish Marcia drunken goat soaked in cabernet wine
Cahill Porter Irish cheddar soaked and laced with Guinness
Served with apple gelee, candied nuts, and berries

Dessert Course
Chefs Choice