SAVE THE DATE:
Nov 19-20th • Club Dine In! Presents Sustainable Pancake Festival and Music Benefit • Various
Fri-Sun Nov 12-14th • Flamenco • Various
Una Nota Flamenca is an experience of flamenco dance that embodies the emotion ignited from a single musical note. Una Nota Flamenca captivates the senses. Traditionally orchestral instruments accompany the flamenco guitar as dancers hearing the same musical note interpret the music through their own unique and alluring style of flamenco.
Fri-Sat Nov 12-13th • Wild Kitchen Dinners • 6:30PM
Each Wild Kitchen dinner is a community affair. We sit together, eat together, and talk together. Everyone sits and eats at communal tables, while the forager explains the wild ingredients in the dishes and why we used them. Tickets are very limited, so please sign up soon. So we can help make sure more people get seats, we are having three nights of dinners this month. Same time, place, menu; different days.
Sat Nov 13th • Big, Big Deal • Various
BIG DEAL is a wildly popular party where 500 works of art are sold at $165 apiece, and an exciting live auction features art and fun luxury items. Come for the great art, bargains, people-watching, chill tunes, cocktails, lavish hors d’oeuvres and desserts.
Sunday Nov 14th • Luxury Chocolate Salon • 10-5PM
Chocolate lovers, en garde! The Holiday and Seasonal chocolate show for the San Francisco Bay Area takes place at the Fall Luxury CHOCOLATE SALON. Chocolate aficionados, fanatics, lovers and addicts can taste & experience the finest in artisan, gourmet & premium chocolate in one of the world’s great culinary regions.
Monday Nov 15th • Localize Dinner • 6:30PM
Join us for a special Localize evening at Orson with Wente Vineyards and The Restaurant at Wente Vineyard’s new Executive Chef Eric Berg. Chef Berg believes in food creatively prepared with local ingredients. He sources seasonal produce from The Restaurant’s own on-site organic herb and vegetable garden as well as regional purveyors. His approach to food is straightforward, honest, ingredient-focused, with subtle international influences while his menu will reflect technique driven, natural, unforced plating with an emphasis on wild caught and free-range, sustainable proteins and organic produce and dairy.
