Fundraiser Dinner done in Style


Studio Velo and MCBC Benefit Dinner 2011

The star-studded evening at Cibo was spearheaded by StudioVelo founder Scott Penzarella, as an entertaining way to increase awareness and funding for Marin County Bicycle Coalition (MCBC).

With 20 guests on hand, wines donated by the Spanish Table in Strawberry, MIll Valley, and cuisine provided by Chef Chris Dressick of SV:Gourmet, the stage was set for a fun-filled evening.  Great food, great wine, great people and a great cause only added to the occasion.  Chef Tera of Cibo in Sausalito graciously hosted the event and prepared a delicious dessert! 


Our menu sampling!



Amuse Bouche

Salt Cod Brandade Crostini, Heirloom Teardrop Tomato, Cilantro,

Chive and Chipotle Oil 


Semi Pearled Farro, Roasted Beets, Winter Leeks, Baby Turnips,

Caramelized Fennel, Fresh Red Mint and Lemon Verbena Vinaigrette


Strozzapreti Pasta, Pancetta, Roasted Garlic, Braised Red Chard, Local Organic Tomatoes, Chilis and Pecorino Romano served Amatraciana Style


Seared #1 Ahi Tuna, Shrimp and Seppia Risotto

Saffron-Piquillo Pepper Nage and Grilled Baby Asparagus 


Organic Baby Arugula, First Crop Nectarines, Midnight Moon Aged Goat Cheese by Cypress Grove, Toasted Oregon Hazelnuts and Vanilla Bean Vinaigrette


Dessert Course by Chef Tera of Cibo Sausalito


Pistachio Pana Cotta, Strawberry Coulis and a crispy Anise Tuile


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