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, www.studiovelocycling.com 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, www.spanishtable.com 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 

Antipasti

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

Caramelized Fennel, Fresh Red Mint and Lemon Verbena Vinaigrette

Primi

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

Secondi

Seared #1 Ahi Tuna, Shrimp and Seppia Risotto

Saffron-Piquillo Pepper Nage and Grilled Baby Asparagus 

Insalata

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

www.cibosausalito.com

 

Pistachio Pana Cotta, Strawberry Coulis and a crispy Anise Tuile

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