Please join us in March at the elegant and beautiful

"Timeless, classic, elegant, artistic... When you enter The Westgate Hotel, you are transported to a world of beauty, art and refinement. Built in 1970, The Westgate is considered a cultural landmark in San Diego. A premiere hotel, The Westgate continues to deliver on its original vision of classic luxury. Acclaimed as San Diego’s finest hotel, the Westgate, is beautifully appointed with exquisite European luxuries throughout."

Our educational program and speaker will be Anita Boen, a representative of the widespread movement and organization SLOW FOOD

Slow Food Urban San Diego seeks to create dramatic and lasting change in our local food system. Our mission is to reconnect Urban San Diegans with each other, rediscover food traditions and cultural heritage and educate our community about the plants, animals, fertile soils and waters that produce our food. In addition, we support the mission, tenets, programs and values of Slow Food USA. We seek to inspire a transformation in food policy, production practices and market forces so that they ensure equity, sustainability and pleasure in the food we eat.  "Slow food" is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.

Raffle Proceeds will be donated to

The Heritage Kitchen Garden Project at the Old Town State Historic Park provides an opportunity for at risk Community School students, many of whom are young parents,  to research, plant, nurture, harvest, and prepare foods that have historical significance and nutritional benefits for themselves and their families. Recording and sharing their experiences through guided lessons, that are aligned to state educational standards, provides a learning opportunity that reaches beyond the classroom and reconnects the students to their community.

Menu - All Produce is Locally Grown

HORS D'OEUVRES

Goat Cheese Crostini with Sun Dried Tomato and Basil Pesto

Baked Artichoke Heart, Cream Cheese, and Parmesan Reggiano

Heirloom Tomato Bruschetta

SALAD

Red and Green Pear Salad, Belgian Endive, Maytag Blue Cheese, Balsamic Dressing

ENTREE

Petite Filet, Truffled Potato Gratin, Haricot Vert and Pancetta Fricassee, Wild Mushroom and Bordelaise Sauce

or

Vegetarian Entree: Ricotta Ravioli, Dried Apricot, Sun Dried Tomatoes, Wilted Spinach and Sage Butter Sauce

DESSERT

Homemade Creme Fraiche Cheesecake, Passion Fruit Caramel, Blood Orange Sorbet (made by Westgate French Pastry Chef Sylvan)

*

Parking:

Discounted Valet Parking at $5 per car, Valet drop-off curbside on Second Avenue, accessible from Broadway

Thanks to these companies for their contribution to this meeting:

Invite design by Brant Bender Photography and Rachel Welland of Bliss Events.