Every month, join us for a dynamic evening with your colleagues in Silicon Valley's hospitality industry.  Each meeting is an opportunity for sharing ideas and advice about catering and managing special events.  Invite spouses, friends, and colleagues, and visit our website often for more details. 

In February, we enjoyed three hours of great networking, an outstanding dinner, an educational program about pairing port, wine, and chocolate presented by Judy Goldstrand (Chocolates a la Carte) and Derek Schweigart (Artesa Vineyards & Winery), an affiliate presentation, a member testimonial, and outstanding raffle prizes.  For a special treat, Derek hosted a wine tasting at the cocktail reception. 

The meeting's sponsors included Lisa Nunes, of Boulder Ridge Golf Club (dinner); Susan Kelly, of Three Sisters Floral Design (arrangements & centerpieces); Cara Lane, of Sleepy Hedgehog Press (menu cards); Hartmann Studio Rentals (linens, napkins, chargers, chairs and cushions); Natti Pierce-Thomson, of North American Theatre Technology (lighting); Robey Saylors, of Elite Entertainment (PA & music); and Nicole Lisanne, of Nicole Lisanne Weddings & Events By Design (special design touches).

Photographs courtesy of Scott Vlha, of Doorstep Photography (see his networking photos),  Claudia Akers, of Claudia Akers Photography (see her decor photos); David Ethridge, of A Video Reflection (see his exterior photos of Boulder Ridge Golf Club).  Please click "camera icon" (below picture) for Networking photos, and click "Photo Gallery" (in the "Quick Links" box, at left) for Decor & Facility photos

Raffle prizes included a $25 Gift Certificate for Cafe Too! at San Jose Museum of Art; a Certificate for Family History Photo to Video Collage (a $250 Value) (donated by Custom Video Connection); a Free Studio Portrait (donated by Jordan River Photography); a $150 gift card for Michi Sushi in Campbell; two bottles of wine (donated by the San Jose Hilton), and an overnight stay at the Crowne Plaza, in downtown San Jose.

Menu

Appetizer ~
Portobello Mushroom Tower
Sautéed Baby Spinach, Brie, Toasted Hazelnuts, Beurre Blanc Sauce

Entrée ~
Coriander Crusted Seabass
White Bean Puree, Chanterelle Mushrooms, Artichokes and Oven Dried Tomatoes
Sautéed Seasonal Vegetables
Rolls & Butter

Dessert ~
Chocolate Crepes
With Sweet Cream, Chocolate Shavings, Cocoa and Vanilla Anglaise Sauce