Thursday, September 15, 2011 Peninsula Italian American Social Club
Beneficiary The San Mateo County Association of REALTORS® Foundation was created to benefit housing-related causes throughout San Mateo County. The SAMCAR Foundation is a separate 501(c)3 Public Benefit Corporation, funded through the generous contributions of its REALTOR® and Affiliate members, and friends. Since its inception, the SAMCAR Foundation has focused its charitable efforts towards benefitting organizations and programs that strive to make San Mateo County a more livable, affordable and thriving community. Through its work, the SAMCAR Foundation has made significant financial contributions that have enabled many of our San Mateo County citizens to finance a down payment on their first home, make their mortgage payments, and receive the education needed to make a sound investment in their financial stability and future through homeownership. Homeownership is said to bring about substantial social benefits for families and communities as a whole. Thus, the SAMCAR Foundation’s primary goal is to help ensure that everyone in San Mateo County is able to achieve the American Dream of owning a home. Our REALTOR® members and Affiliates are proud to contribute to this important and worthy endeavor. The San Mateo County Association of REALTORS® Foundation is a 501(c)3 non-profit organization. Tax ID# 94-3163126
Schedule of Events 5 to 6:30 p.m. No-Host Cocktails ∙ Social ∙ Silent Auction Opens 6:30 to 10 p.m. Dinner ∙ Live Auction ∙ Raffle Sumo Wrestling Tournament ∙ Dancing
Special Recipes Pollo alla Cacciatora .......................................................................................... 5 Mabuhay Spaghetti .............................................................................................. 6 Frittata Bites (chard, sausage, feta) ................................................................. 7 Artichoke Frittata .............................................................................................. 8 Bruschetta ........................................................................................................... 9 L’Avenue’s Crab Cakes .................................................................................... 10 Marinated Mushrooms ..................................................................................... 11 Crunchy Parmesan Chicken Tenders ........................................................... 14 Linguine with Tomotoes and Basil ................................................................. 15 Cucumber Appetizer ....................................................................................... 16 Wines Around the World .............................................................................. 17 Mozzarella Cheese Puffs ................................................................................ 18 Spicy Prawn and Sausage Pasta ....................................................................... 19 Baked Brie ......................................................................................................... 22 Italian Pasta & Bean Salad ............................................................................... 23
Extras
Special Thanks and Recognition ..................................................................... 2 Thank You to our Sponsors & Donors .............................................. 12 & 13 Fabulous Live Auction Items ........................................................................ 20 Incredible Raffle Prizes ................................................................................... 21
nks Special Tha Thank you John Marshall, Marsetti, Inc. for the lovely decorations! Thank you to the SAMCAR Board of Directors for directing their culinary talents towards our fabulous dessert buffet table this evening! A big STRONG Thank You to our own good sports‌ the sumo wrestlers who allowed us to talk them into this! Thank you to Tony Vitrano and Peninsula Italian American Social Club for letting us come back year after year! Grazie!
ppen... a h t i g n i k a People m
Master of Ceremonies
Ann Palermo, Old Republic Title Company
Live Auctioneer
Rick Whipple, BHG J.F. Finnegan Realtors
Silent Auctioneer Mancave Memorabilia
DJ
Chobe Tunes
Sumo Wrestling Tournament Contenders Maryann Bologna, The Examiner John Marshall, Marsetti, Inc. Sasha Martinez, Prudential, San Bruno
Anne Oliva, Marshall Realty Sue Vaterlaus, RE/MAX Star Frank Vento, Dolphin Real Estate
a special recipe from
Carr, McClellan, Ingersoll, Thompson & Horn
Pollo alla Cacciatora (Serves 4)
4 tbsp. extra-virgin olive oil 2 medium onions, peeled and chopped 2 cloves garlic, peeled and minced 1 3-lb. chicken, cut into 8 pieces 1 cup dry white wine 1 28-oz. can peeled whole san marzano tomatoes, chopped, juice reserved 1 bay leaf 1 tsp. minced fresh rosemary leaves ¼ cup minced flat-leaf parsley Salt and freshly ground black pepper 1 cup strong chicken stock
Heat oil in a large pan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 10 minutes. Add garlic and cook, continuing to stir, for about 2 minutes more. Push onions to sides of pan, then add chicken and fry, turning pieces several times to brown evenly, about 4 minutes per side. Add wine and cook until it evaporates, about 5 minutes. Add tomatoes, with their juice, to chicken. Stir in bay leaf, rosemary, and parsley (reserving 1 tbsp. or so for garnish) and season to taste with salt and pepper. Reduce heat to low, partially cover, and simmer, adding chicken stock gradually as tomato juice evaporates, for 45 minutes. Garnish with reserved parsley. Serve with steamed potatoes or white rice. America knows this Italian favorite as chicken cacciatore (hunter’s-style), but it’s really alla cacciatora, named in honor of the hunter’s wife who, all over northern Italy, might traditionally cook the dish on the eve of the hunt as fuel for the chase.
Carr, McClellan, Ingersoll, Thompson & Horn 216 Park Road, Burlingame, CA 94010 (650) 342-9600 | www.carr-mcclellan.com
a special recipe from FAREPA
Filipino American Real Estate Professional Association
Mabuhay Spaghetti (Filipino spaghetti; Serves 6)
1 large pckg. spaghetti noodles 1½ tbsp. vegetable oil 3 cloves fresh garlic, minced 1 lb. ground beef 1 lb. ground pork 1½ cups tomato paste 1 yellow onion, peeled and diced ¼ cup white sugar ¼ cup water 6 jumbo hotdogs, sliced diagonally in ½” sections (preferably, Filipinostyle hotdogs; if unavailable, use
only Hebrew National or Nathan’s kosher hot dogs) 2 (14 oz.) bottles banana catsup (do not substitute American catsup!) 1 tsp. Sriracha-brand sauce ½ cup chopped green and red bell pepper (optional) 1 ⁄8 cup brown sugar 1 tsp. oregano Salt and pepper to taste ¼ cup grated or shredded Cheddar
Fill a large pot with water, add salt as desired and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Follow directions on the pasta box but cook the spaghetti uncovered, stirring occasionally, until the pasta has cooked al dente, about 12 minutes. Drain well in a colander and set aside in serving pot/bowl. Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion (and green and red bell peppers if using); cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef and pork; season with salt and pepper. Cook and stir until the meat has browned. Pour in the banana ketchup, tomato paste, oregano, sugar, Sriracha-brand sauce and water. Simmer until the sauce has thickened, about 15 minutes. Salt and pepper to taste. Stir in hot dog slices and continue to cook until hot dogs are heated through. Pour sauce over pasta; mix well using a non-stick spatula, then serve with Cheddar cheese sprinkled on top. Filled with ground beef, ground pork, kosher hot dogs (yes, hot dogs) and conventional pasta flavors, Filipino spaghetti is the essence of fusion, artfully combining traditional spices with a tinge of sweetness. It’s a dish the whole family can enjoy as children love it for its taste and texture (and hot dogs) while adults have come to enjoy the savory blending of east/west flavors
FAREPA (Filipino American Real Estate Professional Association) Fel Amistad, P.O. BOX 4446 Burlingame CA 94011 | (650) 544-5221
a special recipe from
The Magnolia of Millbrae
Frittata Bites with Chard, Sausage, and Feta
(Makes 20 bite-size portions, just right for a cocktail party.) 8 large eggs ¼ cup heavy whipping cream ½ tsp. salt ½ freshly ground black pepper 1 cup crumbled feta cheese Fresh Italian parsley leaves
Nonstick vegetable oil spray 1-12 oz. bunch Swiss chard, stems and center ribs removed 1 tbsp. olive oil 1 cup chopped onion 8 oz. mild Italian sausages, casings removed, sausage broken into 1” pieces
If you’d like to serve the frittata for breakfast or brunch, cut it into larger pieces. Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Bring large pot of salted water to boil. Add Swiss chard and cook until just wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add sausage and saute until brown and cooked through, breaking up with a fork 5 to 7 minutes. Remove from heat and cool. Whisk eggs, cream, salt and pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta; stir to blend.Transfer mixture to prepared baking dish. Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to a rack and cool frittata 15 to 20 minutes. Place platter atop dish with frittata. Using oven mitts, holding baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so that the frittata is right side up. Cut frittata into 20 pieces. Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.Transfer frittata pieces to platter. Garnish each piece with parsley; serve warm or at room temperature.
Sherry M. Plambeck The Magnolia of Milbrae 201 Chadbourne Avenue, Millbrae, CA 94030 (650) 697-7700 | splambeck@themagnolia.com
a special recipe from
Bekins AMS Relocation, Inc.
Artichoke Frittata 2 7.5 oz. marinated artichoke hearts, chopped 2 14 oz. unmarinated artichoke hearts, chopped “Marinade” only from one jar of marinated artichoke hearts 1 onion, chopped 4 garlic, minced/crushed
6 eggs (beaten) ½ cup seasoned bread crumbs ½ tsp. salt ½ tsp. pepper ½ tsp. oregano (dried ok) ½ tsp. Tabasco 1+ lb. grated cheddar cheese ¼ cup chopped parsley
Drain the artichokes and keep the marinade from only one jar. Heat in a frying pan and add the onions and garlic. Saute to limp. In a bowl combine eggs, bread crumbs, salt, pepper, oregano, and Tabasco. Mix well.Stir in cheese, parsley, onion mixture, and chopped up artichokes. Pour into a greased/Pammed large casserole baking pan. Bake at 350°F for approximately 30 to 40 minutes. Cool and cut into squares.Great for breakfast or an appetizer. Enjoy & cheers!
Val Hardwick Bekins AMS Relocation, Inc. 1873 Rollins Road, Burlingame, CA 94010 (650) 697-3530 | vhardwick@amsbekins.com
a special recipe from Anne Oliva Marshall Realty
Bruschetta with Artichoke Hearts and Parmesan (Serves 8 to 10 as an appetizer)
1 14-oz. can artichoke hearts, rinsed and patted dry with paper towels 2 tbsp. juice from 1 lemon 1 clove garlic, minced or pressed 2 tbsp. extra virgin olive oil, plus extra for serving 2 tbsp. fresh basil leaves , finely shredded Table salt and ground black pepper
2 oz. Parmesan cheese 1 oz. finely grated (about ½ cup), 1 oz. shaved into strips with vegetable peeler Toasted Bread for Bruschetta 1 loaf country bread with thick crust (~10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces ½ clove garlic, peeled ¼ cup extra-virgin olive oil and Salt
For the Toasted Bread Adjust oven rack so it is about 4 inches from heating element and heat broiler. Place bread on foil-lined baking sheet. Broil until bread is deep golden, 1 to 2 minutes. Flip and repeat on second side. Lightly rub 1 side of slices with garlic and brush with olive oil. Season to taste with salt. For the topping Pulse artichoke hearts, lemon juice, garlic, olive oil, basil, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until coarse puree forms, about six 1-second pulses, scraping down bowl with rubber spatula once during processing. Add grated Parmesan and pulse to combine, about two 1-second pulses. Divide artichoke mixture among toasts and spread to edges. Top with shaved Parmesan. Sprinkle with black pepper to taste, drizzle with olive oil, and serve.
Anne Oliva Marshall Realty 683 Jenevein Avenue, San Bruno, CA 94066 (650) 873-6844 | remarges3@aol.com
a special recipe from The Examiner
L’Avenue’s Crab Cakes
Courtesy of Nancy Oakes, chef-owner of Boulevard in San Francisco (Makes 8 to 10 large crab cakes or ~20 hors d’oeuvres cakes) 2 cups cubed (¼ in.) day-old French bread, crust removed 4 tbsp. olive oil 1 lb. fresh Dungeness crabmeat, picked over 2 ⁄3 cup finely chopped celery ½ cup finely chopped red onion 1-½ tsp. Worcestershire sauce ½ cup mayonnaise
¼ cup finely chopped fresh flat-leaf parsley leaves 2 tbsp. Dijon mustard 1 tsp. Tabasco sauce ½ tsp. crushed red pepper flakes 3 large eggs, separated Kosher salt and freshly ground black pepper
Preheat the oven to 350°F. Toss the bread cubes with 2 tablespoons of the olive oil in a large bowl; stir in the crab, celery, red onion, Worcestershire sauce, mayonnaise, parsley, Dijon mustard, Tabasco, red pepper flakes, salt and pepper, and mix well. Add the egg yolks and stir to combine. Whip the egg whites until stiff, then gently fold into the crab mixture. Form the mixture into 3-inch patties, using a 1/2-cup measure to help scoop up the mixture. Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet or saute pan over medium-high heat. Add the crab cakes, a few at a time. Cook until browned on the bottom, about 5 minutes. Carefully turn the cakes over, and brown on the other side. Remove the browned cakes to a parchment-lined baking sheet, and repeat with remaining cakes. Place the baking sheet in the oven to finish cooking the crab cakes, about 8 minutes. Serve hot.
Maryann Bologna The Examiner 1828 El Camino Real; #508, Burlingame, CA 94010 (415) 359-2652 | mbologna@sfexaminer.com
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a special recipe from
Steven Cresci Insurance Agency
Marinated Mushrooms A family favorite every Thanksgiving!
2 lbs. fresh mushrooms 2 tbsp. chopped fresh parsley 2 tbsb. honey 2 tbsb. soy sauce 1 ⁄3 cup red or white wine 2 ⁄3 cup white wine vinegar 1 ⁄3 cup olive oil 4 cloves garlic minced pinch of red chili flakes to taste
Clean and dry mushrooms-remove end of stems if desired.Saute garlic in oil - low to medium heat. Add vinegar, wine, soy sauce, honey, parsley. Stir until mixture is well blended and hot. Place whole mushrooms in heat-proof container with tightly fitted lid. Pour hot mixture over mushrooms and allow to marinate for 1 to 3 hours, or more. Turn over several times while keeping refrigerated.
Steve Cresci Steven Cresci Insurance Agency 544 Golden Gate Avenue, San Francisco, CA 94102 (415) 346-5403 | Fax: (415) 346-4037 License: 0600587 | www.cresciinsurance.com
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Thank you to our 2 011 C o r p o r a t e S p o n s o r s
Gold Carr, McClellan Professional Law Corp
Bronze The Examiner Steven Cresci Insurance
Recipe Sponsors Denise Baker, Marshall Realty Toni Burrows, Hisco/CRES Home Warranty Coldwell Banker Fahey Properties FAREPA Susan Getchell-Wallace Denise Granville, State Farm Val Hardwick, AMS Bekins Magnolia of Millbrae Anne Oliva, Marshall Realty Piper’s Plumbing San Mateo County Association of realtors ® Women’s Council of Realtors, San Mateo County
Thank you to our Raffle and Auction Donors Our sincere appreciation to those who donated so generously to our raffle and auction
Alan Louie, Broker Alana’s Café All Spice Indian Restaurant Amici’s Pizza AMS Bekins Aquarium by the Bay Asian Art Museum Baker Brothers Bay Landing Hotel Beach Blanket Babylon Being Yoga Benbow Inn Big White House Winery Black Oak Casino Broadway by the Bay Buck’s Woodside Build A Bear Burger Joint Cache Creek Casino Resort Cal Shakes California Academy of Sciences Charles Schulz Museum Concannon Craig Thorson, RE/MAX Star Prop. Disneyland Resort FastFrame Geoffrey’s Jewelry Gil McCoy, Realtor Happy Hollow Park & Zoo Hobee’s CA Restaurants Hola Mexican Restaurant Home Sweet Home Inspection John Prouty, Prudential California San Bruno
Junk King Kathy’s Kreative Kakes LuminaSkin Magnolia of Millbrae Marriott Anaheim Mendocino Botanical Gardens Oilstop Oil Change Chevron Pacific Athletic Club Pacifica Spindrift Players Paul’s Diner Peninsula Ballet Theatre Peninsula Jewish Community Center Peninsula Symphony Pier 39 Rhonda Giedt Roaring Camp Railroads Rubios Fresh Mexican Grill SAMCAR SAMCAR Special Events Committee Sam’s Chowder House Santa Cruz Winegrowers Assoc. Sapore Italiano Pizzeria Sheldon of Los Altos Sibby’s Cupcakery Sofa Outlet Ca. Furnishings Spinnaker Sailing School The Bohannon Foundation The Fish Market The Office Vichy Springs Resort Vivance Ristorante Whole Foods Your Style Interiors Deborah Vento
a special recipe from Toni Burrows Hisco/CRES
Crunchy Parmesan Chicken Tenders
4 tbsp. + ½ cup olive oil 1 cup buttermilk 1-½ lbs. chicken tenders (~18) 3 lg. cloves garlic, minced ½ tsp. salt
3 tbsp. balsamic vinegar Freshly ground black pepper 1-¼ cups grated Parmesan ¾ cup Italian seasoned bread crumbs
Preheat oven to 500ºF. Brush olive oil over 3 large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand for 15 to 30 minutes. Mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining ½ cup olive oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl. Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tbps. of oil over the chicken tenders and bake until they are cooked through and golden brown. About 12 minutes. Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
Toni Burrows Hisco/Cres P.O.Box 500810, San Diego, CA 92150 tel: 1-800-831-8200 | cell: (650) 787-4876 | toni.tiger@prodigy.net
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a special recipe from Denise Granville State Farm
Linguine with Tomatoes and Basil (Serves 4 to 6)
4 ripe large tomatoes, cut into ½ in. cubes 1 lb. brie cheese, rind removed, torn into irregular pieces 1 cup cleaned fresh basil leaves, cut into strips
3 cloves garlic, peeled and finely minced 1 cup + 1 tbsp. olive oil 2 ½ tsp. salt ½ tsp. black pepper, freshly ground 1-½ lbs. linguine Freshly grated Parmesan
Combine tomatoes, brie, basil, garlic, 1 cup olive oil, ½ teaspoon salt and the pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered at room temperature. Bring 6 quarts water to a boil in a large pot. Add 1 tablespoon olive oil and remaining salt. Add the linguine and boil until tender but still firm, 8 to 10 minutes.Drain pasta and immediately toss with the tomato sauce. Serve at once, passing the peppermill and grated parmesan cheese if you like and enjoy! This recipe is a real crowd pleaser. The heat of the pasta warms and brings out the flavors of the sauce in a wonderfully subtle way. Delicious and easy.
Denise Granville State Farm 370 W San Bruno Avenue, Suite G, San Bruno, CA 94066 (650) 952-1599 | denise@denisegranville.com
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a special recipe from
San Mateo County Association of REALTORS®
Cucumber Appetizer
1 (8 oz.) pckg. cream cheese, softened 1 (0.7 oz.) package dry Good Seasons zesty Italian salad dressing mix ½ cup mayonnaise 1 French baguette, cut into ½ inch thick circles 1 cucumber, sliced 2 tsp dried dill weed
In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.
San Mateo County Association of REALTORS® 850 Woodside Way, San Mateo, CA 94401 (650) 696-8200 | www.samcar.org | fax. (650) 342-7509
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a special recipe from
Women’s Council of REALTORS® San Mateo County Chapter
Wines Around The World
(Serves many) This recipe guarantees a great time and includes a silent auction
Dollop of Argentina Dash of Chile Pinch of Italy Kisses from France Slice of New Zealand Pressed California Grapes Bubbles from Spain Mix of Realtors Stir in Affiliates
Arrange your plans for Thursday, October 20! Bring a friend and drive over to Fandorin at 1428 Old Bayshore Highway, Burlingame. Set the timer for 5 p.m. and simmer for 3 hours. Combine the above ingredients with Bay views and appetizers. Sprinkle in a few friends and networking. Buy tickets online at http://wine2011.eventbrite.com or contact Kerry Roth at kerry@decorstaging.com
Women’s Council of REALTORS® San Mateo County Chapter Suzan Gogol, President (650) 403-6260 | suzan.gogol@cbnorcal.com
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a special recipe from
Coldwell Banker Fahey Properties Inc
Mozzarella Cheese Puffs (Makes 1 dozen)
2 cups flour ½ tsp. salt ½ tsp. paprika 1 cup butter 1 lb. shredded Mozzarella cheese
Grease 4 ½ cup ramekins lightly with butter and set aside. Pour the half-and-half in a small bowl and sprinkle on the gelatin, then stir to dissolve. Set aside. In a medium saucepan, mix the cream, sugar, vanilla bean, and half-and-half mixture. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture begins to boil. Take care not to let the mixture bubble up over the sides of the pan. Cook until the mixture begins to thicken slightly, then remove the pan from heat, and discard the vanilla bean. Stir the lemon zest into the cream, then carefully pour the mixture into the ramekins. Place them on a tray and cover with plastic wrap. Refrigerate until set, about 5 hours or overnight. To serve, run a butter knife around the sides of the ramekins. Place a serving plate on top and invert the plate. Shake the ramekins to release, or dip each mold quickly in hot water and then invert onto serving dishes. Serve at once.
Coldwell Banker - Fahey Properties Inc 400 Old County Road, Suite #2, Pacifica, CA 94044 (650) 359-4904 | Fax: (650) 359-7360
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a special recipe from Piper’s Plumbing
Spicy Prawn and Sausage Pasta
1 tbsp. Olive Oil (pref. Wild Mushroom and Sage Olive Oil) 12 to 16 Andouille Sausage, sliced 1 Onion, finely chopped ½ tsp. Thyme ½ tsp. Oregano 1 tsp. Parsley, divided in half ¼ tsp. Cayenne Pepper ¼ tsp. Red Chili Flakes
3 Large Tomatoes, diced (or 15 oz. Canned Diced Tomatoes)
1 15 oz. Canned Tomato Sauce 1 lb. Medium Prawns, peeled and deveined Dash Salt and Pepper 16 oz. Penne or Penne Rigate, cooked separately
Heat oil in large skillet. Add sausage; cook 5 minutes. Add onion; cook 5 minutes. Add garlic; cook 5 minutes. Add thyme, oregano, half of parsley, tomatoes, tomato sauce, cayenne pepper, red chili flakes, salt and pepper; mix well. Bring to biol, then simmer 20 minutes. Add prawns; cook until prawns are done (about 6 to 10 minutes). Serve over pasta and garnish with parsley.
David Feldmeyer Piper’s Plumbing 1653 Carleton Court, Redwood City, CA 94061 (650) 995-7202 | ObeePlumbKanobi@yahoo.com
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Fabulous L i v e A u c t i o n Items Who is going to Disneyland!!! Walt Disney once noted that “The greatest moments in life are not concerned with selfish achievements, but rather with the things we do for others!” Support the Foundation and win 4 one day park hopper tickets for entrance to both Disneyland Park and Disney’s California Adventure Park. Enjoy your visit to Disneyland with a 2 night stay at the Anaheim Marriott Hotel. Valued at $920.
Affiliate Member Extravaganza Basket Donated by the San Mateo County Association of realtors ® (samcar) This fabulous package includes Primary or Representative 2012 Affiliate Dues, an interior business-card size ad for a month run in the SAMCAR Tour Sheet, SAMCAR Classroom Rental for a full or half day with coffee service and 25 color copies a month. Valued at $925!
A day on the bay for 4 with gourmet lunch! Donated by Gil McCoy, Gil McCoy realtor Lunch by Craig Thorson, RE/MAX Star Prop. Enjoy a day on the Bay for four on Gil’s 32’ Catalina Sailboat with a catered gourmet lunch. Lay out in the sun, enjoy the cool breeze and the lovely sights of the San Francisco Bay. See Alcatraz, Angel Island, the Golden Gate and Bay Bridges or sail by SBC Park while a game is going on! Value Priceless!
A day of family fun! Donated by John Prouty, Prudential California San Bruno and Whole Foods Win a Day on the Bay on John Prouty’s 50’ yacht for 6 people. Also included are 2 Whole Foods Gift Certificate for $100 each. Value Priceless! When the Special Events Committee throws a dinner party, it is a dinner to remember! The committee will host a party for 10 at Anne Oliva’s home. Date and time to be mutually agreed upon. Value Priceless!
Eating at home got fancy! Donated by Alan Louie, realtor and re Broker Enjoy a fabulous dinner party for 8 prepared by Alan himself! Date and time to be mutually agreed by host and recipient. Value Priceless!
Moving Special! Moving Services provided by AMS Bekins, 2 hours of Deborah Vento’s (Your Style Interiors) time, a free home inspection by Home Sweet Home and hauling services from Baker Brothers. Valued at $1,750!
realtor ® Extravaganza Basket
Chef de Cuisine Dinner for Twelve Courtesy of The Magnolia of Millbrae This delicious package includes meeting with the Executive Chef to create a specialized menu, champagne and hors d’oeveres and dinner in the Private Dining Room with wine pairings. Valued at $1,200!
Donated by the San Mateo County Association of realtors ® (samcar) This incredible basket of goodies contains a gift certificate for the new bluetooth lockbox, a gift certificate for 2012 Local SAMCAR Dues, SAMCAR Classroom Rental for a full or half day with coffee service, a $25 gift certificate for the SAMCAR store and 25 color copies a month. Valued at $875!
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Incredible R a f f l e Prizes Performances Galore! This package includes tickets to several performances including the Pacifica Spindrift Players, Peninsula Symphony, Cal Shakes (Shakespeare Theater), Beach Blanket Babylon, Broadway by the Bay and the Nutcracker performance at Peninsula Ballet. Valued at $585!
Shop Till You Drop! Gift Certificate from local stores – Geoffrey’s Jewelry, Hillsdale Mall, Sofa Outlet, Build-A-Bear, Being Yoga and Sheldon Photography of Los Altos. Valued at $665!
Tours and Attractions! Explore what the Bay Area has to offer with tickets to California Academy of Sciences, Charles Schulz Museum, Aquarium of the Bay, Happy Hollow Park & Zoo, Pier 39, Asian Art Museum, Spinnaker Sailing, Roaring Camp Railroads and Mendocino Coast Botanical Gardens. Valued at $420!
Go to Town with these Restaurant Gift Certificates! The Office, Alana’s, Buck’s of Woodside, All Spice, Paul’s Diner, Hola, Fish Market, Sibby’s Cupcakes, Kathy’s Kreative Kakes, Rubios, Sapore Italiano, Vivace, Burger Joint, Hobees, Amici’s and Sam’s Chowder House. Valued at $645!
Health and Fitness! Do something special for yourself. This package includes Gift Certificates for LuminaSkin, The Invitation Day Spa, Being Yoga, Guest Passes to the Peninsula Jewish Community Center and membership to the Pacific Athletic Club. Valued at $3,300!
Calling all Grapeheads! Enjoy barrel tasting for 4 at the Big White House Winery and John Evan Cellars in Livermore. Then go wine tasting in the Santa Cruz Mountains with your Santa Cruz Mountains Winegrowers Association Passport Program. Valued at $200!
Grab Bag of Professional Services! Gift Certificates include Junk King, Sheldon Photography of Los Altos, Chevron Oilstop, Being Yoga, Rhonda Giedt Photography, and Fast Frame. Valued at $960!
Getaways! This package includes one night stays at Bay Landing Hotel, Vichy Springs, Benbow Hotel and Resort, Black Oak Casino Package and Buffet at the Cache Creek Casino. Valued at $875!
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a special recipe from Denise Baker Marshall Realty
Baked Brie 1 round brie 1 tube Pillsbury Crescent Rolls ½ cup brown sugar 8 pieces shaved butter (cold is best)
Preheat oven to 375°F. Lay out a large piece of foil on a cookie sheet. Spray the foil with Pam. Open the rolls (do not disconnect) Place brie on the dough and fold the dough over the brie so that it is entirely covered. Pour the brown sugar on top (pile it on). Place the shaved butter on top of the brow sugar. Bake in the oven according to the Crescent Rolls directions. Serve with sliced baguettes or crackers.
Denise Baker Marshall Realty 683 Jenevein Avenue, San Bruno, CA 94066 (650) 873-6844 | remarges3@aol.com
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a special recipe from
Suzan Getchell-Wallace
Coldwell Banker Fahey Properties Inc
Italian Pasta & Bean Salad (Serves 4)
1 lb. rotini(spiral)pasta 1 cup garbanzo beans, drained 2 cups chopped fresh tomatoes ¾ cup diced red onions ¾ cup sliced Italian green olives ¾ cup sliced black olives ½ cup chopped fresh parsley ¾ cup extra virgin olive oil
2 tbsp. red wine or balsamic vinegar 2 egg yolks 1 ⁄8 cup minced garlic 1 tsp. Worcestershire sauce 1 tbsp. dry mustard Salt and pepper to taste 1 tsp. sugar
Bring a large pot of water to a boil and cook the pasta al dente(still somewhat firm). Rinse, drain, and cool. In large mixing bowl, stir the garbanzo beans into the pasta. Add the tomatoes, read onions, parsley, and olives. Blend the olive oil, vinegar, egg yolks, garlic, Worcestershire sauce, mustard, salt, pepper, and sugar in a blender and toss into the salad. Chill for at least an hour before serving (overnight is better).
Suzan Getchell-Wallace GRI SRES Coldwell Banker - Fahey Properties Inc Cell (650) 255 9223 | DRE# 00669450 www.suzangetchellwallace.com
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Thank you
S p e c i a l E v e n t s C o mm i t t e e Denise Baker, Marshall Realty Committee Chair Toni Burrows, Hisco/CRES, Vice Chair Marlin Handley, HomeGuard Inc., Vice Chair Maryann Bologna, The Examiner Michael Boos, Prudential California San Bruno Leanne Burnfield, Fidelity National Title Suzan Getchell-Wallace, Coldwell Banker Fahey Prop. Kristin Hanley, Old Republic Title Val Hardwick, AMS Bekins John Marshall, Marsetti Inc. Sasha Martinez, Prudential California San Bruno Valerie Mazzola, State Farm Anne Oliva, Marshall Realty Ann Palermo, Old Republic Title Gary Pellegrini, CornerStone Title Company Craig Thorson, RE/MAX Star Properties Virginia Trowbridge, Trowbridge Insurance Kelly Trueb, Bankers Preferred Susan Vaterlaus, RE/MAX Star Properties Frank Vento, Dolphin Real Estate
850 Woodside Way, San Mateo, CA 94401 (650) 696-8200 | www.samcar.org | fax. (650) 342-7509
copyright Š 2011