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 p.m. No-Host Cocktails ∙ Social ∙ Silent Auction Opens 6 to 9 p.m. Dinner ∙ Raffle ∙ Live Auction
Special Recipes
Veal Stew with Artichokes ................................................................................ 5 Hot Spinach Salad ............................................................................................... 6 Shrimp and Scallops Linguine ............................................................................ 7 Mango & Black Bean Salad ................................................................................. 8 Clams with Tomatoes, Jalapeno and Tequila .................................................. 9 A cartoon from Cresci Insurance ................................................................... 10 Chicken Cacciatore ........................................................................................... 11 Italian Style Meatloaf ......................................................................................... 14 Herbed Lentils and Rice ................................................................................... 15 Bacon Stuffed Avocados ................................................................................... 16 Saltimbocca ........................................................................................................ 17 Crab Cakes ........................................................................................................ 18 A Night in Hollywood ...................................................................................... 19 Veal Sec ............................................................................................................... 22 Chicken Picata ................................................................................................... 23
Extras
Special Thanks and Recognition ..................................................................... 2 Thank You to our Sponsors & Donors .............................................. 12 & 13 Fabulous Live Auction Items ........................................................................ 20 Incredible Raffle Prizes ................................................................................... 21
special thanks Thank you to the SAMCAR Board of Directors for directing their culinary talents towards our fabulous dessert buffet table this evening! Thank you to Tony Vitrano and Peninsula Italian American Social Club for letting us come back year after year!
MC & Live Auctionee r
Eric Berggren, Intero Real Estate Services S ilent Auction
Jerry Walker, Signature FUNRaising DJ
Chobe Tunes photogr aphe r
Craig Burleigh, Burleigh Photography
Grazie! 4
a special recipe sponsored by
Suz an Getche ll -Wall ace Co ldwe ll BAn k e r Fah e y Prope rti e s I n c
Veal Stew with Artichokes (serves 4)
Ingredients
2 lbs. Veal Stew Meat 1 teaspoon paprika 1 teaspoon salt ¼ teaspoon crumbled sweet basil 3 tablespoons flour 2 tablespoon butter 2 tablespoon olive oil
1 clove garlic 1 strip lemon peel (3 x ½ inches) 1 cup chicken broth 1 ∕3 cup white wine 1 can artichoke hearts or 1 package fresh frozen
Preparation
Trim and discard any fat from meat. Cut veal into medium size chunks. Mix paprika, salt, basil, and flour together. Add to meat and mix until well coated. Heat butter and olive oil in heavy skillet with garlic and lemon peel. Brown meat over moderate heat. Remove and discard garlic and lemon. Add broth and wine to meat. Cover tightly and simmer until veal is tender, about an hour. Drain artichokes; cut in halves and add to stew. Simmer and serve hot.
400 Old County Road, Suite #2, Pacifica, CA 94044 Tel. (650) 359-4904 | Cell (650) 255 9223
www.PacificaCoastsideHomes.com | www.suzangetchellwallace.com
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a special recipe sponsored by
Diane Wilson
I nte ro R e al Estate S e rvic e s
Hot Spinach Salad (serves 6)
Ingredients
½ Cup Green Onion, Chopped very fine ¼ Cup Sugar 1 or 2 Hardboiled eggs 1 lb. Fresh Spinach
10 Slices Sugar-cured bacon ¾ Cup Red wine Vinegar 1 ∕8 Cup Bacon Drippings (2 Tablespoons) ¼ Cup olive oil
Preparation
Cook bacon until crisp. Break into small pieces. Put vinegar, bacon drippings, olive oil in saucepan. Bring to a boil. Immediately add green onions and sugar and return to boil, stirring until the sugar is completely dissolved. Add the bacon and remove from heat. Arrange spinach in a large bowl. Grate hard boiled eggs on spinach. Pour hot dressing over spinach. Toss to coat and serve.
1250 San Carlos Ave. Suite 102, San Carlos, CA 94070 Tel. (650) 622-1000 | Cell (650) 468-3520 dianewilsonrealtor@yahoo.com
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a special recipe sponsored by
Toni Burrows - Monaco H i sco/CRE S
Shrimp and Scallops Linguine (serves 4 to 6)
Ingredients
1 lb. shelled large shrimp 1 lb. bay scallops 1 cup chopped onions 2 tablespoons butter 1 to 2 tablespoons olive oil 1 cup dry white wine 1 tablespoon chicken bouillon granules
1 teaspoon dried crushed basil 1 teaspoon pepper 1 can Italian style stewed tomatoes 1 package hot cooked pasta ¼ cup melted butter ½ cup Parmesan cheese Fresh Italian Parsley (optional)
Preparation
Sauté onion in 2 tablespoon butter and 1 tablespoon olive oil (use a second tablespoon, if necessary) until tender, but not brown. Stir in wine, bouillon, basil, and pepper. Bring to a boil and reduce heat. Cook 12 to 15 minutes or until 2/3 of the liquid evaporates. After liquid evaporates add shrimp and scallops and simmer for 5 minutes or until tender. do not overcook . Stir in tomatoes and heat through. While sauce is cooking, boil linguine in a separate pot, drain and toss with ¼ cup butter; add seafood, Parmesan cheese and parsley.
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 sponsored by
Robe rt Brisbane
K W Pe n i n s u l a Estate s
Mango & Black Bean Salad
Recipe courtesy of Mrs. Saqui Huq, www.deshigrub.com | (serves 4) Ingredients
2 ripe (but not mushy) mangoes 1 can of black beans ½ red onion 1 green pepper
½ cup sweet corn ½ cup black olives (optional) Fresh coriander, salt, sugar, lemon juice, green chilies (optional)
Preparation
This salad is easy, incredibly tasty and packed with protein! Try it. I promise you won’t be disappointed! Peel and slice the mango into medium sized cubes. (If you cut them too small, they’ll make the salad mushy). Slice the red and green peppers into small squares. Dice 1/2 red onion. Wash and drain a can of black beans. In a bowl, mix all the above ingredients along with a handful of fresh chopped coriander leaves, and 2 sliced green chilies (optional). In a cup, prepare the dressing: 1/2 tsp. salt, 1 tsp. sugar, 2 big squirts of lemon juice. Taste to see if you need to add a little more sugar. The mangoes should make it sweet enough though. Add the dressing and toss just before serving. Goes really well with grilled or barbequed food.
1430 Howard Avenue, Burlingame, CA 94010 Tel. (650) 627-3700 | Cell (650) 209-0769 rbrisbane@kw.com
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a special recipe sponsored by
Bobbi Decke r
To day Soth e by ’ s I nte r natio nal R e alt y
Clams with Tomatoes, Jalapeno and Tequila (serves 4 as appetizer) Ingredients
½ cup (1 stick) butter 5 garlic cloves, minced ¾ cup diced tomatoes ½ cup sliced green onions ½ cup thinly sliced celery
6¼ inch-thick slices jalapeno chili with seeds ¼ cup tequila 2 tablespoons fresh lime juice 1¼ lbs. clams (about 40), scrubbed.
Preparation
Melt butter in heavy large pot over medium-high heat. Add garlic; sauté until fragrant, about 1 minute. Mix in tomatoes, then next 5 ingredients. Add clams. Cover and steam until clams open, about 7 minutes (discard any clams that do not open). Using slotted spoon, transfer clams to large bowl. Simmer sauce uncovered until slightly reduced, about 3 minutes. Season with salt and pepper. Pour sauce over clams and serve.
1250 San Carlos Ave. Suite 101, San Carlos, CA 94070 Tel. (650) 597-1800 | Cell (650) 346-5352 bobbi@bobbidecker.com | www.bobbidecker.com
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a s pec i al cartoo n f rom
Steve Cresci
c r e sc i i n s u r anc e
Cresci Insur ance
“Insurance with a Smile” 544 Golden Gate Avenue, San Francisco, CA 94102 Tel. (415) 346-5403 | sacinshru@aol.com
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a special recipe sponsored by
Anne Oliva
Mar s hall R e alt y
Chicken Cacciatore (serves 4)
Ingredients
4 chicken thighs 2 chicken breasts with skin and backbone, halved crosswise ½ cup or more all-purpose flour, for dredging 3 tablespoons olive oil 1 large red bell pepper, chopped 1 onion, chopped 3 garlic cloves, finely chopped
1 cup dry white wine 28 oz. can diced tomatoes w/ juice 1 cup chicken broth 3 tablespoons drained capers 1½ teaspoons dried oregano leaves ¼ cup coarsely chopped fresh basil leaves Salt and Pepper to taste
Preparation Add some salt and pepper to flour then dredge the chicken pieces in the mixture to coat lightly. In a large heavy sauté pan, heat the oil over a medium high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from on top of the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
683 Jenevein Avenue, San Bruno, CA 94066 Tel. (650) 873-6844 | Cell (650) 291-9775 remarges3@aol.com | www.realestatemarges.com
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Thank you to our
2012 Corporate Sponsors diamond
Carr, McClellan Professional Law Corp Gold The Examiner | San Mateo Credit Union Silver
Coldwell Banker | Marshall Realty bronze Harrell Remodeling Cresci Insurance Prostpect Mortgage
General Mortgage Capital Corporation Ardemis Organizing
Recipe Sponsors AMS Bekins Coldwell Banker Coldwell Banker Fahey Properties inc. Cresci Insurance Equitera Realty Hisco/CRES Intero Real Estate
KW Peninsula Estates Marshall Realty Pantano Properties Prudential California Realty Today Sotheby’s International Realty Women’s Council of realtors®
Raffle
Thank you to our and Auction Donors
Our sincere appreciation to those who donated so generously to our raffle and auction Alan Louie, Broker Amici’s East Coast Pizzeria AMS Bekins Aquarium of the Bay Arthur Murray Dance Studio Asian Art Museum B Street & Vine Baker Brothers Beach Blanket Babylon Being Yoga Bel Mateo Bowl Benbow Hotel & Resort Berkeley Repertory Theatre Big 5 Sporting Goods Big White House & John Evan Cellars Black Oak Casino Blossoms Flower Shop Boulder Creek Golf & Country Club Broadway by the Bay Buck’s of Woodside Bunkhouse, Pescadero Byington Winery & Vineyard Cache Creek Casino Resort Celia’s Mexican Restaurant Chalet Ticino Charles Schulz Museum Chevy’s Fresh Mex City Pub Closet Factory Company Craig Burleigh Photography Craig Thorson, REMAX Star Properties CreoLa Dana’s Flower Basket Dorothy Meyer Photography Elliston Vineyards Fenestra Winery Gil McCoy, REALTOR® Golden Gate Ferry Golden Gate Warriors Happy Hollow Park & Zoo Hillbarn Theatre Hiller Aviation Museum Hobee’s California Restaurants Hokkaido Seafood Buffet Hyatt Regency SFO In-N-Out Burgers Corporate Office J. Lohr Winery James A. Pugliese Painting, Inc. John Prouty, Prudential California
Junk King L Salon & Color Group Lunardi’s Mark S. Heine Construction Marlin Handley Marriott Anaheim Marriott SF Airport Marshall Realty Mazda Laguna Seca Raceway Mendocino Coast Botanical Gardens Metropolitan Golf Links Millbrae Dance Academy Miracle Springs Resort & Spa North Coast Brewing Company Pacifica Athletic Center Pacifica Spindrift Players Peninsula JCC Peninsula Symphony Pier 39 Prime Time Athletic Club Ripley’s Believe It Or Not Rubio’s Fresh Mexican Grill San Francisco Museum of Modern Art Santa Cruz Mountains Winegrowers Assoc. San Mateo County Assoc. of REALTORS® San Mateo County/Silicon Valley Convention and Visitors Bureau Santa Rosa Symphony Scrub-A-Pup Dog Wash Seymour Marine Discovery Center Sibby’s Cupcakery SF Giants Sofa Outlet Spinnaker Sailing Spiteri’s Auto Service Steve Cresci, Cresci Insurance Studio 4 Pilates Tapenade Mediterranean Grill The Fish Market The Office Trader Joe’s Daly City Trio Hair Salon Vichy Springs Resort Visions Seaside Spa Vivace Walt Disney Corporation Warriors Foundation Wendy Minter Yoga at Change Your Style Interiors Deborah Vento
a special recipe sponsored by
Val Hardwick AM S Be k i n s
Italian Style Meatloaf Ingredients
2 pounds ground beef 2 eggs, beaten ¾ cup seasoned bread crumbs ¼ cup ketchup 1 to 2 teaspoons each: dried oregano, dried basil
1 teaspoon salt 14.5 oz. can diced tomatoes, drained 2 cups shredded mozzarella
Preparation
Preheat oven to 350. In a large bowl, mix all and place in a “loaf” shape 9” x 13” baking dish. Bake for about 1 hour and your meatloaf is ready.
1873 Rollins Road, Burlingame, CA 94010 Tel. (650) 697-3530 vhardwick@amsbekins.com | www.bekinsmovingservices.com
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a special recipe sponsored by
Phil Houston
Co ldwe ll Ban k e r
Herbed Lentils and Rice (serves 4)
Ingredients
2 2 ∕3 cups chicken broth or vegetable broth ¾ cup dry lentils ¾ cup chopped celery ¼ cup apple juice ½ teaspoon dried basil, crushed
¼ teaspoon salt ¼ teaspoon dried oregano, crushed 1 ∕8 teaspoon garlic powder 1 ∕8 teaspoon pepper 4 oz. Swiss cheese
Preparation
Combine chicken broth, lentils, celery, uncooked rice, wine and seasonings. Shred half of the cheese, stir into lentil mixture. Turn into ungreased 1½ quart casserole. Bake, covered in 350˚F oven for 1½ to 2 hours or until lentils and rice are done, stirring twice. Cut remaining cheese into 8 strips. Uncover casserole, top with cheese strips. Bake 2 to 3 minutes more or until cheese melts.
1427 Chapin Avenue, Burlingame, CA 94010 Tel. (650) 558-4200 | Cell (650) 619-2593 phil@philhouston.com | www.philhouston.com
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a special recipe sponsored by
De nnis Pantano
Pantano Prope rti e s
Bacon Stuffed Avocados (serves 8)
Ingredients
4 Avocados cut in half sliced in shell. Pour lemon juice over top to avoid discoloration 8 Slices of bacon cooked and crumbled
sauce
½ Cup butter ¼ Cup sugar ¼ Cup ketchup ¼ Cup wine vinegar 1 Tablespoon soy sauce Bring to boiling point.
Preparation
Fill avocado cavity with crumbled bacon and pour sauce on top.
520 S. El Camino Real Ste. 700, San Mateo, CA 94402 Tel. (650) 592-9400 | (650) 207-3252 dennis@pantanoproperties.com | www.pantanoproperties.com
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a special recipe sponsored by
Jos eph Stein
Equ ite r a R e alt y
Saltimbocca
(Italian: jumps in the mouth) Ingredients
1½ pounds scaloppine, pounded to ¼-inch thickness ¼ pound (about) thinly sliced prosciutto
1 large bunch fresh sage (with large leaves) 4 tablespoons butter, divided 1 cup dry white wine
Preparation
Preheat oven to 250°F. Sprinkle veal on both sides with salt and pepper. Top each cutlet with 1 prosciutto slice and 1 sage leaf. Melt 1½ tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven. Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1∕3 , scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve. A note about veal – enjoy your meat without setting your ethics aside: obtain your meat locally, from small-scale farmers you can know and trust – for example by checking online at www.localharvest.org, and ask your local butcher or your other favorite grocery store where they source their meats.
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a special recipe sponsored by
John Prout y
Pru d e ntial Cali fo r n ia
Crab Cakes
(serves 12 as appetizer) Ingredients crab cakes
¼ Cup Mayonnaise 1 T. Worcestershire Sauce 1 tsp. Tabasco Sauce 1 egg ¼ Cup unseasoned bread crumbs 1 Tsp. heavy cream 1 Tsp. Old Bay Seasoning 1 Small Bunch Chives, finely chopped
crab cakes :
1 lb. Lump Crab meat mustard sauce
1 Cup Mayonnaise 1 Tsp. Dijon Mustard 1 T. A-1 sauce 1 T. lemon juice 1 egg yolk 1 Tsp. Worcestershire sauce 1 Tsp. extra virgin olive oil
Preparation
In medium bowl, combine mayonnaise, heavy cream, Worcestershire sauce, Old Bay seasoning, Tabasco, chives and egg. Mix together lightly; add crabmeat, breadcrumbs and combine. Divide into four equal portions and roll into balls. (Will make a dozen appetizer size). Heat 1 tablespoon of extra virgin olive oil or 1 tablespoon of clarified butter in a non-stick sauté pan. When pan is hot add crab balls and flatten with a spatula. Cook crab cakes 1 or 2 minutes on each side or until golden brown. Transfer crab cakes to a 350˚F oven; bake uncovered 8 to 10 minutes. Remove from oven, blot with paper towels and carefully place on serving dish. mustard sauce: In a medium sized bowl; Wisk together all ingredient together until well combined. Spoon into small dishes to accompany the crab cakes.
180 El Camino Real, San Bruno, CA 94066 Tel. (650) 589-1000 | Cell (650) 583-5360 realestate_sf@yahoo.com
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a special recipe sponsored by
wom e n ’ s cou nc i l o f r e alto r s Ž san mateo cou nt y c hapte r
A Night in Hollywood (serves many)
Ingredients
Walk the Red Carpet Dash of Glamour Lights Camera Action Pinch of Paparazzi Splash of Stars Prep your Attire Mix of Realtors Stir in Affiliates
Preparation
1. Arrange your plans for Friday, October 19, 2012 2. Bring a friend and drive over to the Foster City Rec Center at 650 Shell Boulevard, Foster City 3. Set the timer for 5 p.m. and simmer for 3 hours 4. Combine the above ingredients with a spectacular view of the Lagoon and appetizers. 5. Sprinkle in a few friends and networking note:
This recipe guarantees a great time and includes a silent auction Premiere tickets: $45 | Day of the event: $55
for ticket information contact: Kristina James at kristina.james@usbank.com or Monika Dresner at monika.dresner@usbank.com
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Fabulous Live
Auction
Who is going to Disneyland!!!
A day of family fun! Donated by John Prouty, Prudential California San Bruno. Win a Day on the Bay on John Prouty’s 50’ yacht for 6 people. Date and time to be mutually agreed by host and recipient. Value Priceless!
Donated by Walt Disney Corp and the Anaheim Marriott. 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. Value $1,000!
A day on the bay for 4 with gourmet lunch!
Items
Home Special!
$1,000 in Moving Services by AMS Bekins, 20 yard debris box with a five day rental by Baker Brothers, 2 hours of staging services ($250) by Your Style Interiors Deborah Vento and $450 Professional Photography Services by Craig Burleigh. Total Package Valued at $2,000!
Donated by Gil McCoy, Gil McCoy REALTOR and Craig Thorson of RE/MAX Star Properties. Enjoy a day on the Bay for four on a 32 ft. 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! Date and time to be mutually agreed by host and recipient. Value Priceless!
Theatre and Dinner in the City!
Eating at home got fancy!
Take me out to the ballgame!
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! realtor ® Extravaganza Basket
Donated by the San Mateo County Association of realtors ® (samcar) This incredible basket of goodies contains a Gift Certificate for an Ibox, Gift certificate for 2013 Local SAMCAR Dues, SAMCAR Classroom Rental for a full or half day with coffee service. Value $820!
Affiliate Member Extravaganza Basket
Donated by the San Mateo County Association of realtors ® (samcar) This fabulous package includes Primary or Representative 2013 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. Valued at $850!
Donated by Marshall Realty. Go to town with this fun package that includes your choice of 2 prime orchestra tickets for any of the following shows: Anything Goes, Wicked or the Lion King at either the SHN Curran or the SHN Orpheum Theatre in the City. (Please note it does not include The Book of Mormon). Also included is a $200 gift certificate for dinner! Package Valued at $500. This fabulous package includes two seats to one of the final Giants home games behind home plate in the lower premium box with a great view of the field (date TBD) donated by Steve Cresci, Cresci Insurance. Also included is a Santiago Casilla autographed baseball. Casilla made his Giants debut in May 2010 and was part the winning World Series team. This year he literally stepped up to the plate as the Giants closer after Brian Wilson went on the disabled list. Giants fans like to know that Casilla works with a prototypical pitcher repertoire, chiefly throwing a mid to high 90s two-seam fastball and a hard-breaking slider. Total Package Valued at $400!
Coastal Getaway Package!
Get away from it all to the coast. This package includes a 2 night stay at the Bunkhouse in historic Pescadero, $200 Gift Certificate to Visions Seaside Spa and (2) $40 Gift Certificates to the Pacifica Spindrift Players. Package Valued at $580!
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Incredible
Raffle
Calling all Grapeheads! Enjoy wine tastings at area wineries: Whitehouse Winery for 6 Fenestra Winery for 6 Byington Winery Los Gatos for 30 2 Passports to Santa Cruz Mountain Wineries Value $500! Tours and Attractions! Explore what the Bay Area has to offer with tickets to: Seymour Marine Center Aquarium by the Bay Bel Mateo Bowl Happy Hollow Ripley’s Believe it or Not Mazda Raceway Spinnaker Sailing Golden Gate Ferry Hiller Aviation Museum Mendocino Botanical Gardens SF MOMA Pier 39 Charles Schulz Museum Asian Art Museum Miracle Springs Resort & Spa Black Oak Casino Benbow Hotel & Resort Value $1,780! Pot-Pourri Grab Bag! Gift Certificates from: Closet Factory Sofa Outlet Junk King Spiteri’s Auto Millbrae Dance Academy Arthur Murray Dance Studio Dorothy Meyer Photography Trio Salon L Salon Blossoms Scrub-a-Pup Target Lunardi’s Trader Joe’s Value $2,464!
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Prizes
Performances Galore! Performance Tickets for: Santa Rosa Symphony Hillbarn Theater Beach Blanket Babylon Broadway by the Bay Peninsula Symphony Berkeley Rep Value $670! Eat Out at these Fabulous Restaurants! Go to town with Gift Certificates from: Amici’s Rubio’s CreoLa Chalet Ticino 5th Qtr Pizza Celia’s Real Mex The Office Sibby’s Cupcakes Bucks Northcoast Brewing Hobee’s Vivace City Pub Fish Market Hyatt Airport Cache Creek Casino Value $920! Health and Fitness! Get Fit and Moving with Gift Certificates from: Peninsula JCC Pacific Athletic Club Prime Time Athletic Club Studio4Pilates Being Yoga Yoga@Change Massage Therapy Boulder Creek Golf Course Metropolitan Golf Links Big 5 Also thrown in is a Golden Warriors Dorell Wright Autographed photo Value $2,350!
a special recipe sponsored by
Denis e Bake r
Mar s hall R e alt y
Veal Sec Ingredients
1 pound veal ½ pound mushrooms Pinch of parsley Salt & Pepper to taste ½ cup flour
½ teaspoon garlic salt Minced garlic ½ cup sauterne 2 tablespoons tomato sauce Oil
Preparation
Cut veal in 1 inch pieces, pound the veal. Use ½ cup flour, ¼ teaspoon pepper, ½ teaspoon salt, mix together. Dredge meat in flour mixture. Brown veal in 2 tablespoons oil. Sauté mushrooms in 2 tablespoons margarine in separate pot. When veal is brown pour ½ cup sauterne, 2 tablespoons tomato sauce, salt, pepper, minced garlic, garlic salt, parsley and mushrooms into pot and mix together. Cover and simmer for 20 minutes serve with rice or over egg noodles
683 Jenevein Avenue, San Bruno, CA 94066 Tel. (650) 873-6844 | Cell (650) 888-1387 remarges@aol.com | www.realestatemarges.com
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a special recipe sponsored by
Lorrina Dia z
Co ldwe ll Ban k e r Fah e y Prope rti e s I n c .
Chicken Picata (serves 4)
Ingredients
4 Boneless Skinless Chicken Breasts 4 to 6 Cloves of Garlic 1 Shallot 5 TBS of Butter 1 TBS Italian Seasoning 1 Tsp. Paprika
Cup of Flour 3 TBS of Capers 1 Cup of White Wine Salt and Pepper 1 TBS of Cooking Oil 2 Lemons
Preparation
Clean, pat dry, and butterfly the chicken Breast. Pound out to ¼ inch Thick. Dredge Chicken in Flour Seasoned with the Dry Seasonings. Add 2 TBS of Butter and 1 TBS of Oil to Fry Skillet. Sauté till Golden Brown on each Side. About 2-3 Minutes. Keep Cooked Chicken in the Oven, at a Low Temp (250˚F) till all of the Chicken is done. In same skillet with Drippings still in the pan, add 2 TBS of Butter, Chopped Garlic, Chopped Shallots and Sauté. About 1 Minute. Do not let them get fully browned. Then add Wine, Capers, and Juice from 1 Lemon, to deglaze pan. Salt and Pepper to Taste. Let sauce simmer stirring all the while. Add Juices from cooked chicken and 1 More TBS of Butter while stirring to bring together the sauce. Pour sauce over cooked chicken, squeeze juice from ½ second lemon over chicken picata dish and quarter the rest of the lemon to decorate, and then serve.
400 Old County Rd #2, Pacifica CA 94044 Tel 650-359-4904 Cell 305-9057 lorrinad@yahoo.com
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Thank you
Special Events Committee Val Hardwick, AMS Bekins, Co-Chair Virginia Trowbridge, Trowbridge Insurance, Co-Chair Denise Baker, Marshall Realty Maryann Bologna, The Examiner Mike Boos, Alain Pinel Realtors Toni Burrows-Monaco, Hisco/CRES Home Warranty Dave Dominge, Property I.D. Lucy Greco, Alain Pinel Realtors Suzan Getchell-Wallace, Coldwell Banker Fahey Prop. Marlin Handley, HomeGuard Incorporated Alan Louie, Alan C. Louie, Broker Haydee Navarro-Marshall, North American Title Johnny Marshall, Marsetti, Inc. Geri Marshall, Marsetti, Inc. Sasha Martinez, Coldwell Banker Valerie Mazzola, State Farm Insurance Anne Oliva, Marshall Realty Ann Palermo, Old Republic Title Company Gary Pellegrini, Cornerstone Title Company Craig Thorson, RE/MAX Star Properties Kelly Trueb, Bankers Preferred R.E. Loans Sue Vaterlaus, RE/MAX Star Properties Frank Vento, Dolphin Real Estate Stephanie Wright, MacCorkle Insurance
850 Woodside Way, San Mateo, CA 94401 (650) 696-8200 | www.samcar.org | fax. (650) 342-7509 copyright
Š 2012