Bridges to Inspiration
February 15-18, 2003
San Francisco
Conference registration fees include admission to all the Educational Sessions, food and beverage functions, collateral materials and amenities, with the exception of the Owners Forum Friday, February 14, 2003, and special event evening parties.
Registration is available on our registration page, via fax or by postal mail. A check or credit card number must accompany all registrations for each registrant to be considered confirmed.
Friday, February 14, 2003
The Owners Forum*
As an owner you are the heart of your operation! Bring your heart to San Francisco a day early to the second annual ICA Owners Forum. A day devoted solely to the issues of company owners. Discuss topics and share ideas with fellow owners and industry leaders at sessions, round tables, luncheon and the Wine, Whine and Wind Down. Last year's forum was a smashing success. Space is limited for this event, so sign up early.
By-You Room
Peruse fellow caterers' portfolios, menus and recipes. Strike up scintillating conversations with other conference attendees. Take home copies of other caterers' Master Forms - order forms, checklists, operations lists, and more! Door prizes! Silent Auction! Make new friends, share some laughs, win a prize, pick up a bargain and learn.
Schedule Subject to Change
* Designates Special Events with extra charges
Friday, February 14, 2003
TIME
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EVENT
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CONTACT/SPEAKER
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8:00 - 9:00am
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Registration for Owners Forum participants.
Continental breakfast is included in the Owners Forum registration fee.
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9:00 - 11:30am
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Recognize The Warning Signs
How to identify potential "money pits" and how to dig your way out if you happen to fall in to one!!
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Carl Sacks - Catering Management Strategies
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11:30 - Noon
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Question and answer period.
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Noon - 1:00pm
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Lunch is included in the Owners Forum registration fee.
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1:00 - 2:30pm
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Choosing PR and Marketing Programs That Will Make You Money.
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Keri Short - Short Communications
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2:30 - 3:00pm
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Afternoon Break
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3:00 - 4:00pm
4:00 - 5:00pm |
Round Table Discussions
Be prepared to share your ideas on topics of importance to catering business owners. Round tables will cover issues such as "How do you compensate your sales team? " or "What are your targets for profit, food cost and labor cost percentages?"
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5:00 - 6:30pm
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The Wine, Whine and Wind Down
All work and no play makes Jack a dull boy!Time to unwind, renew old acquaintances and make new friends. All attendees of the Owners Forum are invited to join the Board of the ICA for a glass of wine. Included in the Owners Forum registration fee.
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Saturday, February 15, 2003
TIME
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EVENT
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CONTACT/SPEAKER
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9:30 am - 12:45pm
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BY-YOU Hospitality room open.
Peruse fellow caterers' portfolios, menus and proposals. Meet other conference attendees. Take home copies of other caterers' forms, operations lists, staff manuals, and more!
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9:30 am - 12:45pm
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Registration and Mad Hatter's Tea Party
Join the Mad Hatter at the registration tea party taking place in Victor's located on the 32nd floor of the St Francis tower. This whimsical, opulent room was inspired by the lavish 19th century palaces of Russia and boasts a breathtaking view of San Francisco. Party Hats Entertainment will be on hand to assist you with a "make and take" hat designing experience. Light refreshments will be served.
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1:00 - 2:30pm
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Opening Session featuring Keynote Speaker and Bay Area caterer extraordinaire, Paula LeDuc of Paula LeDuc Fine Catering
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www.paulaleduc.com
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2:45 - 3:45pm
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Round Table Seminars
- To taste or not to taste ... a lively debate on how to handle the issue of potential client tastings.
- Brochures and promotions that really work.
- How to manage a prospective wedding client.
- Rentals - when does it make sense to own, or to rent?
- Managing your vehicle and equipment purchasing and maintenance.
- Hiring and training staff, from the chef to the dishwasher.
- Relationships - chefs and salespeople need to work together to be successful.
- Creative box lunches.
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3:45 - 5:00pm
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BY-YOU Hospitality room open.
Peruse fellow caterers' portfolios, menus and proposals. Meet other conference attendees. Take home copies of other caterers' forms, operations lists, staff manuals, and more!
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4:00 - 5:00pm
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Round Table Seminars
- Effective marketing techniques for any size company.
- Transportation issues - what should we be concerned with when it comes to safety and our vehicles?
- Weddings ... love them or not, they are here to stay, so let's make them pay!
- Equipment out, equipment in - how much gets lost in between?
- Who moved my cheese? Different times call for different measures, how to change with the times and still keep your cutting edge.
- Caterer or Event Planner - which hat are you wearing? Have all the bases been covered?
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6:30 - 11:00pm
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FORBIDDEN CITY
THE OPENING NIGHT PARTY
San Francisco. The name conjures up images of the sunny bay, wispy fog and cable cars climbing up steep, picturesque hills. When night falls, the darker, mysterious side of the City by the Bay, the "Forbidden City" will be captured by Bay area caterer Now We're Cooking (www.nowcook.com). With a nod to San Francisco's Asian influence and Pacific Rim culture, Forbidden City will feature lavish Pan-Asian buffets, moody lighting and provocative entertainment. The party will unfold in the dramatic Regency Lodge. Built in 1920, this stunning crimson chamber features thirty-five foot arched beam ceilings with dark wood paneled walls, stained glass windows, thirty hand-painted backdrops and a 1909 Austin pipe organ. Bring out your edgy attire for a walk on the wild side!
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Sunday, February 16, 2003
TIME
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EVENT
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CONTACT/SPEAKER
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8:30 - 11:00am
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Breakfast & Design Seminar
Need inspiration? Join us for breakfast and a high energy visual presentation of the latest trends in buffet design. This seminar is being produced by Susan Lacz Niemann of Ridgewells Catering, an award winning caterer from Washington DC.
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www.ridgewells.com
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11:00 - 5:00pm
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BY-YOU Hospitality room open.
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11:00 - 5:00pm
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Treasure Island presents the Fabulous Food and Trade Show
Join us on Treasure Island for an action packed afternoon on our trade show floor. Among the treasures you will find new food products, fabulous platters, linens and equipment designed for caterers. Feeling lucky? There will be plenty of chances to win door prizes, raffles or score a fabulous gift from the Treasure Chest! Don't forget to put in your bids at the Silent Auction. All proceeds are being donated to the ICA Educational Foundation.
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1:00 - 3:00pm
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What's Hot and What's Not
Taking place on the show floor and featuring a new show and tell format!
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David Peake - Peake of Catering
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3:00 - 5:00pm
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Wine Down and Go Crackers
Our Fabulous Food and Trade Show will wind down with a wine and cheese reception on the trade show floor, featuring local and international products. Sample fine wines and cheeses supplied by our generous vendors as they serve up samples and educate us about their fabulous products.
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7:30pm
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San Francisco Dine Around
Each of the ICA Board members has selected a San Francisco restaurant and made reservations for six to eight people. Stop by the BY-YOU Hospitality Room to sign up for a dinner reservation. This is your opportunity to meet members of the board and get to know your fellow caterers. Transportation and the cost of dinner are at your own expense.
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Monday, February 17, 2003
TIME
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EVENT
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CONTACT/SPEAKER
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8:00 - 9:00am
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Continental Breakfast
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9:00 - 10:30 am
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Concurrent Educational Sessions
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Chefs Track: The Future Of Hors d'oeuvre
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Operations Track: What happens when misfortune strikes?
Fire, embezzlement, natural disaster. This panel of caterers has been through these experiences and survived!
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Sales and Marketing Track: Learn from the Pros ... Ideas for selling that Really Work
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Design Track: Rising to the Occasion - Innovative Buffets
Forget about thinking out of the box, it's about replacing the box!
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Richard Randall, Les Benjamin and Isaac Paredes of Distinctive Party Design, New York
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Masters Track: Increasing your I.A.T.(Individual Average Transaction).
It's a numbers game! Explore ways to creatively increase your per person prices on all kinds of events. This seminar will help you develop new programs that will increase your bottom line profits.
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Lon Lane - The Catering Company
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10:45 - 12:45pm
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Trading Places - Major Design Seminar
What happens when the caterer becomes the client? Find out in this lively and informative seminar as you hear from two caterers who switched roles. Pauline Parry from Good Gracious! Events and Joy Wallace from A Joy Wallace Catering Production put their reputations and skills on the line as each caterer approaches the other as a client. Months before this seminar, Parry presented Wallace with her idea and gave her its parameters (guest count, budget, etc)and vice versa. Both caterers documented the process that they and their team went through to develop the other's event. You will see for yourself how well they understood and interpreted their "clients" wishes as the caterers produce the final results on stage. At this seminar,you will not only learn more about one of our most important skills - how to creatively listen - but you will see two of the country's top caterers in action and be presented with fresh ideas for design, menus and food presentation.
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Pauline Parry of Good Gracious! Events, www.goodgraciousevents.com and Joy Wallace of A Joy Wallace Catering Production, www.joycater.com
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3:00 - 5:00pm
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Wine Down and Go Crackers
Our Fabulous Food and Trade Show will wind down with a wine and cheese reception on the trade show floor, featuring local and international products. Sample fine wines and cheeses supplied by our generous vendors as they serve up samples and educate us about their fabulous products.
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7:30pm
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San Francisco Dine Around
Each of the ICA Board members has selected a San Francisco restaurant and made reservations for six to eight people. Stop by the BY-YOU Hospitality Room to sign up for a dinner reservation. This is your opportunity to meet members of the board and get to know your fellow caterers. Transportation and the cost of dinner are at your own expense.
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TWO MAJOR WORKSHOPS (CONCURRENT)
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1:00 - 5:00pm
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Facility Tour
Buses will depart at 1:00 pm to tour three of San Francisco's top catering companies. At each location, sales, management and kitchen staff will be on hand to demonstrate their systems. Food tastings will be available at each stop on the tour.
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1:00 - 5:00pm
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Hands On Design Seminar
Chaos or creativity? What happens when 'type-A' personalities are divided into teams to create a table design complete with menus, florals and lighting? Join in the fun, leave your ego at the door and participate in a totally amazing creative environment. Boxed lunch supplied for all participants.
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Jack Milan - Different Tastes
Bill Pierce - Beyond Events
Mara Routh - Celebrations By Café L'Europe.
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4:00 - 7:00pm
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BY-YOU Hospitality room open, silent auction pickup and payment.
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FREE NIGHT
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The night is yours to explore the charms of the City By The Bay.
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Tuesday, February 18, 2003
TIME
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EVENT
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CONTACT/SPEAKER
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9:00 - 11:00am
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Taste of San Francisco
A lavish brunch themed around San Francisco's colorful neighborhoods.
Annual Meeting of the ICA membership, President's Address and the announcement of 2004 conference host city. |
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11:15 - 12:45pm
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Concurrent Educational Sessions
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Chefs Track: Mediterranean The Beautiful
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Chef Max Bouzaid - Partysist
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Operations Track: Communicating Caterers - What Is the Flow of Information In Your Company? Is It Working?
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Sales and Marketing Track: Managing Your Sales Team for Success.
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Walter Sasiadek - Business Development Strategies
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Design Track: Gizmos and Gadgets
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Ewa Ojarovska - Ewa & Company
Leslee Bell - Décor & More
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Master Track: Details! Details! Details!
Learn how to impress your clients and win more sales. Pamper them with thoroughness!
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Andrea Correale and Scott Schneider - Elegant Affairs |
1:00 - 2:30pm
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Concurrent Educational Sessions
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Chefs Track: Chefs Demonstrating the Best of the Best.
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Trevor Wilson - En Ville Event Design & Catering
Wade Sirois - infuse Catering
Scott Benowitz - Elegant Affairs
Michael Purpura - Lena's Restaurant
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Operations Track: Organized, On Time and Stress Free!
Find out how other companies accomplish this goal. An interactive discussion between the panel and audience.
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Sales and Marketing Track: The Magic Answers - How To Increase Your Sales Regardless of Your Company Size.
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Tom Beene - Silver Tray Catering
Mary Crafts - Culinary Crafts
Russell Day - Daniel & Daniel Fine Food Catering
Christine Emerson - En Ville Event Design & Catering
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Master Track: 100 Mistakes I've Made In Business and How I've Solved Them.
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Mara Routh - Celebrations By Café L'Europe
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Management Track: Kick the Tires and Light the Fires.
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Walter Sasiadek - Business Development Strategies
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3:00 - 4:30pm
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Concurrent Educational Sessions
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Chefs Track: Themes on a Shoe String Budget.
In this seminar, Wade Sirois of infuse Catering will share his ideas for creative themes that keep the needs of the client and their budget in mind. His inspiration comes from many places including clients, design trends, a simple ad in a magazine and even the aisles of Home Depot. You will be challenged to step beyond the usual concepts and to rethink the way that you approach events.
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Operations Track: Catering Report Card - Rate your management and the operation of your company.
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Walter Sasiadek - Business Development Strategies |
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Sales and Marketing Track: Branding Your Company in the Electronic Market.
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Christine Emerson - En Ville Event Design & Catering
Keri Short - Short Communications
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Design Track: Have You Done Every Party Theme?
Where do you go for new ideas and inspiration?
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Leslee Bell - Décor & More
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Masters Track: Weddings - Find Them, Book Them and Keep Them Coming!
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Meryl and Andrew Snow
Dwight Amoale and Dan Hoch - Feastivities Catered Events |
7:00 - 1:00am
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GALA EVENT
Don a mask and begin an evening of mystery and fantasy at the Beaux Arts Masquerade. Dress for the masked ball is formal contemporary or period attire. Cocktails and dinner will be served within the spectacular 1917 Beaux Arts building, the new home of the Asian Art Museum. As the evening progresses, the after party will turn up the heat. Dancing, drinks, delightfully decadent desserts and diversions will all be available in the Court of Sinful Pleasures. Melons Catering and Events, an award winning full service caterer based in Sausalito, CA will be producing the 2003 Gala (www.melonscatering.com)
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Wednesday, February 19, 2003
TIME
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EVENT
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CONTACT/SPEAKER
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10:00 am - 11::00 pm
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The Grape Escape
Savor the sights and flavors of the famed Napa Valley wine region. Winery tours and tastings, a visit to COPIA: The American Center for Wine, Food & the Arts (www.copia.org)and a gourmet dinner featuring California cuisine are all awaiting the adventurous traveler. Tour will be by motor coach and a delicious box lunch will be served on route. |
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