Raising funding for blood cancer and GvHD research

Wineries in 2016

We would like to thank Heidelberg Distributors
for their participation
in 2016.


Evening’s Events and Menu

6 -7 p.m.: Registration / Cocktail Reception / Silent Auction
6:45 p.m.: Guests to Ballroom for Seating

7:00 p.m.:   Welcome by John Gadd, Master of Ceremonies

Guest Speaker
Amanda Messer, Chief Technology Officer and Co-Founder
because I said I would

Comments by Coordinating Chef Roger Thomas and Jamie Boyd, Heidelberg Distributors

Course No.1 prepared by Chef/Owner Dick Kanatzar, Chef Dick’s Kitchen

Scallop, Finger Lime, Yuzu Foam, Watermelon Radish, Carrot, Ginger
Paired with Schloss Zell Michelsberg
Piesporter Riesling

Course No. 2 prepared by Chef de Cuisine Roger Thomas, L’Ermitage Beverly Hills

Market Vegetables, Burrata, Turmeric Dressing
Paired with Borealis White Blend Montinore Estate
Live Auction during Course No. 2

Course No. 3 prepared by Chef/Owner Anthony Scolaro, 111 Bistro 

Seared Red Snapper, Jerk Piperade, Coconut Soubise, Fried Green Tomato, Crisp Leeks, Papaya
Paired with Hayes Ranch Chardonnay
Live Auction during Course No. 3

Course No. 4 prepared by Executive Chef/Owner Aaron Hervey, Crave

Smoked Brined Duck Breast, Curry Coconut Sweet Potato Risotto, Huacatay Sauce
Paired with St. Francis Merlot
Live Auction during Course No. 4
Silent Auction closes after Live Auction with a five minute warning

Course No. 5 prepared by Head Chef Victor Todaro, The Merchant Tavern

Western Country Pork Ribs, Korean BBQ, Vegetable Slaw
Paired with Trivento Amado Sur
Heartstrings Fund-a-Need during Course No. 5

Please allow us time to close out the auction while you enjoy your dessert course

Dessert Course prepared by Executive Chef/Owner Josh Schory, Lucca

Espresso Panna Cotta, Chocolate Truffle, “half eaten” Pistachio Biscotti
Grand Marnier Crème Anglaise, Cocao Dust
Paired with Cockburn Ruby Port