It has been a month since the horrific fires ripped through Wine Country, taking 42 precious lives and leaving over 100,000 people displaced and 9,000 homes destroyed. So much loss, so much devastation. It's hard to fathom, but fortunately the outpouring of support has been a bright light in all the darkness. Everyone has been so generous, with time, supplies, money, food, fundraisers, helping hands, spare bedrooms, and hugs. But we have to keep doing more, giving more, and showing up for these precious people and our beloved Northern California. We have a long road ahead of us to assist in rebuilding, and every dollar is needed.
On Thursday November 30th, Marcia Gagliardi of tablehopper.com is cohosting a fundraiser dinner with Le Marais Bakery in the Castro, who is generously donating their charming space and event support. We're calling the event Comfort Food: A Benefit Dinner for Wine Country Relief, and we have chef Michael Siegel, previously of the dearly departed Shorty Goldstein's in the Financial District (RIP) cooking us a heartfelt, homey dinner. Yup, he's going to be making his famous family brisket! Michael is a Sonoma County resident, and wants to do everything he can to support his neighbors, so we put our heads and hands together to host this event!It's going to be a family-style dinner, cozy and friendly, a midweek meal that won't have you out too late, but you'll come home with a full belly and warm heart. The Le Marais Bakery Castro location is so inviting, have you been yet? It's a happy place. Our dinner is the week after Thanksgiving, so let's continue with that feeling of gratitude as we sit at communal tables with 60 of our neighbors and friends and break bread (like Le Marais' wonderful levain)! Maybe you didn't get to see your friends over the holiday, so why not invite them to get together at our fundraiser? (We're swapping the turkey with some brisket!)Michael's three-course, fall-inspired menu is as follows: -Arugula salad with Fuyu persimmon, toasted almonds, chèvre, and preserved Meyer lemon vinaigrette -Pot-roasted brisket (kindly donated by Newport Meat Company), creamy garlic mashed potatoes, watermelon radish and baby carrots, veal demiglace -Mini fall tarts and cheesecake from Le MaraisIf there are any purveyors who can donate product to our dinner (menu above), please get in touch, thank you so much! If you are vegetarian, we can accommodate you--just be sure we know in advance.We will also be pouring some lovely donated (and local!) wines with the dinner, including Pomebandit albariño (you may recognize the name from Duna's wine list!) and Artesa's 2014 Los Carneros pinot noir!We will be hosting a silent auction as well. If anyone would like to donate a gift certificate, wine, gift basket, product, anything, please get in touch! Thank you! Everything helps!We also need some extra hands for service! If you can donate your time as a server, we'd really appreciate it!All proceeds from our dinner will be going to the Tipping Point Emergency Relief Fund, which will be directed to North Bay community foundations, service providers, and government partners supporting the low-income communities hit hardest by the fires. Their approach has three phases: relief (3 months), recovery (3-9 months), and rebuild (4-12 months). If you can't attend, please consider donating!Dinner is at 6:30pm, and tickets start at $50, all-inclusive of food, wine, service, and tax. We want everyone to be able to attend, but if you could possibly afford to buy a higher-tier ticket, please do! We want to raise as much as we can! Tickets are also listed at $65, $75, $95, and $150. If there is another amount you'd like to pay, please let me know! To repeat, it's a 100 percent donation to Tipping Point's Emergency Relief Fund. If you need to make your donation tax-deductible, we will need to make special arrangements ahead of time. Please do NOT buy a ticket here, we'll need to do something a little more complicated. Thank you.Thanks everyone. We know there are a million fundraisers and holiday events to consider, but we'd so love to see you at our table!