Thursday, September 15, 2011Peninsula Italian American Social Club

B e n e f i c i a r y

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® Foundationis a 501(c)3 non-profit organization. Tax ID# 94-3163126

S c h e d u l e o f e v e n t S5 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

S p e c i a l r e c i p e SPollo alla Cacciatora .......................................................................................... 5Mabuhay Spaghetti .............................................................................................. 6Frittata Bites (chard, sausage, feta) ................................................................. 7Artichoke Frittata .............................................................................................. 8Bruschetta ........................................................................................................... 9L’Avenue’s Crab Cakes .................................................................................... 10Marinated Mushrooms ..................................................................................... 11Crunchy Parmesan Chicken Tenders ........................................................... 14Linguine with Tomotoes and Basil ................................................................. 15Cucumber Appetizer ....................................................................................... 16Wines Around the World .............................................................................. 17Mozzarella Cheese Puffs ................................................................................ 18Spicy Prawn and Sausage Pasta ....................................................................... 19Baked Brie ......................................................................................................... 22Italian Pasta & Bean Salad ............................................................................... 23

e x t r a SSpecial Thanks and Recognition ..................................................................... 2Thank You to our Sponsors & Donors .............................................. 12 & 13Fabulous Live Auction Items ........................................................................ 20Incredible Raffle Prizes ................................................................................... 21

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!

M a S t e r o f c e r e M o n i e SAnn Palermo, Old Republic Title Company

l i v e a u c t i o n e e rRick Whipple, BHG J.F. Finnegan Realtors

S i l e n t a u c t i o n e e rMancave Memorabilia

d JChobe Tunes

S u M o W r e S t l i n g t o u r n a M e n t c o n t e n d e r S

Maryann Bologna, The ExaminerJohn Marshall, Marsetti, Inc.

Sasha Martinez, Prudential, San Bruno

Anne Oliva, Marshall RealtySue Vaterlaus, RE/MAX Star

Frank Vento, Dolphin Real Estate

Special Thanks

People making it happen...

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a special recipe fromCarr, McClellan, Ingersoll,

Thompson & Horn

Pollo alla Cacciatora(Serves 4)

4 tbsp. extra-virgin olive oil2 medium onions, peeled and chopped2 cloves garlic, peeled and minced1 3-lb. chicken, cut into 8 pieces 1 cup dry white wine1 28-oz. can peeled whole san marzano

tomatoes, chopped, juice reserved1 bay leaf1 tsp. minced fresh rosemary leaves¼ cup minced flat-leaf parsleySalt and freshly ground black pepper1 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, about5 minutes. Add tomatoes, with their juice, to chicken. Stir in bay leaf,rosemary, and parsley (reserving 1 tbsp. or so for garnish) and seasonto taste with salt and pepper. Reduce heat to low, partially cover, andsimmer, adding chicken stock gradually as tomato juice evaporates, for45 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 & Horn216 Park Road, Burlingame, CA 94010

(650) 342-9600 | www.carr-mcclellan.com

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a special recipe fromFAREPA

Filipino American Real EstateProfessional Association

Mabuhay Spaghetti (Filipino spaghetti; Serves 6)

1 large pckg. spaghetti noodles1½ tbsp. vegetable oil3 cloves fresh garlic, minced1 lb. ground beef1 lb. ground pork1½ cups tomato paste1 yellow onion, peeled and diced¼ cup white sugar¼ cup water6 jumbo hotdogs, sliced diagonally in ½” sections (preferably, Filipino-style 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 sauce½ cup chopped green and red bell pepper (optional)1⁄8 cup brown sugar1 tsp. oreganoSalt and pepper to taste¼ 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 on-ion 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, Sri-racha-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

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a special recipe fromThe Magnolia of Millbrae

Frittata Bites with Chard,Sausage, and Feta

(Makes 20 bite-size portions, just right for a cocktail party.)

Nonstick vegetable oil spray1-12 oz. bunch Swiss chard, stems and center ribs removed1 tbsp. olive oil1 cup chopped onion8 oz. mild Italian sausages, casings re-moved, sausage broken into 1” pieces

8 large eggs¼ cup heavy whipping cream½ tsp. salt½ freshly ground black pepper1 cup crumbled feta cheeseFresh Italian parsley leaves

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 sau-sage 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.

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Sherry M. PlambeckThe Magnolia of Milbrae

201 Chadbourne Avenue, Millbrae, CA 94030(650) 697-7700 | splambeck@themagnolia.com

Artichoke Frittata

2 7.5 oz. marinated artichokehearts, chopped

2 14 oz. unmarinated artichokehearts, chopped

“Marinade” only from one jar of marinated artichoke hearts1 onion, chopped4 garlic, minced/crushed

6 eggs (beaten)½ cup seasoned bread crumbs½ tsp. salt ½ tsp. pepper ½ tsp. oregano (dried ok) ½ tsp. Tabasco1+ lb. grated cheddar cheese¼ 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 HardwickBekins AMS Relocation, Inc.

1873 Rollins Road, Burlingame, CA 94010(650) 697-3530 | vhardwick@amsbekins.com

a special recipe fromBekins AMS Relocation, Inc.

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Bruschetta with Artichoke Hearts and Parmesan (Serves 8 to 10 as an appetizer)

1 14-oz. can artichoke hearts,rinsed and patted drywith paper towels

2 tbsp. juice from 1 lemon 1 clove garlic, minced or pressed2 tbsp. extra virgin olive oil,

plus extra for serving2 tbsp. fresh basil leaves ,

finely shreddedTable salt and ground black pepper

2 oz. Parmesan cheese 1 oz.finely grated (about ½ cup),1 oz. shaved into stripswith vegetable peeler

Toasted Bread for Bruschetta1 loaf country bread with thick

crust (~10 by 5 inches, ends discarded), sliced crosswise into into ¾-inch-thick pieces

½ clove garlic, peeled¼ 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 OlivaMarshall Realty

683 Jenevein Avenue, San Bruno, CA 94066(650) 873-6844 | remarges3@aol.com

a special recipe fromAnne Oliva

Marshall Realty

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L’Avenue’s Crab CakesCourtesy 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 removed4 tbsp. olive oil1 lb. fresh Dungeness

crabmeat, picked over2 ⁄3 cup finely chopped celery½ cup finely chopped red onion1-½ tsp. Worcestershire sauce½ cup mayonnaise

¼ cup finely chopped freshflat-leaf parsley leaves

2 tbsp. Dijon mustard1 tsp. Tabasco sauce½ tsp. crushed red pepper flakes3 large eggs, separatedKosher salt and freshlyground black pepper

Preheat the oven to 350°F. Toss the bread cubes with 2 table-spoons 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 min-utes. 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.

a special recipe fromThe Examiner

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Maryann BolognaThe Examiner

1828 El Camino Real; #508, Burlingame, CA 94010(415) 359-2652 | mbologna@sfexaminer.com

a special recipe fromSteven Cresci Insurance Agency

Marinated MushroomsA family favorite every Thanksgiving!

2 lbs. fresh mushrooms2 tbsp. chopped fresh parsley2 tbsb. honey2 tbsb. soy sauce1⁄3 cup red or white wine2 ⁄3 cup white wine vinegar1⁄3 cup olive oil4 cloves garlic mincedpinch 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 CresciSteven 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 our2 0 1 1 c o r p o r a t e S p o n S o r S

The Examiner

Steven Cresci Insurance

Denise Baker, Marshall RealtyToni Burrows, Hisco/CRES Home Warranty

Coldwell Banker Fahey PropertiesFAREPA

Susan Getchell-WallaceDenise Granville, State FarmVal Hardwick, AMS Bekins

Magnolia of Millbrae

Anne Oliva, Marshall RealtyPiper’s Plumbing

San Mateo County Association of realtors®

Women’s Council of Realtors, San Mateo County

r e c i p e S p o n S o r S

g o l d

B r o n z e

Carr, McClellanProfessional Law Corp

Thank you to ourr a f f l e a n d a u c t i o n d o n o r S

Alan Louie, BrokerAlana’s Café

All Spice Indian RestaurantAmici’s PizzaAMS Bekins

Aquarium by the BayAsian Art Museum

Baker BrothersBay Landing Hotel

Beach Blanket BabylonBeing Yoga

Benbow InnBig White House Winery

Black Oak CasinoBroadway by the Bay

Buck’s WoodsideBuild A BearBurger Joint

Cache Creek Casino ResortCal Shakes

California Academy of SciencesCharles Schulz Museum

ConcannonCraig Thorson,

RE/MAX Star Prop.Disneyland Resort

FastFrameGeoffrey’s Jewelry

Gil McCoy, RealtorHappy Hollow Park & Zoo

Hobee’s CA RestaurantsHola Mexican Restaurant

Home Sweet Home InspectionJohn Prouty,

Prudential California San Bruno

Junk KingKathy’s Kreative KakesLuminaSkinMagnolia of MillbraeMarriott AnaheimMendocino Botanical GardensOilstop Oil Change ChevronPacific Athletic ClubPacifica Spindrift PlayersPaul’s DinerPeninsula Ballet TheatrePeninsula Jewish Community CenterPeninsula SymphonyPier 39Rhonda GiedtRoaring Camp RailroadsRubios Fresh Mexican GrillSAMCARSAMCAR Special Events CommitteeSam’s Chowder HouseSanta Cruz Winegrowers Assoc.Sapore Italiano PizzeriaSheldon of Los AltosSibby’s CupcakerySofa Outlet Ca. FurnishingsSpinnaker Sailing SchoolThe Bohannon FoundationThe Fish Market The OfficeVichy Springs ResortVivance RistoranteWhole Foods Your Style Interiors Deborah Vento

Our sincere appreciation to those who donatedso generously to our raffle and auction

Crunchy Parmesan Chicken Tenders

4 tbsp. + ½ cup olive oil1 cup buttermilk1-½ lbs. chicken tenders (~18)3 lg. cloves garlic, minced½ tsp. salt

3 tbsp. balsamic vinegarFreshly ground black pepper1-¼ cups grated Parmesan¾ cup Italian seasoned

bread crumbs

Preheat oven to 500ºF. Brush olive oil over 3 large lined bak-ing 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.

a special recipe fromToni Burrows

Hisco/CRES

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Toni BurrowsHisco/Cres

P.O.Box 500810, San Diego, CA 92150tel: 1-800-831-8200 | cell: (650) 787-4876 | toni.tiger@prodigy.net

a special recipe fromDenise 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, torninto irregular pieces

1 cup cleaned fresh basilleaves, cut into strips

3 cloves garlic, peeledand finely minced

1 cup + 1 tbsp. olive oil2 ½ tsp. salt½ tsp. black pepper,

freshly ground1-½ lbs. linguineFreshly 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.

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Denise GranvilleState 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 fromSan 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 mix½ 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

a special recipe fromWomen’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 ArgentinaDash of ChilePinch of ItalyKisses from FranceSlice of New ZealandPressed California GrapesBubbles from SpainMix of RealtorsStir 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

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Women’s Council of REALTORS®San Mateo County Chapter

Suzan Gogol, President(650) 403-6260 | suzan.gogol@cbnorcal.com

a special recipe fromColdwell Banker

Fahey Properties Inc

Mozzarella Cheese Puffs(Makes 1 dozen)

2 cups flour½ tsp. salt½ tsp. paprika1 cup butter1 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 Inc400 Old County Road, Suite #2, Pacifica, CA 94044

(650) 359-4904 | Fax: (650) 359-7360

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a special recipe fromPiper’s Plumbing

Spicy Prawn and Sausage Pasta

1 tbsp. Olive Oil (pref. Wild Mushroom and Sage Olive Oil)12 to 16 Andouille Sausage, sliced1 Onion, finely chopped½ tsp. Thyme½ tsp. Oregano1 tsp. Parsley, divided in half¼ tsp. Cayenne Pepper¼ tsp. Red Chili Flakes

3 Large Tomatoes, diced(or 15 oz. Canned Diced Tomatoes)

1 15 oz. Canned Tomato Sauce1 lb. Medium Prawns,

peeled and deveinedDash Salt and Pepper16 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.

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David FeldmeyerPiper’s Plumbing

1653 Carleton Court, Redwood City, CA 94061(650) 995-7202 | ObeePlumbKanobi@yahoo.com

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.

A day on the bay for 4 with gourmet lunch!Donated by Gil McCoy, Gil McCoy realtorLunch 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!

Eating at home got fancy!Donated by Alan Louie, realtor and re BrokerEnjoy 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 BasketDonated by the San Mateo CountyAssociation 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!

Affiliate MemberExtravaganza BasketDonated by the San Mateo CountyAssociation 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 of family fun!Donated by John Prouty, Prudential California San Bruno and Whole FoodsWin 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!

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!

Chef de Cuisine Dinner for Twelve Courtesy of The Magnolia of MillbraeThis 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!

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Fabulous l i v e a u c t i o n Items

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!

Go to Town with theseRestaurant Gift Certificates!The Office, Alana’s, Buck’s of Wood-side, 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!

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 Wine-growers Association Passport Program. Valued at $200!

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!

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 Rail-roads and Mendocino Coast Botanical Gardens. Valued at $420!

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!

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!

Incredible r a f f l e Prizes

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a special recipe fromDenise Baker

Marshall Realty

Baked Brie

1 round brie1 tube Pillsbury Crescent Rolls½ cup brown sugar8 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 discon-nect) 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.

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Denise BakerMarshall Realty

683 Jenevein Avenue, San Bruno, CA 94066(650) 873-6844 | remarges3@aol.com

a special recipe fromSuzan Getchell-Wallace

Coldwell Banker Fahey Properties Inc

Italian Pasta & Bean Salad(Serves 4)

1 lb. rotini(spiral)pasta1 cup garbanzo beans, drained2 cups chopped fresh tomatoes¾ cup diced red onions¾ cup sliced Italian

green olives¾ cup sliced black olives½ cup chopped fresh parsley¾ cup extra virgin olive oil

2 tbsp. red wineor balsamic vinegar

2 egg yolks1⁄8 cup minced garlic1 tsp. Worcestershire sauce1 tbsp. dry mustardSalt and pepper to taste1 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 SRESColdwell Banker - Fahey Properties IncCell (650) 255 9223 | DRE# 00669450

www.suzangetchellwallace.com

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Thank youS p e c i a l e v e n t S c o M M i t t e e

Denise Baker, Marshall RealtyCommittee Chair

Toni Burrows, Hisco/CRES, Vice ChairMarlin Handley, HomeGuard Inc., Vice Chair

Maryann Bologna, The ExaminerMichael Boos, Prudential California San Bruno

Leanne Burnfield, Fidelity National TitleSuzan Getchell-Wallace, Coldwell Banker Fahey Prop.

Kristin Hanley, Old Republic TitleVal Hardwick, AMS BekinsJohn Marshall, Marsetti Inc.

Sasha Martinez, Prudential California San BrunoValerie Mazzola, State FarmAnne Oliva, Marshall Realty

Ann Palermo, Old Republic TitleGary Pellegrini, CornerStone Title Company

Craig Thorson, RE/MAX Star PropertiesVirginia Trowbridge, Trowbridge Insurance

Kelly Trueb, Bankers PreferredSusan 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

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