Wendy Brickman (831) 633-4444 (tel:%28831%
Marci Bracco (831) 747-7455 (tel:%28831%
Over $8000 Raised for The Hope Center Monterey at the Special Monterey Eco Home & Garden Farm to Table Dinner
MONTEREY, CA (October 2013) Co-Sponsors Simply Clear Marketing, the producer of the Monterey Eco Home & Garden Expo, and Edible Monterey Bay Magazine, are very pleased to announce that over $8000 was raised at the recent Eco Home & Garden Farm To Table Dinner to benefit The Hope Center Monterey. On a beautiful night under a harvest moon and Italian-style string lights, over 110 people enjoyed the al fresco Farm to Table Dinner that was held at the Monterey County Fair & Event Center on Friday, October 18, 2013.
According to Kim LeMaire, Executive Director of The Hope Center Monterey, “We are so grateful that this money was raised which we really need to help us feed our families and their pets over the holidays. Everyone had a wonderful time and it was a perfect evening! All of us at The Hope Center Monterey give a huge thank you to everyone who worked so hard to create this memorable event.”
The Hope Center Monterey’s mission is to establish a food pantry serving the Monterey Peninsula to help our neighbors in need with supplemental groceries. The organization provides information regarding community services and empowers our children to make our world a better place. The organization serves any family in need and that includes their pets! They believe when a family is hungry, everyone suffers – Mom, Dad, the children and their pets.
The award-winning Presenting Chef Brandon Miller of Mundaka Restaurant in Carmel-by-the-
The Farm to Table Dinner was the kick off to a successful Eco Home and Garden Expo that took place on Saturday and Sunday. Thousands of local homeowners went through the expo beautifying their home and finding resources and professionals to help them remodel. Many seminars were attended and the homeowners left feeling like thye were a step closer to the home of their dreams.
For more information, email email@example.com or call 831-298-7117.
About Presenting Chef Brandon Miller
Born in San Francisco, Chef Brandon Miller grew up on the waterfront and started his seafood experience in high school, cracking crabs at waterfront stands on Fisherman's Wharf during summer vacations. At the age of 20, Miller began establishing his culinary career when he took over the oyster bar at Pacific Heights Bar & Grill in 1984. Not content with their setup, Miller spent a year redesigning the oyster bar and researching the best purveyors in town.
In 1985, Miller started in a pantry position at Fog City Diner. A year later, he was Cindy Pawlcyn's sous chef, taking charge of everything from butchering to baking. Miller's education in Italian cuisine began when, in 1987, he moved up to an executive sous chef position under Michael Chiarello at Tra Vigne in Napa Valley. During his three years at Tra Vigne, Miller's talents were utilized again as he assisted in the original planning and setup of the kitchen.
In 1990, Miller left Tra Vigne to explore Europe. After creating the menu for a small Italian restaurant in Amsterdam, where he was a chef for nine months, Miller spent three months with Georges Blanc, France's famous proponent of nouvelle cuisine. He rounded out his European tour by simply traveling. On his return to San Francisco, Miller worked as sous chef under Jan Birnbaum at Campton Place, where he cooked up American specialties such as beer-braised sausage and homemade red sauerkraut.
It was at LuLu Bis that Miller was first appointed as chef. There he combined his creative powers with geographical and historical food research to design a signature menu. Again at Paragon, a popular bar and grill in San Francisco, Miller was appointed executive chef where he created an innovative new menu that showcased his knowledge of local seafood as well as his diverse culinary expertise. Miller's twelve years of restaurant experience culminated in a distinctive Country Mediterranean menu at Stokes Restaurant and Bar.
After 13 years at Stokes Restaurant and Bar as Executive Chef/Partner, Miller left at the end of 2008 to explore the foods of the Basque region in Spain. After month of travel and food exploration, Miller came back to Carmel and became the Executive Chef of Mundaka in Carmel – a Spanish tapas restaurant owned by Restaurateur Gabe Georis.
In his spare time, Miller is an avid fly fisherman and you can often find him combing the beach with his four French Bulldogs.
About Simply Clear Marketing:
Simply Clear Marketing, Inc (SCMI) is a professional event management and marketing company. SCMI currently produces 7 successful trade show events per year and is expanding its events and services. SCMI produces the San Luis Obispo (SLO) Home Shows, the SLO County Health and Fitness Expo, the North County Home, Garden& Gourmet Expos, and the Monterey County Home Show, and the Monterey Home& Garden Expo.
SCMI was founded in 2005 by Heather Osgood, Brian Osgood, Lani Colhouer and Bret Colhouer. All are equal partners in the company. Heather and Lani spend a great amount of time focusing on the daily operations of the business, while Brian and Bret both contribute input and direction for the company. The company mission is to help small businesses grow by connecting them with potential clients through events and marketing. For more information, go to www.simplyclearmarketing.com or call (831) 222-0772.
About Edible Monterey Bay
Founded in 2011, Edible Monterey Bay produces a beautiful quarterly magazine and weekly email newsletter celebrating the local food cultures of Monterey, Santa Cruz and San Benito Counties, season by season. It also promotes local and sustainable regional food cultures through outstanding food and wine-themed events and marketing. For more information, go to www.ediblemontereybay.com or call (831) 298-7117.