San Francisco, CA (PRWEB) April 01, 2013
San Francisco Private Dining Venues, a collection of 38 restaurants and private event spaces in San Francisco (SFPDV.com), will be working together in support of the Edible Schoolyard of Hunters Point on April 24, 2013 at 5:30pm till 8:30pm for a night full of live music, amazing food, live/silent auctions, and raffles. The night will be emcee’d by the Bay Area’s own food enthusiast himself, Liam Mayclem of CBS 5 Eye on the Bay and KCBS Foodie Chap. The Gala will showcase appearances by SFPDV’s celebrity chefs, owners, and mixologists.
Features in the auction include a 10-course reverse-tasting menu from the chefs of the Farralon Restaurant as well as Dinner and drinks from Alexander Steakhouse with tickets to a San Francisco Giants game on top of many other generous items. All proceeds of the event go directly to the The Edible Schoolyard at Hunters Point.
Tickets available at http://www.brownpapertickets.com/event/363144 $30 in advance, $40 at the door. Ticket price includes: live music, food and spirits supplied by all the SFPDV’s restaurants.
SFPDV (San Francisco Private Dining Venues)is a collection of 38 restaurants in the City of San Francisco with dedicated Private Event Space and Event Managers. The group boasts such SF restaurants as Boulevard, Fifth Floor, One Market, 1300 on Fillmore, Prospect, Absinthe, E&O Asian Kitchen, Wayfare Tavern to name a few. For more information, please visit http://www.sfpdv.com/.
About The Edible School Yard
The Edible Schoolyard at Hunters Point, established in 2008, is an organic teaching garden and kitchen program at The Willie Mays Boys & Girls Club. It is the first afterschool program in the country to become a founding affiliate of The Edible Schoolyard Project, which started in Berkeley by Alice Waters. For just $10 a year, cooking and gardening classes are offered to three age groups each week: elementary, middle school, and high school youth. Members from our other eight clubhouses as well as students from local schools are also exposed to the 2,000 square foot garden during field trips and get to experience delicious cooking classes taught by a professional chef.