Auction Packages

Total Page:16

File Type:pdf, Size:1020Kb

Auction Packages AUCTION PACKAGES #1 DINNER IN THE HEART OF THE CHEZ PANISSE KITCHEN Experience Chez Panisse like never before. Dine in the kitchen at the California restaurant famous for launching the modern farm-to-table movement. A very special dinner for two, in the company of the chefs and kitchen staff at world-renowned restaurant Chez Panisse. The menu changes nightly and is designed to reflect the season and represent the best of what local farmers are growing. It includes a wine pairing with specially selected wines to complement each course. This intimate table is only made available for special opportunities like OMCA’s 50th Anniversary Gala. Package Includes: • Multi-course dinner for two seated at the Kitchen Table at Chez Panisse • Wine Pairing Opening Bid: $1,000 This package has been donated by Alice Waters of Chez Panisse. #2 EXPERIENCE LA DOLCE VITA IN UMBRIA, ITALY Treat yourself to the vacation of a lifetime! La Quercia is a classically restored stone villa on a 155-acre estate in Umbria on the border of Tuscany. With ample room for friends or family, this four-bed, four-bath home is spacious and comfortably equipped, perfect for a relaxing vacanza. Lounge by the elegant infinity swimming pool with a cocktail or relax by one of three stone fireplaces after touring the lush countryside. But first, your host Sharon Simpson invites you and your friends to join her for an aperitivo at her home to kick off your vacation. Buon viaggio a tutti! Package Includes: • Seven-night accommodations for up to 8 guests at La Quercia, a 4 bedroom villa in the province of Umbria, Italy. • Private chef’s dinner prepared for you and your guests one evening at the villa. • Intimate party for eight with refreshments at the home of Sharon Simpson prior to your trip. Opening Bid: $3,000 This package has been generously donated and curated by Sharon Simpson. Date to be mutually agreed upon by Sharon Simpson and winning bidder. Unavailable over Christmas holiday week. Pre-vacation alfresco party at Sharon’s home to be scheduled between May and October. AUCTION PACKAGES #3 NIGHT AT THE MUSEUM Enjoy dinner for ten in OMCA’s reimagined gardens in the company of award-winning landscape architect and MacArthur Genius award winner, Walter Hood, and OMCA Executive Director Lori Fogarty. You and your guests will be among the first to dine on the newly designed 12th Street plaza connecting Lake Merritt to OMCA’s gardens. Enjoy dinner with a view of Lake Merritt and the iconic necklace of lights, next to the freshly reinstalled sculpture by Peter Voulkos, Mr. Ishi. Your special hosts for the eve- ning will be Walter Hood, renowned landscape architect and 2019 MacArthur Genius award winner, and Lori Fogarty, OMCA’s Executive Director and CEO. Dine under the stars and speak with Walter about his creative and passionate approach to the reimagining of the OMCA outdoor spaces. Dinner will be catered by Barbara Llewellyn Catering, a premier Northern California event company. Package Includes: • Gourmet dinner for 10 guests in OMCA’s new 12th Street plaza (scheduled to open in early 2021). • The company of Walter Hood, award winning landscape architect and Lori Fogarty, Executive Director and CEO. Opening Bid: $4,000 This package has been donated by Walter Hood, Barbara Llewellyn Catering, and the Oakland Museum of California. Wine has been donated by Purple Wine & Spirits, beer by Lagunitas, and spirits by St. George Spirits. #4 MUSEUM FIELD TRIP WITH LORI FOGARTY, OMCA EXECUTIVE DIRECTOR AND CEO Soak up the best art and culture of San Francisco on this specially curated day with Lori. Spend a day with Lori Fogarty visiting a few of her favorite cultural institutions in San Francisco. Your tour will include stops at SFMOMA, Yerba Buena Cen- ter for the Arts, and the Contemporary Jewish Museum. Along the way, meet museum directors and curators as they give you personalized access to these cultural treasures of the Bay Area. Your group will enjoy a special lunch at local favorite Delarosa. Package Includes: • This package accommodates up to 8 individuals. • Lunch with Lori Fogarty at Delarosa in Yerba Buena Lane. Opening Bid: $2,000 This package has been curated and donated by Lori Fogarty. Date to be mutually agreed upon by Lori Fogarty and winning bidder..
Recommended publications
  • UCSC Biobibliography - Rick Prelinger 9/21/19, 0619
    UCSC Biobibliography - Rick Prelinger 9/21/19, 0619 Curriculum Vitae September 21, 2019 (last update 2018-01-03) Rick Prelinger Professor Porter College [email protected] RESEARCH INTERESTS Critical archival studies; personal and institutional recordkeeping; access to the cultural and historical record; media and social change; appropriation, remix and reuse; useful cinema (advertising, educational, industrial and sponsored film); amateur and home movies; participatory documentary; digital scholarship; cinema and public history; cinema and cultural geography; urban history and film; history, sociology and culture of wireless communication; media archaeology; community archives and libraries; cultural repositories in the Anthropocene. Research and other activities described at http://www.prelinger.com. TEACHING INTERESTS Useful cinema and ephemeral media; amateur and home movies; found footage; history of television; personal media; critical archival studies; access to cultural record EMPLOYMENT HISTORY Jul 1 2017 - Present Professor, Department of Film & Digital Media, UC Santa Cruz Jul 1999 - Present Director of Moving Images, Consultant, Advisor, and other positions (intermittent between 1999-2016). Currently pro bono consultant and member of the Board of Directors, Internet Archive, San Francisco, California. 1984 - Present Founder and President, Prelinger Associates, Inc. (succeeded by Prelinger Archives LLC) Fall 2013 - Spring 2017 Acting Associate Professor, Department of Film & Digital Media, UC Santa Cruz Oct 3 2005 - Dec 2006 Head, Open Content Alliance, a group of nonprofit organizations, university libraries, archives, publishers, corporations and foundations dedicated to digitizing books and other cultural resources in an open-access environment. OCA was headquartered at Internet Archive and supported by Yahoo, Microsoft Corporation and the Alfred P. Sloan Foundation. Fall 1998 - Winter 1999 Instructor, MFA Design Program, School of Visual Arts, New York, N.Y.
    [Show full text]
  • Origins There Is Not Enough Evidence to Assert What Conditions Gave Rise to the First Cities
    City A city is a relatively large and permanent human settlement.[1][2] Although there is no agreement on how a city is distinguished from a town within general English language meanings, many cities have a particular administrative, legal, or historical status based on local law. Cities generally have complex systems for sanitation, utilities, land usage, housing, and transportation. The concentration of development greatly facilitates interaction between people and businesses, benefiting both parties in the process, but it also presents challenges to managing urban growth.[3] A big city or metropolis usually has associated suburbs and exurbs. Such cities are usually associated with metropolitan areas and urban areas, creating numerous business commuters traveling to urban centers for employment. Once a city expands far enough to reach another city, this region can be deemed aconurbation or megalopolis. Origins There is not enough evidence to assert what conditions gave rise to the first cities. However, some theorists have speculated on what they consider suitable pre- conditions, and basic mechanisms that might have been important driving forces. The conventional view holds that cities first formed after the Neolithic revolution. The Neolithic revolution brought agriculture, which made denser human populations possible, thereby supporting city development.[4] The advent of farming encouraged hunter-gatherers to abandon nomadic lifestyles and to settle near others who lived by agricultural production. The increased population-density encouraged by farming and the increased output of food per unit of land created conditions that seem more suitable for city-like activities. In his book, Cities and Economic Development, Paul Bairoch takes up this position in his argument that agricultural activity appears necessary before true cities can form.
    [Show full text]
  • Flowers for Chez Panisse So Flora Made That Call
    Our answer was an unequivocal “yes,” and more casual, Flowers for Chez Panisse so Flora made that call. Max adds vases Nothing but seasonal, locally-grown flowers decorate the Three days later, we found ourselves of hand-gathered Berkeley, California, bistro that boldly launched the modern in the heart of Berkeley, standing on the blooms, vines, farm-to-table movement 40 years ago porch of a gracefully aging, century-old and foliage on Craftsman bungalow. Max opened the the kitchen ledge. door, greeted us warmly and suggested we Whether he A serendipitous conversation with Flora Grubb led us to the legendary Chez Panisse follow him on a tour of his backyard, a.k.a. uses berry-laden Cafe & Restaurant, home of Alice Waters’ inspiring, community-minded culinary the cutting garden. With David clicking hawthorn branches endeavors. As we wrapped up an interview and photography at Flora’s stylish flower away like he was on a high-fashion shoot, or delicate clematis and garden shop in San Francisco, she said in a completely off-handed manner, the three of us moved comfortably from vines, Max feels “I want to introduce you to my friend Max Gill. He does the flowers for Chez Panisse. polite chitchat to passionate story-swapping privileged to design Do you want to meet him?” as we discovered our mutual obsession for bouquets that are as gardening, unusual ornamental plants and local and seasonal local floral design ingredients – cultivated as Chez Panisse’s menus. His client, Alice Above: An effortless urn-filled bouquet, created by Max Gill, or foraged.
    [Show full text]
  • Robin Sutherland Oral History
    Robin Sutherland Oral History San Francisco Conservatory of Music Library & Archives San Francisco Conservatory of Music Library & Archives 50 Oak Street San Francisco, CA 94102 Interview conducted January 29 and February 29, 2016 Tessa Updike, Interviewer San Francisco Conservatory of Music Library & Archives Oral History Project The Conservatory’s Oral History Project has the goal of seeking out and collecting memories of historical significance to the Conservatory through recorded interviews with members of the Conservatory's community, which will then be preserved, transcribed, and made available to the public. Among the narrators will be former administrators, faculty members, trustees, alumni, and family of former Conservatory luminaries. Through this diverse group, we will explore the growth and expansion of the Conservatory, including its departments, organization, finances and curriculum. We will capture personal memories before they are lost, fill in gaps in our understanding of the Conservatory's history, and will uncover how the Conservatory helped to shape San Francisco's musical culture through the past century. Robin Sutherland Interview This interview was conducted at the San Francisco Conservatory of Music on January 29 and February 29, 2016 in the Conservatory’s archives by Tessa Updike. Tessa Updike Tessa Updike is the archivist for the San Francisco Conservatory of Music. Tessa holds a B.A. in visual arts and has her Masters in Library and Information Science with a concentration in Archives Management from Simmons College in Boston. Previously she has worked for the Harvard University Botany Libraries and Archives and the Bancroft Library at the University of California, Berkeley. Use and Permissions This manuscript is made available for research purposes.
    [Show full text]
  • Responses to the RFI
    Embarcadero Historic District Request for Interest Responses to the RFI 1 Port of San Francisco Historic Piers Request for Interest Responses Table of Contents Contents #1. Ag Building / Ferry Plaza: Ferry Plaza 2.0 ................................................................................................................................................................. 4 #2. Red and White Excursions ..................................................................................................................................................................................... 31 #3. Piers 38-40: Restaurants and Recreation At South Beach ..................................................................................................................................... 34 #4. Heart of San Francisco Gondola ............................................................................................................................................................................. 47 #5. The Menlo Companies ........................................................................................................................................................................................... 50 #6. The International House of Prayer For Children ................................................................................................................................................... 53 #7 Plug and Play SF (Co-working space for startups) ..................................................................................................................................................
    [Show full text]
  • A Comparative Case Study of the Transformation Fron Industry to Leisure in the Ports of San Francisco and Oakland, California
    Inquiry: The University of Arkansas Undergraduate Research Journal Volume 12 Article 4 Fall 2011 Industrial Evolution: A Comparative Case Study of the Transformation fron Industry to Leisure in the Ports of San Francisco and Oakland, California. Annie Fulton University of Arkansas, Fayetteville Follow this and additional works at: http://scholarworks.uark.edu/inquiry Part of the Environmental Design Commons, and the Urban, Community and Regional Planning Commons Recommended Citation Fulton, Annie (2011) "Industrial Evolution: A Comparative Case Study of the Transformation fron Industry to Leisure in the Ports of San Francisco and Oakland, California.," Inquiry: The University of Arkansas Undergraduate Research Journal: Vol. 12 , Article 4. Available at: http://scholarworks.uark.edu/inquiry/vol12/iss1/4 This Article is brought to you for free and open access by ScholarWorks@UARK. It has been accepted for inclusion in Inquiry: The nivU ersity of Arkansas Undergraduate Research Journal by an authorized editor of ScholarWorks@UARK. For more information, please contact [email protected], [email protected]. Fulton: Industrial Evolution: A Comparative Case Study of the Transformat ARCHITECTURE: Annie Fulton 3 INDUSTRIAL EVOLUTION: A COMPARATIVE CASE STUDY OF THE TRANSFORMATION FROM INDUSTRY TO LEISURE IN THE PORTS OF SAN FRANCISCO AND OAKLAND, CALIFORNIA By Annie Fulton Department of Architecture Faculty Mentor: Kim Sexton Department of Architecture Abstract successful conversion of an industrial port into a recreational This case study examined two waterfront sites on the San urban waterfront. Two optimal cases for study are found in the Francisco Bay – The Piers in San Francisco and Jack London San Francisco Bay Area: Piers 1 ½, 3, and 5 (constructed in 1931) Square in Oakland.
    [Show full text]
  • Bread, Pastry, Cheese, Pizza [A Baking Book]
    Download Here https://msc.realfiedbook.com/?book=1580084192 The Cheese Board was there, a hole in the wall with a line out the door, before Chez Panisse was so much as a gleam in my eye. When the restaurant was conceived, I wanted it to be in North Berkeley so the Cheese Board would be nearby, because I knew I would be among friends. -Alice Waters, from the ForewordWhen a tiny cheese shop opened in Berkeley, California, in 1967, there was little hint of what the store-and the neighborhood-would grow into over the next 30 years. The Cheese Board became a collective a few years later and Chez Panisse opened across the street, giving birth to one of the country'¬?s most vibrant food neighborhoods, the epicenter of California'¬?s culinary revolution. Equal parts bakery, cheese store, pizzeria, and gathering place, the Cheese Board is a patchwork of the local community, where a passion for good food runs deep. THE CHEESE BOARD presents over 100 recipes for the store'¬?s classic breads, pastries, and pizzas, along with a history of the collective and an extensive cheese primer.More than 150 classic recipes from one of the San Francisco Bay Area'¬?s most acclaimed culinary destinations.Includes a history of the store, a cheese primer, and over 50 duotone photographs that capture the food and personality of the Cheese Board. Read Online PDF The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza [A Baking Book], Read PDF The Cheese Board: Collective Works: Bread, Pastry, Cheese, Pizza [A Baking Book], Read Full PDF The Cheese Board: Collective
    [Show full text]
  • Laura Chenel and Starchefs Partner with 10 West Coast Restaurants for GOAT CHEESE DISCOVERY WEEK
    FOR IMMEDIATE RELEASE Laura Chenel and StarChefs Partner with 10 West Coast Restaurants for GOAT CHEESE DISCOVERY WEEK Find inspired goat cheese recipes in four cities June 2 – 16 June 2, 2021, Sonoma, Calif. — Laura Chenel is inspiring a new generation of chefs during Goat Cheese Discovery Week, June 2 – 16 at top West Coast restaurants including Flour + Water in San Francisco; Ava Gene’s in Portland; Lark in Seattle; and Gwen in Los Angeles. At the peak of the COVID-19 pandemic last June, Laura Chenel and leading professional chefs’ network StarChefs partnered with 10 influential chefs by donating 450 pounds of cheese and collaborating on contemporary recipes that showcase the flavor of goat cheese in a variety of dishes. This creative partnership evolved into the festive Goat Cheese Discovery Week. “This collaboration with StarChefs gave us an opportunity to support these chefs and restaurants through the hardships of COVID-19,” says Manon Servouse, Laura Chenel marketing director. “While we couldn’t be there in person, we were able to supply cheese for some amazing recipe creations when many of these restaurants were temporarily closed or at partial capacity. We hope Goat Cheese Green Garlic Pesto Pizza Discovery Week will encourage the public by Chef Josh McFadden of Ava Gene's in Portland to support local restaurants while is part of Goat Cheese experiencing more about goat cheese, its Chef Bonnie Morales at Kachka in Discovery Week. range of flavors and cooking applications.” Portland is making Lazy Vareniki for Goat Cheese Discovery Week. As part of Goat Cheese Discovery Week, diners who order the Laura Chenel specials at any of the participating restaurants between June 2 – June 16 are eligible for a chance to win $100 off their next meal.
    [Show full text]
  • Open Innovation Ecosystem: Chez Panisse Case Study
    Open Innovation Ecosystem: Chez Panisse Case Study by So Hyeong Kim A dissertation submitted in partial satisfaction of the Requirements for the degree of Doctor of Philosophy in the in Science and Mathematics Education Graduate Division of the University of California, Berkeley Committee in charge: Alice M. Agogino, Chair Sara L. Beckman Paul K. Wright Henry W. Chesbrough Fall 2013 Open Innovation Ecosystem: Chez Panisse Case Study ©2013 by So Hyeong Kim The dissertation of So Hyeong Kim, titled Open Innovation Ecosystem: Chez Panisse Case Study, is approved: Chair ____________________________ Date ______________ ____________________________ Date ______________ ____________________________ Date ______________ ____________________________ Date ______________ ABSTRACT Open Innovation Ecosystem: Chez Panisse Case Study by So Hyeong Kim Doctor of Philosophy in Science and Mathematics Education University of California, Berkeley Professor Alice M. Agogino, Chair The concept of open innovation has been highly popularized both in academia and industry for the last decade. Various types of firms have been studied from high tech to service. Yet, there has been limited academic review of open innovation as a collective business ecosystem. In particular, little research exists on how a business ecosystem is generated, how it adopts concepts associated with open innovation in its business practice, and what sustains an ecosystem over time. My dissertation demonstrates how one business entity – Chez Panisse – started its business journey and how it practiced what is popularly called open innovation within its community for over 42 years. In order to do so, I closely observed and participated in understanding the California Cuisine ecosystem to collect data. I employed a single-case study method by incorporating in-depth interviews, participatory observation, as well as a thorough collection of publically available data.
    [Show full text]
  • Department of Liberal Studies School of Humanities and Liberal Studies College of Liberal and Creative Arts
    Department of Liberal Studies School of Humanities and Liberal Studies College of Liberal and Creative Arts Seventh Cycle Program Review – Self Study Report December 2018 The enclosed self-study report was submitted for external review on December 13, 2017 and sent to external reviewers on March , 2018 19 1 Table of Contents 1. Executive Summary 3 2. Overview of the Program 4 3. Program Indicators 6 3.1 Program Planning 6 3.2 Student Learning and Achievement 11 3.3 Curriculum 17 3.4 Faculty 23 3.5 Resources 34 4. Conclusions, Plans, and Goals 35 5. Appendices 36 5.1 Planning Worksheets 37 5.2 School of HUM & LS RTP Criteria 41 5.3 Student Evaluation of Teaching form 48 5.4 ESMR Course Scope submitted to CCTC 49 5.5 Faculty and Lecturer CVs 53 2 SECTION ONE: EXECUTIVE SUMMARY The Liberal Studies faculty has undertaken this self-study in the midst of a transition that has already engaged us in significant reflection on the goals, successes, and challenges of the Liberal Studies Program. In this Self-Study, we will attempt to clearly lay out where we have been, where we are now, and where we hope to be as a result of this reflection. In Spring 2015, in response to pressure from the Interim Dean of the College of Liberal and Creative Arts, the Liberal Studies program merged with the Humanities department, becoming what is now called the School of Humanities and Liberal Studies (HUMLS). The School offers three majors (Humanities, Liberal Studies, American Studies), four minors (Humanities, American Studies, California Studies and Comics Studies), and one MA program (Humanities).
    [Show full text]
  • Portable Storage #3
    3..Editorial 7..Pre-Build Ruins Alva Svoboda 12..Weird Stairways 58..Core Samples L. Jim Khennedy Craig William Lion 30..Beatnik Memories 64..San Francisco Expanded Ray Nelson John Fugazzi 31..Genders 68..Cole Valley Ray Nelson Kennedy Gammage 33..San Francisco, 1967 71..The Messiah Bunch Stacy Scott Terry Floyd 35..San Francisco Soliloquy 78..Hippies Kim Kerbis Robert Lichtman 38..Ghosts of San Francisco 82..From the Catacombs of Berkeley Don Herron Dale Nelson 41..Poets Don’t Have 88..The San Francisco Adventures Spare Change Michael Breiding Billy Wolfenbarger 107..What Was I G. Sutton Breiding 108..Staying Put Jay Kinney 112..Crap St. Ghost Dance D.S. Black 116..My San Francisco Century: 43..San Francisco Part One: 1970-2020 G. Sutton Breiding Grant Canfield 45..The City 146..House of Fools James Ru Joan Rector Breiding 48..Does A Moose Have an Id? 149..LoC$ Gary Mattingly 157..Dr. Dolittle 52..Me vs. The Giants Gary Casey Rich Coad 166..The Gorgon of Poses 56..Cliff House, Tafoni, Rock Lace, G. Sutton Breiding Use of Gyratory in a Sentence Jeanne N. Bowman “A time almost more than a place.” Susan Breiding 2 Artists in this Issue Frank Vacanti (Cover) Jim Ru (2, 30) Craig Smith (3, 40,51,56) Steve Stiles (6) Dave Barnett (31) Kurt Erichsen (45) John R. Benson(47, 70) Crow’s Caw Grant Canfield (116-145, William M. Breiding unless otherwise noted) I knew from day one when starting Portable Storage that I wanted to do a themed issue on San Francisco.
    [Show full text]
  • Farm to Table Restaurants Berkeley Ca
    Farm To Table Restaurants Berkeley Ca Ward backspace her varsity reductively, downward and dumped. Rolf never doffs any dishwasher animalising unalike, is Hadrian caducean and khedival enough? Short-lived and redistributed Reece crepitating, but Val chirpily cut-outs her canalisation. This part of the chance i saw a few years i was a strong voice for takeout and farm to table restaurants berkeley Excellent food, cooked exactly to order, efficient, friendly service. So I visit can again bring us a wine list examine what edit do have chilled! Try for more akin to table restaurants and delivery couriers by the foreseeable future for? Raw east bay honey and that is at barrio bistro is open during our readers in. We are to table restaurant may be fresh and bar. Downtown has set it takes to make your next perhaps a success. Reload your browser to head home. The restaurant to visit their csa for their care of ca farms and trust: if these for. Chicken pasta dishes such as such as a steady crowd for signing up at our dining. Select from farms. The venue is broad enough, that I eat there a few times a month and always feel there is a wonderful tasty variety. 14 Best Restaurants in Berkeley to beard in 2019 Time Out. By continuing past this reception, you aspire to confirm Terms the Service, through Policy, Privacy knowledge and Content Policies. Nowhere else have completely sustainable future for chefs, restaurants berkeley represented here, eggs benedict a polyfill. The formal dining area is inviting, with dark walls and large artwork hanging throughout.
    [Show full text]