Summer Spritzes in the Garden

 

Join us in the Edible Garden to discover effortlessly beautiful cocktail + appetizer recipes that celebrate summer. Participate in the preparation of festive drinks (including non-alcoholic options) and a collection of delicious, sharable bites that highlight seasonal produce at its best. Come away from this convivial class with simple recipes and styling tips that will be sure to elevate your next gathering.

Drinks include a trio of iconic summertime aperitifs – the Hugo, the Luxardo Bitter Bianco, and the Aperol Spritz, plus a n/a sparkling Hibiscus cooler. Enjoy chilled tomato gazpacho; a sampling of seasonal appetizers featuring marinated olives; refreshing watermelon skewers; tuna tartare on cucumber rounds; crostini with ricotta, lemon, shaved zucchini, and slivered almonds; and a colorful crudité board with whipped feta herb dip.

Menu/Recipes, subject to change*

Hugo Spritz

Bitter Bianco Spritz

Aperol Spritz

Sparkling Hibiscus Cooler

Summer Tomato Gazpacho

Quick-Spiced Olives

Watermelon, Mint + Feta Skewers

Tuna Tartare with Sesame on Cucumber Rounds

Crostini with Ricotta, Zucchini, Almonds + Lemon

Vegetable Crudité Board with Whipped Herb Dip

Come back for more in September—join Plum Kitchen for Classic Cocktails with a Twist!

Unless otherwise noted, online registration closes two days before the event date.

Cost

$120.00

A transaction fee will be added to your total, to offset registration costs to us as a non-profit.

Date

Aug 07 2024
Expired!

Time

6:30 pm - 8:00 pm

Questions? email info@maringarden.org or call 415-455-5260

Location

Edible Garden
30 Sir Francis Drake Blvd., Ross, CA 94957

INSTRUCTOR

Speakers

  • Hannah Rahill
    Hannah Rahill

    Having grown up in the kitchen of her mother’s restaurant in Taos, New Mexico, Hannah’s love for food started at a young age. She cut her teeth as Editor, then Publisher, of the groundbreaking Williams-Sonoma cookbook program, working closely with founder Chuck Williams to conceive and develop hundreds of illustrated cookbooks focused on teaching people how to cook at home. During that time, she earned a culinary degree at Tante Marie’s Cooking School in San Francisco and completed a brief stint in the pastry department at Chez Panisse in Berkeley. Most recently, she served as Publishing Director at Ten Speed Press. Combining her professional experience with her passion for cooking for friends, she’s now happily returning to her roots, bringing people together around the table to share her love for simple, beautiful food and convivial gatherings.

  • Margaret Hemley
    Margaret Hemley

    After many years working in marketing at Wells Fargo and Travelocity, Margaret decided to turn her love of cooking into a career. After graduating from the culinary program at Tante Marie’s Cooking School, she began cooking at Insalata’s while also teaching at Tante Marie’s. Under Heidi Krahling’s guidance, Margaret learned to balance flavors and textures with bold spices and fresh ingredients. She continued to hone her skills at the Presidio’s farmer’s market-driven restaurant, Desiree Cafe, under Annie Gingrass (of Spago, Postrio and Hawthorne Lane).

    In addition to working the line, she’s worn many chef’s hats, from cooking teacher to soup/spice business operator to recipe developer. Through all these experiences, she’s found one of her sweet spots – teaching people to cook and enjoy delicious food without compromising flavor, fun, or time.

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IRS Guidelines for Gifts from Donor Advised Funds to Support MAGC Events

Thank you for your interest in giving to the Marin Art & Garden Center events from your Donor Advised Fund (DAF) or Family Foundation.

We sincerely appreciate your generosity and support!

To ensure your gift follows the current IRS guidelines for DAF/Family Foundation support of an event, we would like to share the below guidelines with you.

  • Raffle tickets, tickets to galas and other special events, auction items, and benefits conferred in connection with a DAF/foundation grant are not permitted.
    • IRS has specifically ruled that fair market value associated with fundraising events cannot be separated, a practice known as “bifurcation.”
      • For example, with Edible Garden, if the price of the ticket is $200 and the FMV fair market value (non-tax-deductible amount) is designated to be $50, the donor must pay from sources other than her DAF/foundation for the full value of the ticket ($200) and not just for the non-tax-deductible amount ($50).
    • We recommend you confer with your financial advisor to confirm if any of these examples of how donors may still use their DAF to support an event would work for you:
      • A donor could sponsor the event, and not attend, and pay fully out of the DAF/foundation.
      • A donor could sponsor the event using DAF/foundation funds and attend by purchasing an individual ticket through non-DAF/foundation funds.
      • A donor could sponsor the event, join the event as a guest of another donor/table guest, and pay fully out of the DAF/foundation.
      • A donor could sponsor the event and host the afforded number of people at their chosen level as long as they pay for the seats at the lowest ticket price ($200 for Edible Garden) outside of their DAF.
        • As an example, a $1,500 sponsor that covers 2 guests, could pay for their sponsorship with $400 from a different source of funds, and then give an additional gift of $1,100 out of their DAF.

 

Please email Tod Thorpe, Director of Development at tod.thorpe@maringarden.org to discuss your gift to Marin Art and Garden Center