- Oct. 12, 2011
- Clif Bar Serves Up a “Big Dinner”
And you thought we only make bars?
Well, once a year our employees come together to cook, pour, plate and serve our guests in a fundraiser we affectionately call the "Big Dinner". This year our 8th annual extravaganza carried the ‘Bistrot Biere’ theme to perfection with 12 amazing courses paired with — get this — a beer flight AND a wine flight. (Don’t fret — we provided transportation to and from the event, held in our new Emeryville headquarters, for our guests).
We transformed our event space into an authentic French bistro and serenaded our guests with music provided by The Hot Club of San Francisco. Menu standouts this year, under Executive Chef Patrick Kelly (who doubles as part of our crackerjack Sales team during the day), included a Seared Bolinas Black Cod with Wild Mushrooms (paired with our own Clif Family Winery 2010 Rte. Blanc Sauvignon Blanc) and Juniper Lacquered Filet Mignon with Horseradish Foam and Sauce Piperade (paired with Hop Rod Rye from Healdsburg). Hungry yet?
The point of this whole shindig is to give back to the community — it is just one of the many employee volunteer efforts we call Project 2080. Big Dinner proceeds this year will benefit two San Francisco organizations: Larkin Street Youth — serving homeless and at-risk youth, and La Cocina — an incubator program cultivating food entrepreneurs. Our 41 attendees included old and new friends of Clif Bar & Company who gave generously to attend. And 40+ employees volunteered their time to make the evening a memorable night.
A big ‘merci beaucoup’ to all of our guests!
- Shelley Martin, Clif Bar & Company
Well, once a year our employees come together to cook, pour, plate and serve our guests in a fundraiser we affectionately call the "Big Dinner". This year our 8th annual extravaganza carried the ‘Bistrot Biere’ theme to perfection with 12 amazing courses paired with — get this — a beer flight AND a wine flight. (Don’t fret — we provided transportation to and from the event, held in our new Emeryville headquarters, for our guests).
We transformed our event space into an authentic French bistro and serenaded our guests with music provided by The Hot Club of San Francisco. Menu standouts this year, under Executive Chef Patrick Kelly (who doubles as part of our crackerjack Sales team during the day), included a Seared Bolinas Black Cod with Wild Mushrooms (paired with our own Clif Family Winery 2010 Rte. Blanc Sauvignon Blanc) and Juniper Lacquered Filet Mignon with Horseradish Foam and Sauce Piperade (paired with Hop Rod Rye from Healdsburg). Hungry yet?
The point of this whole shindig is to give back to the community — it is just one of the many employee volunteer efforts we call Project 2080. Big Dinner proceeds this year will benefit two San Francisco organizations: Larkin Street Youth — serving homeless and at-risk youth, and La Cocina — an incubator program cultivating food entrepreneurs. Our 41 attendees included old and new friends of Clif Bar & Company who gave generously to attend. And 40+ employees volunteered their time to make the evening a memorable night.
A big ‘merci beaucoup’ to all of our guests!
- Shelley Martin, Clif Bar & Company
- Posted by:
- Guest Starring
- Category:
- Office Life, 2080
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