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 Cured local halibut by Chef Jason Rcyzek of Farallon

Cured local halibut by Chef Jason Rcyzek of Farallon

2018 Participating Restaurants

Click through to see who participated last year. 

"GETTING SOCIAL"

Lifehouse is excited to share this experience with you and we encourage you to share with your community too! Be sure to like us on Facebook and follow us on Instagram. Tag us in any photos and don't forget to hashtag: #GreatChefsAndWineries and #GCW19 

 

AS A PARTICIPATING RESTAURANT, YOU’LL RECEIVE RECOGNITION IN...
•An elegant invitation mailed to over 4,000 address (if participation is confirmed by January 5, 2019)
•Two Lifehouse newsletters sent to over 4,000 addresses
•Three advertisements in the Marin IJ (27,000 readers)
•One advertisement in Marin Magazine (43,000 readers)
•Social Media postings before, during and after the event
•The event’s printed program, including your logo, web address and menu selection
•Press releases and public relations promotion targeted to Bay Area residents
•The event’s website with a link to your website

QUESTIONS? Please Contact:

Jennifer Waight

Restaurant & Winery Coordinator

jwaight@lifehouseagency.org

 
 
 
 
 
 
  Osteria Stellina casino oysters, with brickmaiden sourdough crumbs and hobbs bacon.

Osteria Stellina casino oysters, with brickmaiden sourdough crumbs and hobbs bacon.

  girl & the fig: creme fraiche, lemon & trout roe on a crispy potato

girl & the fig: creme fraiche, lemon & trout roe on a crispy potato

 
   Culinary Host, Heidi Krahling-    Heidi has been the guiding force for this event since its conception in 1998.

Culinary Host, Heidi Krahling- Heidi has been the guiding force for this event since its conception in 1998.

THERE IS NO FEE TO PARTICIPATE! 

PARTICIPATING RESTAURANTS ARE KINDLY ASKED TO PROVIDE...

  • A menu selection worthy of a great chef- Each chef and his/her staff prepare and serve a small plate menu selection for our 500 guests in the outdoor tent. Each participating restaurant is asked to donate their staff's time to serve guests in the tent and the ingredients required to prepare their dish.

  • Service at your table from 5:15 pm-7:45 pm- We encourage you to have your Executive Chef and owner represent your restaurant. This event is an excellent opportunity to connect with potential patrons in an intimate, social setting.

  • Signage and decoration for your table- Include you mailing list, sample menu and any other promo materials. you will be provided with a table and tablecloth. (other special items upon request, see Menu & Equipment Form)

  • Set Up is the event participants' responsibility. Arrive at the Restaurant & Winery Check-in point with your supplies where you will be assisted in transporting to the tent. You are responsible for laying out your decorations and materials and preparing your menu items for service.

  • Pack up is the event participants' responsibility. Includes packing up your decorations and personal supplies and transporting them to your vehicle. Volunteers and handtrucks with be available to assist with loading in and out.

  • Professional attire appropriate for an elegant, black-tie optional event.

  • Donation of an auction item- Donating an auction item increases you exposure at the event. A few ideas for auction items are as follows but not limited to: Dinner for two with wine, Tasting Menu for a group of six and Gift Certificates in the amount of your choosing.

  • Business logo and chef photo- Electronic files to be used for marketing purposes. Please email to Jennifer Waight, jwaight@lifehouseagency.org.

WHAT WILL BE PROVIDED FOR YOU:

  • One 6-foot banquet table with a tablecloth.

  • Large signage for each participating restaurant.

  • Access to mobile bidding for our silent auction.

  • Bid paddles are available upon request for our live auction.

  • Other equipment upon request (See Menu & Equipment Form).