Auction Gala & Online Auction

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2016 Online Auction – Click Here

Saturday, November 5, 2016

Granite Bay Golf Club
9600 Golf Club Dr.

Ticket Sales: Wednesday, Sept. 21 @ 8PM  Buy Tickets Here
Online Auction: Wednesday, Oct. 19th  to Wednesday, Nov. 2nd

Join us for a mystical evening of delicious Moroccan delicacies, live entertainment, dancing, and live and silent auctions, all to support the teachers, students and programs of EUSD.
Tickets go on sale September 21, 2016 at 8:00pm – Buy Tickets Here.  For now, mark your calendars, book your sitters, and prepare for an elegant evening of friends, food and fun!

Volunteers are crucial!  If you cannot attend the full event, please plan to volunteer!  It takes the collective effort of dozens of volunteers to execute a successful event of this size. Ready to sign up or have questions? Please contact Volunteer Coordinator Danielle Crane.

If you would like to meet new people and be involved in ESF’s most exciting and lucrative event, please contact Stephanie Kerns, Event Chair for questions, esfauction2016@gmail.com

Promote your business to thousands of people in our community and support a good cause. There are several levels to choose from.

Interested in running an ad in our beautiful, full color Auction catalog?  Contact our Sponsorship Coordinators for further details on how to expose your business to hundreds of attendees through advertising.

Event Details

Auction Gala 2016
Saturday, November 5, 2016

Granite Bay Golf Club
9600 Golf Club Dr.

5:30 p.m. – 12:00 a.m.

2016 ESF Auction Gala Menu Options

This year ALL of our salads and entrees will be both Gluten Free and Nut Free.

Additionally, the hors d’oeuvre and desserts served at the event will also have both Gluten Free and Nut Free options.

Choice of Salad:

  • Moroccan Couscous Salad  Pearled cous cous, figs, sun-dried tomatoes, lemon chili vinaigrette, topped with baby greens and balsamic glaze.
  • Beet and Cara Cara Orange Salad  Mixed baby greens, goat cheese, pomegranate seeds with a honey citrus vinaigrette.

Choice of Entrée:

  • Mediterranean Napoleon Polenta  Crispy rosemary polenta layered with eggplant, portobella mushroom, baby spinach, caramelized onion, squash and roasted piquillo cream sauce.
  • Chicken Tajine  Braised chicken, roasted creamer potatoes, prosciutto, caramelized butternut squash, parsley
  • Seared Sea Scallops with Brown Raw Sugar Cumin and Harissa  Hot and sour Armenian pickled cucumber, cilantro lime sauce, maakouda batata (Moroccan potato cake) and sautéed spicy arugula with green raisins.
  • Grilled New York Cut Bison Steak with Spicy Bourbon Demi and Moroccan Tomato Raisin Jam  Roasted creamer potatoes and grilled lemon artichoke hearts.

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