- This program has passed.
2020 Annual Holiday Party – Details for Guests
Sunday, December 6, 2020 at 4:00 pm - 6:00 pm
Sunday, December 6, 2020
4:00 to 6:00 p.m.
Livestream on Zoom
The Zoom link for the party is being emailed to you the morning of the event.
Zoom Technical Issues
If you encounter any problems joining the party, please send an email to firstname.lastname@example.org.
If you have any problems with Zoom during the event, please use the chat function in Zoom to ask any questions.
- “Doors Open” for the Party at 3:45 p.m.
- Welcome by Peter Adams, CAC President, and Elaine Adams, CAC CEO and Executive Director
- Chardonnay Wine Tasting with Mark Newman of Accolade Brands
- Staff and Board Member Introductions – with Peter and Elaine Adams
- Benefits of Membership – with Michael Obermeyer, CAC Vice President
- Volunteer of the Year Award – Honoring Ellen Howard
- Chapter Greetings – First Group
- First Drawing for Prizes Gift Certificates for CAC Programs
- 2021 Exhibition Highlights – with Addy Stupin, Manager of Exhibitions
- Chapter Greetings – Second Group
- Second Drawing for Prizes
- Special Recognition Award – Honoring Gayle Garner Roski
- Pinot Noir Wine Tasting with Mark Newman of Accolade Brands
- 2021 Programs Highlights – with Gary Spisak, Director of Artists and Educational Programs
- William and Julia Bracken Wendt Award – Honoring Eric Rhoads
- Chapter Greetings – Third Group
- Third Drawing for Prizes
- Announcement of New Quarterly Competition – with Michael Obermeyer
- Sculptor Update – with Christopher Slatoff, CAC Sculpture Chair
- Fourth Drawing for Prizes – Original Artwork Donated by Ellen Howard and Chuck Kovacic
- Wrap-up with Peter and Elaine Adams
- Breakout into Small Group “Post Party” Sessions (see additional information below)
Breakout Rooms for Small Group “Post-Party” Sessions:
To provide an opportunity for attendees to interact with each other and share updates, we will gather in small group “post-party” breakout rooms. Each attendee has been assigned to a smaller “breakout” group, which have been loosely defined by geography.
To join a “breakout” group, simply click on the “Join” button when prompted by Zoom.
For those of you who are already familiar with Zoom’s breakout rooms, there is the functionality to move to a different room.
The breakout rooms, named after celebrated women who were among the early California Art Club artists, are:
E. Charlton Fortune Room
with Kathleen Dunphy, Ellen Howard and Kim Lordier
Julia Bracken Wendt Room
with Christopher Slatoff and Laurie Hendricks
Marion Wachtel Room
with William Stout and Christopher and Jennifer Burgan
(Inland Southern California)
with Michael Obermeyer
(Coastal Southern California)
We will be sampling two wines during the party and are thankful to Mark Newman of Accolade Brands (accoladebrands.com) for providing his expertise. Mark has chosen two California wines for our enjoyment. If you were unable to participate in the wine option, feel free to “BYOB” with a Chardonnay and Pinor Noir – or your favorite wine – from a local wine merchant.
If you would like to re-order these wines, please contact Mark Newman at email@example.com. Mention the California Art Club for special pricing.
Charm Acres is crafted from premium Chardonnay grapes sourced from top vineyards in Sonoma County. This wine underwent minimal malo-lactic (ML) fermentation, resulting in a Chardonnay that is bright and lively on the palate. It was aged for 10 months using less than 25% new French oak, which adds a hint of richness to this incredibly balanced Chardonnay. Bottled in August 2018.
Pairs well with brie, peaches and prosciutto – appetizers that are not overpowering.
SteakHouse Vineyards Filet Noir is a Pinot Noir from estate fruit from the Santa Lucia Highlands. It’s 100% Pinot Noir with a nose of cherry and wild strawberry with a touch of earthiness and toasty French Oak. Elegantly balanced on the palette, the flavor fills your mouth with a finish that is like silk.
Pairs well with goat cheese, pear and salami.
Appetizer and Snack Suggestions that Celebrate Our Chapters
Central Coast and Santa Barbara Chapters:
Strawberries – a top agricultural crop in Santa Barbara County as well as San Luis Obispo County.
10 ounces package of almonds, pecans or walnuts
8 ounces package cream cheese, room temperature
1/8-pound of Roquefort (or blue cheese, if you prefer), room temperature
2 tablespoons milk or heavy cream
1 pound seedless grapes – red or green, or a combination – washed and dried
Toast nuts in a 275-degree oven for 10-15 minutes, watching carefully so as not to burn. When cool, chop coarsely by hand or in a food processor. Spread on a platter.
Combine cream cheese, Roquefort and milk or cream in a bowl, and beat with electric mixer until smooth. Drop the clean and dry grapes onto the cheese mixture and gently stir by hand to coat them.
Roll grapes in the toasted nuts and put on a tray lined with wax paper. Chill until refrigerator for at least 30 minutes, or until ready to serve.
Provided by the Los Angeles Chapter Chair Chuck Kovacic
Inland Empire Chapter:
Charred Scallion Dip with Lemon and Herbs
12 scallions, roots and tops trimmed
3 tablespoons minced fresh chives
1 tablespoon finely chopped fresh dill, or 1 teaspoon dried dill (optional)
Kosher salt and black pepper
1 tablespoon canola oil or other neutral oil
1/2 cup plus 2 tablespoons sour cream or Greek yogurt
4 ounces cream cheese, softened
1/2 teaspoon lemon zest plus 1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon granulated sugar
Extra-virgin olive oil, for drizzling
Potato chips, for serving
Heat a grill or a grill pan over high.
As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.
On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.
While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.
Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.
Provided by Laurie Hendricks, to highlight the scallions grown on farms in Riverside, as well as Monterey.
1 artisan baguette
1 small jar fig jam (found in the gourmet cheese section of most grocery stores)
Small container of feta cheese
Cut baguette into slices. Toast the bread slightly in the oven. Spread on fig jam. Sprinkle with feta cheese. Pairs well with a glass of red wine!
Provided by the Malibu/Ventura Chapter Chair Beverly Lazor, who has many fig trees at her Ventura County home. This is one of her favorite ways to use the savory fig jam that she makes.
8 oz cream cheese (more for a thinner dip), softened
3 tablespoons mayonnaise or sour cream
1 1/2 cups grated monterey jack cheese, divided
14 oz can artichoke hearts, drained and chopped
1 clove garlic, finely minced
1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons grated parmesan cheese
Tortilla chips, baguette, pita chips, veggies, for dipping
Preheat oven to 350°F.
In a large bowl combine cream cheese, mayo/sour cream, 1 cup monterey jack, artichokes, garlic, dill, salt and pepper. Stir until well combined.
Transfer to a greased casserole dish and sprinkle the remaining 1/2 cup monterey jack and parmesan over the top. Bake for 15-20 minutes, until bubbly and heated through. Serve immediately with chips, bread or veggies.
Orange County Chapter:
Oranges and other citrus fruits – no explanation needed!
Palm Springs Chapter:
Artichokes and bell peppers – bountiful crops in the Coachella Valley. Bell peppers can be an alternative to bread for some of the dips.
Greater Sacramento Sierra Chapter:
Smoked Sockeye Salmon with Sun-Dried Tomatoes
1 loaf French baguette, cut into 1/4” rounds
Spreadable cream cheese
Julienne cut sun-dried tomatoes
4 to 6 ounce package of wild-caught smoked salmon
Small package of dill
Place cut baguette rounds on flat baking pan or cookie sheet. Toast in the broiler until just golden brown. Allow to cool, then spread each with cream cheese.
Place a tomato strip on each cream cheese-slathered baguette slice. Cut the salmon into bite-size pieces and place one on each baguette round, allowing the tomato strip to peek out from under it. Garnish with a tiny sprig of dill.
Provided by Greater Sacramento Sierra Co-Chair Karen Anable-Nichols, who notes that this appetizer pays homage to the sockeye salmon, which makes its annual trek from the Pacific Ocean, through the Delta and up the rivers flowing from the Sierras, as well as to the mighty tomato, which proliferates in the Central Valley, giving our state capital the humble nickname “SACRATOMATO.”
San Diego Chapter:
Anything with avocados! – 40 percent of all avocados grown in California are from San Diego County.
San Gabriel/Pomona Valley Chapter:
Pistachios – Cal Pomona Pomona owns and operates a pistachio farm in Fresno, California.
San Francisco Bay Area Chapter:
San Francisco Dungeness Crab Dip
8 ounce cream cheese softened
1/4 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese grated
1 teaspoon garlic powder
1/2 teaspoon paprika
1 Tablespoon Worcestershire Sauce
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lump crab meat canned
Preheat oven to 350 degrees. In a medium sized mixing bowl, combine cream cheese, sour cream, mayonnaise, cheddar cheese, garlic powder, paprika, Worcestershire sauce, lemon juice, salt and pepper. Stir together until combined and fold in lump crab meat.
Spread in a small casserole dish and bake for 20-25 minutes until heated through and bubbly. Serve with a sliced San Francisco sourdough baguette. Follow it with Ghirardelli chocolate for something sweet!
Provided by San Francisco Chapter Co-Chair Ellen Howard
The California Art Club is grateful to the following individuals and companies for their support in making our 2020 Annual Holiday Party a success.
ada m. passaro
Luz Maria Perez