Harvest Celebration Dinner and Wine Tasting, Friday, Sept. 24

[Guest guest]

Hello Spark Friends and Family,

 

Please join us for our 4th annual special Harvest Celebration Dinner

on Friday, September 24. Chefs Gyasi Ganter and Alex Bury had a

wonderful time creating a marvelous menu full of the best, local,

organic produce Sonoma County has to offer. Please take a look at the

seven-course menu below and see for yourself!

 

And this year, we are very pleased to have Darek Trowbridge, owner

and vintner of the fabulous Old World Winery, join Sparks to pour and

pair some of his excellent wines. Darek will be on hand to talk

about his incredible red wines -- all organic, of course -- and to

pour tastes of his stellar Zinfandel, Pinot Noir and Pinot Noir Rose

as you enjoy your meal. His wines will also be on sale by the glass

and by the bottle.

 

But wait, there's more! Hard-working new owners, Eric and Anahid,

have been sprucing up Sparks bit by bit since August. There is new

paint inside and out, some new furniture, tablecloths, new art on the

walls, and most stunning of all: the entire dining room has a

gorgeous new tile floor! Even the bathroom has been redone. If you're

a Sparks regular we think you'll be impressed with the changes.

 

OK, we've kept you waiting long enough, so here's the menu:

 

Amuse: Pannisses (chickpea French fries) with avocado-nasturtium

aioli

 

Appetizer: Rich mushroom-thyme pate in crispy phyllo, with a fig-

zinfandel relish.

 

Soup: Fennel, hard apple cider and pumpkin cream with calvados

cream.

 

Salad: Ratatouille salad. Butter lettuces with garlic braised rosa

bianca eggplant, heirloom tomatoes, rosemary-roasted eggplant, fresh

herbs, olives, pine nuts and basil-balsamic dressing.

Entrée: Wiener Schnitzel. Cornmeal breaded and sautéed seitan

cutlets with a chunky, decadent olive-lemon sauce.

Tiny boiled potatoes with fresh herbs and green beans.

 

Desserts: Your choice: Cream tart with maple praline and brandy

roasted strawberries OR Beignets (French doughnuts) with vanilla-plum

sauce and glittering spiced walnuts

 

Final Bite: Susan Scheskie's custom made dark chocolate truffles.

Chocolate-chocolate, espresso or Grand Marnier. (There will be extra

on hand if you want some to take home)

 

The date for this sensational dinner, again, is Friday, September

24th and we'll have two seatings, by reservation only, at 6:00 and

8:30. If you are reading this e-mail then you are receiving advance

notice, before the menu is released elsewhere. The dinner is $40.00

per person, not including tax, beverages or gratuity, BUT, if you

make your reservations by Monday, September 20, every member of your

party will receive a 5% discount per person ($38.00 per person).

Reservations are essential and you can make yours by calling or

replying to this e-mail. Please remember to tell us which time you

are reserving for.

 

Vote for Sparks!

VegNews Magazine is holding their annual online poll for the best

things in the Veg community. You can vote on your favorite vegan ice

cream, your favorite veg restaurant (we hope you'll put Sparks!),

your favorite tofu and lots of other choices. And you are

automatically entered in a contest just for voting.

 

Grand Prize: A One-Week Stay for two at the The Lodge Grenada in the

Caribbean. Gourmet vegan meals and breathtaking scenery await you and

a guest! (one winner)

 

Second Prize: Annual Supply of Soy Delicious Ice Cream. Receive a

pint every week for the next year of this decadently rich and creamy

non-dairy ice cream. (two winners)

 

Third Prize: A VegNews Gift Pack. Our signature oversized tote bag

will be filled with a gift certificate for a pair of Earth Footwear

vegan shoes, a beautiful hemp backpack from Earth, a VegNews cotton t-

shirt, six jumbo vegan cookies from Alternative Baking Company, and a

one-year VegNews subscription. (three winners)

 

To vote online, or for more details, please go to:

http://vegnews.com/veggie_awards_2004.html and have fun!

 

Everyone at Sparks sends best wishes for a healthy, happy autumn.

Hope to see you soon!

Sincerely,

Eric, Anahid, Gyasi, Alex, & Steve

 

 

Sparks

16248 Main Street

Guerneville, CA 95446

707-869-8206

www.sparksrestaurant.com

www.goveg.com

 

P.S. Sparks is having a fund-raising dinner for a local animal

protection group, Sonoma People for Animal Rights (SPAR), on Sunday,

September 19. 10% of all sales that evening will be donated to SPAR!

 

If you're a member of PETA, just show your card for a 10% discount on

your check (special dinners not included).

 

Alex is planning next year's Helping Animals 101 conferences for

PeTA! In 2005 she's planning HA101 conferences in Miami, Phoenix,

Washington, DC, Cincinnati, Houston, Toronto and right here in San

Francisco.

 

Check out www.HelpingAnimals101.com for more information.

 

" Helping Animals 101 was everything I imagined and more! This is a

conference that EVERYONE needs to attend, regardless [of whether] you

are an activist or not. … Every one of their speakers was incredible.

They were dynamic, informative, fun, passionate and compassionate.

They all had a special way of presenting some very serious issues,

and they handled it with tact and compassion. The information

presented in this conference is something that all consumers need to

know about. If you care about your health and you care about animals,

you must attend. An additional bonus to the conference was the food.

I had no idea vegan meals were this delicious! The meals were far

better than any meat or dairy dish I have ever tasted. I can't wait

to try making them on my own. "