Hats Off Dinner 2016

Gualala Arts

Gala celebration

Thursday, August 11, 2016 at 6pm

Coleman Auditorium

$150 per person, which includes a $100 donation and VIP Festival passes


The Hats Off Dinner, a gala evening to kick off Art in the Redwood,s will be held on Thursday, August 11 starting at 6 p.m. The change in name from “Top Hat Dinner” reflects a more casual atmosphere than in the past, but there is no compromising in the cuisine or the festivities. This will be a special evening of fine food, wine and art allowing Hats Off Dinner guests to be the first people to view the fine art exhibit and purchase art before it is judged on Friday.

Hats Off Dinner

Each year Gualala Arts has presented the Hats Off Dinner, it has been fortunate to have an amazing executive chef prepare the outstanding appetizers, salads, main courses, side dishes and desserts. The two previous dinners were generously donated and tastefully prepared by Rosemary Campiformio and Eric Black of St. Orres Inn and Restaurant, supported by St. Orres staff and members of the Gualala Arts Culinary Guild. Other past chefs include Phillip M. Kaufman and Robert Schneider from the Black Point Grill at The Sea Ranch Lodge, retired San Francisco Bay Area caterer and event planner John Linderman, and Riley Huddleston and Jon Mortimer of Alexander’s at Timber Cove Inn. This evening of evenings never fails to impress guests with the artfully prepared delicious food, premium wines from award winning wineries and tasteful decorations by Kristin Carnes and her team of volunteers.

Hats Off Tomatoes

Hats Off Dinner celebrants will get a sneak peek of the fine art exhibit and have the opportunity to purchase art before it is judged, and receive VIP Festival Passes admitting them to the Friday Champagne Preview and the festival itself. Their dinner will feature creative North Coast cuisine created by Rosemary Campiformio, Executive Chef at St. Orres, along with other area chefs who will oversee preparations of the locally sourced five course meal. They promise a gourmet menu with some gastronomic surprises, such as Oz Farm organic produce, and wood fired pizza from our very own Upper Crust, seafood chowders from the Chowder House, Gualala Arts Culinary Guild & Art Edibles, all accompanied by local complimentary wines from Woodenhead, authentic Thai treats created by Chef Kwan from the Anchor Bay Thai Kitchen and the popular Gualala Arts no host martini bar. Pazzo Marco Creamery gelatos and cheeses complete the meal. To encourage mingling among guests, indoor food stations and the new Grenwelge Kitchen offerings on the Metcalf Terrace will replace the formal seating arrangements of former years.

Tickets to the Hats Off Dinner are by reservation only, and are $150 per person which includes a $100 donation letter and VIP Festival passes to the Champagne Preview on Friday, August 12 from 4 to 7 p.m. and the Festival itself on Saturday or Sunday. Reservations can be made in person at the Gualala Arts Center or calling 707-884-1138.