We hope you will come out and support GleanSLO at this great series of events April 29-May 3. Experience Central Coast wines, artisan brews, local California farm-fresh and seaport-inspired cuisine, as well as great music and art.
Wine, Waves & Beyond events take place at several scenic venues throughout Pismo Beach, Avila Beach and San Luis Obispo. Over the last 5 years Wine, Waves & Beyond has raised $100,000 for local non-profit organizations, and proceeds from this year's event will go to support GleanSLO!
We've featured a few of the big events below, but be sure and check out the full schedule of events and purchase tickets online. Hope to see you there!
Rabobank's Barrel to Barrel Tasting
Friday, May 1, 2015
5 - 8 pm
The Cliffs Resort
Pismo Beach, CA
Held on the beautiful ocean front lawn of the Cliffs Resort, this tasting event will feature over 40 local wineries, breweries and restaurants. Enjoy a live performance by Girls + Boys and a sunset to remember. And don’t miss a chance to bid on our Wine, Waves & Beyond themed auction. All proceeds benefit GleanSLO!
Also, GleanSLO is seeking donations for the Silent Auction, especially items related to wine, beer, surfing, travel, dining or accommodations. Please email email@example.com to donate!
Celebrating the Harvest with GleanSLO
Saturday, May 2, 2015
5 - 8 pm
Sycamore Mineral Springs Resort
Avila Beach, CA
Eat, drink and celebrate the harvest with GleanSLO at the Winemaker's Dinner hosted at Sycamore Mineral Springs Resort. Enjoy from an outstanding selection of local wines paired with a five-course gourmet meal created by a talented culinary team of chefs including Chef Dave Schmit!
Imagine trying to prepare a meal for 100 individuals twice a week! Although Chef Dave cut his chops in some of the finest establishments in LA., he now proudly dons the title "Shelter Chef" as a part-time cook for CAPSLO's Maxine Lewis Homeless Shelter. He shops weekly at the Food Bank's Oceano warehouse, selecting fresh ingredients, some of it donated and rescued by GleanSLO, all the while thinking of the nutritional needs of the clients.
During a recent interview Chef Dave recounts, "whether for fine dining or the shelter the focus is the same, on people enjoying food."