PR Pond]
Deadline Extended
Please join us for the 16th Annual Fundraising Dinner on March 20th, 2020 at the Cameron Park Community Services District center. It will be an evening of food, student performances, raffle, dessert dash, and more. This has grown to be a much-loved tradition bringing together our community to celebrate Ponderosa High School and the impact the Foundation has had during this most recent school year. The funds raised from this event, along with your support, allows us to continue in our mission of enriching the education of every Bruin through our staff mini-grants and student scholarships.
TICKETS ON SALE NOW
Individual Dinner Ticket – Early Bird Price (EXTENDED TO MARCH 6)
Please click on the method of payment you prefer after selecting the number of tickets you wish to purchase. Advanced Sales start February 29th with ticket price increasing to $60.
$50.00
Reserved Table of Six & Wine – Early Bird Price (EXTENDED TO MARCH 6)
Please click on the method of payment you prefer after selecting the number of tables you wish to purchase. Advanced Sales start February 29th with ticket price increasing to $400.
$350.00
If you prefer to pay by check please have it postmarked by March 6th. It can be made out to Ponderosa High School Foundation and mailed to: PO Box 275, Shingle Springs, CA 95682
If you prefer to purchase tickets using Venmo please contact us at Pondofoundation@gmail.com
GUEST SPEAKER: RICK KUSHMAN
Rick is a New York Times bestselling author and an award-winning journalist who is the wine commentator and a guest host for Capital Public Radio, Sacramento’s NPR affiliate. Rick was a longtime columnist for The Sacramento Bee and his writing has appeared in publications ranging from Time Magazine to Sommelier Journal to Daily Variety. Rick has served as Co-Chief Judge for the California State Fair Commercial Wine Competition and is currently Chief Judge of the State Fair’s Home Winemaker’s Competition. He is also a judge for the San Francisco Chronicle Wine Competition, among many others.
CHEF: OLD TOWN GRILL’S JON SANDERS
The evening starts with appetizers of cheese and assorted crackers, herb-crusted pork and gruyere scrolls, crab cake triangles with a caper aioli sauce. Dinner will be served family-style with a salad of baby field greens w/ apples, pears & jicama paired w/ an oregano orange vinaigrette & garnished w/ feta to start. Followed by pesto chicken with a pesto cream sauce, salmon stuffed with braised spinach and red pepper, asparagus and wild mushroom risotto, and roasted vegetables
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