Sponsor Spotlight: Wells Fargo

This Monday, we were proud to stand alongside Wells Fargo, our longtime sponsor, as they celebrated the opening of their latest branch at 1183 Ocean Avenue in San Francisco, the fourth branch to open in San Francisco this year. At the opening ceremony, Wells Fargo presented a $50,000 grant to Stern Grove Festival as part of their long-running commitment to sustain the performing arts in the Bay Area. The grant funds the Festival’s 80th Season education and outreach programs.

Ocean Avenue Wells Fargo Ribbon Cutting on Monday, August 7, 2017

“Stern Grove Festival and Wells Fargo have enjoyed an incredible relationship which has spanned decades,” said Bob Fiedler, executive director of the Stern Grove Festival Association. “During this time, Wells Fargo has contributed hundreds of thousands of dollars to support the Festival’s free concerts and arts education programs. These programs would not be possible without Wells Fargo’s ongoing investment in the community.”

As part of their Community Mural program, Wells Fargo also unveiled a new mural located inside the branch, depicting the history of the Ingleside neighborhood.

Wells Fargo presents a grant to Stern Grove Festival’s Executive Director Bob Fiedler (middle) and Director of Development Jessica Zeidman (middle-right) on Monday, August 7, 2017.

According a press release from Wells Fargo, “Through our Community Mural program, some branches feature murals that respect the history of local communities. Since the company is committed to strengthening local communities, we are glad to present a donation to a local community organization.”

And we are glad to partner with a company that cares about local arts institutions and their patrons. Thank you to Wells Fargo for its support of Stern Grove Festival’s mission as we celebrate our eighth decade!

 

Healthy Summer Habits: Food Demo this Sunday with Kaiser Permanente

This Sunday we’re partnering with Kaiser Permanente to promote a healthy body and a healthy mind. When you come to the Festival on Sunday, you’ll be treating your mind to the worldly, upbeat music of Amadou & Mariam and enjoying the natural beauty at Stern Grove.

So when you’re there treating your mind right, stop by the Esplanade to treat your body right with the help of Kaiser Permanente and Nutrition Health Coach Heather D’Eliso Gordon, RD, CSSD. Heather will lead a food preparation demonstration from noon to 1 p.m. in the Esplanade, featuring two summer dishes that are easy, fast, delicious, and sure to impress. Check out the recipes below and stop by on Sunday!


Summer Black Bean Salad
Time: 15 minutes
Makes ~8, ½ cup servings

Ingredients:
Dressing
1 clove of garlic, minced, then mashed with some course sea salt
Juice of 2 limes
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 teaspoon kosher salt
¼ avocado, mashed

Salad:
2 ears fresh corn kernels ( cut them off in a bowl so they don’t scatter all over your kitchen)
1 orange bell pepper, diced (could be red or purple)
½ small red onion, chopped finely
1, 15 ounce can black beans, drained and rinsed or 1½ cups beans cooked, from dry
½ pint cherry tomatoes, halved
¾ ripe avocado, diced (the remaining avocado used for dressing)
¼ cup cilantro, chopped finely
Salt and freshly ground pepper to taste
Lettuce leaves to cover six salad plates

Technique:
In a jar with a tight fitting lid, add the lime juice and avocado to the mashed garlic. Add chili powder and cumin. Mix all the other ingredients, with the exception of the lettuce and toss with the avocado vinaigrette. Season to taste. Scoop onto a bed of lettuce leaves for each plate.

Nutrition Notes:
This salad is rich in antioxidants, fiber, protein, essential fatty acids and calcium.

Recipe adapted from Food for Health Blog, Dr. Preston Maring July 24 2013. Image courtesy of Leigh Angel (httpsgfe.st2vmKqX2). https://foodforhealth.kaiserpermanente.org/recipes/black-bean-salad/


Peach Salsa
Time: 15 minutes
Makes ~8, ¼ cup servings

Ingredients:
3 large peaches, pit removed, diced
1 red onion, finely diced
1 lime, juiced
1 jalapeno, seeded and finely diced
2 garlic cloves, minced
¼ cup cilantro leaves, finely chopped
Sea salt, to taste

Technique:
In a medium bowl, add all ingredients except cilantro and salt; mix to combine.
Add sea salt to taste, mix gently, then add cilantro and mix again. Enjoy as a snack with baked corn tortilla chips or as part of a main meal in a grain bowl or on top baked tofu, chicken, fish or shrimp.

Nutrition Notes:
This refreshing salsa is rich in antioxidants, vitamin C, fiber and even calcium.

Recipe from: Dr. Rajiv Misquitta and Dr. Cathi Misquitta.Healthy Heart, Healthy Planet: Delicious Plant-Based Recipes and Tips to Reduce Heart Disease, Lose Weight, and Preserve the Environment Paperback – November 11, 2014. Image courtesy of Becky Striepe (http://sgfe.st/2waY6C2).


About the Author:
Heather D’Eliso Gordon, RD, CSSD

Heather has been a resident of San Francisco since 1994 where she completed her studies to become a Registered Dietitian in 2003. For the past 10 years, she practices as the Nutrition Health Coach for Kaiser Permanente’s Health Education Department in San Francisco. Heather coaches clients and patients on eating for health, weight management, chronic disease reversal and sports performance using a Food as Medicine approach. She also develops and facilitates engaging nutrition programs and cooking demonstrations for corporate wellness client. Her passion for healthy, whole, plant-based foods gives her an edge when coaching clients on eating optimally for overall health and easing chronic disease.

Prepared by Heather D’Eliso Gordon, RD, CSSD
Nutrition Health Coach, Sports Dietitian
Health Education Department, Kaiser Permanente San Francisco
415 833-7800

Sponsor Highlight: Bouchaine Vineyards’ Chefs Series

Just to the south of the famed Napa and Sonoma wine regions lies the Carneros American Viticultural Area, whose proximity to the San Francisco Bay breeze produces stunning cooler-climate varietals like Chardonnay and Pinot Noir. The region is home to dozens of highly praised wineries, but our favorite is none other than the Festival’s wine sponsor, Bouchaine Vineyards.

Bouchaine is a privately-owned boutique winery, which means they have the ability to experiment both in the vineyard and the winery. This also means that they truly care about their customers, and want to provide them with an exciting experience every time they come to visit.

This year, Bouchaine has been stepping up their offerings on-site with wine and food pairings in partnership with a variety of Bravo’s Top Chef stars at their monthly Chefs Series. Most recently, they brought in Angelina Bastidas (season 13) of Bin 36 in Chicago to bring together Bouchaine’s wines and her incredible culinary pairings to highlight the love affair between food and wine.

If you’re interested in learning more about this series, visit the Bouchaine website or call the winery directly at 707-252-9065 for more details.