Sandy and Dave Johnson – Honorary Chairs
Jill and Raymond Kowalik – Co-Event Chairs
Nancy and David Yeamans – Co-Event Chairs
KSHB’s Emmy Award
We encourage guests to dress for the theme! This year’s theme is Cinco de Meow. Each year, 75% of our 1,000 guests dress in the theme. Feel free to get creative with a full costume or go casual with a floral print dress or printed poncho.
Don’t be afraid to get creative and adventurous – remember this event is all about having fun! Formal attire is not encouraged. If you don’t want to dress in the theme, that’s purr-fectly okay, you are welcome to come in slacks or a sundress. Check out our Pinterest fashion inspiration board for ideas!
On the Border Tapa
Crispy chips and traditional style salsa, by Mission Taco Joint.
Puerto Vallarta Citrus Salad
Romaine lettuce paired with sliced oranges, watercress, carrots, charred corn, baby heirloom tomatoes, avocado, red radish, seasoned black beans, and topped with fried tortilla straws served with a Lime Dressing and a Chipotle Cilantro Dressing options.
La Paz Braised Beef Short Rib
Braised Beef Short Rib topped with chimichurri sauce and served with grilled zucchini, yellow squash, and red bell peppers. Paired with saffron mashed potatoes with roasted poblano peppers and corn garnished with a beef tamale with enchilada sauce and cotija cheese.
Three Amigos Verde (Vegetarian Entrée)
Two Vegetarian Enchiladas and Vegetarian Tamale, cotija cheese, and a mixed enchilada salsa and green chili sauce served with a blend of whole baby carrot batons, parsnip, butternut squash, roasted zucchini and yellow squash alongside mixed chayote, corn, and chilies with a splash of lime.
Sazon Risotto (Vegan/Gluten Free)
Vegan fiesta inspired Risotto and chopped butternut squash stacked with a generous portion of sautéed julienned squash, zucchini, and red pepper, whole baby carrot, asparagus, acorn squash slice, zucchini and yellow squash wedge, and a quarter roasted red pepper.
Mexican Choco-Purr Freddo
Chocolate cup filled with half chocolate pot de crème semifreddo and half vanilla ice cream paired with caramelized pineapple and starfruit with an almond Florentine cookie.