Celebrating Virtually with the Atascadero Chamber Annual Gala and Warmer Days Ahead •

At the Atascadero Chamber Annual Gala and warmer days ahead, the good news is that we are now under budget, but we need to know where the $30,000 went. We are going to have to reduce our future budget by $30,000; now, not later. It won’t be easy, but it will be worth it. And if we don’t, we could miss out on putting our plans in place.

Virtual reality technology is well-suited for content that captures the imagination of users, such as exploring strange new worlds and embarking on exciting adventures. At the Atascadero Chamber of Commerce’s annual gala, the theme is space exploration, with an out of this world twist. …

Barbie Butz is a freelance columnist for The and Paso Robles Press; you can e-mail her at [email protected].

The Atascadero Chamber of Commerce’s annual gala and awards dinner was held last Saturday, and it certainly wasn’t like other events we’ve attended in the past. But nothing compares to the past. We weren’t sitting in the beautiful lakeside pavilion, at beautifully decorated tables, chatting with friends and looking at goods from the silent auction, trying to outbid our friends!

When the awards for Citizen of the Year, Company of the Year, Entrepreneur of the Year and Organization of the Year were presented, that had to be done virtually as well, just like the auction and the rest. We ate at the Guest House Grill or Don Q’s here in Atascadero.

However, since Brenda May, Citizen of the Year, is active in the Atascadero Performing Arts Center and Atascadero Quota committees, a group of us who are also involved in these organizations gathered with Brenda and her husband Dave at the home of JoAnn and Larry Bruzzo and celebrated with food and drinks while watching a virtual presentation on the big screen of Bruzzo TV.

Things turned out differently, but Jason Cross, Interim CEO and President of the Chamber, and Vicki Lee, VP of Operations, along with Terry Banish and the rest of the Board of Directors deserve credit for their efforts and hard work in organizing this event! Congratulations to all participants.

Keep an eye on the newspaper for further coverage of the evening.

The Canzona Women’s Ensemble, like many nonprofit organizations, seeks the support of the SLO County community to help fulfill its mission: to celebrate the repertoire of women’s choral singing and to teach and mentor young women in the art of singing in a women’s choral ensemble. They depend on individual donations and grants to maintain a high level of artistic integrity.

Visit canzonawomen.org/support-us to see how you can contribute to this 501(c)(3) nonprofit organization. Or call (805)242-6065 for more information.

As the days get warmer, I find myself thinking more and more about ice cream. I found this recipe in a fun little cookbook called Jeans and Jewels, Everyday and Elegant Recipes for Busy Cooks, written by Sharon Filuk and Ellen L.R. Weimer.

I remember my mom making a similar dessert in the 50s. This recipe looks simple and refreshing.

Ice Cream Crisp

¼ cup melted margarine
¾ cup brown sugar
1½ cups walnuts, chopped
3 cups small vanilla crackers or wafers
1½ cups coconut flakes
½ gallon French vanilla ice cream, softened
2 10-ounce packages frozen chopped strawberries, thawed

Mix together the margarine, sugar, nuts, bread crumbs and coconut. Place 2/3 of the mixture in a 9×13 inch baking dish and pat until it forms a firm crust. Smooth the ice cream over the top of the mixture. Divide the strawberries and juice over the ice cream. Cover with the rest of the pecan mixture. Freeze until serving – yield: 10-12 servings.

Message: You can customize the flavors of the ice cream and toppings to suit your taste.

Here’s another simple but refreshing recipe for summer days.

Ice grapes

2 pounds seedless green grapes, rinsed, destemmed
2 cups fresh cream
2 teaspoons brown sugar
1 teaspoon vanilla
2 tablespoons chocolate chips (optional)

Mix the fresh cream, brown sugar and vanilla. Add the fruit and stir until the grapes are well coated. Place in the refrigerator for at least 4 hours and preferably overnight. To serve, scoop into a clear glass bowl. Decorate with chocolate swirls and garnish with sugar cookies – yield: 4-6 servings

Stay calm. Have a good weekend.

On you.


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We’ll get through this together, Atascadero.

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