GWCD 2017 Dinner Host

Becky Shaw

Guess Who's Coming to Dinner 2018

Save the Date: Saturday, May 19, 2018

becky shaw

My name is Becky Shaw and I love food. I don’t just enjoy food, I. Love. Food. I love to think about food, I love to shop for food, I love to grow food, touch food, prepare food. I love to pore over cookbooks, swoon over magazine pictures of food, imagining new recipes, almost smelling and tasting the incredible concoctions that occur when food meets food and butter in sizzling cast iron and fire. Food is the great equalizer - we all need it, we all enjoy it, and we all relish the opportunity to come together to enjoy it. So I am very excited and honored to be a host for BRAVO’s “Guess Who’s Coming To Dinner”.

Food need not intimidate - if you can’t pronounce it, don’t know what it is, or aren’t sure how to correctly eat it, it will not be on my table. My goal is to offer my guests a richly comfortable table experience, with vivid flavors, heady sensations, sensory appeal and the warm feeling that comes from enjoying good food with new friends. And of course, there will be wine. Lots and lots of delicious wine, carefully selected to enhance the food and enrich the experience.

So thank you, my as yet unmet guests, for caring so much for BRAVO. I cannot wait to welcome you to my table!



Welcome to Guess Who's Coming to Dinner 2017 benefiting BRAVO! I am so excited to meet you and, I hope, offer you an evening you will enjoy. I want to accommodate my guests who are vegetarian, have special diet or other food preferences, so if you would like any modifications to the food preparations, just let me know when you arrive!

Appetizers and cocktails on the patio

Light cocktail: green tea mojitos (non-alcoholic version available) or wine
Baked brie cups with raspberry sauce

first course

Mixed greens with berries and pecans with honey ginger vinaigrette
Wine: 2014 Books Amycas white table wine

main course

Prosciutto wrapped chicken breast stuffed with artichoke hearts, roasted red peppers and spinach
     Vegetarian alternative - esitano stuffed portobello
Spring asparagus with heirloom tomatoes, rosemary and toasted pine nuts
Lemon and parsley roasted fingerling potatoes
Breads and rolls
Wine: 2014 Soter Vineyards Planet Oregon Pinot Noir

Dessert course

Fresh berry tart brûlée
Debonné Vineyards 2013 Vidal Blanc Ice wine
Dashe 2014 late harvest Zinfandel