Food

Fractured Fairy Tales at Psycho Donuts

 
8/24/14
 
free
 
Psycho Donuts

Hey Psycho Donut friends! August 24th is Tooth Fairy Day! Please come to a very special artist reception for "Fractured Fairy Tales and Other Psycho Donut Fables," 10am-3pm at Psycho Donuts in Campbell. We have a great group of very talented and twisted artists putting their CRAZY spin on fairy tales and fables.

Tessora's presents a winery dinner featuring Carmel Road

 
9/24/14
 
$65.00
 
Tessora's Barra di Vino

Tessora’s Barra di Vino presents a winemaker dinner with Carmel Road on Wednesday, September 24 at 6pm. Chef Jenni will be preparing a fabulous four course meal paired with four fabulous wines.All this for a fabulous price of only $65 per person! Price does not include tax or gratuity. Reservations are required, call us at 408-626-7711.

Downtown Campbell First Friday: Cyclemania

 
9/5/14
 
free
 
Downtown Campbell

First Fridays are fun events held on the first Friday of the month in Downtown Campbell, 6pm-9pm, rain or shine, May through December. Bring the whole family for an evening of free entertainment, late-night shopping, and delicious food. Tonight's theme is Cyclemania !

Downtown Campbell First Friday: Hot Night in the Old Town

 
8/1/14
 
free
 
Downtown Campbell

First Fridays are fun events held on the first Friday of the month in Downtown Campbell, 6pm-9pm, rain or shine, May through December. Bring the whole family for an evening of free entertainment, late-night shopping, and delicious food. Tonight's...

Four Course Winemaker Dinner with Solis Winery

 
11/3/21
 
$75
 
Tessora's Barra di Vino

We're excited to announce the return of Winemaker Dinner's at Tessora's! It has been a long awaited event that we are overjoyed to start up again.

Tessora’s we will be hosting Solis winemaker Michale Vanni and brother Vic Vanni...

The Trench Coat: Gluten Free Sushi You Gotta Try

Looking for something gluten-free?

Try our Trench Coat, gluten-free roll. Made with yellowtail, avocado, wrapped with salmon and yellowtail, topped with micro-cilantro, Persian-lime olive oil, blackberry-ginger balsamic vinegar.

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