Join us at Casa di Vetro, a showcase private home in Palm Springs’ fabled Indian Canyons neighborhood, to savor a midcentury Modern-inspired evening of bespoke cocktails, mocktails and other non-alcoholic beverages, with professionally catered and curated hors d'oeuvres and a three-course plated dinner, planned and prepared by Chef Lucas Colwell and his Cucina Luca staff. The meal will be served and paired with selected California wines, and the entire event will be enhanced by live music and entertainment.

Dress in your favorite midcentury style, then stroll into the courtyard under the twilight glow to the mellow background sounds of modern blues and jazz. Sip one of the special cocktails or mocktails and nibbles offered at one of the bars, then take a leisurely pre-dinner stroll with your dining companions through and around the 1971 Harold L. “Hal” Lacy-designed home. You’re invited and encouraged to explore all of its rooms and desert-landscaped grounds just off the 14th tee of the fabled Indian Canyons North Golf Course. Say hello to friends, make new ones or even take a twirl on the dance floor before dinner.

At the appointed time, take your seat at an inside or outside table that’s yours for the evening. While you peruse the night’s three-course menu of dishes inspired by Palm Springs and the Coachella Valley in the early 1970s, you'll bask in the flicker of firelight, candlelight, and moonlight (cloudlessness permitting) as the sultry song stylings of Palm Springs chanteuse Bonnie Gilgallon tickle your heartstrings. You’ll relish a dining experience that unites the spirit of midcentury Modernism with the very best of California's mountain ranch, oceanside and farmland abundance.

Post-dessert, step onto the dance floor again as the after-dinner entertainment continues. Perhaps enjoy a digestif, or walk the meal off with another stroll around the grounds before the evening winds down, leaving you to linger in the afterglow of an unforgettable evening.

A portion of the proceeds will benefit the Palm Springs Certified Farmers Market and help support local farms and farm families.

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• Passed Hors d’Oeuvres: California Crudites with Herbaceous Green Goddess Dip & Sourdough Avocado & Meyer Lemon Bites
• First Course: California Citrus Salad: Blood, Cara Cara and Valencia Oranges with Fresh Chicories, Watermelon Radish, and Yuzu Champagne Vinaigrette
• Main Course: Pacific Halibut with Tarragon Beurre Blanc, Roasted Fennel & Fennel Pollen, Grilled Broccolini and Sunchoke Purée. Vegetarian/Vegan Alternative: Roasted King Trumpet Mushrooms
• Dessert Course: Baked “South of Alaska”: San Joaquin Valley Almond, Brucato Amaro and Borrego Springs Olive Oil Cake with Pink Peppercorns, Morello Cherry Ice Cream and Torched Vanilla Meringue
• Mignardises: Spiked Coachella Valley Date Shake Shots with Apricot and Rosemary Shortbread

Please email erome@tigerbearproductions.com with specific food allergies and dietary restrictions after purchase. We can accommodate food allergies and dietary restrictions with advance notice.