Romance your Valentine on February 14 with an elegant evening of dining, dancing, Bachata with DJ Yambu, and live Salsa with Buena Vibra! 21+

6:30/6:45 Dinner Seatings
8:30pm Couples Intro to Salsa Lesson or Intro to Bachata Lesson
9:30 Dancing (Live Salsa in Century Ballroom and Bacahta in West Hall)

Tickets: https://www.brownpapertickets.com/event/4062108

DINING
There will be an optional elegant dinner (menu below!) served in the main Ballroom before the dancing begins (seating times are 6:30 & 6:45). Make your dinner reservations when you purchase your dance tickets.

DANCING

Century Ballroom: Live Salsa w/ Buena Vibra
There will be an intro Salsa lesson from 8:30-9:30pm for those who are new to dancing. We won’t be rotating partners in this class, so you’ll get to stay with your date/friend(s).

About Buena Vibra:
Buena Vibra is a salsa band with an amazing repertoire specially compiled for dancers who love to move their bodies to the rhythms of Salsa, Mambo, Cha Cha Cha, Guaguanco, and Bolero. Buena Vibra is comprised of some of the most talented and experienced musicians in the Pacific Northwest. Buena Vibra has performed in a wide range of venues, from crowds of thousands of professional and amateur dancers to smaller more personal events. Featuring pianist Fred Hoadley, bassist Jeff Volkman, vibraphonist Susan Pascal, timbalero Steve Guasch, bongocero Steve Smith, and conguero and lead vocalist Joshuah De Jesus.

West Hall: Valentine’s Bachata
Our Bachata dance will be hosted by DJ Yambu. 21+ Intro lesson at 8:30pm, dance at 9:30pm.

PRICING
Salsa Lesson, Both Salsa & Bachata Dances + Dinner: $65
Salsa Lesson + Both Salsa & Bachata Dances: $21
Salsa & Bachata Dances: $15
Tickets: https://www.brownpapertickets.com/event/4062108

For Bachata only, you can pay at the door:
Bachata Lesson and Dance (no Salsa): $15
Bachata Dance only (no Salsa): $9

DINNER MENU

MEAT OPTION
Amuse Bouche: Chef’s Surprise Nibble
Appetizer Course: Pork Rillettes: Orange & Herb Braised Carlton Farms Pork Shoulder Crusty Baguette, Cornichon, Candied Kumquats, Whole Grain Mustard
Entree Course: Filet of Beef Tenderloin au Poivre: Pan Seared Painted Hills Prime Filet of Beef Tenderloin, crusted with Cracked Pepper Fondant Potatoes, Grilled Asparagus, Brandy Peppercorn Cream
Dessert Course: Bittersweet Chocolate Tart Crisp: Chocolate Pastry Crust Bitter Chocolate Custard, Milk Chocolate Glaze Cassis Whipped Cream, Fresh Berries

SEAFOOD OPTION
Amuse Bouche: Chef’s Surprise Nibble
Appetizer Course: Ahi Tuna Tartare Pickled Cucumber & Ginger Salad Wasabi, Marinated Seaweed, Rice Crackers
Entree Course: Crispy Red Snapper Pan Fried Skin On Red Snapper Fillets Lemon & Scallion Rice Timbale, Haricots Vert, Cajun Style Sauce Piquante
Dessert Course: Bittersweet Chocolate Tart Crisp: Chocolate Pastry Crust Bitter Chocolate Custard, Milk Chocolate Glaze Cassis Whipped Cream, Fresh Berries

VEGETARIAN OPTION
Amuse Bouche: Chef’s Surprise Nibble
Appetizer Course: Pink Salad Roasted Beets, Pink Grapefruit Segments, Purple Carrot Ribbons, Pickled Red Onion, Pistachios, Honey Red Wine Vinaigrette
Entree Course: Porcini Pappardelle House Made Wide Egg Pasta Ribbons Porcini Mushrooms, English Peas, Pea Vines, Cream, Shaved Reggiano Parmesan, Truffle Oil
Dessert Course: Bittersweet Chocolate Tart Crisp: Chocolate Pastry Crust Bitter Chocolate Custard, Milk Chocolate Glaze Cassis Whipped Cream, Fresh Berries

Please note:
Ingredients subject to change.
Sorry, no substitutions.
Beverages not included.

Buy your tickets now: https://www.brownpapertickets.com/event/4062108
RSVP and invite friends!