15% of proceeds go to NO KID HUNGRY!
Featuring Kobayashi, Jamie “The Bear” McDonald, and of course Wee-Man! and Live Music, GIveaways
Plus Dexter — the lead singer of Offspring and owner of Gringo Bandito Hot Sauce.
Every Tuesday in the month of May, $1 for every beverage sold in the Zagat Rated waterfront restaurant, BALEENkitchen, will be donated to Parsons Project For Kids to help support their charitable efforts. The Portofino Hotel & Marina is proud to partner with Parsons Project for Kids as part of the #PortofinoGivesBack initiative.
Walk About Redondo Beach 2015 will be held on Saturday, May 16 from 10am – 3pm at the RB Parks & Rec Building. This community event encourages residents and families to walk the 2.8 mile circuit, visit local businesses and enjoy a free BBQ lunch. You can even win raffle prizes along the way!
Every Tuesday in the month of May, $1 for every beverage sold in the Zagat Rated waterfront restaurant, BALEENkitchen, will be donated to Parsons Project For Kids to help support their charitable efforts. The Portofino Hotel & Marina is proud to partner with Parsons Project for Kids as part of the #PortofinoGivesBack initiative.
North Branch Redondo Beach Public Library Celebrates Magnificent Re-Do Of Children’s Section!
The Leadership Redondo Class of 2014 has completed the SECOND part of its Community Service Project at the NORTH BRANCH of the Redondo Beach Public Library.
PLEASE JOIN OUR CLASS TO
• UNVEIL THIS POWERFUL PROJECT IN HONOR OF JOHN PARSONS!!
• CELEBRATE OUR GRADUATION
• ENJOY
** A Tour of the Children’s Library
** Cuisine from North Redondo Restaurants
** Balloon Entertainment by The Soozi Show
The next best thing to drinking craft beer—is eating it! Beer can bring out and add flavors to all kinds of foods from appetizers, meats, breads and even desserts! In tonight’s “craft beer crawl” we’ll mix it up with an exotic Amazon Xingu beer braised spicy pork belly. Smokey Bamberg sausage stuffed onions cooked in beer. Potato mash with beer and sauerkraut gravy. Tender greens in a “malt” vinaigrette. And a “root beer” ice cream float for dessert! Adults: 21 years and older.
Spend a fun evening preparing a lavish dinner of Spain’s national dish. Learn to master the layering effects and exotic aromas of saffron that complements the finest seafood, chicken, Spanish sausage and rice. Sip Chef Annette’s fruity sangria while munching on Spanish cheeses and olives with quince paste and bread. A tasty tapa of fire roasted pimentos with capers and herbs, and the crown jewel–paella. A luscious Spanish dessert will be served. Ole!