Dinner, auction set to aid Garlic Fest director

Brian Bowe, the executive director of the Gilroy Garlic

An Italian-style pasta dinner and auction to benefit Brian
Bowe
– the Gilroy Garlic Festival executive director who is battling
carcinoid cancer – is scheduled for 6 p.m. Saturday, Oct. 8 at the
I.F.D.E.S. Portuguese Hall, located at 250 Old Gilroy St.
An Italian-style pasta dinner and auction to benefit Brian Bowe – the Gilroy Garlic Festival executive director who is battling carcinoid cancer – is scheduled for 6 p.m. Saturday, Oct. 8 at the I.F.D.E.S. Portuguese Hall, located at 250 Old Gilroy St.

Tickets will go on sale next week, said Mayor Al Pinheiro, who along with roughly two-dozen other volunteers are planning the event.

Admission will be $50 per person and will include cocktails, three types of pasta, salad and dessert. Pinheiro said he was hopeful that food and items for the event’s silent and live auctions would be donated.

He said organizers were aiming to sell between 350 and 400 tickets, which will be available at the Gilroy Chamber of Commerce office, located at 7471 Monterey Road, and at Al Pinheiro Insurance Agency, located at 190 First Street.

Bowe faces approximately $75,000 in out-of-pocket costs to travel to Houston to receive treatment for his illness. He was diagnosed in 2005.

A 9-hole benefit golf tournament for Bowe also is scheduled for Friday, Sept. 9 at 2 p.m. at the Gilroy Golf Course. The goal is to earn $15,000 to wipe out the cost of one of the needed treatments, which are not covered by insurance.

The $100 donation for the tournament includes beverages and barbecued ribs being planned by local celebrity chef Sam Bozzo. Separate dinner tickets are available for $25, and various sponsorship opportunities are open.

A brief auction of select items, hosted by former Mayor Don Gage, will be held as dinner winds down. For further details on the tournament, contact Dispatch Editor Mark Derry at 847-7010 or [email protected], or Gilroy Golf Course Professional Don DeLorenzo at [email protected] or 848-0490.

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