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Food Gal Contest: Win A Free Pair of Tickets to “Flavors of San Francisco: An Evening With the Masters”

Join yours truly at the “Flavors of San Francisco: An Evening With the Masters,” 5:30 p.m. to 10 p.m. Nov. 13 at the H.L. Peninsula Restaurant in South San Francisco.

This gala dinner event benefits the research, education and advocacy efforts of the American Liver Foundation.

The evening includes a multi-course gourmet dinner, a cooking demo by celebrity Chef Martin Yan of San Francisco’s M.Y. China, and an auction.

There also will be a panel discussion about healthy eating, featuring myself, Yan, Chef Jesse Cool of Menlo Park’s Flea Street Cafe, and veteran broadcast journalist Alan Wang, founder of Newsworthy Media.

Tickets are $300. Food Gal readers receive a discounted price of $200 per ticket with the code: Foodie1.

I’ll be signing copies of my new cookbook, “East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries” (Figure 1), at the event, with 10 percent of sales proceeds being donated to the American Liver Foundation.

CONTEST: One lucky Food Gal reader will win a free pair of tickets to the “Flavors of San Francisco” event (a total value of $600). Entries for the contest, open only to those who can attend the event on Nov. 13 in South San Francisco, will be accepted through midnight PST Nov. 2. Winner will be announced Nov. 4 on this blog.

How to win?

Just tell me what you do to keep your liver healthy. Best answer wins.

Here’s mine: “As you can imagine, with my job necessitating quite a lot of wine and cocktail tasting at special dinners and events, it can take a toll on the body. If I know I’m attending a wine-pairing dinner or wine tasting that week, I try to abstain from all alcohol the rest of the week. I also sip, never chug. I make sure to drink plenty of water to hydrate from the effects of alcohol — both during the event and the day after. I also have no qualms about not finishing my glass — no matter the price tag of what’s inside. That may be sacrilege to some, but I’d rather feel good and healthy than suffer the consequences later.”