Adrian Hoffman from One Market Restaurant prepares the Salad of Suckling Pig with Dry Fruit Relish, Marinated Peppers and Crisp Mustard Polenta.

The Chocolate Silk Tort with Butter Pecan Crust prepared by James Irby of Kuleto's.

Tom Nolan displays the proclamation given by Assemblyman Mark Leno while emcee Kate Kelly of KPIX Channel 5 watches.

Event Chair Ambassador James C. Hormel receives an award from Tom Nolan.

John Bearsley of Azie displays the Barbequed Beef Short Ribs with Sweet Chili Glaze, Peanuts, Grapes and Betel Leaf, one of the most popular entrees at the luncheon.

Michelle Mah of Ponzu displays the Pork Tenderloin with Roasted Winter Vegetables and a Vietnamese Caramel Sauce.

(From left) Assemblyman Mark Leno, Project Open Hand Founder Ruth Brinker, Executive Director Tom Nolan and chef Fernando at the luncheon.

Items from the "Wine" section of the Hand to Hand Silent Auction.

Anne Blanchard of Grand Cafe, helped by Khai Duong of Ana Mandara, plates the Cinnamon Almond Blancmange with Meyer Lemon-Cranberry Compote and Meyer Lemon Shortbread

Director of Special Events Joy Iwasa and Project Open Hand Executive Chef Michael Baroman-Coggins display the Holiday Cornucopia Wild Mushroom Stuffed Squash.

A view of the pre-set appetizers.

Annie Somerville of Greens Restaurant plates the Roasted Winter Vegetable Empenada with Spicy Cabbage and Pumpkin Seed Slaw.

Tom LaTour of Kimpton Hotels and Restaurants accepts the Most Outstanding Community Partner award from Tom Nolan and Board Chair Peter Scott

Salina Rubio, pastry chef at Lark Creek Inn and founder of the Dessert First event, accepts the Most Outstanding Individual Supporter award from Tom Nolan and Peter Scott.