Thank you to everyone who took time out of their busy holiday schedules to stop by our studio last Saturday for our Holiday Open House. We had an impressive turnout of more than 80 people! We even had a couple people drive up from Oakland to join in the festivities. It was a fun group!

Jim and I were happy to take the time to spend a few hours of the holiday season with all the great people we've met and worked with this past year including students, clients and fellow voiceover artists.

We also gave away prizes including 3 workshops in a drawing and the lucky winners are:

Mike McDade

Monika Lopez

Sandy Klagge

Congratulations to our winners!

The food was a big hit and a big thank you goes out to
Dana B.'s Delectables of Livermore for providing a lavish spread of unbelievably delicious food. It was a huge hit! One of the favorites was a savory cheesecake that you cut in wedges and spread on crackers. Dana has graciously shared the recipe:

Artichoke Cheesecake________________________________________

Ingredients

2 ½ cups chopped bagels (about 2 bagels)

2 Tbls. olive oil

3 tsp. dried or fresh chives

2-8 oz pkgs. cream cheese, softened

1-15 oz tub ricotta cheese

1 can condensed broccoli cheese soup

2 eggs

1 Tbls. Italian seasoning

1 tsp. garlic salt

1-8.5 oz can artichoke hearts, drained and chopped

1-15 oz jar roasted red bell peppers, drained and chopped

1 cup fresh basil, chopped

Instructions

Preheat oven to 375 degrees.

Combine bagels, oil and 1 tsp. chives in a medium sized mixing bowl and mix well. Spray 9 X 2 ½ inch springform pan with nonstick cooking spray. Press bagel mixture firmly into bottom of pan and bake for 15 minutes. Let cool.

With an electric mixer, combine cream cheese, ricotta, soup, eggs, herbs, garlic salt and remaining 2 tsp. chives. Mix until well blended. Spread half of the cheese mixture over the bagel crust. Top with artichokes, ½ of the red peppers and ½ of the basil. Top with remaining cheese filling and smooth flat. Place remaining red peppers evenly over top layer. Bake for 1 hour 15 to 1 hour 30 minutes; until completely set. Cool completely, then refrigerate 6 hours to overnight. Run knife around edge of torte and release from spring form pan. (It is easiest to serve with pan bottom in place.) Top torte with remaining half of fresh basil just prior to serving. Serve with crackers.

Enjoy and Have a Wonderful Holiday Season!