BanquetInformation < IVOA

IVOA Web>InterOpMay2010>BanquetInformation (2010-05-10, MichaelPeddle) (raw view)

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<H1><nop>Banquet Information</H1>
<img src="%ATTACHURLPATH%/terrace.jpg" alt="terrace.jpg"  width="500" height="290"  />
         
<H2><nop>Where and When</H2>
   * *Terrace Ballroom*
   * *Thursday, May, 20<sup>th</sup> from 1900-2300*
   * Drinks: *1900*
   * Dinner: *2000*

<H2><nop>How To Pay</H2>
   * *Cost: $65 (includes all taxes and service fees)*
   * *These funds will be collected (cash only) at the registration desk on the first day of the workshop*

<H2><nop>Menu</H2>

   * *Starter*
      * Sweet Gem Lettuce, Poached Pears, Gorgonzola & Fig Pate, Champagne Vinaigrette

   * *Entrées (Choice of One)*
      * Baked Salmon, Olive Oil & Lemon Mashed Potato, Confit Tomato & Broccolini, Orange Fennel Puree
      * Prime Rib, Horseradish Mashed Potatoes, Jardinière Vegetables, Jus
      * Chef's Choice Vegetarian Entree

   * *Dessert*
      * Dark Chocolate Pate, Amaretto & Sour Cherry Ice Cream, Almond Lace Cookie, Cherry Cream

   * *Also Included*
      * One Glass of Wine
      * Hot Beverage Service - Freshly Brewed Regular & Decaffeinated Coffee & Tea
      * Bread Basket
      * Entertainment by the IVOA All-Star Traveling Ensemble
      * A cash bar will be available

<H2><nop>Food Allergies</H2>

   * *If you have a food allergy or other dietary restriction, please send an e-mail to michael.peddle@nrc.gc.ca*





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Topic revision: r1 - 2010-05-10 - MichaelPeddle

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