Chicago Finance Exchange
Event Report
Program:
Speakers:
Meeting Location:
Date of Event:
January Member and Guest Dinner Meeting
Susan Graim and Becky Frederick, PROstrategy ValueWorks
The Standard Club
Thursday, January 13, 2011
EXPENSES:
Food/Bar
Audio Visual
Room Charge
2nd Bartender
Staff Travel
TOTAL EXPENSES:
$ 7,200
$
?
$ 300.00
$
85.00
$
25.00
$
COST PER PERSON:
$
?
ATTENDANCE INFORMATION:
Reservations:
No Shows/Late Cancels:
Walk In’s
TOTAL:
123
12/7
6
110
GUARANTEE:
100
No Show List:
Genevieve Burns, Kelly Chesney, Carolyn Close, Kristen ColberBaker, Mary lee Corrigan, Kate Gaynor, Melissa Knoll, Mary Merfeld,
Paula Noble, Carrie Ruzicka (Guest), Donna Smith, Susan Wallace
Late Cancellations:
Complimentary:
Michelle Collins, Sue Conatser, Carla Eyre, Patricia Luscombe,
Elizabeth Prossnitz, Carleen Schreder, Sharon Walton
N/A
Menu:
COLD:
MOZZARELLA TOMATO & BASIL CROSTINI
EGGPLANT CAPONATA IN ASIAGO SHELL
HOT:
BRIE AND APRICOT TARTLETTE WITH TOASTED ALMONDS
SMOKED CHICKEN AND PISTACHIO BEGGARS PURSE
BACON WRAPPED DATES
CARVING STATION;
HOT:
ROASTED TOM TURKEY, CARVED AT BUFFET
(ATTENDANT REQUIRED)
-CRANBERRY ORANGE RELISH
-MAYONAISSE & CHIPOTLE FLAVORED MAYONAISSE
TRADITIONAL BAKED ZITI
CHEESE FILLED TORTELLINI ALFREDO
-DISH OF PARMESAN CHEESE ON THE SIDE
ASIAN STATION;
COLD:
MAKI ROLLS TO INCLUDE, VEGETARIAN,
SPICY TUNA & CALIFORNIA
- SOY SAUCE, WASABI AND GINGER GARNISH
HOT:
VEGETARIAN EGG ROLLS WITH SWEET & SOUR DIPPING SAUCE
KUNG PAO CHICKEN WITH JASMINE RICE
CRABMEAT RANGOON
CHEESE & VEGETABLE STATION:
COLD:
FREE FLOWING CRUDITE FROM BASKETS
ROASTED RED PEPPER & DILL DIPPING SAUCE
PLATTER OF BALSAMIC MARINATED ROASTED VEGETABLES
CHEFS DOMESTIC CHEESE BASKET
ACCENTED WITH DRIED FRUIT AND NUTS
THIN SLICED FRENCH BREAD & CLUB CRACKERS
DESSERT:
THREE TIERED SILVER TRAYS OF ASSORTED CLUB COOKIES, BROWNIES AND
MACAROONS
FRESHLY BREWED COFFEE TEA & DECAFF