Board Retreat - November 2009

The Board Retreat will be held on Monday, November 30th beginning with lunch at 12:00 pm at Holiday Valley. Please note that ALL questions require an answer (even if it's the "N/A" option) or your responses will not be transmitted. Once you complete the survey, please press the SUBMIT button. If all answers have been completed, you will receive a message indicating your survey was successfully submitted.
Name: 


A red asterisk (*) indicates required questions.

  1. I plan to attend the Board Retreat on 11/30.*
    Yes
    No


  1. I am interested in car pooling*
    From Jamestown
    From Olean
    I am NOT interested in car pooling and will make my own arrangements to get to the retreat.


  1. I will attend the dinner following the Retreat.*
    Yes
    No


  1. My dinner choice is (all dinners are served with a side salad):*
    NY STRIP (12 oz. grilled Angus strip steak served with roasted red potatoes and grilled asparagus)
    SALMON (6 oz. wild sockeye salmon filet in a Teriyaki marinade grilled. Served with wild rice and grilled summer vegetables)
    SCALLOPS (Jumbo dry sea scallops seared and served with herb butter sauce. Accompanied by orzo with chopped tomatoes, fresh basil, and feta cheese)
    GRECIAN SHRIMP (Pene pasta tossed with shrimp, artichoke hearts, diced tomato, kalamata olives, and feta cheese in a garlic-butter and white wine sauce)
    GARLIC GORGONZOLA CHICKEN (Grilled chicken in a scrumptious white sauce of roasted garlic, Gorgonzola cheese, fresh herbs, tossed with penne pasta)
    SPINACH RAVIOLI (Spinach and cheese stuffed homemade ravioli simmered in a rustic fire roasted marinara sauce)
    N/A


  1. My spouse/guest will join us at 6:00 pm for the dinner.*
    Yes
    No


  1. My spouse/guest's dinner choice is:*
    NY STRIP (12 oz. grilled Angus strip steak served with roasted red potatoes and grilled asparagus)
    SALMON (6 oz. wild sockeye salmon filet in a Teriyaki marinade grilled. Served wtih wild rice and grilled summer vegetables)
    SCALLOPS (Jumbo dry sea scallops seared and served with herb butter sauce. Accompanied by orzo with chopped tomatoes, fresh basil, and feta cheese)
    GRECIAN SHRIMP (Pene pasta tossed with shrimp, artichoke hearts, diced tomato, kalamata olives, and feta cheese in a garlic-butter and white wine sauce)
    GARLIC GORGONZOLA CHICKEN (Grilled chicken in a scrumptious white sauce of roasted garlic, Gorgonzola cheese, fresh herbs, tossed with penne pasta)
    SPINACH RAVIOLI (Spinach and cheese stuffed homemade ravioli simmered in a rustic fire roasted marinara sauce)
    N/A





Marsha Hern