Board Retreat - April 2010

The Board Retreat will be held on Wednesday, April 28th beginning with lunch at 12:00 pm at the new Tamarack Club before the Holiday Valley main chalet (There will be a Finance and Audit Committee meeting beginning at 11:00 am at the Tamarack Club - all of you are welcome to attend).

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 Finance and Audit Committee Meeting beginning on 4/28 at 11:00 am.*
    Yes
    No


  1. I plan to attend the Board Retreat on on 4/28 beginning at 12:00 pm.*
    Yes
    No


  1. I am interested in car pooling (transportation will leave the college at 10:00 am in order to arrive at the Tamarack Club for the 11:00 am committee meeting)*
    From Jamestown
    From Olean
    I am NOT interested in car pooling and will make my own arrangements.


  1. I will attend the dinner following the retreat at John Harvard's Brew House in the Tamarack building.*
    Yes
    No


  1. My spouse/guest will join us at 5:30 pm for the dinner at John Harvard's Brew House in the Tamarack building.*
    Yes
    No


  1. My dinner choice is (all dinners are served with a side salad):*
    STEAK FRITES (12 oz. NY strip, worcestershire butter, rosemary parmesan steak fries, and broccoli)
    CHICKEN SCALOPPINI (tender chicken sauteed with mushrooms, artichokes, capers and prosciutto ham in a lemon butter sauce served over angel hair pasta)
    MARTINI SALMON (green olives and garlic sauteed in a vodka and dry vermouth sauce with pan seared salmon, accompanied by saffron rice and asparagus)
    BUTTERUT SQUASH RAVIOLI (served with a saute of mushrooms, spinach and toasted walnuts in a sage cream sauce)
    N/A


  1. My spouse/guest's dinner choice is:*
    STEAK FRITES (12 oz. NY strip, worcestershire butter, rosemary parmesan steak fries, and broccoli)
    CHICKEN SCALOPPINI (tender chicken sauteed with mushrooms, artichokes, capers and prosciutto ham in a lemon butter sauce served over angel hair pasta)
    MARTINI SALMON (green olives and garlic sauteed in a vodka and dry vermouth sauce with pan seared salmon, accompanied by saffron rice and asparagus)
    BUTTERUT SQUASH RAVIOLI (served with a saute of mushrooms, spinach and toasted walnuts in a sage cream sauce)
    N/A





Marsha Hern