Board Retreat - November 2011

The Board Retreat will be held on Monday, November 28th beginning with lunch at 12:00pm at the Tamarack Club (the same location of our April 2011 Board Retreat).

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.

If you have any problems or questions, please call Marsha.
Name: 


A red asterisk (*) indicates required questions.

  1. I plan to attend the Board Retreat on on 11/28 beginning at 12:00pm.*
    Yes
    No


  1. I am interested in car pooling (transportation will leave the college at 10:45am in order to arrive at the Tamarack Club by 11:45am)*
    From Jamestown
    From Olean
    I am NOT interested in car pooling and will make my own arrangements.
    n/a


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


  1. My dinner choice is:*
    OLD FASHIONED CHICKEN POT PIE tender white chicken meat and fresh vegetables in a creamy white sauce, under a puff pastry lid
    FISH & CHIPS with cole slaw and tartar sauce
    CLASSIC GRILLED MEATLOAF mashed potatoes, asparagus, fried onions and gravy
    LOBSTER MACARONI AND CHEESE tomatoes, smoked Gouda and cheddar cheese sauce with Cavatappi pasta, panko bread crumbs and truffle oil
    YANKEE POT ROAST tender slices of roasted meat with baby carrots, mushrooms, pearl onions, mashed potatoes and red wine sauce
    CLINT’S CHICKEN ENCHILADAS rolled in yellow corn tortillas over black beans, saffron rice, scallions, sour cream and grilled tomato salsa
    STEAK FRITES 12 oz NY strip, worcestershire butter, rosemary, parmesan steak fries, and broccoli
    BAKED CRABMEAT STUFFED COD Atlantic cod filet, crabmeat and spinach stuffing, saffron rice, and a fresh corn and red pepper ragout
    PENNE WITH CHICKEN AND SAUSAGE asparagus tips, diced tomatoes and a rich garlic, white wine and parmesan cream sauce
    ALE MARINATED STEAK TIPS grilled steak tips served over fettuccine pasta tossed with french green beans, carrots and tomatoes in a garlic white wine cream sauce
    MARTINI SALMON pan seared and served with saffron rice, asparagus and a sauce of dry vermouth, garlic, vodka and green olives
    JAMBALAYA this New Orleans Favorite is a hearty dish packed with vegetables, andouille sausage, chicken, shrimp and rice
    BUTTERNUT SQUASH RAVIOLI butternut squash filled ravioli, mushrooms, spinach, toasted walnuts and a sage cream sauce
    THE VALLEY MAC AND CHEESE Cavatappi pasta in a creamy cheese sauce topped with panko bread crumbs
    n/a


  1. My spouse/guest will join us at 5:45pm for the dinner at John Harvard's Brew House in the Tamarack building.*
    Yes
    No


  1. My spouse/guest's dinner choice is:*
    OLD FASHIONED CHICKEN POT PIE tender white chicken meat and fresh vegetables in a creamy white sauce, under a puff pastry lid
    FISH & CHIPS with cole slaw and tartar sauce
    CLASSIC GRILLED MEATLOAF mashed potatoes, asparagus, fried onions and gravy
    LOBSTER MACARONI AND CHEESE tomatoes, smoked Gouda and cheddar cheese sauce with Cavatappi pasta, panko bread crumbs and truffle oil
    YANKEE POT ROAST tender slices of roasted meat with baby carrots, mushrooms, pearl onions, mashed potatoes and red wine sauce
    CLINT’S CHICKEN ENCHILADAS rolled in yellow corn tortillas over black beans, saffron rice, scallions, sour cream and grilled tomato salsa
    STEAK FRITES 12 oz NY strip, worcestershire butter, rosemary, parmesan steak fries, and broccoli
    BAKED CRABMEAT STUFFED COD Atlantic cod filet, crabmeat and spinach stuffing, saffron rice, and a fresh corn and red pepper ragout
    PENNE WITH CHICKEN AND SAUSAGE asparagus tips, diced tomatoes and a rich garlic, white wine and parmesan cream sauce
    ALE MARINATED STEAK TIPS grilled steak tips served over fettuccine pasta tossed with french green beans, carrots and tomatoes in a garlic white wine cream sauce
    MARTINI SALMON pan seared and served with saffron rice, asparagus and a sauce of dry vermouth, garlic, vodka and green olives
    JAMBALAYA this New Orleans Favorite is a hearty dish packed with vegetables, andouille sausage, chicken, shrimp and rice
    BUTTERNUT SQUASH RAVIOLI butternut squash filled ravioli, mushrooms, spinach, toasted walnuts and a sage cream sauce
    THE VALLEY MAC AND CHEESE Cavatappi pasta in a creamy cheese sauce topped with panko bread crumbs
    n/a





Marsha Hern