Board Retreat - January 2014

The Board Retreat will be held on Wednesday, January 22nd beginning with lunch at 12:00pm at the Tamarack Club.

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 1/22 beginning at 12:00pm.*
    Yes
    No


  1. In regard to the board packet:*
    Marsha, please make a copy and bring it to the retreat for me.
    I will make my own copy.
    n/a


  1. I am interested in car pooling (transportation will leave each campus 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:*
    SHEPARD’S PIE ground lamb, peas and carrots, potato puree, natural jus (seasonal vegetables)
    GRILLED MEATLOAF whipped potatoes, seasonal vegetables, fried onions, natural brown sauce
    SLOW COOKED POT ROAST carrots, mushrooms, cippolini onions, whipped potatoes, red wine sauce
    STEAK FRITES 12 oz New York cut, truffle/parmesan steak fries and wild mushrooms
    PAN SEARED NORWEGIAN SALMON cauliflower variations, poached potatoes, roasted tomato coulis, tomato
    CHICKEN PENNE SAUSAGE braised kale, tomatoes, parmesan, white wine cream
    CHILI GLAZED BEEF TENDERLOIN SKEWERS crispy fried potatoes, dressed white cabbage
    PAN SEARED ATLANTIC COD braised escarole, rice pilaf, red butter
    JAMBALAYA andouille sausage, shrimp, chicken, tomato stew and rice
    POTATO GNOCCHI mushroom veloute, wild mushrooms, parmesan, baby leeks, sage butter
    LOBSTER MACARONI AND CHEESE cavatappi, tomatoes, cheddar cheese sauce, bread crumbs, truffle oil
    VALLEY FREDO angle hair pasta, oven dried tomatoes, artichokes, arugula, manchego cheese
    VALLEY FREDO WITH CHICKEN angle hair pasta, oven dried tomatoes, artichokes, arugula, manchego cheese
    VALLEY FREDO WITH SHRIMP angle hair pasta, oven dried tomatoes, artichokes, arugula, manchego cheese
    n/a


  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 spouse/guest's dinner choice is:*
    SHEPARD’S PIE ground lamb, peas and carrots, potato puree, natural jus (seasonal vegetables)
    GRILLED MEATLOAF whipped potatoes, seasonal vegetables, fried onions, natural brown sauce
    SLOW COOKED POT ROAST carrots, mushrooms, cippolini onions, whipped potatoes, red wine sauce
    STEAK FRITES * 12 oz New York cut, truffle/parmesan steak fries and wild mushrooms
    PAN SEARED NORWEGIAN SALMON cauliflower variations, poached potatoes, roasted tomato coulis, tomato
    CHICKEN PENNE SAUSAGE braised kale, tomatoes, parmesan, white wine cream
    CHILI GLAZED BEEF TENDERLOIN SKEWERS crispy fried potatoes, dressed white cabbage
    PAN SEARED ATLANTIC COD braised escarole, rice pilaf, red butter
    JAMBALAYA andouille sausage, shrimp, chicken, tomato stew and rice
    POTATO GNOCCHI mushroom veloute, wild mushrooms, parmesan, baby leeks, sage butter
    LOBSTER MACARONI AND CHEESE cavatappi, tomatoes, cheddar cheese sauce, bread crumbs, truffle oil
    VALLEY FREDO angle hair pasta, oven dried tomatoes, artichokes, arugula, manchego cheese
    VALLEY FREDO WITH CHICKEN angle hair pasta, oven dried tomatoes, artichokes, arugula, manchego cheese
    VALLEY FREDO WITH SHRIMP angle hair pasta, oven dried tomatoes, artichokes, arugula, manchego cheese
    n/a





Marsha Hern