Board Retreat - April 2015

The Board Retreat will be held on Monday, April 27th 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 4/27 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:*
    GRILLED MEATLOAF whipped potatoes, seasonal vegetables, fried onions, natural brown sauce
    CRISPY FRIED CHICKEN finished with a spicy cream sauce with artichoke hears, mushrooms, roasted red peppers served over mashed potatoes
    STEAK FRITES 12 oz hangar cut, truffle/parmesan steak fries and wild mushrooms
    MARTINI SALMON pan seared salmon finished with a vodka vermouth butter sauce, topped with green olives and served over rice pilaf and peas
    CHICKEN PENNE SAUSAGE pan seared chicken, braised greens, tomoatoes, in a creamy white wine parmesan sauce
    SLOW COOKED POT ROAST served with root vegetables in a veal stock reduction over mashed potatoes
    PAN SEARED ATLANTIC WHITEFISH blue crab and corn succotash with potato confit and fennel essence
    JAMBALAYA andouille sausage, shrimp, chicken, tomato stew and rice
    SHEPARD’S PIE ground lamb with peas and carrots slow cooked in veal stock reduction and topped with crispy potato puree
    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
    FISH AND CHIPS served with coleslaw, french fries, and tartar sauce
    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:*
    GRILLED MEATLOAF whipped potatoes, seasonal vegetables, fried onions, natural brown sauce
    CRISPY FRIED CHICKEN finished with a spicy cream sauce with artichoke hears, mushrooms, roasted red peppers served over mashed potatoes
    STEAK FRITES 12 oz New York cut, truffle/parmesan steak fries and wild mushrooms
    MARTINI SALMON pan seared salmon finished with a vodka vermouth butter sauce, topped with green olives and served over rice pilaf and peas
    CHICKEN PENNE SAUSAGE pan seared chicken, braised greens, tomoatoes, in a creamy white wine parmesan sauce
    SLOW COOKED POT ROAST served with root vegetables in a veal stock reduction over mashed potatoes
    PAN SEARED ATLANTIC WHITEFISH blue crab and corn succotash with potato confit and fennel essence
    JAMBALAYA andouille sausage, shrimp, chicken, tomato stew and rice
    SHEPARD’S PIE ground lamb with peas and carrots slow cooked in veal stock reduction and topped with crispy potato puree
    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
    FISH AND CHIPS served with coleslaw, french fries, and tartar sauce
    n/a


  1. Comments:





Marsha Hern