Board Retreat - October 2015

The Board Retreat will be held on Tuesday, October 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 10/27 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:*
    HALF RACK OF ST. LOUIS RIBS Slow roasted ribs finished with barbeque sauce served with french fries and coleslaw
    BANG BANG SHRIMP PASTA Sweet and spicy shrimp with diced tomatoes and scallions in a thai butter sauce with a hint of lime over angel hair pasta, garnished with red pepper flakes, cilantro and a lime
    STEAK FRITES 10 oz. Hangar steak topped with mushrooms accompanied with truffle/parmesan steak fries
    MARTINI SALMON Pan seared Norwegian 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 and spicy Italian sausage with braised greens and tomatoes in a creamy white wine parmesan sauce
    SLOW COOKED POT ROAST In a house made demi-glace served with carrots, mushrooms and onions over mashed potatoes
    SESAME SEED AHI TUNA Accompanied with a citrus soy cucumber salad and rice pilaf
    JAMBALAYA Andouille sausage, shrimp, and chicken cooked in a spicy tomato and pepper stew served over rice
    LOBSTER MACARONI AND CHEESE Butter poached lobster, cavatappi pasta, and tomatoes in a cheddar cheese sauce, topped with bread crumbs and truffle oil
    PASTA PRIMAVERA Yellow squash, zucchini, broccoli, tomatoes, and artichokes in a white wine garlic butter sauce over angel hair pasta
    PASTA PRIMAVERA WITH CHICKEN Yellow squash, zucchini, broccoli, tomatoes, and artichokes in a white wine garlic butter sauce over angel hair pasta
    PASTA PRIMAVERA WITH SHRIMP Yellow squash, zucchini, broccoli, tomatoes, and artichokes in a white wine garlic butter sauce over angel hair pasta
    FISH & CHIPS Icelandic haddock 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:*
    HALF RACK OF ST. LOUIS RIBS Slow roasted ribs finished with barbeque sauce served with french fries and coleslaw
    BANG BANG SHRIMP PASTA Sweet and spicy shrimp with diced tomatoes and scallions in a thai butter sauce with a hint of lime over angel hair pasta, garnished with red pepper flakes, cilantro and a lime
    STEAK FRITES 10 oz. Hangar steak topped with mushrooms accompanied with truffle/parmesan steak fries
    MARTINI SALMON Pan seared Norwegian 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 and spicy Italian sausage with braised greens and tomatoes in a creamy white wine parmesan sauce
    SLOW COOKED POT ROAST In a house made demi-glace served with carrots, mushrooms and onions over mashed potatoes
    SESAME SEED AHI TUNA Accompanied with a citrus soy cucumber salad and rice pilaf
    JAMBALAYA Andouille sausage, shrimp, and chicken cooked in a spicy tomato and pepper stew served over rice
    LOBSTER MACARONI AND CHEESE Butter poached lobster, cavatappi pasta, and tomatoes in a cheddar cheese sauce, topped with bread crumbs and truffle oil
    PASTA PRIMAVERA Yellow squash, zucchini, broccoli, tomatoes, and artichokes in a white wine garlic butter sauce over angel hair pasta
    PASTA PRIMAVERA WITH CHICKEN Yellow squash, zucchini, broccoli, tomatoes, and artichokes in a white wine garlic butter sauce over angel hair pasta
    PASTA PRIMAVERA WITH SHRIMP Yellow squash, zucchini, broccoli, tomatoes, and artichokes in a white wine garlic butter sauce over angel hair pasta
    FISH & CHIPS Icelandic haddock served with coleslaw, french fries, and tartar sauce
    n/a


  1. Comments:





Marsha Hern