Board Retreat - November 2016

The Board Retreat will be held on Monday, November 14th beginning with lunch at 12:00pm at the Tamarack Club at Holiday Valley.

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 11/14 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 sriracha pan sauce with a hint of lime over angel hair pasta, garnished with red pepper flakes, thai aioli, cilantro, and a lime
    STEAK FRITES 12 oz. NY strip steak topped with garlic herb butter accompanied with with parmesan truffle steak fries and steamed broccoli
    ORIENTAL SALMON Pan seared Norwegian salmon served with tempura battered vegetables topped with calamari salad, scallions, and sesame ginger soy sauce
    GRILLED PORK LOIN A bone in pork loin finished with fresh herb butter and served with fried Cajun corn on the cob and herb roasted fingerling potatoes
    SLOW COOKED POT ROAST Served with carrots, mushrooms, and onions over mashed potatoes finished with a house made demi-glace and crispy fried onions
    CREOLE TUNA Grilled Ahi tuna over Cajun tomato stewed rice served with fried okra and baby corn, all topped with sriracha sauce and cilantro
    JAMBALAYA sausage, shrimp, and chicken cooked in a spicy tomato and pepper stew served over rice with fried okra
    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 Summer squash, cherry tomatoes, broccoli, and asparagus in a white wine garlic butter sauce over angel hair pasta
    PASTA PRIMAVERA WITH CHICKEN Summer squash, cherry tomatoes, broccoli, and asparagus in a white wine garlic butter sauce over angel hair pasta
    PASTA PRIMAVERA WITH SHRIMP Summer squash, cherry tomatoes, broccoli, and asparagus 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. If you ordered the STEAK FRITES, how would you like it prepared (rare, medium rare, well, etc.)?


  1. My spouse/guest will join us at 5:00 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 sriracha pan sauce with a hint of lime over angel hair pasta, garnished with red pepper flakes, thai aioli, cilantro, and a lime
    STEAK FRITES 12 oz. NY strip steak topped with garlic herb butter accompanied with with parmesan truffle steak fries and steamed broccoli
    ORIENTAL SALMON Pan seared Norwegian salmon served with tempura battered vegetables topped with calamari salad, scallions, and sesame ginger soy sauce
    GRILLED PORK LOIN A bone in pork loin finished with fresh herb butter and served with fried Cajun corn on the cob and herb roasted fingerling potatoes
    SLOW COOKED POT ROAST Served with carrots, mushrooms, and onions over mashed potatoes finished with a house made demi-glace and crispy fried onions
    CREOLE TUNA Grilled Ahi tuna over Cajun tomato stewed rice served with fried okra and baby corn, all topped with sriracha sauce and cilantro
    JAMBALAYA sausage, shrimp, and chicken cooked in a spicy tomato and pepper stew served over rice with fried okra
    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 Summer squash, cherry tomatoes, broccoli, and asparagus in a white wine garlic butter sauce over angel hair pasta
    PASTA PRIMAVERA WITH CHICKEN Summer squash, cherry tomatoes, broccoli, and asparagus in a white wine garlic butter sauce over angel hair pasta
    PASTA PRIMAVERA WITH SHRIMP Summer squash, cherry tomatoes, broccoli, and asparagus 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. If your spouse/guest ordered the STEAK FRITES, how would they like it prepared (rare, medium rare, well, etc.)?


  1. Comments:





Marsha Hern