Conference Dinner for Thursday Evening

July 28, 2004

In a message dated 7/28/2004 5:20:10 PM Eastern Standard Time,

lfitzger@... writes:

I guess the most

important thing right now is to see who will be there and who is interested

in doing this and what they would like. We probably can't satisfy everyone,

but we all seem to be flexible. I was wondering about those who are on tube

feedings and TPN - would they prefer not to have a meal attached to the get

together?

Hi Laurie,

I'll be there on Thursday although I am not sure if we'll get in by

dinnertime or not. Even though I don't eat much and am on TPN, I don't mind

going out

to dinner or bringing in take out. I can eat a little bit, just not a lot. My

mom will be with me too.

As far as where to eat or if we should stay at the hotel, that doesn't matter

to me either. I will probably have my wheelchair with me so I should be fine

to go a couple of blocks, although I would probably prefer not to have to go

too far b/c my energy level hasn't been that great lately. Staying at the hotel

and getting food delivered sounds fine to me if others want to do that.

I'm looking forward to seeing all of you!

Malisa

July 28, 2004

Hi Gang,

For those of you who will be at the Conference on Thursday, Laurie mentioned

possibily getting together for dinner. It is hard to find a place where we can

go and not spend all of our money that night. But I found 2 nice places that I

hope would please everyone going. The Asiago's prices are from $11 to 20. I

think that is pretty reasonable.

Look over the menu and voice your opinion. It is only 0.63 miles away from the

Hotel. Should be easy for us to get to.

Hugs,

Ann-Marie

P.S. More on the way......

To: " Ann-Marie " peetie@...>

Subject: Emailing: dinner

Date: Monday, July 26, 2004 10:54 PM

Asiago : Italian and French Cuisine

-->-->

One Oxford Centre, Pittsburgh, PA 15219

Monday thru Thursday 11am till 9pm

Friday thru Saturday 11am till 10pm

Closed Sunday.

O ur chefs are well schooled in traditional cooking so if your favorite dish

does not appear on our menu, do not hesitate to request it.

APPETIZERS

Asparagus Ravioli

Our house specialty: Tender pockets of pasta filled with fresh asparagus

purée and served with tomato basil concasse

Soupe de Marseilles

An authentic Mediterranean soup of fresh rock fish, mussels and langostino

with tomato, garlic and saffron.

Calamari Fritti

Lightly battered, golden-fried baby calamari rings, served with plum

tomato sauce.

Italian Onion Soup

With a hint of garlic and tomato, topped with a crouton and Provolone

cheese

Wild Mushroom Ravioli

Tossed in Gorgonzola sauce with basil, sun-dried tomatoes and Portobello

mushrooms.

Wedding Soup

A flavorful combination of meatballs, Chicken, greens and pastina in

homemade chicken broth.

Pistachio Crusted Crabcake

Delicate mixture of jumbo lump crabmeat and tangy seasonings lightly

sauteed and served with a saffron beurre blanc sauce.

Roasted Eggplant Manicotti

Filled with Ricotta cheese and baked piping hot with Marinara sauce and

provolone cheese.

SALADS

Insalata Gorgonzola

Assorted field greens with tomato, Calamata olives, roasted peppers, red

onions, croutons and Gorgonzola cheese.

Crabmeat and Asparagus

Jumbo lump crabmeat tossed with chiseled Romaine lettuce in a light lemon

vinaigrette with roasted red peppers and asparagus spears.

Belgian Endive Salad

Tossed with field greens, Gruyere cheese, apples and walnuts in a light

Vinaigrette dressing.

Caprese Salad

Sliced home-grown tomatoes with fresh buffalo Mozzarella and field greens,

drizzled with balsamic vinegar reduction and virgin olive oil.

Chicken Milanese Salad

Entrée size salad with assorted greens, Calamata olives, tomato wedges,

roasted peppers, red onion, croutons, Buffalo Mozzarella and Pan seared breaded

chicken breast.

Herbed Grilled Salmon

Entrée size salad with assorted greens, tomato wedges, red onion, Goat

cheese and roasted peppers, served with our homemade pesto ranch dressing.

ENTREES

Seafood Scoglio

Pan seared jumbo shrimp, sea scallops, mussels and crab claws with

mushroom and spinach in a light tomato, olive oil and garlic sauce.

Chicken & Shrimp Fettuccini

Sauteed boneless chicken breast and jumbo shrimp with mushrooms, spinach

and plum tomato in a Marscarpone cream reduction.

Asparagus Ravioli

Our homemade specialty: Tender pockets of pasta filled with fresh

asparagus puree and served with tomato basil concasse.

Gnocchi Diavolo

Sauteed chicken breast with mushrooms, sausage, banana peppers and red

onions, tossed with Margheritta sauce and topped with Asiago cheese.

Chicken Napolitan

layered with herb grilled tomato and fresh Mozzarella, light caper lemon

butter.

Chicken Cordon Bleu

Topped with smoked ham and Jarlsberg cheese, laced with Dijon Bordelaise.

Chicken & Shrimp Feuillete

Jumbo shrimp, artichoke and mushrooms, in a Marscarpone cream and puff

pastry.

Duck a l'Orange

Crisply roasted Long Island duckling with a Grand Marnier mandarine sauce.

Veal Asiago

With roasted peppers, Asiago cheese and pesto, laced with a Chianti

Bordelaise.

Veal Romano

Dipped in a Romano cheese and egg batter and sautéed golden brown.

Veal Marsala

Pan seared with mushrooms, plum tomato and artichokes in a Marsala

demi-glace

Veal Gorgonzola

With Portobello mushroom, spinach & basil in sun-dried tomato Gorgonzola

cream.

Pistachio Crusted Crabcake

Jumbo lump crabmeat and tangy seasonings laced with a saffron beurre

blanc.

Herb Grilled Salmon

Atlantic salmon seared with fresh herbs and served with Cajun remoulade

Ahi Tuna au Poivre

Sushi grade ahi tuna, peppercorn crusted and seared rare. citrus beurre

blanc.

Sole Veronique

Delicate fillet of Lemon sole sautéed with grapes and toasted almonds.

Filet Mignon Champignon

10 oz of aged center-cut filet mignon served with a wild mushroom

demi-glace.

Stuffed Bistecca

12 oz of aged center-cut New York strip loin stuffed with roasted peppers

and Buffalo Mozzarella. Chianti Bordelaise.

Rack of Lamb

Rosemary crusted New Zealand lamb served with Dijon Bordelaise.

Sweet & Sour Pork Rib Chop

Char-grilled 12 oz center-cut pork rib chop with a sweet and sour orange

glaze, cranberries and toasted pine nuts.

July 28, 2004

Ann-Marie

The menu sounds great. I am still concerned about people being able to walk

a half mile. It might not be an issue if enough folks drive to the

conference that can take people who have flown in. I know that we could only

take ourselves and that would be with only 1 or our 3 wheelchairs.

I sure am not trying to shoot down ideas, I'm just concerned about those

walking. Those that fall into this category, what do you think?

laurie

>

> Reply-To:

> Date: Wed, 28 Jul 2004 14:35:29 -0400

> To: >

> Subject: Conference Dinner for Thursday Evening

>

> Hi Gang,

>

> For those of you who will be at the Conference on Thursday, Laurie mentioned

> possibily getting together for dinner. It is hard to find a place where we can

> go and not spend all of our money that night. But I found 2 nice places that I

> hope would please everyone going. The Asiago's prices are from $11 to 20. I

> think that is pretty reasonable.

>

> Look over the menu and voice your opinion. It is only 0.63 miles away from the

> Hotel. Should be easy for us to get to.

>

> Hugs,

> Ann-Marie

> P.S. More on the way......

>

> To: " Ann-Marie " peetie@...>

> Subject: Emailing: dinner

> Date: Monday, July 26, 2004 10:54 PM

>

> Asiago : Italian and French Cuisine

> -->-->

>

> One Oxford Centre, Pittsburgh, PA 15219

>

> Monday thru Thursday 11am till 9pm

> Friday thru Saturday 11am till 10pm

> Closed Sunday.

> O ur chefs are well schooled in traditional cooking so if your favorite dish

> does not appear on our menu, do not hesitate to request it.

>

> APPETIZERS

>

> Asparagus Ravioli

> Our house specialty: Tender pockets of pasta filled with fresh asparagus purée

> and served with tomato basil concasse

>

> Soupe de Marseilles

> An authentic Mediterranean soup of fresh rock fish, mussels and langostino

> with tomato, garlic and saffron.

>

> Calamari Fritti

> Lightly battered, golden-fried baby calamari rings, served with plum tomato

> sauce.

>

> Italian Onion Soup

> With a hint of garlic and tomato, topped with a crouton and Provolone cheese

>

> Wild Mushroom Ravioli

> Tossed in Gorgonzola sauce with basil, sun-dried tomatoes and Portobello

> mushrooms.

>

> Wedding Soup

> A flavorful combination of meatballs, Chicken, greens and pastina in homemade

> chicken broth.

>

> Pistachio Crusted Crabcake

> Delicate mixture of jumbo lump crabmeat and tangy seasonings lightly sauteed

> and served with a saffron beurre blanc sauce.

>

> Roasted Eggplant Manicotti

> Filled with Ricotta cheese and baked piping hot with Marinara sauce and

> provolone cheese.

>

> SALADS

>

> Insalata Gorgonzola

> Assorted field greens with tomato, Calamata olives, roasted peppers, red

> onions, croutons and Gorgonzola cheese.

>

> Crabmeat and Asparagus

> Jumbo lump crabmeat tossed with chiseled Romaine lettuce in a light lemon

> vinaigrette with roasted red peppers and asparagus spears.

>

> Belgian Endive Salad

> Tossed with field greens, Gruyere cheese, apples and walnuts in a light

> Vinaigrette dressing.

>

> Caprese Salad

> Sliced home-grown tomatoes with fresh buffalo Mozzarella and field greens,

> drizzled with balsamic vinegar reduction and virgin olive oil.

>

> Chicken Milanese Salad

> Entrée size salad with assorted greens, Calamata olives, tomato wedges,

> roasted peppers, red onion, croutons, Buffalo Mozzarella and Pan seared

> breaded chicken breast.

>

> Herbed Grilled Salmon

> Entrée size salad with assorted greens, tomato wedges, red onion, Goat cheese

> and roasted peppers, served with our homemade pesto ranch dressing.

>

> ENTREES

>

> Seafood Scoglio

> Pan seared jumbo shrimp, sea scallops, mussels and crab claws with mushroom

> and spinach in a light tomato, olive oil and garlic sauce.

>

> Chicken & Shrimp Fettuccini

> Sauteed boneless chicken breast and jumbo shrimp with mushrooms, spinach and

> plum tomato in a Marscarpone cream reduction.

>

> Asparagus Ravioli

> Our homemade specialty: Tender pockets of pasta filled with fresh asparagus

> puree and served with tomato basil concasse.

>

> Gnocchi Diavolo

> Sauteed chicken breast with mushrooms, sausage, banana peppers and red onions,

> tossed with Margheritta sauce and topped with Asiago cheese.

>

> Chicken Napolitan

> layered with herb grilled tomato and fresh Mozzarella, light caper lemon

> butter.

>

> Chicken Cordon Bleu

> Topped with smoked ham and Jarlsberg cheese, laced with Dijon Bordelaise.

>

> Chicken & Shrimp Feuillete

> Jumbo shrimp, artichoke and mushrooms, in a Marscarpone cream and puff pastry.

>

> Duck a l'Orange

> Crisply roasted Long Island duckling with a Grand Marnier mandarine sauce.

>

> Veal Asiago

> With roasted peppers, Asiago cheese and pesto, laced with a Chianti

> Bordelaise.

>

> Veal Romano

> Dipped in a Romano cheese and egg batter and sautéed golden brown.

>

> Veal Marsala

> Pan seared with mushrooms, plum tomato and artichokes in a Marsala demi-glace

>

> Veal Gorgonzola

> With Portobello mushroom, spinach & basil in sun-dried tomato Gorgonzola

> cream.

>

> Pistachio Crusted Crabcake

> Jumbo lump crabmeat and tangy seasonings laced with a saffron beurre blanc.

>

> Herb Grilled Salmon

> Atlantic salmon seared with fresh herbs and served with Cajun remoulade

>

> Ahi Tuna au Poivre

> Sushi grade ahi tuna, peppercorn crusted and seared rare. citrus beurre blanc.

>

> Sole Veronique

> Delicate fillet of Lemon sole sautéed with grapes and toasted almonds.

>

> Filet Mignon Champignon

> 10 oz of aged center-cut filet mignon served with a wild mushroom demi-glace.

>

> Stuffed Bistecca

> 12 oz of aged center-cut New York strip loin stuffed with roasted peppers and

> Buffalo Mozzarella. Chianti Bordelaise.

>

> Rack of Lamb

> Rosemary crusted New Zealand lamb served with Dijon Bordelaise.

>

> Sweet & Sour Pork Rib Chop

> Char-grilled 12 oz center-cut pork rib chop with a sweet and sour orange

> glaze, cranberries and toasted pine nuts.

>

July 28, 2004

Hi Everone,

I know I'm not going to be there but has anyone considered contacting the hotel

concierge to see if they can give you some advice?

Alice

Conference Dinner for Thursday Evening

>

> Hi Gang,

>

> For those of you who will be at the Conference on Thursday, Laurie mentioned

> possibily getting together for dinner. It is hard to find a place where we

can

> go and not spend all of our money that night. But I found 2 nice places that

I

> hope would please everyone going. The Asiago's prices are from $11 to 20. I

> think that is pretty reasonable.

>

> Look over the menu and voice your opinion. It is only 0.63 miles away from

the

> Hotel. Should be easy for us to get to.

>

> Hugs,

> Ann-Marie

> P.S. More on the way......

>

July 28, 2004

Hi Laurie,

I understand what you are saying. I am wondering if the Hotel's shuttle would

take us to the restraurant and back. I know at one Convention I went to they did

this free of charge. Although since this Hotel has food available, I am not sure

if they would do such a thing.

I guess we could always load into a cab and share the cost.

Ann-Marie

Emailing: dinner

> Date: Monday, July 26, 2004 10:54 PM

>

> Asiago : Italian and French Cuisine

> -->-->

>

> One Oxford Centre, Pittsburgh, PA 15219

>

> Monday thru Thursday 11am till 9pm

> Friday thru Saturday 11am till 10pm

> Closed Sunday.

> O ur chefs are well schooled in traditional cooking so if your favorite dish

> does not appear on our menu, do not hesitate to request it.

>

> APPETIZERS

>

> Asparagus Ravioli

> Our house specialty: Tender pockets of pasta filled with fresh asparagus

purée

> and served with tomato basil concasse

>

> Soupe de Marseilles

> An authentic Mediterranean soup of fresh rock fish, mussels and langostino

> with tomato, garlic and saffron.

>

> Calamari Fritti

> Lightly battered, golden-fried baby calamari rings, served with plum tomato

> sauce.

>

> Italian Onion Soup

> With a hint of garlic and tomato, topped with a crouton and Provolone cheese

>

> Wild Mushroom Ravioli

> Tossed in Gorgonzola sauce with basil, sun-dried tomatoes and Portobello

> mushrooms.

>

> Wedding Soup

> A flavorful combination of meatballs, Chicken, greens and pastina in

homemade

> chicken broth.

>

> Pistachio Crusted Crabcake

> Delicate mixture of jumbo lump crabmeat and tangy seasonings lightly sauteed

> and served with a saffron beurre blanc sauce.

>

> Roasted Eggplant Manicotti

> Filled with Ricotta cheese and baked piping hot with Marinara sauce and

> provolone cheese.

>

> SALADS

>

> Insalata Gorgonzola

> Assorted field greens with tomato, Calamata olives, roasted peppers, red

> onions, croutons and Gorgonzola cheese.

>

> Crabmeat and Asparagus

> Jumbo lump crabmeat tossed with chiseled Romaine lettuce in a light lemon

> vinaigrette with roasted red peppers and asparagus spears.

>

> Belgian Endive Salad

> Tossed with field greens, Gruyere cheese, apples and walnuts in a light

> Vinaigrette dressing.

>

> Caprese Salad

> Sliced home-grown tomatoes with fresh buffalo Mozzarella and field greens,

> drizzled with balsamic vinegar reduction and virgin olive oil.

>

> Chicken Milanese Salad

> Entrée size salad with assorted greens, Calamata olives, tomato wedges,

> roasted peppers, red onion, croutons, Buffalo Mozzarella and Pan seared

> breaded chicken breast.

>

> Herbed Grilled Salmon

> Entrée size salad with assorted greens, tomato wedges, red onion, Goat

cheese

> and roasted peppers, served with our homemade pesto ranch dressing.

>

> ENTREES

>

> Seafood Scoglio

> Pan seared jumbo shrimp, sea scallops, mussels and crab claws with mushroom

> and spinach in a light tomato, olive oil and garlic sauce.

>

> Chicken & Shrimp Fettuccini

> Sauteed boneless chicken breast and jumbo shrimp with mushrooms, spinach and

> plum tomato in a Marscarpone cream reduction.

>

> Asparagus Ravioli

> Our homemade specialty: Tender pockets of pasta filled with fresh asparagus

> puree and served with tomato basil concasse.

>

> Gnocchi Diavolo

> Sauteed chicken breast with mushrooms, sausage, banana peppers and red

onions,

> tossed with Margheritta sauce and topped with Asiago cheese.

>

> Chicken Napolitan

> layered with herb grilled tomato and fresh Mozzarella, light caper lemon

> butter.

>

> Chicken Cordon Bleu

> Topped with smoked ham and Jarlsberg cheese, laced with Dijon Bordelaise.

>

> Chicken & Shrimp Feuillete

> Jumbo shrimp, artichoke and mushrooms, in a Marscarpone cream and puff

pastry.

>

> Duck a l'Orange

> Crisply roasted Long Island duckling with a Grand Marnier mandarine sauce.

>

> Veal Asiago

> With roasted peppers, Asiago cheese and pesto, laced with a Chianti

> Bordelaise.

>

> Veal Romano

> Dipped in a Romano cheese and egg batter and sautéed golden brown.

>

> Veal Marsala

> Pan seared with mushrooms, plum tomato and artichokes in a Marsala

demi-glace

>

> Veal Gorgonzola

> With Portobello mushroom, spinach & basil in sun-dried tomato Gorgonzola

> cream.

>

> Pistachio Crusted Crabcake

> Jumbo lump crabmeat and tangy seasonings laced with a saffron beurre blanc.

>

> Herb Grilled Salmon

> Atlantic salmon seared with fresh herbs and served with Cajun remoulade

>

> Ahi Tuna au Poivre

> Sushi grade ahi tuna, peppercorn crusted and seared rare. citrus beurre

blanc.

>

> Sole Veronique

> Delicate fillet of Lemon sole sautéed with grapes and toasted almonds.

>

> Filet Mignon Champignon

> 10 oz of aged center-cut filet mignon served with a wild mushroom

demi-glace.

>

> Stuffed Bistecca

> 12 oz of aged center-cut New York strip loin stuffed with roasted peppers

and

> Buffalo Mozzarella. Chianti Bordelaise.

>

> Rack of Lamb

> Rosemary crusted New Zealand lamb served with Dijon Bordelaise.

>

> Sweet & Sour Pork Rib Chop

> Char-grilled 12 oz center-cut pork rib chop with a sweet and sour orange

> glaze, cranberries and toasted pine nuts.

>

July 28, 2004

Ann-Marie

The hotel does have a shuttle that runs within the theater district. It

sounded free.

Could the wheelchair users go that far on your wheels?

laurie

>

> Reply-To:

> Date: Wed, 28 Jul 2004 16:18:52 -0400

> To: >

> Subject: Re: Conference Dinner for Thursday Evening

>

> Hi Laurie,

>

> I understand what you are saying. I am wondering if the Hotel's shuttle would

> take us to the restraurant and back. I know at one Convention I went to they

> did this free of charge. Although since this Hotel has food available, I am

> not sure if they would do such a thing.

>

> I guess we could always load into a cab and share the cost.

>

> Ann-Marie

> Emailing: dinner

>> Date: Monday, July 26, 2004 10:54 PM

>>

>> Asiago : Italian and French Cuisine

>> -->-->

>>

>> One Oxford Centre, Pittsburgh, PA 15219

>>

>> Monday thru Thursday 11am till 9pm

>> Friday thru Saturday 11am till 10pm

>> Closed Sunday.

>> O ur chefs are well schooled in traditional cooking so if your favorite dish

>> does not appear on our menu, do not hesitate to request it.

>>

>> APPETIZERS

>>

>> Asparagus Ravioli

>> Our house specialty: Tender pockets of pasta filled with fresh asparagus

>> purée

>> and served with tomato basil concasse

>>

>> Soupe de Marseilles

>> An authentic Mediterranean soup of fresh rock fish, mussels and langostino

>> with tomato, garlic and saffron.

>>

>> Calamari Fritti

>> Lightly battered, golden-fried baby calamari rings, served with plum tomato

>> sauce.

>>

>> Italian Onion Soup

>> With a hint of garlic and tomato, topped with a crouton and Provolone cheese

>>

>> Wild Mushroom Ravioli

>> Tossed in Gorgonzola sauce with basil, sun-dried tomatoes and Portobello

>> mushrooms.

>>

>> Wedding Soup

>> A flavorful combination of meatballs, Chicken, greens and pastina in homemade

>> chicken broth.

>>

>> Pistachio Crusted Crabcake

>> Delicate mixture of jumbo lump crabmeat and tangy seasonings lightly sauteed

>> and served with a saffron beurre blanc sauce.

>>

>> Roasted Eggplant Manicotti

>> Filled with Ricotta cheese and baked piping hot with Marinara sauce and

>> provolone cheese.

>>

>> SALADS

>>

>> Insalata Gorgonzola

>> Assorted field greens with tomato, Calamata olives, roasted peppers, red

>> onions, croutons and Gorgonzola cheese.

>>

>> Crabmeat and Asparagus

>> Jumbo lump crabmeat tossed with chiseled Romaine lettuce in a light lemon

>> vinaigrette with roasted red peppers and asparagus spears.

>>

>> Belgian Endive Salad

>> Tossed with field greens, Gruyere cheese, apples and walnuts in a light

>> Vinaigrette dressing.

>>

>> Caprese Salad

>> Sliced home-grown tomatoes with fresh buffalo Mozzarella and field greens,

>> drizzled with balsamic vinegar reduction and virgin olive oil.

>>

>> Chicken Milanese Salad

>> Entrée size salad with assorted greens, Calamata olives, tomato wedges,

>> roasted peppers, red onion, croutons, Buffalo Mozzarella and Pan seared

>> breaded chicken breast.

>>

>> Herbed Grilled Salmon

>> Entrée size salad with assorted greens, tomato wedges, red onion, Goat cheese

>> and roasted peppers, served with our homemade pesto ranch dressing.

>>

>> ENTREES

>>

>> Seafood Scoglio

>> Pan seared jumbo shrimp, sea scallops, mussels and crab claws with mushroom

>> and spinach in a light tomato, olive oil and garlic sauce.

>>

>> Chicken & Shrimp Fettuccini

>> Sauteed boneless chicken breast and jumbo shrimp with mushrooms, spinach and

>> plum tomato in a Marscarpone cream reduction.

>>

>> Asparagus Ravioli

>> Our homemade specialty: Tender pockets of pasta filled with fresh asparagus

>> puree and served with tomato basil concasse.

>>

>> Gnocchi Diavolo

>> Sauteed chicken breast with mushrooms, sausage, banana peppers and red

>> onions,

>> tossed with Margheritta sauce and topped with Asiago cheese.

>>

>> Chicken Napolitan

>> layered with herb grilled tomato and fresh Mozzarella, light caper lemon

>> butter.

>>

>> Chicken Cordon Bleu

>> Topped with smoked ham and Jarlsberg cheese, laced with Dijon Bordelaise.

>>

>> Chicken & Shrimp Feuillete

>> Jumbo shrimp, artichoke and mushrooms, in a Marscarpone cream and puff

>> pastry.

>>

>> Duck a l'Orange

>> Crisply roasted Long Island duckling with a Grand Marnier mandarine sauce.

>>

>> Veal Asiago

>> With roasted peppers, Asiago cheese and pesto, laced with a Chianti

>> Bordelaise.

>>

>> Veal Romano

>> Dipped in a Romano cheese and egg batter and sautéed golden brown.

>>

>> Veal Marsala

>> Pan seared with mushrooms, plum tomato and artichokes in a Marsala demi-glace

>>

>> Veal Gorgonzola

>> With Portobello mushroom, spinach & basil in sun-dried tomato Gorgonzola

>> cream.

>>

>> Pistachio Crusted Crabcake

>> Jumbo lump crabmeat and tangy seasonings laced with a saffron beurre blanc.

>>

>> Herb Grilled Salmon

>> Atlantic salmon seared with fresh herbs and served with Cajun remoulade

>>

>> Ahi Tuna au Poivre

>> Sushi grade ahi tuna, peppercorn crusted and seared rare. citrus beurre

>> blanc.

>>

>> Sole Veronique

>> Delicate fillet of Lemon sole sautéed with grapes and toasted almonds.

>>

>> Filet Mignon Champignon

>> 10 oz of aged center-cut filet mignon served with a wild mushroom demi-glace.

>>

>> Stuffed Bistecca

>> 12 oz of aged center-cut New York strip loin stuffed with roasted peppers and

>> Buffalo Mozzarella. Chianti Bordelaise.

>>

>> Rack of Lamb

>> Rosemary crusted New Zealand lamb served with Dijon Bordelaise.

>>

>> Sweet & Sour Pork Rib Chop

>> Char-grilled 12 oz center-cut pork rib chop with a sweet and sour orange

>> glaze, cranberries and toasted pine nuts.

>>

July 28, 2004

Alice

That is who I contacted and they basically said there are many restaurants

in walking distance. I just talked with the desk.

I found several restaurants (Liberty Tavern sounded like a possibility), but

I don't know how far away it is. I guess I could call them directly.

laurie

>

> Reply-To:

> Date: Wed, 28 Jul 2004 14:13:10 -0600

> To: >

> Subject: Re: Conference Dinner for Thursday Evening

>

> Hi Everone,

>

> I know I'm not going to be there but has anyone considered contacting the

> hotel concierge to see if they can give you some advice?

>

> Alice

> Conference Dinner for Thursday Evening

>>

>> Hi Gang,

>>

>> For those of you who will be at the Conference on Thursday, Laurie mentioned

>> possibily getting together for dinner. It is hard to find a place where we

>> can

>> go and not spend all of our money that night. But I found 2 nice places that

>> I

>> hope would please everyone going. The Asiago's prices are from $11 to 20. I

>> think that is pretty reasonable.

>>

>> Look over the menu and voice your opinion. It is only 0.63 miles away from

>> the

>> Hotel. Should be easy for us to get to.

>>

>> Hugs,

>> Ann-Marie

>> P.S. More on the way......

>>

>

July 28, 2004

Would anyone at the UMDF office be able to help with this? There may not be a

need to have a sit down dinner if each person could bring something from home

and someone's room could be used or possibly a sitting area somewhere in the

motel. Everyone could bring their own drink from the machines. This would be

an inexpensive get together since it sounds as if everything in and around the

motel is costly and it would be more friendly than in a noisy restaurant. How

many people are planning to go? Tell me to butt out if you want me to. I'm

probably making it worse!

The networking opportunity will be a nice way to see each other also.

I completely understand your concerns about distances.

Alice

Re: Conference Dinner for Thursday Evening

>

> Hi Everone,

>

> I know I'm not going to be there but has anyone considered contacting the

> hotel concierge to see if they can give you some advice?

>

> Alice

July 28, 2004

Alice

That is a great idea and you don't need to butt out. There might be the

possibility of having something brought in like pizza. It really is hard

when we haven't been there to see with our own eyes. I guess the most

important thing right now is to see who will be there and who is interested

in doing this and what they would like. We probably can't satisfy everyone,

but we all seem to be flexible. I was wondering about those who are on tube

feedings and TPN - would they prefer not to have a meal attached to the get

together?

laurie

>

> Reply-To:

> Date: Wed, 28 Jul 2004 14:45:31 -0600

> To: >

> Subject: Re: Conference Dinner for Thursday Evening

>

> Would anyone at the UMDF office be able to help with this? There may not be a

> need to have a sit down dinner if each person could bring something from home

> and someone's room could be used or possibly a sitting area somewhere in the

> motel. Everyone could bring their own drink from the machines. This would be

> an inexpensive get together since it sounds as if everything in and around the

> motel is costly and it would be more friendly than in a noisy restaurant. How

> many people are planning to go? Tell me to butt out if you want me to. I'm

> probably making it worse!

>

> The networking opportunity will be a nice way to see each other also.

>

> I completely understand your concerns about distances.

>

> Alice

> Re: Conference Dinner for Thursday Evening

>>

>> Hi Everone,

>>

>> I know I'm not going to be there but has anyone considered contacting the

>> hotel concierge to see if they can give you some advice?

>>

>> Alice

>

July 28, 2004

Hi Alice and Laurie,

Though I am not arriving until Saturday later in the morning I thought I would

offer a thought what if you called in a take out as we have done that when we

went to a hotel they bring it right to your room like pizza or subs,salads etc.

maybe you could all meet that way. Just thought I would try to help, also some

hotels may have a small meeting room maybe they would donate I was at a

conference last year and we met the night before in a small meeting room. I look

forward to meeting you all take care.

Donna K

>

> Date: 2004/07/28 Wed PM 04:45:31 EDT

> To: >

> Subject: Re: Conference Dinner for Thursday Evening

>

> Would anyone at the UMDF office be able to help with this? There may not be a

need to have a sit down dinner if each person could bring something from home

and someone's room could be used or possibly a sitting area somewhere in the

motel. Everyone could bring their own drink from the machines. This would be

an inexpensive get together since it sounds as if everything in and around the

motel is costly and it would be more friendly than in a noisy restaurant. How

many people are planning to go? Tell me to butt out if you want me to. I'm

probably making it worse!

>

> The networking opportunity will be a nice way to see each other also.

>

> I completely understand your concerns about distances.

>

> Alice

> Re: Conference Dinner for Thursday Evening

> >

> > Hi Everone,

> >

> > I know I'm not going to be there but has anyone considered contacting the

> > hotel concierge to see if they can give you some advice?

> >

> > Alice

>

July 28, 2004

Thanks Malissa!

> From: Malilibear@...

> Reply-To:

> Date: Wed, 28 Jul 2004 18:12:22 EDT

> To:

> Subject: Re: Conference Dinner for Thursday Evening

>

> In a message dated 7/28/2004 5:20:10 PM Eastern Standard Time,

> lfitzger@... writes:

> I guess the most

> important thing right now is to see who will be there and who is interested

> in doing this and what they would like. We probably can't satisfy everyone,

> but we all seem to be flexible. I was wondering about those who are on tube

> feedings and TPN - would they prefer not to have a meal attached to the get

> together?

>

> Hi Laurie,

> I'll be there on Thursday although I am not sure if we'll get in by

> dinnertime or not. Even though I don't eat much and am on TPN, I don't mind

> going out

> to dinner or bringing in take out. I can eat a little bit, just not a lot. My

> mom will be with me too.

>

> As far as where to eat or if we should stay at the hotel, that doesn't matter

> to me either. I will probably have my wheelchair with me so I should be fine

> to go a couple of blocks, although I would probably prefer not to have to go

> too far b/c my energy level hasn't been that great lately. Staying at the

> hotel

> and getting food delivered sounds fine to me if others want to do that.

> I'm looking forward to seeing all of you!

> Malisa

>

July 28, 2004

Thanks Donna K!

Ordering something in is sounding better to me all the time. I don't want to

get warn out Thur. evening and then drag the entire conference. Resting is

why we are getting there early.

laurie

>

> Reply-To:

> Date: Wed, 28 Jul 2004 17:27:40 -0400

> To: >

> Subject: Re: Re: Conference Dinner for Thursday Evening

>

> Hi Alice and Laurie,

> Though I am not arriving until Saturday later in the morning I thought I would

> offer a thought what if you called in a take out as we have done that when we

> went to a hotel they bring it right to your room like pizza or subs,salads

> etc. maybe you could all meet that way. Just thought I would try to help, also

> some hotels may have a small meeting room maybe they would donate I was at a

> conference last year and we met the night before in a small meeting room. I

> look forward to meeting you all take care.

> Donna K

>>

>> Date: 2004/07/28 Wed PM 04:45:31 EDT

>> To: >

>> Subject: Re: Conference Dinner for Thursday Evening

>>

>> Would anyone at the UMDF office be able to help with this? There may not be

>> a need to have a sit down dinner if each person could bring something from

>> home and someone's room could be used or possibly a sitting area somewhere in

>> the motel. Everyone could bring their own drink from the machines. This

>> would be an inexpensive get together since it sounds as if everything in and

>> around the motel is costly and it would be more friendly than in a noisy

>> restaurant. How many people are planning to go? Tell me to butt out if you

>> want me to. I'm probably making it worse!

>>

>> The networking opportunity will be a nice way to see each other also.

>>

>> I completely understand your concerns about distances.

>>

>> Alice

>> Re: Conference Dinner for Thursday Evening

>>>

>>> Hi Everone,

>>>

>>> I know I'm not going to be there but has anyone considered contacting the

>>> hotel concierge to see if they can give you some advice?

>>>

>>> Alice

>>

July 28, 2004

Laurie,

I am coming in on Thursday and will have my manual chair with me.

I can go a little distance, but having something brought in sounds

better all the time to me as well, due to the lack of energy. I won't

have my power chair, so I am taking that into consideration as well. I

am trying to conserve all the energy I can, as I just found out that I

will be having a g/j tube put in on Monday, the day after I get home! :-)

But, really, I am up for anything and can go anywhere. I will do

anything to help, if needed.

Smiles,

a

On Wed, 28 Jul 2004 19:00:45 -0400 Laureta Fitzgerald

lfitzger@...> writes:

Thanks Donna K!

Ordering something in is sounding better to me all the time. I don't want

to

get warn out Thur. evening and then drag the entire conference. Resting

is

why we are getting there early.

laurie

July 28, 2004

I love this idea and have a feeling it will work out the best for everyone

involved. I know that I would not have been able to travel to a distant

restaurant if I had just flown across country or ridden many miles in a car to

get there. Conference itself can be quite tiring as there's a lot of activity

and a lot to absorb so making it easier on the group is the best way to do it.

Remember, you should be able to sit together at the banquet too which is always

very nice.

Hey - I want to join the party. I can via the internet. Is anyone taking a

laptop? If so.. I could be there in a chat format and if you tell me what you

are ordering, I could even order some for myself. It would be almost as good as

being there.

Alice

Re: Conference Dinner for Thursday Evening

>>

>> Would anyone at the UMDF office be able to help with this? There may not

be

>> a need to have a sit down dinner if each person could bring something from

>> home and someone's room could be used or possibly a sitting area somewhere

in

>> the motel. Everyone could bring their own drink from the machines. This

>> would be an inexpensive get together since it sounds as if everything in

and

>> around the motel is costly and it would be more friendly than in a noisy

>> restaurant. How many people are planning to go? Tell me to butt out if

you

>> want me to. I'm probably making it worse!

>>

>> The networking opportunity will be a nice way to see each other also.

>>

>> I completely understand your concerns about distances.

>>

>> Alice

July 28, 2004

Okay listmates, I wasn't planning on arriving until later Thursday

evening and now I must come earlier! when you guys decide on a place

and time let me know so I can plan my drive accordingly please! I am

up for anything.Maybe you can leave word at the front desk for those

of us arriving later so we can find you all!

Dawn

July 28, 2004

a and others going to the conference

Could someone take charge of the get-together Thur. evening? Someone to

decide on a place, do the ordering if we are going to eat in, etc.

I am swamped with silent auction things, so don't feel I can take this on

too. I was just throwing ideas out.

If someone or someones can do this, please let the list know so questions

can be directed to the appropriate person.

laurie

>

> Reply-To:

> Date: Wed, 28 Jul 2004 18:11:37 -0500

> To:

> Subject: Re: Conference Dinner for Thursday Evening

>

> Laurie,

> I am coming in on Thursday and will have my manual chair with me.

> I can go a little distance, but having something brought in sounds

> better all the time to me as well, due to the lack of energy. I won't

> have my power chair, so I am taking that into consideration as well. I

> am trying to conserve all the energy I can, as I just found out that I

> will be having a g/j tube put in on Monday, the day after I get home! :-)

> But, really, I am up for anything and can go anywhere. I will do

> anything to help, if needed.

> Smiles,

> a

>

> On Wed, 28 Jul 2004 19:00:45 -0400 Laureta Fitzgerald

> lfitzger@...> writes:

> Thanks Donna K!

>

> Ordering something in is sounding better to me all the time. I don't want

> to

> get warn out Thur. evening and then drag the entire conference. Resting

> is

> why we are getting there early.

>

> laurie

>

July 29, 2004

Since I am still not 100% certain that I will make the conference, 99%

sure, but with the procedure coming up, the doctor may decide a different

date. I am also trying to get insurance and all things together. I

don't know if I would be a good person to get things together for supper

on Thursday night. When I get there, I will certainly help out all that

I can. I'm sorry!

a

On Wed, 28 Jul 2004 22:12:24 -0400 Laureta Fitzgerald

lfitzger@...> writes:

a and others going to the conference

Could someone take charge of the get-together Thur. evening? Someone to

decide on a place, do the ordering if we are going to eat in, etc.

I am swamped with silent auction things, so don't feel I can take this on

too. I was just throwing ideas out.

If someone or someones can do this, please let the list know so questions

can be directed to the appropriate person.

laurie

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Conference Dinner for Thursday Evening

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