BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//ChamberMaster//Event Calendar 2.0//EN
METHOD:PUBLISH
X-PUBLISHED-TTL:P3D
REFRESH-INTERVAL:P3D
CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTART:20181004T213000Z
DTEND:20181005T000000Z
X-MICROSOFT-CDO-ALLDAYEVENT:FALSE
SUMMARY:Annual Dinner
DESCRIPTION:Please join us for our 36th Annual Dinner on October 4th\, 2018 forom 5:30 p.m. -  8:00 p.m. at the Cape Codder in Hyannis. \n\n\n\n5:30 - 6:30 p.m. Cocktail Hour and Annual Meeting on the Terrace\n\n6:30 - 8:00 p.m.  Buffet Dinner and Awards.\n\n\n\nEntertainment and a cash bar will be availble during both the cocktail hour and dinner.\n\n\n\nAnnual Meeting Agenda\n\nChairman Comments                  Bob Cody\n\nChamber Update                         Todd Deluca\n\nFinancial Report                         \n\nBusiness Items                            Bob Cody\n\n     New Directors\n\n     New By-laws \n\nAdjourn to dinner      \n\n\n\nMenu\n\n\n\nReception ~ Terrace\n\nCash Bar open \n\n \n\nInternational Cheese display and Crudites baskets\n\nMashed Potato Bar with toppings to include Bacon\, Chives\, Caramelized Onion\, Cheddar\, Sour Cream\n\n \n\nPassed\n\nRisotto mini croquettes with marinara dipping sauce\n\nMini Vegetarian Spring rolls with duck sauce\n\nChicken Satay Skewers\n\nScallops wrapped in Bacon\n\n \n\n \n\nDinner ~ JFK Ballroom\n\nImmediately following Reception\n\n \n\nBuffet Stations:\n\nSalads ~ Traditional Caesar  &  Cru Chopped Salad\n\nPastas ~ Mushroom Ravioli * Seafood Scampi with Orecchiette * Pesto Ziti with Grilled Chicken\n\nCarving Station ~ Roast Sirloin of Beef\n\nChef's choice of Seasonal Vegetable\n\nBaskets of Rolls\, Butter\n\n \n\nDessert:\n\nPlatters of Desserts at each table donated by GHCC members\n\nCoffee\, Decaf\, Tea
X-ALT-DESC;FMTTYPE=text/html:Please join us for our 36th Annual Dinner on October 4th\, 2018 forom 5:30 p.m. -&nbsp\; 8:00 p.m. at the Cape Codder in Hyannis.&nbsp\;<br />\n<br />\n5:30 - 6:30 p.m. Cocktail Hour and Annual Meeting on the Terrace<br />\n6:30 - 8:00 p.m.&nbsp\; Buffet Dinner and Awards.<br />\n<br />\nEntertainment and a cash bar will be availble during both the cocktail hour and dinner.<br />\n<br />\n<em><strong>Annual Meeting Agenda</strong></em><br />\nChairman Comments&nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; Bob Cody<br />\nChamber Update&nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\;Todd Deluca<br />\nFinancial Report&nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\;<br />\nBusiness Items&nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; &nbsp\; Bob Cody<br />\n&nbsp\; &nbsp\; &nbsp\;New Directors<br />\n&nbsp\; &nbsp\; &nbsp\;New By-laws&nbsp\;<br />\nAdjourn to dinner&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\;&nbsp\;<br />\n<br />\n<em><span style="font-size:24px\;">Menu</span></em><br />\n<br />\n<strong><em><span style="font-family:calibri\,sans-serif\;"><span style="font-size:11.0pt\;">Reception ~ Terrace</span></span></em></strong><br />\n<span style="font-family:calibri\,sans-serif\;"><span style="font-size:11.0pt\;">Cash Bar open&nbsp\;</span></span><br />\n&nbsp\;<br />\nInternational Cheese display and Crudites baskets<br />\nMashed Potato Bar <em>with toppings to include Bacon\, Chives\, Caramelized Onion\, Cheddar\, Sour Cream</em><br />\n&nbsp\;<br />\nPassed<br />\nRisotto mini croquettes <em>with marinara dipping sauce</em><br />\nMini Vegetarian Spring rolls <em>with duck sauce</em><br />\nChicken Satay Skewers<br />\nScallops wrapped in Bacon<br />\n&nbsp\;<br />\n&nbsp\;<br />\n<strong><em>Dinner ~ JFK Ballroom</em></strong><br />\nImmediately following Reception<br />\n&nbsp\;<br />\n<em>Buffet Stations:</em><br />\n<em>Salads ~ </em>Traditional Caesar&nbsp\; &amp\;&nbsp\; Cru Chopped Salad<br />\n<em>Pastas ~ </em>Mushroom Ravioli * Seafood Scampi with Orecchiette * Pesto Ziti with Grilled Chicken<br />\n<em>Carving Station ~ </em>Roast Sirloin of Beef<br />\n<em>Chef&rsquo\;s choice of Seasonal Vegetable</em><br />\n<em>Baskets of Rolls\, Butter</em><br />\n&nbsp\;<br />\n<em>Dessert:</em><br />\nPlatters of Desserts at each table donated by GHCC members<br />\nCoffee\, Decaf\, Tea<br />\n&nbsp\; &nbsp\;&nbsp\;
LOCATION:Cape Codder Resort & Spa 1225 Iyannough Rd Hyannis\, MA 02601 (855) 861-4370
UID:e.3261.10
SEQUENCE:3
DTSTAMP:20260424T160129Z
URL:https://business.hyannis.com/events/details/annual-dinner-10
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