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| Pictures from 2007 Installation Dinner Dance | The 2007 Installation Dinner Dance |
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| Pictures from 2007 Installation Dinner Dance |
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| Jamie & George Montana, Montana Agency |
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Pat & Ed Restivo, Peppercorn’s Restaurant |
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| THE 2007 INSTALLATION DINNER/DANCE |
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| by Judy Lombardi |
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Tuesday, September 18, 2007 will see the Hicksville Chamber of Commerce celebrating many things including their group’s Anniversary. The Chamber was formed in May of 1926 but we celebrate the event during our annual Installation Dinner Dance in September. Last year brought a hum of excitement to our gathering. We saw, between friends and members, a forging of strong comradery that was great to see.
We will again be having our event at the Fox Hollow in Woodbury. Our room will be in a different location this year. It is to be the Briar Fox Room. Again, I have checked that this room is wheelchair accessible. With so many people at our event, this is important. If there are any changes in our plans for the Installation you will be able to read about it in our website. Go to News - scroll down to Newsletter and you will see any changes made.
Last year brought much confusion at the cocktail hour and seating time for dinner. There were over 20 people, in fact 22 to be exact, who did not pay for dinner. They came to the dinner and expected to be seated. These were not people that we did not know. We know most of them by sight if not by name. From now on, the RSVP on the invitation, (Respondez S’il Vous Plait), has two words next to it, yes and no. One must be checked off AND a check must be enclosed. If no check enclosed or yes or no checked, we cannot assign a place setting. RSVP’s initials stand for “please respond.” With costs rising, we cannot afford to have any event run at a loss. The Installation is not meant to be a fundraiser, but to be a self-supporting event for its attending membership. It’s a way to meet each after our hiatus from business over the summer and ready our businesses and ourselves for the coming business year.
Below is a sample of invitation and following that, there is a listing of evenings foods “Plus” we have an “Open Bar” for the entire evening, 6:30 through 10:30. |
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| HOT HORS D'OEUVRES |
Mozzarella sticks, saffron risotto cakes, crab quesadillas, franks en croute,
asparagus en croute, beef Nagasaki and mozzarella in carrozza. |
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| GOLD COAST TABLE |
| Hand carved garnishes prepared by Master Garde Manager |
- Imported Cheese Board – Cheddar, havarti and dill, Monterey pepper jack, ricotta salata and imported provolone served with selection of English crackers and sweet grapes.
- Bakers Bread Basket – French & Brick Oven Breads, stuffed Italian specialties and spaghetti pies baked to perfection, imported bread sticks, semolina rolls, baguettes w/extra virgin olive oil & whipped butter.
- Tuscan Bar – Pesto ravioli salad, cannellini beans, baby shrimp, fennel salad, roasted peppers & marinated mushrooms and eggplant.
- Mozzarella Caprese – Homemade de late mozzarella & vine ripened tomatoes w/fresh basil, extra virgin olive oil, bocconcini salad & garlic toast points.
- Garden Vegetable M’elange – Seasonal vegetables including celery, carrots, broccoli florets, red/yellow peppers, cauliflower & cherry tomatoes w/ assorted dipping sauces.• Fruit Fantasy – Watermelon, sweet cantaloupe, honeydew melon, clusters of juicy red & green grapes, carved cayenne pineapple, green kiwi, and California strawberries.
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DINNER |
| APPETIZER |
- Penne A La Vodka
- Spring Garden Salad
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| ENTREE (choice of 1) |
- Chateau Briand – Sliced prime rib w/gourmet porcini mushroom sauce.
- Chicken Romano – Boneless breast, artichoke hearts, mushrooms and cognac sauce.
- Salmon Salmoriglio – Norwegian fillet grilled. Served w/white wine, garlic and fresh aromatic herbs.
- Fresh Garden Vegetable and Choice of Potato.
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| DESSERT |
- Brownie Sundae
- Coffees/Teas
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| Members and Guests - We have a new music group for L & L has moved to California. Have heard that our new group has great personalities and a large assortment of music. |
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