Growing Rotary 2016 Celebration

“Growing Rotary 2016 Celebration”
Tuesday, June 28
Scottish Rite Cathedral Ballroom

Tickets:

$25.00 – Hilton Hotels & Suites VIP Reception (this reception is in the Tilers Room at the Scottish Rite Cathedral)

$50.00 – Bedel Financial Dinner (Ballroom of the Scottish Rite Cathedral)

NOTE: PREPAID lunch subscribers pay only $34.00 for the dinner. All PREPAID subscribers MUST call the Rotary office at 631-3733 to make this special payment. No discount on the VIP Reception.

Registration Closed

Décor will be a summer garden party with lots of colorful blooms and lush greenery. The tables will be set with festive floral centerpieces donated and offered for sale as the end of the evening for a contribution to Rotary.

5:30 pm Hilton Hotels & Suites VIP Reception (in the Scottish Rite Cathedral Tilers Room) will include live cocktail music performed by David Leonards and Steve Harris, a signature cocktail (included in price of the ticket), appetizers and lively conversation.

6:30 pm Bedel Financial Dinner will be plated and served.

The program will be hosted by President Jeff and will include awards for retiring members from both the Club and Foundation boards, the Rotarian of the Year and awards selected by the outgoing president. This will be followed by the installation of the new president and her brief remarks.

MENU

Indianapolis Hilton Hotel and Suites
VIP COCKTAIL RECEPTION

• “Fizzy” carbonated Cantaloupe and Prosciutto Skewers
• Beef Tenderloin Canape with Artichokes, Horseradish, and Dill topped with Micro Greens
• Parmesan Tuile Cone filled with Cabernet Jelly and topped with Pomegranate Cream Cheese, Duck Bacon and Citrus Micros
• Nitro Feta Foam served with Honey, Mini Fried Pickles, Fried Olives and Dried Figs

Bedel Financial Consulting Celebration Dinner

COCKTAIL HOUR
• Homemade Gazpacho Soup
• Beef Tenderloin Canape with Artichokes, Horseradish, and Dill topped with Micro Greens

SALAD
Strawberry Salad – Field Greens garnished with fresh Strawberries and Macadamia Nuts with a Strawberry Balsamic Vinaigrette Served

ENTREE
• White Wine Poached Chicken Thigh
• a Porcini Mushroom Madeira Cream Sauce
• Fresh Green Beans Almondine with Basil
• Red Skin Potatoes filled with Sweet Potatoes
• Golden Squash Shoots

DESSERT
• Caramel Apple Parfait garnished with an Apple Chip or Gourmet Brownie Bites topped with Chocolate Whipped Cream and Sprinkled with Mint Crystals

Celebration Planning Team: Abby Bean, Stan Jacobs, Jeff Lake, David Leonards, Bryna O’Neill, Erin Smith, Tiffany Wesseler, Kelly Tingle, Greg Albright and Alice McColgin, Chair.