Monday, February 9, 2015

GSCIS Luncheon-New Orleans

Dear Members:
As you know, our Distinguished Scholar Honoree luncheon is the highlight of our (non-panel) events at the annual conference. This year it will be held on Friday from 11.30 am-1pm (we can begin emeting at 11) in the Cafe Adelaide, New Orleans Loews, a 2 minute walk from the Hilton and less than 1 minute from Le Meridien, our third hotel with panels. Please check google maps for details. 
As usual, we ask for a voluntary contribution of $5 (students) and $10 (faculty) toward the luncheon and awards for our honorees.If you choose to contribute (and we especially understand if students cannot afford it), you can give us the contribution at the door or at any time before or after the event.

1. At this time please confirm that this is the correct list of attendees (persons who are dropping in late and therefore will not be dining are excluded from this list.). Let me know ASAP if you are no longer attending.

Arie Kacowicz, Kevin Funk, Faith Okpotor, Priya Dixit, Shweta Singh, Wiebke Wemheuer-Vogelaar, Ade Olayinke, Elodie Brun, Ana Maura Tomesani, Ekaterina Koldunova, Rose Brewer, Chevanne Peercy, V. Samarasinghe, Abigail Perez Aguilera plus one, Eric Degila, Yasmine Farouk, Nanette Svenson, Reuben Wong, Riva Gewanges, Noah Viernes, Kate Tennis, Pichamon Yeophantong, Ioannis Grigoriadis, Rachmi Diya Laresati, Noah Fauzi Rachman , Jayantha Jayman, Prakash Adhikari, Darius A'Zami, Xaman Minillo, Alan Chong, Mariana Kahil, Jason Strakes, Lina Benabdallah, Robin Broad, Jane Bayes, Kristina Hinds HarrisonWaleed Hazburn,
Guests: ACUNS (Roger Coates and colleague); Timothy Shaw; Distinguished Honorees Korany and Mittelman..

Menu Matters:  Please let me know if you prefer chicken or fish or vegetarian (available if asked for

Downtown Chopped Salad
romaine, olives, tomatoes, crispy chickpeas, pressed eggs and Parmesan with white anchovy-buttermilk dressing

Cast Iron Seared Chicken     26.
bacon-green onion smashed potatoes, Creole mustard braised greens and green chili glaze

Pan Roasted Gulf Fish 28.
Creole ratatouille and smoked tomato coulis

White Chocolate Biscuit Pudding(Gold Medal Award Winning!)
Barq’s Root Beer Syrup and toasted pecans topped with white chocolate ice cream

Iced tea/water  will be served. 


Important New Orleans Program blog entry will follow in two days so keep checking..