Friday & Saturday luncheons and Friday Banquet will take place in Banquet A, 2 nd floor of Curtiss Hall (#9 on SVSU map) on the SVSU campus.
Friday’s lunch (deli Express) includes Sliced Oven-Roasted Turkey, Roast Beef, Black Forest Ham & Genoa Salami; Swiss, American and Muenster cheeses; Leaf Lettuce, Sliced Tomatoes and pickles; Assorted Baked Breads and Rolls; Served with choice of two salads & assorted beverages.
Saturday’s lunch (Latin Flavors) will include Mexican Chopped Salad, Cumin Black Beans, Cilantro Lime Rice, Grilled Flatbread, Chipotle Orange Roasted Chicken, Carne Asada con Papa Rancheros, and Sopaipillas; Served with soda and coffee service.
Friday’s banquet meal is a dinner buffet with Marinated London Broil, Grilled Chicken Marsala, Garden and Caesar Salads, Herbed Red skin Potatoes, Wild Rice, Green Bean Amandine, and Carrot Cake. Selected beverages, coffee, tea and water are also included. There will be reception with a cash bar prior to the meal.
A room (free of charge) has been reserved
for Saturday May 5 from 7-9am.
The reservation is made under the name of Patrick Pan (also MAA). The restaurant is attached to Four Points hotel by Sheraton and its phone number is 989-249-7427. RSVP or questions can be directed to Ruth Favro at firstname.lastname@example.org