The Chattanooga Track Club

Promoting Running and Fitness in Chattanooga

2009 Annual Banquet - Saturday, January 10, 2009
Hosted By: CTC
 
 
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Brief Overview

2009 CTC Annual Banquet and Year-End Celebration
Saturday, January 10
6:00pm
Chattanooga Choo Choo
Roosevelt Room
$20 for CTC members, $25 for non-members

Banquet registration ends Wednesday, January 7, 2009


Featured Speaker: Tim Ensign

Award Presentations: 2008 CTC Runner of the Year Awards and Volunteer of the Year Awards

Festivities will start at 6:00pm with music, mingling and general merriment (cash bar).  Dinner will begin at 6:30pm.

Entrée selections include Breast of Chicken Guido Bleu, Grilled Vegetable Lasagna, Roast Sirloin of Beef.  All meals include salad and either Cheesecake or Chocolate Mousse for dessert.

"What I've Learned About Running Since the Carter Administration" will be the topic of our after-dinner talk by Tim Ensign, who will share a few stories and lessons learned from his 30+ years on the Chattanooga running scene.

Current President, James Williams, will cover end-of-year business and introduce and welcome our 2009 incoming board to be led by current President-Elect, Charlene Simmons.

Award Presentations will be made for all 2008 Runner of the Year Award recipients as well as for 2008 Volunteer of the Year Award recipients.

 

Contact Info

If you have any questions, please contact Sherilyn Johnson at steve.sherilyn@comcast.net.

 

Location

This year's banquet will be at the Chattanooga Choo Choo in  the Roosevelt Room.

 

Located in the historic Terminal Station, the Roosevelt Room offers a unique setting of Victorian elegance overlooking the Formal Gardens. 

 

Dinner will be served at 6:30 pm.  There will be a cash bar 6:00 pm to 9:30 pm.

 

Chattanooga Choo Choo

1400 Market Street

Chattanooga, Tennessee  37402

 

 

Menu

Each dinner selection includes a Tossed Garden Greens Salad, choice of  a plated entree (Breast of Chicken Guido Bleu, Grilled Vegetable Lasagna or Roast Sirloin of Beef), choice of  a dessert (Cheesecake Supreme or Chocolate Mousse Cake), fresh rolls and butter, coffee and tea. 

 

Tossed Garden Greens - A blend of iceburg and romaine lettuce with seasonal garnishing.  Served with Ranch and Italian dressing with croutons.

 

Breast of Chicken Guido Bleu - Boneless breast filled with layers of imported prosciutto and provolone cheese.  Lightly coated with seasoned bread crumbs and sauteed golden brown.  Served with Marinara sauce, penne pasta and the chef's seasonal vegetable.

 

Grilled Vegetable Lasagna - Layered pasta with grilled portabella mushrooms, zucchini, squash and eggplant topped with cheeses and marinara sauce.  Served with fresh broccoli, cauliflower and carrots with a cheddar cheese sauce.

 

Roast Sirloin of Beef - Tender slices of sirloin topped with a Cabernet Sauvignon mushroom sauce.  Served with roasted garlic mashed red skin potatoes and the chef's seasonal vegetable.

 

Cheesecake Supreme - A rich blend of cream cheese and sour cream in a graham cracker crust, topped with fresh strawberries.

 

Chocolate Mousse Cake - Dense chocolate cake with a chocolate streusel topping.  Served with a raspberry sauce.

 

Desserts will be placed on the tables for your selection.

 

 

 


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Chattanooga Track Club • 1014 Dallas Road • Suite 101 • Chattanooga, TN 37405 • (423) 842-6265