National Specialty Dinners
Banquet and Buffet
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There will be an Auction and Buffet Dinner on Thursday the 20th and on Friday night the 21st, there will be an Awards Banquet. Both events will be held in the Hilton and will have a no-host cocktail hour prior to dinner.
We are thrilled that everyone is coming to support the fun and camaraderie of the dinner events!
We are no longer accepting reservations to the dinner the events. Should you be seeking to make a late ticket purchase, please contact Jamie at showchair@iwca2010.com. She may be able to align you with individuals seeking a buyer for a pre-paid ticket.
We are thrilled that everyone is coming to support the fun and camaraderie of the dinner events!
We are no longer accepting reservations to the dinner the events. Should you be seeking to make a late ticket purchase, please contact Jamie at showchair@iwca2010.com. She may be able to align you with individuals seeking a buyer for a pre-paid ticket.
Important to note: Every dinner ticket purchased enters you for a chance to win the 2010 National Room Raffle. Please see
details here.
details here.
Auction Buffet Menu
Monterey Buffet
Garden salad with crumbled bleu cheese served with Italian and/or bleu cheese dressing
Pasta salad
Tomato & buffalo cheese salad
Roast beef with creamed horseradish and au jus
Chicken Monterey - sliced tomato, avocado, melted jack cheese, chardonnay butter cream sauce
Garlic mashed potatoes
Assorted steamed vegetables
Double chocolate fudge cake
Monterey Buffet
Garden salad with crumbled bleu cheese served with Italian and/or bleu cheese dressing
Pasta salad
Tomato & buffalo cheese salad
Roast beef with creamed horseradish and au jus
Chicken Monterey - sliced tomato, avocado, melted jack cheese, chardonnay butter cream sauce
Garlic mashed potatoes
Assorted steamed vegetables
Double chocolate fudge cake
Awards Banquet Menu
Prime Rib of Beef
With cream horseradish sauce and au jus
Champagne Chicken
Boneless breast of chicken topped with champagne cream sauce
Sea Bass
Oven poached filet of Chilean sea bass with Mediterranean salsa
Vegetable Wellington
Wild mushrooms, wrapped in filo with boursin cream cheese
Dinner will start with a mixed greens salad with gorgonzola cheese served with balsamic
vinaigrette and ranch dressings. All meals will be served with a starch and fresh
vegetable, as well as fresh rolls and butter. Dessert will be a white champagne chocolate
mouse in a decorative chocolate cup garnished with fresh berries. Coffee and tea will be
made available and a cash bar will be open throughout the evening.
Prime Rib of Beef
With cream horseradish sauce and au jus
Champagne Chicken
Boneless breast of chicken topped with champagne cream sauce
Sea Bass
Oven poached filet of Chilean sea bass with Mediterranean salsa
Vegetable Wellington
Wild mushrooms, wrapped in filo with boursin cream cheese
Dinner will start with a mixed greens salad with gorgonzola cheese served with balsamic
vinaigrette and ranch dressings. All meals will be served with a starch and fresh
vegetable, as well as fresh rolls and butter. Dessert will be a white champagne chocolate
mouse in a decorative chocolate cup garnished with fresh berries. Coffee and tea will be
made available and a cash bar will be open throughout the evening.