Mark Your Calendar - Let's PARTY!!!
New Year’s Eve Party
For MeetUp Groups and the Sitzmarker Ski Club
Embassy Suites Hotel
December 31, 2009
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The same MeetUp Groups (Albuquerque Singles, Active Boomers, Rio Rancho/West Side) and the Sitzmarker Ski Club that combined to have such a successful Halloween Party are again joining forces to host an extravaganza on New Year’s Eve. The event will include hors d’oeuvres, a sit-down dinner (with ten different entrée choices), dessert (served later in the evening during a break by the band) and dancing to the music of Trap Door - the same band we enjoyed so much at the Halloween Party.
Based upon attendance at the past two joint New Year’s Eve parties, 70% of the attendees will be singles and 30% will be couples. This event will provide a great opportunity for Albuquerque singles and couples to gather and welcome in the New Year.
The cost for this event will be $55.00 per person which will include everything except drinks purchased at the bar. Parking at the hotel is convenient and free. We will be advertising attractive hotel rates at several hotels that are located near the Embassy Suites.
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OR
You can mail a check now for the event to: Mike Harrison, 1121 turner Drive NE, Albuquerque, NM 87123 or you can call Mike at 239-2663 to make other arrangements to deliver a check. Please be sure to include the names of the individuals attending, your contact information and your entrée choice.
Schedule for New Year’s Eve:
6:30 pm - Begin Check-in and Bar Opens
7:00 pm - Hors d’oeuvres Served
8:00 - 8:30 pm - Dinner Served
9:00 to 1:00 am - Trap Door Band Begins First Set
10:30 pm - Dessert is Served
Midnight - Glass of Champagne
1:00 am - Trap Door Ends Playing
We will need your entrée selection from the list below to properly plan for your dinner.
Entrée Choices: (all entrées include house salad, Chef’s selection of seasonal vegetables, starch, rolls and butter, iced tea and coffee service - There will be a Viennese Dessert Selection served at the band’s first break)
1) Garlic and Herb Encrusted Prime Rib served with cabernet au jus
2) Parmesan Crusted Tilapia pan seared and finished with a green Chile cream
3) Chicken Florentine – breaded chicken breast stuffed with spinach and parmesan cheese
4) Pan-Seared Ahi Tuna with Jasmine rice, baby Bok-Choy and a teriyaki glaze
5) Grilled New Mexican Lamb Chops finished with a mint Rosemary demi
6) Maple Lacquered Salmon Fillet finished with a Bourbon cream sauce
7) Chicken Wellington wrapped in flaky puff pastry with savory mushrooms and served with an herb supreme sauce
8) Marinated Pork Loin served with roasted garlic and Shitake Mushroom demi
9) New Mexican Style Rib Eye Steak grilled and topped with fire-roasted green Chile and Monterey Jack cheese and finished with a demi
10) Vegetarian Plate of the Chef’s selection of the tastiest veggies