enrollform.html

November 6-7, 2003 Thursday/Friday - Deadline for enrollment is October 24, 2003

* * * THIS PAGE IS UNDER CONSTRUCTION * * *

THE ONLINE FORM BELOW DOES NOT WORK YET, SO PLEASE FAX A FORM TO:
Kristen Lee (860) 456-8341

Name:
Company Name:
Title:
Address:
City:
State:
Zip:
Phone:
Fax:
E-mail Address:
Hotel Reservation Wednesday Night
Hotel Reservation Thursday Night
Will you be attending dinner with the group? (If yes, please fill out menu) Yes No
Bagel One Lunch Food Choices: Please indicate choices of sandwich, salad and beverage below...
Bread Choice:
Sandwich Choice:
Cooking Choice: Toasted Untoasted
Cheese Choice:
Condiment Choices:
Other Choices:
Salad Choice:
Beverage Choice:
Willimantic Brewery Dinner Food Choices: Please indicate choice of entree and salad dressing...
Entree Choice: New York Sirloin Strip - Grilled to order, finished with a Beer-B-Q sauce and topped with beer glazed onions, oven roasted garlic mashed potatoes and sauteed vegetables. Stafford Sauteed Sirloin Tips - With balsamic marinated red onions, Portabellas, and red wine gravy. Served over rice with vegetable of the day. Santa Fe Chicken - Pan blackened chicken topped with white beans, roasted red onions and melted Cheddar-Jack cheese. Served with Rice Pilaf. Hebron Chicken Italiano - Pan seared breast of chicken topped with oven roasted tomatoes, fresh basil and fresh Mozzarella. Served over linguine with marinara sauce. Patchaug Pasta Primavera - Yellow and green squash, grated carrots, Portabellas, spinach, roasted red peppers, onions and garlic sauteed in a light white wine cream sauce and tossed with linguine. Ashford Grilled Atlantic Salmon - With a creamy chilled cucumber dill sauce and served with wild rice pilaf and sauteed vegetables. New Orleans Jambalaya - Gulf shrimp, tender pieces of chicken and spicy sausage simmered with vegetables in a rich tomato stew. Served over rice. All dinners served with a salad.
Salad Dressing Choice:

Schedule
The 2-day seminars are held at our facility in Willimantic, Connecticut. (See the agenda for more information)

Lodging
United Abrasives will pay for 2 nights lodging at The Nathan Hale Inn in Storrs, Connecticut. We will pay for the room charge only (phone calls and other incidentals are to be paid for by guests at check-out). Everyone will be doubled up in a room. If a single is requested, United Abrasives will pay for half (1/2) of the room cost.

Meals
We provide breakfast, lunch and dinner on the first day of class (Thursday) and breakfast and lunch on the second day of class (Friday). Please fill out your food choices because everything is set-up and prepared in advance of your arrival.