3:00 p.m. - Check-in Time, Vanderbilt Inn, Naples Gather at the STNY 2001 Hospitality Suite for Happy Hour (BYOB).

5:00 p.m. - An Italian Buffet will be served in our Hospitality Suite Bring your yearbooks, old pictures, new pictures, etc. to share.

9:00 a.m. - Breakfast Buffet $9.50 plus coffee and tip extra, or just order off the menu. Time between breakfast and dinner is your free time. However, these two events are planned.

10:00 a.m. Bob Shalley (the reigning champ) is arranging a golf event
scheduled for those interested, bring your clubs and sign in with Bob.

Noon - Phil Giberson has arranged a tour of the Edison/Ford Museum. We will meet in the hotel lobby at noon. The cost is $10 per person and needs to be turned in to Phil before leaving the hotel. We should arrive back to the
hotel about 3:40 p.m.

Here is the list of those who made reservations with
Phil so far: Phil & JoDee Giberson, Charles & Jean Kelsey, Gary & Jean Farmer, Kenna & Mickey Noone, Pat Curtis, John & Sandra Patrick, Larry Camp, John & Sandy Burkowski, Mike & Jeanie Nicklos, Sandra Fernandez, and Lester Cunningham

6:00 p.m. - Meet in the hotel lobby to travel to Dinner at Bistro 821.
Attached is the menu. The cost is $35 per person for food items only. After
dinner we can return to the Hospitality Suite for more "remember when."

Back to the Hospitality Suite

9:00 a.m. - Breakfast Buffet $9.50 plus coffee and tip extra, or just order
off the menu

Our Business Meeting will be held following breakfast to discuss/plan HHS 1960 STNY 2002

11:00 a.m. - Vanderbilt Inn Check-out time

- Appetizers -

Crab Cakes Red Curry-Ginger sauce, Sweet Chili, Vanilla-Curry oil, Herb Spear

House Salad
Mixed Baby Field Greens, Balsamic Vinaigrette, Shaved Red Onion, European Cucumber, Vine Ripe Tomato

Rock Shrimp Eggroll
Red Curry-Ginger Sauce, Sweet Chili, Vanilla-Curry Oil, Herb Spear

Caesar Salad
Romaine Lettuce, Traditional Dressing, Shaved Parmesan Cheese, Herb Croutons

- Entrees -

Pan Roasted Key West Yellowtail Snapper
Husk Roasted Corn-Black Bean Salsa, Plantain-Citrus Emulsion, Stack of Orange Infused Goat Cheese Potato Flapjacks

Lobster and Crab Ravioli
Rosemary Infused Gorgonsola Cream, Spinach, Roasted Red Peppers, Shredded Pecorino Cheese

Rotisserie Chicken
Marinated in Fresh Herbs, Garlic, Olive Oil, Served with Bistro Fries

Neapolitan Seafood Pasta
Gulf Shrimp, Scallops, Mussels, Garlic, Vine Ripened Tomatoes, Shallots,
Basil, Spinach, and Olive Oil, Served over Angel-hair

Top Sirloin
Grilled Bermuda onions, Port Wine Demi Glace, Roasted Garlic Whipped
Potatoes, Peeled Baby Carrots, and Grilled Zucchini

- Desserts -

Creme Brulee
Fuji Apple Toasted Almond Pie
Chocolate Cake