Damn, that's a menu! Has anyone asked to be signed up for the meal plan
without paying tuition yet? :)
-Cameron
--------------------
Cameron Childress
elliptIQ Inc.
p.770.460.7277.232
f.770.460.0963
> -----Original Message-----
> From: Adam Phillip Churvis [mailto:[EMAIL PROTECTED]]
> Sent: Wednesday, May 02, 2001 11:46 AM
> To: CF-Community
> Subject: CF Developers and food...
>
>
> I normally don't post here, but you guys seem like a good bunch, so I'd
> like to run something by you and get your feedback:
>
> "What kind of food do you serve ColdFusion developers during training?"
>
> I thought about stale bread and water to hold down costs, but I didn't
> think that would go over so well, so I made the menu below for the
> Advanced Bootcamp for ColdFusion 5, Database, and Javascript course this
> June.
>
> What do you guys think? Is this a good menu for an intensive training
> course? Do you think this will help folks relax thoroughly at meal
> time? Should I just get people drunk on cheap beer early in the morning
> and not worry about any of this?
>
> If you want to see the menu laid out better, go to
> www.ColdFusionTraining.com and click the June 11 link for the Advanced
> Bootcamp.
>
> BTW, we also changed the format, schedule, and price based on the
> feedback we got from CF-TALK :)
>
> I appreciate the feedback, guys.
>
>
> Monday, June 11th
>
> Breakfast, 7:30 AM - 8:00 AM
> -- Fresh Fruit, Bagels, Breakfast Pastries, Butter, Jams, Cream Cheese
> & Honey
> -- Chilled Orange Juice, Fresh Brewed Coffee, Decaf, Hot Tea, & Assorted
> Flavored Creamers
>
> Lunch, 12:00 PM - 1:00 PM
> -- Spinach Salad with Bacon Dressing
> -- Petite Filet Accompanied by Smashed Potatoes topped with Crumbled
> Bleu Cheese served in a Red Wine Glace
> -- Seasonal Vegetable
> -- New York Style Cheesecake with Assorted Fresh Fruit Toppings
>
> Dinner, 5:30 PM to 6:30 PM
> -- Greek Herb Vinaigrette Salad
> -- Roasted Chicken Roulade filled with Florentine served with a White
> Wine Sauce
> -- Whipped Herb Potatoes
> -- Seasonal Vegetable
> -- Warm Fresh Rolls and Butter
> -- Key Lime Pie
> -- Iced Tea & Fresh Brewed Coffee
>
>
> Tuesday, June 12th
>
> Breakfast, 7:30 AM - 8:00 AM
> -- Fresh Fruit, Bagels, Breakfast Pastries, Butter, Jams, Cream Cheese
> & Honey
> -- Chilled Orange Juice, Fresh Brewed Coffee, Decaf, Hot Tea, & Assorted
> Flavored Creamers
>
> Lunch, 12:00 PM - 1:00 PM
> -- Greek Herb Vinaigrette Salad
> -- Tuscan Chicken Au Gratin: Breaded Breast of Chicken topped with Parma
> Cheese & Crushed Tomatoes Pomodoro
> -- Seasonal Vegatable
> -- Homemade Pound Cake with Assorted Fresh Fruit Toppings
>
> Dinner, 5:30 PM to 6:30 PM
> -- A Classic Caesar Salad
> -- Marinated London Broil with a Red Pepper and Garlic Sauce
> -- Lyonnaise Cream Potatoes
> -- Seasonal Vegetable
> -- Warm Rolls and Butter
> -- English Fruit Trifle
> -- Iced Tea &Fresh Brewed Coffee
>
>
> Wednesday, June 13th
>
> Breakfast, 7:30 AM - 8:00 AM
> -- Fresh Fruit, Bagels, Breakfast Pastries, Butter, Jams, Cream Cheese
> & Honey
> -- Chilled Orange Juice, Fresh Brewed Coffee, Decaf, Hot Tea, & Assorted
> Flavored Creamers
>
> Lunch, 12:00 PM - 1:00 PM
> -- A Classic Caesar Salad
> -- Chili Rubbed Salmon with Cilantro Cream, Avocado Paint
> -- Saffron Rice
> -- Seasonal Vegetable
> -- Key Lime Pie
>
> Dinner, 5:30 PM to 6:30 PM
> -- Spinach Salad
> -- Angel Hair Pasta topped with Seared Scallops and Asparagus served
> with a Cardinal Sauce
> -- Beef Tenderloin served with Smashed Potatoes and Red Wine Sauce
> -- Seasonal Vegetable
> -- Warm Rolls and Butter
> -- New York Style Cheesecake with Assorted Fresh Fruit Toppings
> -- Iced Tea &Fresh Brewed Coffee
>
>
> Thursday, June 14th
>
> Breakfast, 7:30 AM - 8:00 AM
> -- Fresh Fruit, Bagels, Breakfast Pastries, Butter, Jams, Cream Cheese
> & Honey
> -- Chilled Orange Juice, Fresh Brewed Coffee, Decaf, Hot Tea, & Assorted
> Flavored Creamers
>
> Lunch, 12:00 PM - 1:00 PM
> -- Mixed Green Garden Salad with choice of two Dressings
> -- Chicken Marsala Chicken with an Herb Wine Sauce, Onions, and Feta
> Cheese over Linguine
> -- Seasonal Vegetable
> -- English Fruit Trifle
>
> Dinner, 5:30 PM to 6:30 PM
> -- Romaine Salad with Hearts of Palm, Red Pepper Strips, and Toasted
> Sesame Seed
> -- Maple Glazed Duck Breast Macadamia Wild Rice
> -- Seasonal Vegetable
> -- Warm Fresh Rolls and Butter
> -- Traditional Carrot Cake with Cream Cheese Icing
> -- Iced Tea & Fresh Brewed Coffee
>
>
> Friday, June 15th
>
> Breakfast, 7:30 AM - 8:00 AM
> -- Fresh Fruit, Bagels, Breakfast Pastries, Butter, Jams, Cream Cheese
> & Honey
> -- Chilled Orange Juice, Fresh Brewed Coffee, Decaf, Hot Tea, & Assorted
> Flavored Creamers
>
> Lunch, 12:00 PM - 1:00 PM
> -- A Classic Caesar Salad
> -- Classic Beef Tips served in a Sherry Mushroom Sauce over Egg Noodles
> -- Seasonal Vegetable
> -- Traditional Carrot Cake with Cream Cheese Icing
>
> Dinner, 5:30 PM to 6:30 PM
> -- California Salad with Breaded Artichoke Hearts, Sundried Tomatoes,
> and Fontina Cheese
> -- Grilled Chicken Breast marinated in Lemon, Olive Oil, and Herbs
> -- Grilled Salmon Filet served with a Lemon Tarragon Sauce
> -- Saffron Rice
> -- Seasonal Vegetable
> -- Warm Fresh Rolls and Butter
> -- Homemade Pound Cake with Assorted Fresh Fruit Toppings
> -- Iced Tea & Fresh Brewed Coffee
>
>
> We also have continuous beverages throughout each day (lots of coffee,
> tea, and soda) and little noshes here and there if people get hungry
> between meals.
>
> Thanks! :)
>
> Respectfully,
>
> Adam Phillip Churvis
> Productivity Enhancement, Inc.
>
> http://www.ColdFusionTraining.com
> http://www.ColdFusionSeminars.com
> http://www.CommerceBlocks.com
>
> E-mail: [EMAIL PROTECTED]
> Phone: 770-446-8866
>
>
>
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