Join NACE on Tuesday, August 28th and cruise theSacramento River on the Empress Hornblower Yacht.
Our guest speaker will be Robert Sivek, CSEP, CERP, Co-Owner of The Meetinghouse Companies, Inc.Elmhurst,Il. His topic will be Contacts & Negotiations
Robert Sivek is an Executive Producer with The Meetinghouse Companies, Inc., a Chicago-based special event production company whose in-house services include production coordination, theme and holiday décor, A/V services, entertainment booking and floral design.
His company is a nine-time Esprit Award winner as well as a two-time Gala award winner for excellence in special event production. He has also been personally honored with a lifetime achievement award from the Chicago NACE and ISES chapters.
Sivek is extremely active in several organizations but volunteers much of his time to the International Special Events Society (ISES), where he serves as a Past International President. In 1994, Sivek received the Certified Special Events Professional (CSEP) designation from ISES. In 2002, Sivek became one of the first 15 people to earn the Certified Event Rental Professional (CERP) designation from the ARA.
A popular and experienced speaker, Sivek has traveled internationally speaking to various groups, including Meeting Professionals International (MPI), National Association of Catering Executives and the ARA. For the last three years, he has traveled toSouth Africa to speak to ISES and tourism people there.
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Itinerary for the evening:
5:45PM – 6:45PM Boarding at L Street Dock
5:45PM – 6:45PM Cocktail & Hors d’ouevres on Sundeck
6:50PM – 7:30PM Program/Introductions
7:00PM – 8:45PM Cruise
7:00PM -- Dinner Service on 01 deck
8:00PM – 8:30PM Dessert/Raffle
8:45PM - 9:00PM Dock and Disembark at L Street Dock |
Menu
Passed Hors d'oeuvres:
Cool Cucumber Soup Shooter
Lamb and Artichoke Skewers with Curry Sauce
Tuna Crudo on Wonton
Custom Three Course Seated Dinner Menu:
Watermelon and Heirloom Tomato Salad with Feta and Micro Arugula
served with a Balsalmic Glaze
Roasted Frenched Chicken Breast
served with a Summer Corn, Cherry Tomato and Cilantro Confit
topped with a Pineapple Buerre Blanc
~or~
Vegetarian option (by request only): Chef's choice
Dessert:
Dessert Blueberry and Peach Cobbler withChantilly
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