HomeMy WebLinkAbout7.2 Annual Volunteer Recognition Luncheon Rpt i
AGENDA STATEMENT
CITY OF SENIOR CENTER ADVISORY COMMITTEE
DUBLIN MEETING DATE: April 4, 2013
SUBJECT: Annual Volunteer Recognition Luncheon Report
Report Prepared by Anna Hudson, Recreation Coordinator
ATTACHMENTS: 2 Proposed Luncheon Menu
RECOMMENDATION: Receive report and provide input
FINANCIAL STATEMENT: None
DESCRIPTION: Staff will provide an update on the Annual Volunteer Recognition
Luncheon held on Thursday, April 25, 11:30 a.m. to 1:30 p.m. at the Dublin Senior Center. This past year
over 14,657 volunteer hours were documented compared to last year's total of 11,742 hours.
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i Invitations were mailed to 150 people, including members of the City Council and City Commissions,
during the week of March 18. Staff estimates an additional 10 to 20 seats may be available for guests of
the volunteers. The cost of the additional meals for guests (non-volunteers) is$20, and the deadline for
payment is Wednesday,April 10.
Staff is excited to contract Valley Catering for this year's luncheon. Owner Joe Rodrigues catered the
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Dublin Senior Center Grand Opening in 2005.
Each volunteer will receive a Certificate of Appreciation signed by the Mayor and a special gift.
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i The entertainment will be provided by singer Manny Romero.
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RECOMMENDATION: Staff recommends the Senior Center Advisory Committee receive
the report and provide input.
COPIES TO:
ITEM NO: 7.2
G:\COMMISSIONS&COMMITTEES\SRADVCMTE\Statements\2013\Past\4-4-13 Item 7 2 Annual Volunteer Recognition Luncheon rf fin.doc
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VALLEY CATERING
�Wenu for Dublin Senior Center VofunteerAppreciation
4/25/13
Mors. rrcvres
Mediterranean Antipasto
Marinated mixed olives, mushrooms, arthokes pepperoncini, Italian meats
Spicy hummus, oli tapenade To*ato -basil bruschetta,
Pi bread
..
Grilled Vegetable Display
Marr`nat in olive oil zucchini e�tomato, mushroo
, ,
Orange bell pepper yellow onr � reend ell peppers, chayo e
Entree
Roasted Chicken Tuscany
Grilled season Chicken, with sauteed onion, spinach,fresh basil, oregano,
Lined tea bed ofitalian style ratatouille topped with feta cheese
Marinated,BeeTenderloin Tips
Roo ted bell pepper, toftiato,:garlic, spinach, caramelized onions
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C)rzo Rice,Primavera
Seasonal vegetables, red onions, stewed tomatoes, sweet basil,
Glazed-an a rich pesto sauce
� uFresh Oven Baked Breads Display
Prepared br pastry chef, served with
.hough Brea wizeat breads, & Olive breads
{ Garlic&rb ®ular butter
Dessert
Raspberry Cake
Alternating layers of raspberry mousse in between
A lfght genoise
_. ourr
Cookies
Variety of Swiss chocolate drizzled cookies
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7087 Commerce Circle Suite F, Pleasanton, Ca 94588
(925) 460-0200 Phone (925)460-0207 Fay
ValleyCatering.com contactgvalleycatering.com
ATTACHMENT 2
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