Social Programs

Welcoming Reception

Date Time: Tuesday, May 17; 6:30pm-9:00pm
Location: Sun Room, Administrative Building
Price: Included in the registration fee. Family members are welcome.

Description: The CWIT 2011 organizing committee would like to invite you and your family members to a welcoming reception in the evening of May 17, immediately after the School of Information Theory. This is a great opportunity to meet with old friends and to make new friends, while enjoying a drink with a variety of Hors D`Oeuvres. Rumor says that Trio Tessitura will also be onsite to perform for the workshop delegates. A variety of non-alcoholic drinks will be provided. If you would like to have a beer or a glass of Okanagan wine, cash bar will also be available.

If you plan to bring your family members to the welcoming reception, please e-mail Julian Cheng (julian.cheng@ubc.ca) so that we can prepare enough food for everyone.

Workshop Banquet

Date & Time: Thursday May 19; 5:45pm-9pm
Location: UNC 200, University Centre Ball Room
Price: Included in the registration fee. Extra banquet tickets can be purchased for guests.

Description: After a day long technical session, you are invited to join us at the University Centre Ball Room for the workshop banquet. Cash bar will be open starting from 5:45pm. A three-course plated meal was especially designed for our CWIT 2011 delegates. Our chef will only use the freshest ingredients and best quality fish or poultry products for the main entree. Two types of Okanagan wines will also be served at the banquet. After the banquet, while you are enjoying your coffee and tea, Martin Mallinson from ESS Technology will give a non-technical presentation on Innovation: Why It Is Necessary and How to Create It.

Banquet Menu:

Appetizer

Marinated Asparagus Salad with a Fresh Pea Sauce, Quick Pickled Red Onion, Carmelis Lior Cheese and Crispy Carrot Angel Hair

Entree

Wild BC Sockeye Salmon Wellingtons Baked in Puff Pastry with Oyster Mushrooms and Béchamel Sauce
served with Citrus Butter Coated Bok Choi, Cherry Tomatoes and Micro Greens

OR

Prosciutto Wrapped Fraser Valley Chicken Breast Stuffed with Asiago and House Made Arugula Pesto
served with Herbed Gnocchi, Roasted Cherry Tomatoes, Rappini, and a Local Wild Mushroom Sauce

OR

Vegetable Strudel with a local goat cheese fondue

Dessert

Profiteroles Stuffed with Vanilla Bean Ice Cream and Topped with a Hot Calebault Chocolate Ganache Garnished with Fresh Berries and Edible Flowers