Netflix has sponsored the Yurt rental. Dinner is $50/person (the conference is covering the remaining amount). Partners and friends are also welcome.
We're using the basic menu from two years ago, with a few tweaks in appetizers and the like. Choose which entree you want and any dietary limitations (add these after your name):
Doors open at 6:00
Hors d’oeuvres beginning at 6:30
Selection of wine, beer and soda
Entrée Selections
Steak Au Poivre
Tender filet Mignon seared with a pepper crust and a brandy cream sauce, garlic mashed potatoes and oven roasted carrots.
Encrusted Filet of Salmon
Fresh herbs coat organic salmon and topped with lemon aioli, with rice pilaf and vegetable medley.
Wild Mushroom Risotto
Creamy Arborio rice cooked with aromatics and vegetable broth, selected wild mushrooms and truffle oil finish this dish with assorted roasted root vegetables.
Ben Johnson 970-590-7906
- Bruce Eckel (Salmon and sparkling cider)
- Barry Hawkins (steak and red wine)
- Dianne Marsh (steak and red wine)
- Dmitry Karlinsky (steak and red wine)
- Joey Gibson - Steak Au Poivre - Coke (or a reasonable facsimile)
- Jason Nerothin
- Jonathan Whittenberg (Steak and red wine)
- James Ward - Steak & Beer
- Jenny Ward - Salmon & Wine
- Jamie Coleman (friend of Jenny) - Risotto
- Marshall Pierce - Steak, H20
- Chris Phelps - steak
- Eirik Bjørsnøs (Salmon and white wine)
- Rob Hafernik
- Brad Kizzort (Steak)
- Carl Quinn Steak, red wine, H2O
- Tracy Quinn Steak, red wine, H2O
- Jason Roth (Risotto, wine)
- Chris Zonca
- Justin Ryan (Salmon)
- D.J. Hagberg fn(Steak, RedWine)
- Todd Costella (Steak)
- Fred Simon (Steak & red wine)
- Jesse Howarth