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Red Flag Reminder! Last Chance to Get Tickets!


Parsad
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This is last call for tickets for our "Fairfax Financial Shareholder's Dinner".  If you are attending, tickets need to be purchased before midnight April 5th!  I will not be accepting the purchase of dinner tickets at the door, as I have to give a final number a few days earlier.  You will still be able to buy the $75 "Just Presentation" tickets at the door.  Cheers!

 

Details, including the menu and speakers, are below:

 

Fairfax Financial 8th Annual Shareholder's Dinner

Fairmont Royal York Ballroom - Convention Level

6:30pm-11:00pm

 

Host:  Sanjeev Parsad, Founder of "Corner of Berkshire & Fairfax" website & Corner Market Capital

 

6:30pm - Meet & Greet

6:45pm - Dinner

7:00pm - Dr. Kevin Glasgow, CEO of the Crohn's & Colitis Foundation of Canada

7:30pm - David Polonitza & Andrew Berger - AB Value Management LLC

8:00pm - Ben Raybould - Arlington Value Capital LLC

8:45pm - Presentation Guests (from you know where!)

 

We will of course have our usual raffle and silent auction.  A wonderful dinner is on the menu, and a cash bar will be open again.  Tickets are $150 (including dinner), or $75 (no dinner, water & beverages will be available). 

 

Get your tickets soon, as we are going to be running low.  Just go to the "Corner of Berkshire & Fairfax" homepage (www.cornerofberkshireandfairfax.ca), and click on the ticket purchase box on the right hand side.  All profits from ticket sales, auctions, and raffle will be donated to the "Crohn's & Colitis Foundation of Canada", in memory of Prem Watsa's executive assistant, JoAnn Butler.

 

BUFFET MENU

 

COLD

Baby Spinach Salad with Roasted Butternut Squash, Dried Apples, Toasted Pecans and St. Lawrence Market Mustard Vinaigrette

Red Cabbage Chiffonade with Golden Raisins, Mandarin Orange Segments, Fresh Chive Batons and Dill-Yogurt Dressing

Tri-Coloured Penne Salad with a Julienne of Prosciutto, Grilled Asparagus, Peas, Shaved Parmesan and a White Wine-Tarragon Vinaigrette

Fire-Roasted Vegetable Salad with Zucchini, Tomatoes, Eggplant, Green and Yellow Peppers, Chipotle Tomato Vinaigrette with Oregano

 

ENTRÉES

Niagara Pear Glazed Chicken Breast with Pimento Potato Purée and Black Currant Jus

Citrus Crusted Medallion of Atlantic Salmon with Saffron Risotto and Lemon Balm Cream Sauce

Cumin Roasted Pork Loin with Savoy Cabbage and New Potato Ragout

Vegetarian Wild Mushroom Cannelloni Baked in Tomato Sauce and Finished with Five Cheese Gratin

Brown Rice Pilaf, Fresh Herbs & caramelized Onions

 

DESSERTS

Pastry Chef’s Selection of House Make Desserts including:

Assortment of French Pastries

Lemon Cranberry Cheese Cake

Chocolate Flourless Cake

Maple Mousse Chocolate Coffee Cups

Canadian Sugar Tarts

Guava and Mango Shots

Fresh Fruit Display

 

Fresh Brewed 100% Columbian Rainforest Alliance Coffee, Decaffeinated Coffee, Fairmont Blended Black, Green and Herbal Teas

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