Friday evening, October 21, 2015
AFCCE invites all members and their families and guests to the
Annual Fall Social which follows the October Luncheon Meeting.
The AFCCE Scholarship program has always been a very impactful activity of AFCCE, but its continued success relies on being able to sustain and bolster the scholarship fund. The Fall Social is the major fund-raising event for the benefit of the 501(c)(3) Fund. Each year, the Scholarship Fund supports students enrolled in accredited engineering programs at universities throughout the country. Your support, both by your attendance and your corporate sponsorship, will strengthen this important mission of the AFCCE.
Both corporate and individual sponsorships are solicited for the AFCCE Fall Social to benefit the AFCCE Scholarship Fund. This year we are again accepting sponsorship levels of:
$250 – Silver Level
$500 – Gold Level
$1000 – Platinum Level
Please consider being a sponsor this year. Sponsors will be acknowledged below, in our promotions of the Fall Social and at the event itself.
The AFCCE Fall Social will be held at:
The Vantage Point Restaurant
atop the Holiday Inn Rosslyn,
Friday, October 21, 2015
Cocktails at 5:30 pm and Dinner at 6:30.
Please RSVP by October 13.
Thanks to our Fall Social Corporate Sponsors. They are a key part of our ability to award AFCCE scholarships.
If you would like to be a sponsor you can add that to your dinner reservation below.
Cocktails and Hors d’oeuvres
Shrimp Cocktails, Mixed Kabobs,
Scallops Wrapped in Bacon and Assorted Crudités
Entrée of Your Choice
Prime Rib of Beef: Slow roasted, your choice of temperature
Maryland Crabcakes: Fresh backfin crabmeat, prepared imperial style
Shrimp Scampi: Jumbo shrimp sautéed in butter and light garlic, topped with a white wine and lemon sauce, served with rice or angel hair
New York Cheese Cake, Chocolate Cake, Apple Pie, Pecan Pie
Order at your table. No advanced menu choices needed. Other options may be available the evening of the event.
Questions (including special dietary requirements) contact: Chris Horne at [email protected] or (336) 681-9986.