W HAT ’ S I NSIDE Staff Messages 2 Bridge 3 Wine Dinner 4 From Our Kitchen to Yours 6 Business Networking 13 A N EWSLETTER FOR M EMBERS OF THE P ARK C ITY C LUB T HE P ARK C ITIES /P RESTON C ENTER 214.373.0756 www.parkcityclub.net MAY/JUNE 2011 PARK CITY CLUB Menu SEASONAL FRUITS AND BERRIES BOUNTIFUL SALAD BAR CONTINENTAL BREADS DISPLAY FISH AND SHELLFISH PRESENTATIONS ASSORTED PATÉ BELGIAN WAFFLE STATION CARVED PRIME RIB OF BEEF QUICHE of SPINACH AND SMOKED GOUDA CHEESE GRILLED CORVINA FILETS IN COCONUT AND LEMON GRASS BROTH WITH SMOKED EGGPLANT AND TOMATO GINGER CHUTNEY SCALLOPINI OF FREE RANGE VEAL PICCATA WITH SUNDRIED TOMATOES, CAPERS, AND ARTICHOKES CHICKEN SHIRAZ WITH CRIMINI MUSHROOMS AND PANCETTA SESAME CILANTRO RICE YUKON GOLD MASHED POTATOES STEAMED WHITE AND GREEN ASPARAGUS GRILLED VEGETABLE MEDLEY A TEMPTING ARRAY OF MINI SHOOTERS, AND INDIVIDUAL DESSERTS WITH TRADITIONAL PIES, CAKES, TARTES, COOKIES AND FRENCH PASTRIES THERE WILL BE AN ICE CREAM STATION WITH ALL THE CONDIMENTS AND A CHOCOLATE FOUNTAIN. CHILDREN’S BUFFET MACARONI AND CHEESE CHICKEN FINGERS TATER TOTS MINI PIZZAS Mor’s Day Brunch SUNDAY, MAY 8, 2011 10:30 a.m. - 3:00 p.m. Adults: $38.95++ Per Person Children: 5 – 12 $16.95++ Per Person Children 4 and under eat free Cancellation policy in effect Please telephone 214.373.0756 for reservations Mor’s Day Brunch Mor’s Day Brunch SUNDAY, MAY 8, 2011 10:30 a.m. - 3:00 p.m.
Transcript
Wh a t’s In s I d e
Staff Messages 2
Bridge 3
Wine Dinner 4
From Our Kitchen to Yours 6
Business Networking 13
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b MenuSEASONAL FRUITS AND BERRIES
BOUNTIFUL SALAD BAR
CONTINENTAL BREADS DISPLAY
FISH AND SHELLFISH PRESENTATIONS
ASSORTED PATÉ
BELGIAN WAFFLE STATION
CARVED PRIME RIB OF BEEF
QUICHE of SPINACH AND SMOKED GOUDA CHEESE
GRILLED CORVINA FILETS IN COCONUT AND LEMON GRASS BROTH WITH SMOKED
EGGPLANT AND TOMATO GINGER CHUTNEY
SCALLOPINI OF FREE RANGE VEAL PICCATA WITH SUNDRIED TOMATOES, CAPERS, AND
ARTICHOKES
CHICKEN SHIRAZ WITH CRIMINI MUSHROOMS AND PANCETTA
SESAME CILANTRO RICE
YUKON GOLD MASHED POTATOES
STEAMED WHITE AND GREEN ASPARAGUS
GRILLED VEGETABLE MEDLEY
A TEMPTING ARRAY OF MINI SHOOTERS, AND INDIVIDUAL DESSERTS WITH TRADITIONAL
PIES, CAKES, TARTES, COOKIES AND FRENCH PASTRIES
THERE WILL BE AN ICE CREAM STATION WITH ALL THE CONDIMENTS AND A CHOCOLATE
FOUNTAIN.
CHILDREN’S BUFFET
MACARONI AND CHEESE
CHICKEN FINGERS
TATER TOTS
MINI PIZZAS
Mother’s Day BrunchSUNDAY, MAY 8, 201110:30 a.m. - 3:00 p.m.
Adults: $38.95++ Per PersonChildren: 5 – 12 $16.95++
Per PersonChildren 4 and under eat free
Cancellation policy in effectPlease telephone
214.373.0756 for reservations
Mother’s Day BrunchMother’s Day BrunchSUNDAY, MAY 8, 201110:30 a.m. - 3:00 p.m.
FroM the MANAgerA year ago we moved Prime Rib Night to Tuesday and created Half Price Tuesdays, that’s where Chef Michael features 5 items at 50% off. It has become very popular. Members especially ap-preciate being able to enjoy 50% off any bottle of wine under $100 on Tuesdays!
Now that summer is just ahead, we’ll bring Lobster Night back for your dining enjoyment. The Easter Bunny was busy at the Club with well over 600 members and guests enjoying Brunch. May and June will bring the celebrations of Mother’s Day on May 8th and Father’s Day on June 19th. Our staff is working hard to make sure these are memorable events. We strongly suggest making reservations as early as possible on both days to ensure Mom and Dad receive the loving recognition they so richly deserve. Just a reminder, Sunday brunch goes on summer hiatus after Father’s Day and resumes on Grandparent’s Day, September 12th.
In keeping with our long-standing tradition, a “Summer Anniversary Certificate” will be mailed in your June statement. You may present the certificate to credit one breakfast, lunch or dinner entrée when another entrée is purchased. Summer Certificates are accepted as often as you dine at the Club through August 31, 2011. The Summer Certificate is not intended for use during special events or to be combined with any other certificate offered by the Club. We hope you will take advantage of this special membership privilege.
Member usage continues to be strong. On behalf of the Board of Governors and the entire staff, we truly appreciate your continued and enthusiastic support. Come hungry, come often and I’ll see you at the Club!
Michael Davis, CCM
Page 2
N o t e s f r o M t h e s t A f f
greetINgS FroM the CAterINg DePArtMeNt
Wedding receptions, rehearsal dinners and graduation parties are some of the numerous events we pride ourselves in helping our members with. May and June tend to be the busiest two months, and we are working feverishly here in the Catering office to put together exciting ideas and fun themes to make these events extra special for our members. If you have not made arrangements for your event yet, please call us to make sure we can have the perfect room avail-able for you.
I would also like to take this opportunity to introduce to you our new Catering Manger, Patti Collins. Patti comes with a great culinary knowledge as well as private club experience, and is very eager to get to know our club members and assist them with planning their events. You can reach Patti directly at 214.360.7615 or just simply by calling the main club line.
hala AskarCatering Director
Page 3
N o t e s f r o M t h e s t A f f
CoUPleS brIDgehighMarch
Carolyn & Murry McGammonApril
Marilyn & Alan Neustadt
lADIeS brIDgehighMarch
Colleen HagarApril
Marilyn Burke
brIDge For eVerYoNe
lADIeS brIDge lUNCheoNMonday, May 2, 2011Monday, June 6, 2011
10:00 a.m. – 3:00 p.m.
Lunch and Prizes
$15.95++ per person
Call the MemberLine 214.373.0630 by the pre-ceding Thursday for Ladies Bridge reservations
MeMberShIP MAtterSThe perfect way to introduce guests to the Club is to invite them to lunch, dinner or a special event. Upcoming member events and dining engagements make this a perfect time for your guests to experience the privilege of member-ship first hand.
Dr. Kenneth Cooper, the leader of the international fitness movement, will host the next Business Alliance lunch on May 4th.
Celebrate your mother at Mother’s Day Brunch on May 8th. Chautauqua, our monthly entertainment series, features David Hira on Tuesday, May 31st. David is a magician, hu-morist and motivational speaker who mystifies the audience with his magical illusions. Carolyn Lee Jones, a jazz vocalist, will perform at Chautauqua in June. Join us on Saturday, June 18th for a trip to Fort Worth to see “Chicago” performed at the Bass Performance Hall! Our next wine event is Friday, June 10th featuring Miner Family Vineyards.
With so many activities at the Club, there’s no better time to introduce your friends and associates to membership. Just contact me at 214.373.0756 with the name of your nominee and I will extend an invitation on your behalf. If your nominee joins the Club, a $350 food credit will automatically be applied to your member account.
Bettina BosellDirector of Membership
Page 4Page 4
i N G o o d s P i r i t s
The Park City Club will host a Wine Dinner on June 10th for the prestigious and delicious wines of Miner Family Vineyards. Miner Family Vineyards is a dynamic family owned winery tucked into the eastern hills of the Oakville appellation, squarely within the heart of Napa Valley. Founded in 1998 by Dave & Emily Miner along with his folks Ed & Norma, Miner is defined first and foremost by a sensational portfolio of wines, wines consistently characterized by and committed to individualistic style and uncommon quality. In only a few short years, Miner has identified, sought and secured a number of California’s finest vine-yard sites to produce and showcase a wide array of varietals. Each wine is crafted in a style to encapsulate the distinctive elements and the indelible fingerprints of their respective vineyards.
The Miner Family wine label is based on an ancient Assyrian relief in the image of a Winged Sun God. This symbol represents the brilliant light of the sun, which illuminates the life of mankind while provid-ing energy and warmth to the grapevines. It also represents abundance and prosperity and brought life and health to the vines of the family’s distant ancestors. It is the hope that Miner Family Vineyards and those who enjoy their wines, will prosper with this good fortune for many years to come. These special wines accompanied by Chef Michaels’ creative menu will make for a memorable evening of fine wines and fine cuisine.
Cheers!James R. Burket
C l u b e v e N t s
Miner Family Vineyards Wine DinnerFriday, June 10, 2011
6:30 p.m. reception7:00 p.m. Dinner$80.00 ++ per person
$75.00 ++ per person Grapenuts Member and Spouse
PASSED HORS D’OEUVRES Sugarcane Skewered Diver Scallop with Mojito Glaza
Muscovy Duck Salad en FiloGravlox and Caviar Pizza en Brioche
CHEESEWhipped French Brie with Mache, Balsamic Glaze,
Port Seckel PairMiner oracle
DESSERTFlowerless Chocolate Torte with
Mixed Berry Champagne Sabayon Parfaitgraham 6 grape Porto
Page 5
d i N i N G s P e C i A l s
Friday evenings feature fresh seafood specials in addition to the regular menu.6:00-10:00 p.m. Adults: $31.95++
(includes Park City Club salad or soup of the day)
May 06: LOBSTER AND CORN SHOOTER Coldwater lobster tail sautéed with mushrooms
in a Chardonnay sauce and glazed with Gruyere cheese and corn shooter.
May 13: SEA BASS AIOLI Garlic aioli and parmesan crusted Chilean
sea bass served with jicama-orange relish and poblano chile sauce.
May 20: LOBSTER NIGHT
May 27: SALMON RAVINIA
Oven roasted salmon with almonds, cracked pepper and sugar, served with shrimp beurre rouge.
June 03: CAJUN STYLE SNAPPER
Blackened snapper served with shrimp hush puppies and jambalaya sauce.
June 10: DOVER SOLE RAVIOLI Poached Dover sole stuffed with sundried
tomato-olive compote, served with a cheese and spinach ravioli and roasted tomato shiitake salsa.
June 17: HALIBUT VERACRUZ Pan-seared halibut with tomato-olive salsa,
accompanied by a seafood fried taco and tomatillo-avocado salsa.
June 24: LOBSTER AND CRABCAKES Pan seared lobster and crab cakes served with
ancho chile salsa and roasted red bell pepper sauce.
May 04: ITALIAN CUISINE Seafood lasagna, chicken milanaise station, carving
station of Italian sausage and veal osso buco with salsa verde, ratatouille, focaccia , Italian meat ball soup.
May 11: KING NEPTUNES FEAST Seafood scampi station with orzo pasta, fried cat-
fish with hush puppies, salmon Ravinia carving station with beurre rouge sauce, crabcake station, seafood gumbo.
May 18: TEXAS GRILL OUT Grilled Cornish hens with rustic tomato sauce,
grilled lamb chops with roasted corn salsa, grilled mahi mahi steaks, carving station of grilled fajitas, grilled vegetables.
May 25: FRENCH BISTRO Veal forestiere station, chicken cordon bleu, roasted
leg of lamb carving station, seafood and mushroom crepes, potato pie.
June 01: SOUTHERN COOKING Chicken fried tuna with cream gravy, chicken and
dumplings, grilled New York steaks carving station
with pueblo salsa, fried chicken livers, mashed red new potatoes.
June 08: GERMAN COOKING Bratwurst and knackwurst carving station, seafood
cakes station, German pork stew, chicken reuben rolls, spaetzle, sauerkraut, German style braised red cabbage.
June 15: CAJUN CREOLE Cajun fried chicken, seafood jambalaya station,
blackened pork loin carving station with creole sauce, Cajun fried shrimp, okra casserole, dirty rice, shrimp and tasso gumbo.
June 22: TEXAS BARBECUE Smoked brisket of beef and pork ribs carving
station, sautéed smoked sausage with peppers and onions, grilled hens with barbecue sauce, barbe-cued salmon steaks, mini baked potato station.
June 29: LATIN CUISINE Coconut fried shrimp with papaya chutney,
chicken quesadilla station, carne asada station, tor-tilla crusted snapper with ancho chile sauce, fried yucca, refried beans with rice.
Wednesday Night buffetbuffet Style in the Main Dining room 6-9 p.m. – relaxed Dress Code
Adults: $17.95++ Children 5-12: $7.95++ (Menu Service Also Available)
Page 6
f r o M o u r k i t C h e N t o y o u r s
Nouvelle Cuisine is a modern style of French cooking that emphasizes the use of the finest and freshest ingredients simply and imaginatively prepared, often with fresh herbs. There is an emphasis on artful arrangement and presenta-tion with the use of reduced stocks in place of flour thickened sauces.
Nouvelle cuisine has only been in vogue for the past 35 or so years when the hot new topic was introduced to the French restaurant scene in the late 1970’s. The style was introduced by three young aspiring chefs who courageously broke the traditional mold of classic French cooking, soon to be recognized by the Michelin rating system, the most respected restaurant magazine of Europe. By 1980, there were several restaurants in the United States and across the world that specialized in this type of cuisine and the classic style Continental Cuisine establishments began to evolve into more of the nouvelle cuisine.
Today, we are enjoying American cuisine with the style of nouvelle cuisine using the finest and freshest ingredients available from the different regions of our country called “regional cuisine”. Our cuisine also consists of different fusions of flavors from all cultures of our globe therefore gaining the term of “global cuisine”. The chefs in our country are among the most diverse in their ethnic food knowledge, much like the diverse ethnicities that that make up America.
In the Park City Club kitchen, we mainly practice nouvelle cuisine cooking with the classic French reduc-tions of fresh s tocks and sauces with a global cuisine style. Let me leave you with a global cuisine recipe you can prepare in your own kitchen.
Executive Chef, Michael Gregory, CEC
INGREDIENTS3 large limes 1 tablespoon vegetable oil1 large red bell pepper, cut into 1/2-to 3/4-inch dice 1 cup chopped shallots1 1/2 tablespoons minced peeled fresh ginger 1/3 cup chopped fresh cilantro2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)1 13 1/2- to 14-ounce can unsweetened coconut milk1 tablespoon fish sauce (such as nam pla or nuoc nam)16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks8 peeled deveined uncooked large shrimp (8 to 10 ounces)1/3 cup chopped fresh basil
Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges. Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.
Thai red curry paste, unsweetened coconut milk, and fish sauce are available in the Asian foods section of most supermarkets. Serve this curry over steamed jasmine rice.
THAI SHRIMP HALIBUT CURRY 4 servings
MAY 2STIR FRY STATION
MAY 9CREPE STATION
MAY 16STIR FRY STATION
MAY 23QUESADILLA STATION
JUNE 6BAKED POTATO STATION
JUNE 13STIR FRY STATION
JUNE 20BUILD YOUR OWN
CHEF SALAD
JUNE 27STIR FRY STATION
MoNDAY lUNCh theMe bUFFetS
Page 7
have You Met Miss Jones - Jazz Vocalist Carolyn lee Jones
As seen and heard at the Sammons Center Jazz Series, Dallas Museum of Art Jazz in the Atrium, The Mansion on Turtle Creek, Royal Oaks Country Club, Denton Jazz Festival and New York City jazz rooms, Carolyn has emerged as one of Dallas’ most talented and entertaining vocalists. The Park City Club is pleased to introduce Carolyn Lee Jones to you!
Performing selections from her new show!
“Music Maestro Please... Songs From My Mother’s Piano bench”
Carolyn is joined by her jazz duo for this entertaining evening.
Reservations required, call the MemberLine at 214.373.0630
Cancellation Policy is in effect
t u e s d A y N i G h t C h A u t A u q u A
“the Magic in My life”David hira
David is a fun and engaging motivational speaker and entertainer. David’s compelling story of his life in show business is told through his unique performance at this month’s Chau-tauqua. You’ll be brought back to “child-like wonder” as David evokes laughter, excitement and joy. Through David’s mixture of magic, mime, ventriloquism and story-telling during this uplifting and entertaining show you will find that no matter how old we get, there is still that wonderful small child within each one of us.
This is a perfect event to bring your friends, your clients and their spouses. You will be delighted and entertained, lifted up and inspired. In fact, you may even find that 9 year old child that still resides within you...!
tuesday, May 31, 2011Dinner: 6:30 – 7:30 p.m.
Program: 7:30 – 8:30 p.m.$25.95++ per person
Reservations required, call the MemberLine at 214.373.0630
Cancellation Policy is in effect
Page 8
C l u b e v e N t
FAther’S DAY brUNChSunday, June 19, 201111:00 a.m. – 2:00 p.m.
MenuBOUNTIFUL SALAD BAR WITH FRESH
SEASONAL FRUITS AND BERRIES
ICED SHRIMP WITH COCKTAIL AND REMOULADE SAUCE
OMELETTE STATION WITH CONTINEN-TAL BREADS AND PASTRIES
BELGIAN WAFFLE STATION WITH BREAKFAST CHARCUTERIE
CARVED SMOKED BRISKET OF BEEF WITH GUINESS BARBECUE SAUCE
TUSCAN CHICKEN FRICASSE WITH ARTICHOKES, CRIMINI MUSHROOMS
AND ROASTED TOMATOES
GRILLED LAMB CHOPS ROSEMARY WITH TRUFFLED POLENTA
CORNMEAL CRUSTED TILAPIA WITH CITRUS REMOULADE
TWICE BAKED NEW RED POTATOES
CORN SOUFFLE
BRAISED RED CABBAGE
GREEN BEANS ALMONDINE
DESSERT STATION WITH DESSERT SHOOTERS, CAKES, PIES AND TORTES
ICE CREAM SUNDAE BAR
CHILDREN’S BUFFETMACARONI AND CHEESE, CHICKEN
FINGERS, PERSONAL PIZZAS, AND TATER TOTS
Adults: $34.95++ Per PersonChildren: 5 – 12 $14.95++
Per PersonChildren 4 and under eat free
Cancellation policy in effectPlease telephone 214.373.0756
for reservations
Page 9Page 9
C l u b e v e N t
Saturday, June 18, 2011“Chicago” still GLITTERS HYPNOTICALLY.”
Ben Brantley, The New York Times
There’s never been a better time to experience CHICAGO, Broadway’s razzle-dazzle smash.
This triumphant hit musical is the recipient of sixTony Awards®, two Olivier Awards, a Grammy® and
thousands of standing ovations.A sensational tale of sin, corruption and all thatjazz, it’s no surprise that CHICAGO has wowed
audiences from Mexico City to Moscow, from Sao Paulo to South Africa.
at bass Performance hall
Time: 5:30 p.m. – Meet at the Club for Cocktail Reception6:45 p.m. Depart for Bass Hall via Motor Coach
8:00 p.m. Chicago Performance
We will return to the Club immediately upon the conclusion of the performance.
reception MenuGULF SHRIMP AND NEW OYSTERS ON ICE WITH REMOULADE AND COCKTAIL SAUCES
BEEF CARVING STATION, HORSERADISH SAUCE, WOLE GRAIN MUSTARDSSMOKED NORWEGIAN SALMON, CAPERS AND DICED RED ONIONS
CHOCOLATE DIPPED STRAWBERRIES
$110 PER PERSON INCLUSIVE
RESERVATIONS ARE LIMITED. PLEASE TELEPHONE 214.373.0630
C l u b e v e N t
Page 10
Family and friends celebrate Emily Shanklin’s 96th Birthday.
Lobster NightMay 2oth
STARTERSField Greens Salad, Caesar Salad, Clam Chowder
SECONDSSteamed Clams, Oysters on the Half Shell
Oysters Rockefeller, Shrimp Cocktail
INTERMEZZOCitrus Sorbet
ENTRÉE2 Pound Live Maine Lobster, Steamed to Order,
Claws Cracked, and Tail Split.Served with Drawn Butter, Parsley Buttered Potatoes,
Fresh Corn on the Cob and Cole Slaw, Crackers and Bib
FINALEHomemade Strawberry Shortcake with Buttermilk Biscuit
and Freshly Squeezed Strawberry Juice, topped with Gran Mariner Whiped Crème
Key Lime Pie
Warm Bread Pudding Topped with Whiskey Crème Sauce
$49.95++per personReservations Required
214.373.0756
Page 11
b u s i N e s s N e t w o r k i N G e v e N t s
FIrSt FrIDAY booK SYNoPSISBy Randy Mayeux and Karl J. Krayer, Ph.D. Of Creative Communication Network
$27.00 per person if paid on-line at www.firstfridaybooksynopsis.com $29.00 per person at the door
7:00 – 8:00 a.m.
May 6, 2011 1. Tell to Win: Connect, Persuade, and Triumph with the Hidden Power of Story
by Peter Guber. Crown Business (2011). -- Synopsis by Karl Krayer.
2. Enchantment: The Art of Changing Hearts, Minds, and Actions by Guy Kawasaki.
Portfolio Hardcover (2011). -- Synopsis by Randy Mayeux.
June 3, 2011 1. The Thank You Economy by Gary Vaynerchuk.
HarperBusiness (March 8, 2011) -- Synopsis by Karl Krayer.
2. Win: The Key Principles to Take Your Business from Ordinary to Extraordinary
by Frank I. Luntz. Hyperion (March 1, 2011) -- Synopsis by Randy Mayeux.
For more information, go to: www.firstfridaybooksynopsis.com
aa
The Fellowship of Professional Women is an interdenominational group of women committed to exploring the teachings of Jesus Christ and supporting each other’s faith in the marketplace and in our personal lives.
$25 includes lunch, speaker and parking11:45 a.m. – 1:15 p.m.
May 10, 2011—Shannon Bettis
Always an overachiever, Shannon sought and fought her way up the corporate ladder sacrificing everything in the process. Then on an early morning run in a torrential thunderstorm down an un-known road she had a personal encounter with a living God that changed her world. Shannon shares her story about how the storms of her life transformed her. Today, Shannon serves as a Senior Vice President of Sterling Bank in the Dallas area and lives in Plano with her husband, Scott. She has a bachelor’s degree from Mississippi State University, and was trained at some of the largest banks in our country. She is a popular speaker - fired up and sold out! definedbythestorm.com
For reservations, call 972.560.4223 or log onto www.fpwdallas.org/reservations.htm by Friday before luncheon.
Cancellations must be received by noon Friday. No shows will be billed.
Fellowship of Professional Women
Page 12
f o C u s o N N e w M e M b e r s
Member Sponsor
}We extend a warm
welcome to new
members who
joined between
February 18, 2010
and
April 18, 2011.
Dr. Sami Arslanlar .......................................................................................................................................................... Larry L. Franks Dr. Arslanlar is a Partner Physician with DHAT.
Mr. & Mrs. Trent Barton (Nanette) .................................................................................................................................... Harry J. Chris Mr. Barton is CEO of My Doctor Connection.
Ms. Catherine B. Bass ...................................................................................................................................................... Elaine Lonborg Ms. Bass is retired.
Dr. Donna L. Casey ........................................................................................................................................................... Harry J. Chris Dr. Casey is a physician.
Mr. & Mrs. Joe Chapman (Manny) ......................................................................................................................................Shawn Watts Mr. Chapman is Vice President – Mortgage, Bank of Texas.
Mr. & Mrs. Joel N. Crouch (Tammy) ............................................................................................................................... Larry L. Franks Mr. Crouch is a Partner with Meadows, Collier, Reed, Cousins, Crouch & Ungerman, L.L.P.
Mrs. Jane F. Doran ............................................................................................................................................................. Harry J. Chris
Mr. & Mrs. Clinton D. Dunn (Bobette) ............................................................................................................................ Larry L. Franks Mr. Dunn is President, Texas Region of Capitol Bancorp, Ltd.; Mrs. Dunn is President/Owner of ACT Houston & Dallas.
Mr. Jack M. Lafield (Michele) ....................................................................................................................................... Richard Moncrief Mr. Lafield is President & CEO of Caiman Energy.
Dr. Nan Harrington ........................................................................................................................................................Former Member
Dr. & Mrs. Dennis Harrison ......................................................................................................................................... Former Members Dr. Harrison is Vice President of Intelenet; Mrs. Harrison is a Distributor of Juice Plus.
Mr. & Mrs. Jimmy C. Hawkins (Tammy) .................................................................................................................. Elliott Roosevelt, Jr. Mr. Hawkins is an Engineer with ER Operating Co.
Dr. Shyla T. High ............................................................................................................................................................... Harry J. Chris Dr. High is a cardiologist with Cardiology Consultants.
Mrs. Alison Hunsicker (Harry B. Hunsicker, Jr.) .............................................................................................................. Larry L. Franks Mrs. Hunsicker is President of Mockingbird Management, LLC; Mr. Hunsicker is President of Hunsicker Appraisal Company.
Mr. & Mrs. Joe B. Jackson (Patricia) ......................................................................................................................... John & Suzi Checki Mr. & Mrs. Jackson are retired.
Mr. & Mrs. W. Milton Key (Deborah) ........................................................................................................................... Former Members Mr. Key is Executive Director of Presbyterian Communities & Services Foundation.
Mr. & Mrs. Frank-Paul A. King (Eugenia) .................................................................................................................Edward W. Blessing Mr. King is President of King Capital Partners.
Ms. Karin Larrave .............................................................................................................................................................. Harry J. Chris Ms. Larrave is a Financial Representative with Northwestern Mutual.
Mr. & Mrs. Mac McCoy (Sally) ...................................................................................................................Mr. & Mrs. Hilton Alexander Mr. & Mrs. McCoy are retired.
Dr. & Mrs. Jerold Michaelson (Frankie) ............................................................................................................................. Harry J. Chris Dr. Michaelson is a dermatologist.
Dr. Anuradha L. Mundluru (Manohar) ............................................................................................................................ Larry L. Franks Dr. Mundluru is a physician with Mesquite Regional Internal Medicine, PC.
Mr. & Mrs. John Pulliam (Marlo) ................................................................................................................................. Former Members Mr. Pulliam is Senior Vice President with Merrill Lynch.
Mr. Elliott Roosevelt, III............................................................................................................................................ Elliott Roosevelt, Jr. Mr. Roosevelt is a Vice President with ER Operating Co.
Mr. & Mrs. Henry J. Skrabanek (Elaine) ....................................................................................................................... Former Members Mr. Skrabanek is Managing Partner of Chapel Hill Investments.
Mr. & Mrs. Scott Michael Uhl (Nicole) ......................................................................................................................Edward W. Blessing Mr. Uhl is Senior Vice President of EWI Risk Services, Inc.
Mr. & Mrs. Don Whorton (Reta) .................................................................................................................................. Former Members Mr. & Mrs. Whorton are retired.
Page 13
PCC bUSINeSS AllIANCePreSeNtS
DR. KENNETH COOPER
Dr. Kenneth Cooper published his first bestseller, Aerobics, in 1968 and introduced a new word and a new concept which launched a worldwide fitness revolution. Celebrating Cooper Aerobics Center’s 40th anniversary in 2010, Dr. Cooper continues to be recognized as the leader of the international physical
fitness movement and credited with motivating more people to exercise in pursuit of good health than any other person in the world.
WeDNeSDAY, MAY 4, 201111:30 a.m. – 12:00 p.m.
Networking
12:00 – 1:00 p.m. lunch & program
$24.95++ per personFor reservations, call the Memberline at
