Monthly Meetings For the Year 2005
Date Location Meeting Programs*/Type
January 5th Ramada Plaza Hotel "Did You Hear the One about the Consultant & the Librarian:? - Tales from the Front about how Libraries can add Value to Your Consulting Business." By Uri Toch - Schaumburg Township District Library
"Cyber-Competitive Intelligence - Using the Internet for Secondary Market Research" By Bob Morland - BP Amoco Chemical
February 2nd East Bank Club
Entrée:
  • Roasted Breast of Chicken stuffed with spinach, mozzarella, mushroom marsala and roasted potatoes

    • Alternate:
  • Grilled Veg. Plate, Salad of radicchio and field greens with black olives, tomatoes tossed with balsamic vinaigrette;
  • apple tart for dessert
    •      		"How to Leverage Word-of-Mouth Marketing Innovation to Increase Sales by 2-10X" presented by Tim Sullivan.
    "Word-of-Mouth Marketing" workshop
    March 2nd Ramada Plaza Hotel  
    • Entrée: Seared Pork Medallions with Caramelized Bourbon, Apple, and Garlic; Chef's Choice of Potato
      •  
    • Alt: Chicken Djonnaise(boneless chicken brest with white wine and Dijon Mustard sauce); rice pilaf and fresh seasonal vegetables 
    • Veg.: Grilled Veg. Plate
      • .
    • Garden Salad; chef's choice of dessert
      •

    		Are You Selling Your Sizzle?
    By Rosemary Walter - Mosaic Marketing Management
    April 6thEast Bank Club
    • Entrée: Blackened Turkey Medallions with creole sauce over roasted potatoes
    • Veg.: Grilled Veg. Plate
    • Spinach salad with walnut dressing; Chocolate mousse in chocolate cup
    		 "It Doesn't Have to Be Lonely at the Top: Support & Resources for Chicagoland Business Owners" By Raman Chadha
    Executive Director, Coleman Entrepreneurship Center
    DePaul University - Chicago, Illinois
    Life Made Easier (Applying Lean Enterprise techniques for personal and professional benefits) Walter O'Dowd
    O'Dowd Engineering Resource, LLC
    Flossmoor, Illinois
    May 4th Ramada Plaza Hotel
    •  Entrée: Chicken Piccata(boneless breast of chicken with fresh lemon
      caper sauce), rice pilaf and
      seasonal veg.
    • Alt.: Grilled Salmon with whole grain mustard sauce; seasonal veg.; chef's choice of potato
    • Veg.: Grilled Veg. Plate
    • Spinach Salad with raspberry vinaigrette;
      Chocolate sundae for dessert
    		 "Learn the Do's and Don'ts of Hiring and Working with External Consultants"
    By Diane Kubal and Michael Baker - Fulcrum Network, Naperville, IL
    • 35-45 minute Presentation (pre dinner)
    • 45-60 minute Workshop (after dinner)
    June 1stEast Bank Club
    •  Entrée: Teriyaki Beef Kabob with fried rice
    • Alt.: none
    • Veg.: Grilled Veg. Plate
    • Romaine and iceberg tossed salad with red inon, tomato, and cucumber:
    • Angel food cake with strawberry sauce for dessert

    "Panel on Ethics in Business"
    Confirmed To Date:

    • Moderator: Jim Kirk (Chicago Tribune)
    • Panelist: Lawrence H Brenman (Much Shelist)
    • Panelist: Daniel Diermeier (Kellogg School of Business)
    • Panelist: Charles M Brock (Abbott Labs)

    "What Independent Consultants need to know about the Baldrige National Quality Award"
    By Rick Lightburn - Lightburn Consulting

    NEW DATE!
    July 19th    		Burnham Harbor Summer Cruise. Check out the pictures.
    August 3rdEast Bank Club
    • Entrée Hazelnut Chicken Breast with honey dijon sauce with wild
      rice pilaf
    • Veg.: Grilled Veg. Plate
    • Radicchio and field greens with black olives, tomatoes tossed with balsamic vinaigrette;
    • Key Lime Tart for dessert
    		 "The Resilience Factor; Adapt and Excel in Any Environment"
    By David Breslow - Performance Success Strategies, Highland Park, IL
    September 7thRamada Plaza Hotel
    • Entrée Grilled Salmon with whole grain mustard sauce and seasonal
      vegetables with chef's choice
      of potato
    • Alt: Filet Mignon with seasonal vegetables and baby red potatoes
    • Veg: Grilled Veg. Plate
    • Traditional Caesar salad;
    • Mint chocolate chip ice cream for dessert
    		September 7th Pre-and Post- Dinner
    "Creating Raving Fan Customer Service"
    By Bruce Hodes - CMI, Oak Park, IL
    October 5thEast Bank Club
    • Entrée :Roast Turkey Tenderloin with peppercorn cranberry sauce and wild rice pilaf
    • Veg.: Grilled Veg. Plate
    • Spinach salad with walnut dressing;
    • Hot fudge sundae
       

    "Exploring the Strengths of your Communication Style in Business" (How You Communicate and How Others Perceive You)

    By Paul Collins - Jordan-Webb, Chicago, IL

    November 2ndRamada Plaza Hotel
    • Entrée :Chicken Rosemary braised in sauce of white wine, garlic and prosciutto.
    • Alt.: Seared Pork Medallions with caramelized bourbon, apple and garlic sauce
    • Veg.: Vegetarian Pasta Dish
    • Spinach salad with raspberry vinaigrette;
    • Chef's choice for dessert
       

    "The Six Thinking Hats: An innovative Consulting Tool"
    By Ann Marie Calistro - Educate! Facilitate! Innovate!, Western Springs, IL

    December 7thEast Bank Club
    • Entrée: London Broil, sauce bordelaise, oven roasted potatoes
    • Veg.: Wood Roasted Veg. Plate
      Wild mushroom marsala soup;
    • Caesar salad,
    • Chocolate velvet cake for dessert
    • Wine served with dinner
       
    		 Holiday Party-- Download the flyer for complete details.

    Other Years Programs | 2006 | 2004 | 2003