2005 National Engineers Week Banquet

Sponsored by Battelle Energy Alliance, the Southeast Chapter of the Idaho Society of Professional Engineers, American Institute of Chemical Engineers Idaho/Montana Section, American Society of Civil Engineers Snake River Branch, American Society of Mechanical Engineers Idaho Section, CH2M Hill, Idaho Section of the American Nuclear Society, Institute of Electrical and Electronics Engineers Eastern Idaho Section, Walker Engineering, and the Idaho State University College of Engineering

Join colleagues from local engineering societies for this year’s National Engineers Week Banquet.  Mingle with your engineering peers during the no-host social.  Enjoy a delicious dinner of either prime rib, chicken cordon bleu, or lasagna.  The program will consist of the presentation for the Outstanding Engineer Award and the keynote speaker, Dr. John I. Sackett.  Dr. Sackett recently retired as the Associate Laboratory Director at Argonne National Laboratory.  He will share his professional and personal experiences as an engineer and share his thoughts on what it means to be an engineer in the 21^st century.

Date:      Thursday, February 24, 2005

Time:     6:00 p.m.   No-Host Social

7:00 p.m.   Dinner

8:00 p.m.   Program

                              Outstanding Engineer Award

                              Keynote Address:    “Being an Engineer in Today’s World”

Dr. John I. Sackett, Retired, Associate Laboratory Director, Argonne National Laboratory

Place:     Shilo Inn

780 Lindsay Blvd.

Idaho Falls, Idaho

  Take Exit number 118 off of I-15 (Broadway Exit), turn east on Broadway. Proceed to North Utah Avenue (1^st traffic signal past freeway) and turn north. The Shilo Inn will be on your right, about ½ mile north of Broadway.

Cost:      $22.00 per person if RSVP with payment by noon on Friday, February 18, 2005.

              $27.00 per person if paying at the door

              $11.00 per engineering student; $16 per student spouse/guest

Menu:    Roast Prime Rib:             Ten ounces of cut aged prime rib served with potatoes.

              Chicken Cordon Bleu:     Traditional stuffed with honey glazed ham and swiss cheese served with a mornay cheese sauce.

              Lasagna:                        Fresh baked in a rich white cream sauce.

              Dinner includes tossed green salad, fresh baked rolls, rice, sautéed seasonal vegetables, dessert, lemonade, coffee (decaf upon request), and tea.  Ticket price includes tax and gratuity.

RSVP:   Linda Kearns

College of Engineering

Box 8060

Pocatello 83209

              (208) 282-2902

kearlind@isu.edu

Please respond before noon on Friday, February 18, 2005