The document provides details on the menu and logistics for an event taking place on October 7, 2010 from 5:30pm to 8:30pm at the Hospitality Business Dining Room in the Kellogg Hotel and Conference Center. The multi-course meal includes appetizers, soup, salad, entrees featuring local ingredients, and desserts. Beverage options include Michigan wines and beers. Uniform requirements are outlined for front-of-house and back-of-house volunteers and managers.

1. PLATE PRESENTATION

2. POSTER FOR THE EVENT The Eli Broad Strategic Planning Retreat October 7, 2010 Event starts at: 5:30pm Event ends at: 8:30pm Location: The Hospitality Business Dining Room located in the Kellogg Hotel and Conference Center

3. Mushroom Tartlet & Asparagus Wrapped in Phyllo Dough

4. Pumpkin-Acorn Squash Soup Michigan Salad BreadSmith Rolls

5. Stuffed Fresh Portobello Mushroom with Fresh Baby Eggplant Fresh Caught Lake Superior Whitefish, lemon Fresh Green Beans Petite Filet of Beef served with Fresh Roasted Rosemary Red Skin Potatoes

6. Dark and White Chocolate Mousse, Pumpkin Pie and Apple Cobbler Shooters

7. Both Black Star Farms Wine and Bell’s Brewery Inc. are Michigan -based companies. 2 choices of bottled beer 1 red, 1 white Coffee will be offered with desert