We cordially invite you to attend the 2nd annual New England Disabled Sports Annual Challenge which is being held at the Boston College Club in downtown Boston on Wednesday October 27 from 6:00-10:00 PM. This is also an opportunity to meet our new Boston based partners: Piers Park Sailing Center, Community Rowing Club and Youth Enrichment Service.
The mission of New England Disabled Sports at Loon Mountain in Lincoln, New Hampshire is to offer sports and recreation within a safe, supportive, fun, boundary-free environment for individuals with disabilities who require adaptive instruction.
This fundraiser is a $250/plate dinner with engaging speakers, special guests, and a silent auction. The 4-course sit-down dinner will be served while we enjoy a spectacular view of Boston and its surroundings. The dining attire is business and will be limited to 90 people. The Club is on the 36th floor in the Bank of America building at 100 Federal St. in the middle of the financial district of Boston and has handicap accessible parking.
The proceeds of the event will fund New England Disabled Sports’ year round programs, scholarships, veteran programs, race team and the purchase of specialized equipment.
www.NEDisabledSports.org
SPEAKERS
The guest speakers will be New England Disabled Sports coach Cam Shaw-Doran, and Kirk Bauer the executive director of Disabled Sports USA.
Bauer, who lost a leg while serving in Vietnam, climbed Mt. Kilimanjaro this past August with two bilateral leg amputee veterans from the wars in Iraq and Afghanistan. Yes, these three incredibly determined men climbed a 19,340 foot mountain with only one good leg between them! Come hear Kirk talk about his experiences on the mountain.
MENU
Hors d'Oeuvres
Deluxe Cheese Board:
Imported & Domestic Cheeses served
with Assorted Fruits, and Crackers
Large Cocktail Shrimp
APPETIZER
Prosciutto di Parma
Sliced thin with Fresh Mozzarella Cheese and Roasted Peppers
SALAD
Roasted Pear Salad
Boston Lettuce, Arrugula, Brown Sugar Seasoned Roasted Pear Slices, Coriander,
Blue Cheese Crumbles, Red Onions, Balsamic Vinaigrette
ENTREE
PLEASE SELECT ONE:
(a) Grilled Tenderloin of Beef
Potato Gratin, topped with Wild Mushrooms
in a Merlot Roast Shallot Sauce
(b) Roasted Salmon
Mustard Crust, Lentils, Broccoli Rabe,
(c )Vegetable Risotto
Arborio Rice with Seasonal Vegetables
DESSERT
Cheesecake