AIA Northern Virginia
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Annual Chapter Meeting, Elections
+ Honors Celebration
October 18, 2016

Our 40th annual Chapter Meeting will be held on October 18 at Cedar Knoll in Alexandria.

Located along the George Washington Memorial Parkway, on a bluff overlooking the Potomac, Cedar Knoll is on land which was once part of George Washington's estate. Originally a farmhouse, parts of the building date from the early 1800s. Operating as an inn and restaurant since 1941, Cedar Knoll re-opened as a new restaurant, run by "a close-knit group of daring culinary artists," just a year ago.

Two important functions of this event are to vote for our 2017 Chapter Officers and Directors and to honor the service and achievements of several colleagues as the Chapter presents its Honor Awards.

For those unable to vote in person at the meeting, mail-in ballots will be available soon for this year's election.

To comply with Virginia regulations and AIA Northern Virginia bylaws, ballots must be printed, completed and mailed to the Chapter House. To be tallied, mailed ballots must be received at the Chapter House at least one business day prior to the Chapter's Annual Meeting, so by Monday, October 17 for this year's election. Ballots returned by email or fax cannot be accepted.

All assigned members of AIA Northern Virginia can vote. This includes AIA, Associate AIA, FAIA, Emeritus and International Associate AIA members. Members must complete all the required information on the ballot, check the box confirming assigned membership and sign the ballot before mailing.

Sponsors for the 2016 event:
Thank you to Mosaic Express Printing and to artist Matthew Harwood, Torpedo Factory Art Center, for the Honor Awards.

Tickets are $75 and reservations, including entree choices, are requested by October 14 using the form below or by calling the Chapter House.

[dinner menu]

Hors d’oeuvres
First Course

Arugula Salad with Pears, Shaved Manchego and Pine Nuts with White Balsamic Vinaigrette

Main Course (select during registration)

Rainbow Trout - East meets West when our pan seared Carolina trout, Indian Biryani rice and cilantro mint chutney hit the plate. Fried Virginia peanuts and applesauce balance the dish.

Picanha Steak - This flavor-packed top sirloin is from the same cut as a Brazilian steak. To honor its origins, we have placed it with chimichurri, a ruby port compound butter, fried brussel sprouts and shoestring yucca fries.

Roasted Chicken - We roast a half chicken from the Amish country in Pennsylvania with the bone in to capture the essence of the bird. Truffled spaetzle "mac and cheese," roasted wild mushrooms and braised collard greens are added to compliment this Provençal classic. These birds were free to roam and are antibiotic free.

Wild Mushroom Tart - We bake the tart shells daily and fill them with stewed mushrooms and a parsnip mousse. A radicchio and arugula salad round out this vegetarian offering.


Apple Pecan Tart with Vanilla Cream