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Administr Ative CULINARY CORNER I


f you’re looking for an early dinner or headed to an evening show, then Sunset Supper is just the meal for you. Stop by the Men’s Bar between 5 and 6 p.m. to beat the rush and enjoy a three- course meal for only $20. This deal won’t last long so come choose from three appetizers, three entrees and three deserts for an early dinner special. Remember, your guests can now pay their way with credit cards. Wine connoisseurs save the date! On


Cameron


McMurry FOOd And


BeverAGe directOr WINE DINNER WEDNESDAY, NOV. 9 • 7 P.M. • 26 FOUNDERS


Thursday, Nov. 9 MAC features Walla Walla Vintners for a tasting reception and dinner with owner and winemaker Gordy Venneri. Tastings begin at 5:30 p.m. in the Reading Lounge for only $15. No reservations required. Afterwards, join MAC Executive Chef Philippe Boulot for an intimate dinner in 26 Founders. Each course is paired with wines selected by Venneri. The cost is $95. Quick Register FB208 The MAC Culinary Team is gearing up for the holidays. We’re offering three deli- cious meal options to help you celebrate your Thanksgiving holiday stress-free. Pre-order your mouth-watering turkey dinner to-go, join us for a classic Thanksgiving Day buffet or dine in the Men’s Bar for an intimate holiday meal. Call 503-517-6601 or go to theMAC.com to register.


The University of Oregon takes on Oregon State Saturday, Nov. 26. Join the excitement and spirited rivalry while watching the game on huge screens and enjoying great food and drinks in the Grand Ballroom. Doors open one hour before kickoff. Register early for only $15. Quick register FB207


MAC Private Dining presents the Small Business Holiday Party on Thursday, Dec. 15. For a small company, this is an excellent way to offer an elegant party at a fraction of the cost. The price is $48 per person inclusive. Quick register FB209


Have something else in mind? Our expert catering staff is standing by to help you plan your special event call MAC Catering at 503-517-6600. WM


Wine and dine with owner and winemaker Gordy Venneri. Enjoy a four-course dinner prepared by Executive Chef Philippe Boulot paired with hand-selected wines from Gordy Venneri.


To make reservations, call 503-517-6601 Quick Register FB208


The cost is $95 per person inclusive. Seating is limited.


TAILGATE PARTY Saturday, Nov. 26


Grand Ballroom Doors open one hour before kick-off.


• Food • Drinks • Huge TV screens


To make reservations, call 503-517-7276. Quick Register FB207


The cost is $15 per person for early registration. Tickets then increase to $20 per person. The cost is $10 for children age 12 and younger.


OSU vs. U of O CIVIL WAR


NOVEMBER 2011 | The Wınged M | 11


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