Sunday, February 27, 2011
portraits
Saturday, February 26, 2011
Catering: Top choices
Combo Appetizers
Mediterranean……………………….70.00
Prosciutto with Melon, Panini bites, kalamata, and artichoke tarts, fresh mozzarella, salami, roasted tomato and olive skewers
Crostini 35.00
Sliced baguette toasted with garlic, olive oil, and parmesan cheese
Fresh Fruit 55.00
Bountiful sliced arrangement of the season’s best.
Gourmet Cheese 85.00
Choice of five cheeses: brie, cambozola, camembert, cheddar, danish blue, marinated feta, creamy gorgonzola, gouda, gruyere, stilton, emmenthaler, swiss, or blue castello with fresh fruit garnish.
Artichoke Round 35.00
Creamy dip in a sourdough round with sliced baguette.
Vegetable Crudités 55.00
Seasonal choices tossed with olive oil and grilled. A Seasonal harvest of healthy fresh vegetables served with your choice of
blue cheese, peppercorn, or ranch dressings.
DSIT 111 5/25
- Hannah
- Brian
- Amy
- Paige
- Guin
- Montana
- Jenny
- Sam
- Alex
- (may be one more person, let me know f you did not take a picture and are not on this list)
- Stephanie: Find out how much notice Zanotto's needs for our final list on the food we choose.
- Ashley S/Melissa V: Work on getting wine donations
- Garrett: Find out what each board needs. How many lights, cords, etc. Work closely with space planners (Xin/Gordie) on this. Also, please find out who rents out the boards before us so we can talk to them about cleaning the boards/keeping them clean.
- Elizabeth T: Find out the cost of a Uhaul truck for 2 days, plus insurance, gas, etc.
- Jenni, Ashley S, Elizabeth T: Find out if you can bring in a 10ft ladder to store at school until our show.
- Sam/Sakiko: Find out how much we have of each kind of light
- Junsin/Diana: Look into white wires. Find out the lengths, the price, and how we can tape down the wires without it looking unattractive. Work with space planners (Xin/Gordie).
- Keith: Find a material and the price of that and spray paint so you can make a stencil on the laser cutter. We need to label our chairs in white with "SJSU Interior Design".
- Jenni: Find out what time we can start setting up on the day of the show.
- Tamara/Anna: Get the price of gator board and foam core. We need these materials for the logo of the places that donated and for frames for our portraits. Also check out the prices of frames at IKEA vs. Aaron Brothers (remember we could get a discount from Aaron Brothers). Look into prices for printing out post cards with our logo on it, and for 11x17 posters. (We only need 4 posters, but about 250 post cards). Please be ready to present graphics next week.
- Melanie: Start bringing a camera and taking pictures of people working on the Senior Show.
- Melanie/Melissa N: Collect pictures that people have from past classes.
- Jenny: Find out what type of flowers we should use, where we are ordering them from, and how much it would be.
- Suzy: Look into prices of yahoo vs. intuit, and what your husband feels most comfortable with. We would like to have this website up for 6 months.
- Elisabeth B/Crystal: Make sure you get everyone's bios, and proof read all of them. Let me know if you still do not receive bios from people.
- Xin/Gordie: Have the preliminary done by March 11.
- Start working on boards (36"x7')
- Work on portfolios, resumes, teaser, business cards, cover letters
- Gather any class pictures from past classes and send to Melanie(xmaeleni04@yahoo.com) or Melissa N(mellii151@msn.com)
- Get bios turned in
Friday, February 25, 2011
Appetizer Options
The following list is from Zanotto's catering menu. I narrowed it down a bit, but there's still a lot to choose from. Go ahead and post your top 5 favorites for what you would like to nibble on at the show :)
Gourmet Platters
Deli Sandwich 70.00
An assortment of freshly made deli sandwiches with your favorite condiments.
Prawn Platter 70.00
Large prawns arranged with lemon and cocktail sauce.
Vegetable Crudités 55.00
Seasonal choices tossed with olive oil and grilled. A Seasonal harvest of healthy fresh vegetables served with your choice of
blue cheese, peppercorn, or ranch dressings.
Pinwheel Sandwich 55.00
Variety of meat and cheese, rolled in cracker bread with condiments and cut into pinwheels ready to serve.
Spinach or Artichoke Round 35.00
Creamy dip in a sourdough round with sliced baguette.
Gourmet Meat & Cheese 60.00
Choose from a selection of gourmet sliced meat and cheese.
Fiesta Layer Dip 40.00
Zesty layers of beans, salsa, guacamole, sour cream, cheese, tomatoes, green onions, served with homemade tortilla chips.
Cheese Sampler 45.00
A selection of four cheeses, garnished fresh fruit.
Fresh Fruit 55.00
Bountiful sliced arrangement of the season’s best.
Gourmet Cheese 85.00
Choice of five cheeses: brie, cambozola, camembert, cheddar, danish blue, marinated feta, creamy gorgonzola, gouda, gruyere, stilton, emmenthaler, swiss, or blue castello with fresh fruit garnish.
Crostini 35.00
Sliced baguette toasted with garlic, olive oil, and parmesan cheese
Baked Brie 55.00 (serves 20-25)
Creamy brie with roasted garlic, parsley and kalamata olives. Served with sliced baguettes.
Gourmet Wraps 80.00
An assortment including our southwest chicken, Philly Cheesesteak, Vegetarian
Combo Appetizers
Mediterranean……………………….70.00
Prosciutto with Melon, Panini bites, kalamata, and artichoke tarts, fresh mozzarella, salami, roasted tomato and olive skewers
French………………………………..70.00
Pate’ and brie, chicken cordon blue, mini quiche, and artichoke crowns with smoked salmon
Asian………………………………….70.00
Paper wrapped shrimp, California rolls and chicken skewers with peanut sauce
Kabob It……………………….…….70.00
Chipotle Steak Cbarrrasco, seasoned Sirloin, threaded with onions, poblano and redpeppers, Chicken Pineapple Kebob, Lemon Shrimp Kebob, Grilled Veggie Kebob
Sushi : Shooting Star Party Tray…29.00
46 pieces
Baked Goods
Fresh Baked Goodies 45.00
lemon bars, brownies or gourmet cookies.
Wednesday, February 23, 2011
Resume Review
Friday, February 25, 2011, noon to 1:30pm at the AIASCV Office
If you would like an informal review of a potential cover letter and resume,
please join us for a Resume Review Session. Bring your resume and/or cover letter
(hardcopy or thumb drive). Reviewers are AIASCV architect members.
Please RSVP by Feb. 23, 2011 by phone 408.298.0611 or email info@aiascv.org
Monday, February 21, 2011
Reminder for 2/25
Remember to get to the classroom at 9AM next week for pictures. Wear a nice black top. We are not doing the group photo next week, so don't worry about what pants and shoes you wear.
Continue making revisions to resumes, portfolios, etc., and print out hard copies.
Also, make sure you get those bios turned into Crystal and Elisabeth.
Thanks,
Jenni
Wednesday, February 16, 2011
Tuesday, February 15, 2011
Monday, February 14, 2011
Question about Clothing for Picture
PICTURE DAY update!
Hello Everyone,
The following are the immediate dates and time slots my sister is available to shoot all 40 students as well as get in a group photo. So if we can all work with this schedule, that would be awesome. The entire photo session should only take 1 to 1.5 hours max.
Sunday Feb 20 - at 930 or 10am
Friday Feb 25 – at 9am
Sunday Feb 27 -at 930 or 10am
Hope this works for everyone,
Anna Nguyen
PICTURE DAY
Picture date & time
Revision input
Sunday, February 13, 2011
Date and Time for Pictures
Friday, February 11, 2011
Date for Pictures
Thanks,
Jenni