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PRODID:-//ChamberMaster//Event Calendar 2.0//EN
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CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTART:20240208T223000Z
DTEND:20240209T010000Z
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SUMMARY:Shark Tales with Dr. Greg Skomal at the Barley Neck
DESCRIPTION:Shark Tales\n\nJoin the Atlantic White Shark Conservancy for an exclusive evening with Dr. Greg Skomal\, as he shares stories about his life tracking the Great White Shark from his new book Chasing Shadows while enjoying a delicious three-course meal prepared by Chef Tyler of the Barley Neck. \n\nTickets are $100 per person ($50 is a tax deductible donation to AWSC). A cash bar will be available.\n\nSigned copies of Greg's book will be available for purchase at the event.\n\n\n\nFor Tickets Click Here\n\n\n\n	\n		\n			\n			Menu:\n\n			1st Course Choice of:\n\n			\n				\n				New England Clam Chowder (GF)\n				\n				\n				Beef and Barley Soup\n				\n				\n				Garden Salad w/ balsamic\n				\n				\n				Harvest Salad\n				\n			\n\n			2nd Course Choice of:\n\n			\n				\n				Baked Cod "Merluzzo con Mela" - 8oz cod filet\, brown butter Ritz crumbs\, Granny Smith apple\, roasted butternut squash  & blue cheese risotto\, apple cider-brown sugar gastrique\n				\n				\n				Monkfish Piccata - sauteed monkfish medallions\, sun dried tomatoes\, shallots\, capers\, fresh herbs\, lemon\, white wine butter sauce\, fettucine\n				\n				\n				Braised Short Rib (GF) -   lb slow braised beef\, Yukon Gold mashed potatoes\, wild mushroom ragout\, red wine bordelaise\n				\n				\n				Vegetarian option available on request\n				\n			\n\n			Dessert Course Choice of:\n\n			\n				\n				Brownie Sundae a la Mode\n\n				Apple Crisp a la Mode
X-ALT-DESC;FMTTYPE=text/html:<h2 style="text-align:center"><strong>Shark Tales</strong></h2>\n\n<p style="text-align:center">Join the <strong>Atlantic White Shark Conservancy</strong> for an exclusive evening with <strong>Dr. Greg Skomal</strong>\, as he shares stories about his life tracking the Great White Shark from his new book Chasing Shadows while enjoying a delicious three-course meal prepared by Chef Tyler of the <strong>Barley Neck</strong>.&nbsp\;</p>\n\n<p style="text-align:center">Tickets are $100 per person ($50 is a tax deductible donation to AWSC). A cash bar will be available.</p>\n\n<p style="text-align:center">Signed copies of Greg&rsquo\;s book will be available for purchase at the event.<br />\n<br />\n<a href="https://interland3.donorperfect.net/weblink/weblink.aspx?name=E350936&amp\;id=125">For Tickets Click Here</a></p>\n\n<div style="text-align:-webkit-center">\n<table border="0" cellpadding="0" cellspacing="0" class="section-content text-section" style="width:100%">\n	<tbody>\n		<tr>\n			<td>\n			<p>Menu:<br />\n			1st Course Choice of:</p>\n\n			<ul>\n				<li>\n				<p>New England Clam Chowder (GF)</p>\n				</li>\n				<li>\n				<p>Beef and Barley Soup</p>\n				</li>\n				<li>\n				<p>Garden Salad w/ balsamic</p>\n				</li>\n				<li>\n				<p>Harvest Salad</p>\n				</li>\n			</ul>\n\n			<p>2nd Course Choice of:</p>\n\n			<ul>\n				<li>\n				<p>Baked Cod &ldquo\;Merluzzo con Mela&quot\; - 8oz cod filet\, brown butter Ritz crumbs\, Granny Smith apple\, roasted butternut squash &nbsp\;&amp\; blue cheese risotto\, apple cider-brown sugar gastrique</p>\n				</li>\n				<li>\n				<p>Monkfish Piccata - sauteed monkfish medallions\, sun dried tomatoes\, shallots\, capers\, fresh herbs\, lemon\, white wine butter sauce\, fettucine</p>\n				</li>\n				<li>\n				<p>Braised Short Rib (GF) - &frac12\; lb slow braised beef\, Yukon Gold mashed potatoes\, wild mushroom ragout\, red wine bordelaise</p>\n				</li>\n				<li>\n				<p>Vegetarian option available on request</p>\n				</li>\n			</ul>\n\n			<p>Dessert Course Choice of:</p>\n\n			<ul>\n				<li>\n				<p>Brownie Sundae a la Mode</p>\n\n				<p>Apple Crisp a la Mode</p>\n				</li>\n			</ul>\n			</td>\n		</tr>\n	</tbody>\n</table>\n</div>\n
LOCATION:The Barley Neck 5 Beach Road\, Orleans
UID:e.2118.5653
SEQUENCE:3
DTSTAMP:20260409T005235Z
URL:https://members.orleanscapecod.org/events/details/shark-tales-with-dr-greg-skomal-at-the-barley-neck-5653
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