maurak portfolio

Nordic Film Festival poster

Catalyst Communications — Outdoor Guide cover and page design

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OutdOOr GuideSPring/SUmmer 2009 SEE INSIDE for New Products and Useful Tips Ph

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OutdOOr GuideSpring/Summer 2009

SEE INSIDE for New Products, Useful Tips and Upcoming Events

If You’ve Got The Guts, We’ve Got The Goods

Keeping You Light on Your Toes—Wherever You Go

Source: www.scrippsnews.com

Washable polyester webbing uppers

Walking All Over RunnersDon’t let the term “race walkers” fool you: a world-class race walker can complete a marathon in sub-seven-minute miles.

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< Venice H2 $95Playful meets performance. This sandal features an open strapping system for outstanding ventilation on hot summer days. A streamlined, grippy outsole with multi-directional lugs and razor siping provides exceptional traction control on rocks, beaches and boardwalks. v women’s

Targhee II $115Tackle any terrain. With KEEN.Dry™ waterproof membrane to shed water, and self-molding insoles that ward against sharp rocks, KEEN’s multi-purpose light hiker is a real crowd pleaser. v women’s

Torsion stability ESS shank keeps your foot level

Non-marking lugs grasp unforgiving ground

Newport H2 $95The sandal that started it all. Stay attached to gritty trails, wet river rocks, slippery decks—planet earth—with KEEN’s no-non-sense original. The robust Newport strikes a naturally air-conditioned balance between utility, comfort and performance. v men’s

KEEN began with a moment of pure vision, with a simple design challenge: Can a sandal protect toes? The answer was yes and the Newport was created. A moment of pure vision, a design inspiration, a Hybrid approach. It’s amazing how one innovative sandal can lead to bigger things.

Easy-on quickdraw elastic cord lace

Razor-Sharp Traction By cutting thin, lateral slices in their rubber soles (razor-siping), Keen shoes provide excellent traction in wet conditions. The razor-siped slices flex open when walking so water flows through (like rain tires), allowing the other sections of the sole to securely grip the surface.

Fun Foot FactsBigfootThe largest recorded feet in the world belonged to Matthew McGrory (1973-2005), whose dogs were a whopping size 28½. The 7'4" resident of Florida paid $22,745 for a pair of shoes to fit his unusually large feet.

need a new pair of shoes?Shopping for shoes is best done in the afternoon, when your feet have swollen a little. Then you can be sure your new shoes will fit your feet at all times and won’t pinch. Try both shoes on, as most people tend to have one foot larger than the other.

Beauty is PainWomen suffer from four times as many foot problems as men. This is believed to be a result of their choice of footwear, often with narrow toes and high heels.

one more for the ladies…It is important that women wear correctly fit-ting footwear as on average they walk 3 miles farther every day than the opposite sex.

Foot binding…Yeowch!In China during the early 10th century, foot binding was seen as a sign of beauty and was practiced by all social classes. Foot binding was a tradition in which the toes were tightly wrapped in cloth, breaking the bones and curling the front of the foot downward.

After a number of years performing this ritual from about the age of five onwards, the front and back of the foot would be forced together to give the impression of small, dainty feet. A young woman’s marriageability and social standing were greatly improved by small feet.

Source: www.foothealthcare.com

Gear to Make Mother Nature Proud

Tongue in Cheek A chameleon’s tongue can be shot out to an extraordinary length: in some species the tongue is longer than its body!

Source: www.sandiegozoo.org

men’s

women’s

MORE TIME TO PLAYTime off is a gift. So use yours to the full-est extent your benefits allow. Here are some ideas to make it a win-win deal for you and your employer.

Offer a compromise. Is there a way to trade for vacation time? Compromise for a smaller raise plus more vacation? An extra project in exchange for a trip?

Plan ahead to use downtime. Study your schedule well in advance to ask for time off when you’ll be least missed. Demonstrate your concern for not being disruptive.

Reduce the impact. Present a well-thought-out plan for how you’ll make up for time away.

Unpaid time off. It isn’t first choice, but it’s easier to get.

Suggest as an incentive. Time off after a major project is a good motivator, and may be more affordable than a bonus.

Work/play opportunity? Conferences or professional events around which you can play, may be easier to sell, especially if you share expenses.

Conserve sick and personal days. Find out your employer’s policy for converting them to personal time.

Extended Weekends. Taking off even a par-tial day on a Monday or Friday can extend your trip another night.

Be worth it. The more valuable you are, the easier it is for your manager to want to keep you happy.

Trust is key. Be dependable and keep your company’s interest in mind. Your boss will be more comfortable that your time off is a good investment.

Common Threads Recycling ProgramRecycle your worn-out Patagonia® Capilene® Performance Baselayers, Patagonia® organic cotton T-shirts, all Patagonia® fleece, and Polartec® fleece from other manufacturers through the Common Threads Recycling Program. Learn more at Patagonia.com/recycle or call 800-638-6464.

Inspired by the planet, designed for those who enjoy it. Patagonia stays true to its pledge to build the best products and do the least harm. From using recycled materials to creating recyclable apparel, Patagonia offers high-quality adventure apparel with integrity.

Rain Shadow Jacket $150Weather protection without a shadow of a doubt. Experience 100% waterproof breathability with this ingenious hard shell. A special lining channels moisture away from skin, protects the waterproof barrier, and slides easily over layers. v� men’s (shown) and women’s; Wt. 13.5 oz.

Capilene® 1 T-Shirt $36Feels as good as it performs. A silky baselayer designed for high-exertion, hot-weather pursuits. Made from 100% recycled polyester, it’s moisture-wicking and dries quickly. Even better, it’s recyclable through the Common Threads Recycling Program.

UPF 15 sun protection •

Gladiodor• ® natural odor control

Half Mass Bag $100A critical mass of clever, compact storage for work and play. Access everything you need with a ton of pockets and features for all your gear, including a fully suspended, padded 15" laptop sleeve. v� 16" x 11" x 5"

Stand Up Shorts® $55Make a stand against the elements. Rugged 10 oz organic cotton canvas endures the roughest terrain and treatment—from you and Mother Nature. Yet softens and personalizes with age. Double seat resists abrasion. v� men’s

Separate inset hook-and-loop wallet pocket

Roll-down, two-way adjustable hood

Made with 100% recycled materialH2No® waterproof/breathable

2.5-layer tear-resistant fabric

Reverse-coil DWR-coated pit zips with storm flap

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Flap overlaps sides to keep out rain

High Tech for the High Country

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Source: www.extremescience.com

After more than 40 years of innovation, it just comes naturally to The North Face. From hardcore alpine adventures to mellow day trips, The North Face combines ease of use with high-performance technology. Backpacks that self-heal and tents that practically pitch themselves are just two of the many innovative features The North Face offers outdoor enthusiasts.

Minibus Tents $389–$429Staking it easy in comfort. Don’t let these light-weight 3-season tents fool you—they’re roomy with huge vestibules, two doors and a host of livability extras. Inside-outside vestibule pockets conveniently and safely store your gear. Best of all, pitching a tent has never been easier thanks to a range of innovative features.

You wouldn’t buy a car without a test drive, right? Come in and we’ll help you determine how many vestibules and doors you really need. We’ll take the guesswork out of pitching in the wild.

Primero Packs $299–$319Packs primed for the serious explorer. You’ll hardly notice the load and mileage on your next multi-day trek, thanks to the revolutionary X Radial™ frame pivoting with your every move. The injection- molded back panel features self-healing EVA foam with airflow channels for superior comfort and ventilation. Beyond comfortable, these packs’ anatomically precise construction moves with your body’s natural gait.

How many cubic inches do you really need? How should a pack fit? We’re here to help you find a pack designed just for you.

Regardless of weather, the ingenious Jake’s Foot keeps your canopy taut and the tent solid by using fly-tension leverage

Clever Twist Clips help pitch and disassemble your tent easily and quickly, while saving weight

Dual-pivot E-VAP™ foam hipbelt evenly distributes the pack’s load

Stretch-woven bucket pocket holds rain gear

Waterproof hood with welded construction keeps your gear dry

Growing Up29,035' Mount Everest is getting higher— growing 2.4" each year. Unlike worn older ranges, the Himalaya is a relatively youthful, growing mountain mass.

GIMME SHELTERUnderstanding tent lingo is important to purchasing one that best fits your needs and expectations. Here’s a glossary of the most common types of tents.

B Double-wall Tents. A mesh body, or canopy, can be covered by a separate waterproof rain fly. Most common tent design, especially for three-season tents.

Pros: Excellent ventilation and protection; versatile set-up options with or without fly

Cons: Heavier and less stable than single-wall tents

B Single-wall Tents. The canopy is made of waterproof material, eliminating the need for a rain fly, creating a single wall structure.

Pros: Lighter, stronger and faster to pitch than double walls

Cons: Less ventilation, smaller and more expensive than double-walls

B Free Standing Tents: With poles assembled, tent stands up without need to stake out. Common design for two or more person tents.

Pros: Easy to pitch and relocate; no need for staking; stronger than non free standing tents

Cons: Heavier than non free standing tents

B Non Free Standing Tents. With few to no pole intersections, these tents rely on tension from stakes to stay upright.

Pros: Light weight and packable; preferred by cyclists, soloists and when size and weight is priority; usually one person only

Cons: Require staking; less stable and smaller than free standing

B Three-season Tents. Mostly double wall tents maximizing use of mesh for summer, spring and fall camping.

Pros: Best ventilation and versatility Cons: Less warmth and stability than

four season tents

B Four-season Tents. Usually, but not always, single wall tents with less mesh for warmth and more poles for strength.

Pros: Best design for high winds, cold temps and heavy snows

Cons: Can be heavier and less breathable than three-season tents

Source: gorp.away.com/gorp/gear/features/tents3.htm

University of Colorado, 40 Years of Ion Chemistry logo and event print material design

ION CHEMISTRY40 Years of

9:30 to 10:30 amCU Wizard ShowCristol Chemistry Building Room 140

10:45 to 1:00 pmPoster SessionUniversity Memorial Center 2nd floor balcony and Room 235

11:30 to 1:00 pmLuncheonUniversity Memorial Center Room 225Please wear your name tags. They are also your ticket to the Luncheon.

1:15 to 1:25 pmGroup PhotoUniversity Memorial Center Fountain Steps

1:30 to 5:00 pmSymposiumCristol Chemistry Building Room 142

Event ParkingEuclid Auto Park $3.00 per day on Saturday and Sunday

Saturday, June 13, 2009

Taco & Burrito Buffet“Make Your Own”Tortilla Chips and SalsaSpicy GuacamoleSirloin Beef with Garlic and OnionsSpicy Chicken Marinated in Chile SauceVegetarian FajitasEl Canibal RiceShredded LettuceShredded Cheddar and Jack CheesesBlack OlivesSour Cream GarnishPinto BeansBlack BeansFlour TortillasCorn Taco Shells

DessertLemon BarsMexican Wedding CookiesFresh Fruit

BeveragesCoffeeHot and Iced TeaLemonade

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University TheatreGUGG

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University Club

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Dalton Trumbo

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Luncheon Menu

Map of CU Campus: The Cristol Chemistry Building is located just north of the UMC. The fountain is just north of the UMC between Chemistry and the UMC. Recommended parking in the Euclid Auto Park.

Cover Art

“Carl at the Reins,” Zdeněk Herman (Academy of Sciences of the Czech Republic)

Symposium

1:30 – 1:35 Welcome

Presiding: Dan Neumark (University of California, Berkeley)

1:35 – 1:50 The Importance of Stupidity richard Zare (Stanford University)

1:55 – 2:20 Early Days of Negative Ion Photodetachment lewis branscomb (Kennedy School of Government, Harvard University)

2:25 – 2:50 40 Years of Ion Chemistry – Boulder, Colorado – Or, how we came to know Carl Lineberger, his giant contributions to science, his building of departments and the University, and his service to the community Stephen leone (University of California, Berkeley)

2:50 – 3:10 Break

Presiding: Amy Mullin (University of Maryland)

3:10 – 3:30 The Evolution of Spectroscopy, Reaction Dynamics, Chemical Physics, and Carl Lineberger fleming Crim (University of Wisconsin)

3:35 – 3:55 Elaborating on a Lineberger Research Theme: Reflections on Conical Intersections Marsha lester (University of Pennsylvania)

4:00 – 4:20 Who is the REAL Carl Lineberger? Geri richmond (University of Oregon)

4:25 – 4:45 Public Service and Other Things John brauman (Stanford University)

Welcome

Welcome to the Forty Years of Ion Chemistry symposium. It is truly overwhelming that all of you, who have contributed so much to this enterprise over the years, will meet in Boulder in June. This is a wonderful celebration of our collective scientific accomplish-ments. I can only hope that you enjoy this unique gathering as much as I know that I will!

— Carl Lineberger

40 Years of Ion Chemistry

Krista Beck Veronica BierbaumKitty EdwardsBarney EllisonAdam GianolaMary GillesRicki HadowMark Johnson

Pat JonesNancy LevingerAmy MullinDavid NesbittDan NeumarkSteve ONeilMathias Weber

Planning Committee

A Summer PicnicFriday, June 12, 20095:00 to 9:00 pm

At the home of Barney Ellison & Sally Sullivan7740 Spring Drive, Boulder, 80301


ParkingDue to the large number of cars, parking will be restricted to Saint Ambrose Church. We encourage you to carpool to the party. Only members of the Planning Committee with parking permits will be allowed to park close to the party house. St. Ambrose Church, www.saintambrosechurch.net.

Directions Drive south out of Boulder on Highway 36.Take the Table Mesa Drive exit. Turn left on to Table Mesa Drive (becomes South Boulder Road).Drive 3 miles.Turn right on Barcelona Drive into the Spanish Hills Subdivision.St. Ambrose Church will be on your left. Park in the church parking lot and wait for the bus.

ActivitiesSwimmingVolleyballVisiting with friends

What to bringCasual, comfortable clothingHats and sun block Towels for swimming and dry clothesPicnic blankets to sit on (if you are local)

Menu Appetizers:

Mixed nuts Chips and dip Dolmades

Buffet: Greek Salad

Gyro Sandwich with seasoned lamb, tzaziki sauce, diced tomatoes, onions, shredded lettuce and pita bread Hummus Quinoa Tabbouleh Oven Roasted Spaghetti Squash with nutmeg and white truffle oil

Beverages: Red and White Wine

Beer Bottled Water With and Without Gas Sodas Fruit drinks

Dessert: Assorted Cookies and Bars

Fresh Fruit Platter

Catering provided by The Spice of Life.

Check the registration section of our Web site to see who is coming to the picnic.


Cocktails | The Patio The Patio is a lovely location with views of the Flatirons. It is a perfect spot to visit with new and old friends and enjoy a cocktail or glass of wine before dinner.

Hors D’OeuvresAntipasti Skewers Marinated mushrooms grape tomatoes and ciliegine mozzarella

Sesame Fried Apple Chips Crab salad

Chorizo Sausage Quesadillas Adobo aioli

Marinated tuna skewers Wasabi aioli

Banquet | Xanadu Ballroom

SaladLocal Goat Cheese and Baby Greens Salad Santa Maria mixed greens, strawberry, avocado, toasted walnuts, Haystack Mountain goat cheese and champagne vinaigrette

Freshly Baked Breads with Butter

Choice of Entrée:Seared Halibut Olive oil mashed potatoes, baby carrots, crispy shrimp and chestnut honey glaze

Double Lamb Chops Yukon gold mashed potatoes, rosemary roasted cipollini onions and red pepper marmalade

Roasted Acorn Squash Herb grilled seasonal vegetable ratatouille, roasted red pepper puree and basil pesto

Dessert and DrinksBlackberry Crème Brûlée Sweet pineapple salsa

WineMauritson, Zinfandel, 2006, CaliforniaKim Crawford, Sauvignon Blanc, 2008, New Zealand

Coffee or Hot Tea

Cocktails & BanquetSaturday, June 13, 20096:30 to 10:00 pm

St. Julien Hotel900 Walnut Street, Boulder

Banquet Entertainment Presiding: Mark Johnson All those interested in participating should contact Mark Johnson, [email protected]. There will be a laptop and projector available. You can look forward to a Dance of the Ions and a visit from the “Microwave Cowboy,” last seen 25 years ago at the Reinbergerone Seminars.

Business Attire. Wear your nametags. They are your meal ticket. Bring your entrée selection slip.

Co-conspirators

JILA & the Department of Chemistry & BiochemistryUniversity of Colorado, Boulder, Colorado

Saturday, June 13, 20091:30 to 5:00 pm

Cristol Chemistry Building, Room 142


A CelebrAtion of

Steve BlanksbyDoo Wan BooHeinrich BuchenauBert CallicoattPaul CampagnolaJohn CarlstenMelissa Lambropoulos CastorReed CordermanJoshua DarrGustavo DavicoVladimir DribinskiBarney EllisonPaul EngelkingKent ErvinJim Gord

Scott GronertQuanli GuSang Yung HanUli HefterEric HerbstBecky HoenigmanHartmut HotopTakatoshi IchinoMark JohnsonAbe KasdanShuji KatoGary LeachDoreen LeopoldFelician Muntean

Dan NeumarkStewart NovickMark PolakJeff RathboneDoug RayAndrei SanovClaus-Peter SchulzPeter SchulzRebecca SchwartzLeonid SchepsAmy StevensDiane SzaflarskiPaul WentholdPaul Zittel

Post Doctoral Research Associates

M. Liz AlexanderDjango AndrewsJack BarberaSteve BarlowDick BeyerJim BaurSusy BurnettEileen CliffordNicole DelaneyJim FaederChuck FeigerleAdam GianolaMary GillesBob GunionJoe HoSamantha Horvath

Pat JonesJoe KimNancy LevingerKeith LykkeJoshua MartinRoy MeadElisa MillerAmy MullinTom MulloneyKermit MurrayMaria NadalSreela NandiMark NimlosJohn PapanikolasTom PattersonOrion Polplawski

Tanya RamondMarin RobinsonTodd SanfordHannah SevianJack SlaterJim SmithMark TaylorMatt ThompsonValerie TrapaJane Van DorenStephanie VillanoKristen VogelhuberVasil VorsaBen WoodwardScott WrenKazu Yokoyama

Graduate and Undergraduate Research Students

Lars AndersenTorkild AndersenMichael AshfoldKrista BeckVeronica BierbaumSergei BobashevAlex BoldyrevWes BordenLewis BranscombJohn BraumanLarry BurggrafLaurie ButlerSean CaseyChuck DePuyKaren DirksMike DuncanVernon Ehlers

Jean FutrellGustav GerberMark GordonJoe GrabowskiMaciej GutowskiChris HadadZdeněk HermanIngolf HertelKen JordanSteve KassPaul KleiberHorst KöppelRonnie KosloffBranka LadanyiMats LarssonMeryl MantioneAnne McCoy

Karen MelcherTom MillerFuminori MisaizuMichael MorseDavid NorcrossMitchio OkumuraSteve ONeilYasushi OzakiRobert ParsonGeorge PeterssonFrank ReadBill ReinhardtJack SimonsDavid SpenceJohn StantonAl Viggiano

Visiting Fellows, Faculty Collaborators and Staff

Graphic Art and Design by Maura Kelly


Fold lineEvent Program

Sampling of event handouts

Event logo design on large scale banner; actual size 84 x 30 inches

Fold line

Logo samples

M A I S I E C R O W

p h o t o j o u r n a l i s t MomToMomHealth.comGROW A HEALTHY FAMILY

ANCHORINN

Wild Basin Lodge Wedding Brochure (cover and a few spread samples from 20 page brochure)

“Planning a destination

wedding of this size and

detail was not easy. We

simply could not have done

it without you. You directed

us to all the key resource

people in the area, and they

worked well together to

make this event a success.”

~ Bob and Laura, July 2004

Wedding SitesWild Basin Lodge and Event Center provides the opportunity to enjoy the company of family and friends in an elegant, relaxed environment. View dynamic sunrises and sunsets, while listening to the soft cascade of the North St. Vrain River.

From our handcrafted furnishings to our regionally acclaimed service, we make every commitment to host your wedding event in the manner you desire.

OutdoorWild Basin Lodge and Event Center features two spectacular outdoor wedding settings. Whether on the banks of the North St. Vrain river or in a mountain meadow surrounded by aspen tress and ringed by snow capped peaks, we can accommodate your preferences.

Gently flowing through our 13 plus acre property, the North St. Vrain River provides a natural amphitheatre ceremony site.

A short walk across the river leads to our meadow ceremony site, offering stunning views of rustling aspen against the backdrop of the continental divide.

Indoor Our grand entry room offers an intimate fireside setting for your small to medium ceremony. For larger events our St. Vrain room can comfortably accommodate your medium to large ceremony.

Reception RoomsThe Copeland RoomUpstairs in the Copeland Room, signature wooden tables and magnificent views a stunning reception option for small to medium groups. The room and its surrounding covered decks present elegant mountain charm and compliment our selection of fine food and renowned service.

The St. Vrain RoomThe St. Vrain Room accommodates medium to large groups. It features imported stained-glass highlighting the head table, an antique Irish bar, dance floor, and covered deck overlooking the North St. Vrain River, which wraps around the South and West sides of the lodge.

“Thank you so very much for all that you did to make our wedding day so incredibly special.

We had such a wonderful time-we could never imagine a better place to have our wedding! You

all went above and beyond in making everything so wonderful for us and all of our guests.”

~ Anthony and Aimee, May 2006

7

Choice of outdoor wedding site for two (2) hours

Chairs/linens and tables for your ceremony and reception

Rehearsal coordination and walkthrough

Two (2) hours decorating time prior to event

Reception room for six (6) hours (all Event end at 10:30pm – to extend beyond 10:30 requires the rental of all lodge rooms and purchase of additional time)

St. Vrain Room, riverside, downstairs

Copeland Room with views of Mount Copeland

Dance floor/area

Linen service

Room configuration and setup

All staff for your event including: Banquet captain Bar set up Bartender(s) Setup and cleanup staff Wait and bus staff

Crystal, silver and china

Gift and guest book tables

Complimentary champagne toast/sparkling cider for all attendees

Choice of two (2) classic appetizers

Classic salad service with a choice of dressing

Choice of two (2) classic entrees for family, plated or buffet service —includes bread, butter, seasonal vegetables, and potatoes or rice

Non-alcoholic beverages for your guests

Cake table

Cake cutting service

Two (2) hours of event coordination consultation

Private appetizer platter for Bride and Groom after ceremony/pictures

Additional dinner for Bride and Groom at the end of your wedding reception

Saturday receptions between June and September require a minimum of 75 guests.

Classic Wedding Package

Enhanced Wedding PackageOver the years, we have had many occasions to work with some very talented venders in our area. In recognition of their extraordinary skills and to assist you in planning your event, we offer an enhanced package that includes their services. The Enhanced Wedding Package includes the following items:

Everything included in the Classic Wedding Package

Four (4) hours decorating time (instead of two) prior to event

Floral package from Boulder Blooms or European Floral Design: A bridal bouquet and one

bridesmaid’s bouquet Four boutonnières Two corsages Ten centerpieces for the

reception room Flowers for the cake A throw bouquet

Choice of one (1) enhanced appetizer (in addition to one classic appetizer)

Enhanced salad with a choice of dressing or soup

Choice of one (1) enhanced entrée (in addition to one (1) classic entrée) for family style, plated or buffet service

Two (2) cases of house wines

One (1) keg of domestic beer

A Colorado Rose wedding cake for up to 100 guests, tiered with piping design

Cake table and cutting service

Four (4) hours (instead of two) of event coordination consultation

Enhanced private appetizer platter for Bride and Groom after ceremony

“We can’t thank you

enough for all you did

to make this the most

memorable weekend

ever. Wendy said it best

when she remarked that

this was the best day

of her life… and the

wedding far exceeded

both their expectations.

As parents, what more

could we hope for?”

~ Laura, July 2003

“It’s not easy planning a wedding from miles away, but everything worked out

perfectly. Thank you for your professionalism, kindness, and for making me feel like

a very special and beautiful bride (even though you have so many to work with!)”

~ Koy and Sarah, June 2008

“”

9

1130 County Rd., 84 West, Allenspark, Colorado 80510Phone: (303) 747-2274 (BASIN) Fax: (303) 747-2120

E-mail: [email protected]

A Letter From the Owners…Congratulations on your engagement! Wild Basin Lodge and Event Center thanks you for considering us for your wedding ceremony and reception.

We are a unique family run business. Those you meet when first viewing the lodge to the team making your wedding day special are one and the same. As a private facility, the lodge has no other traffic other than event guests, making the beautiful scenery that much more intimate. Situated at the Wild Basin entrance to Rocky Mountain National Park, the lodge is conveniently located

near the town of Estes Park. Guests have the opportunity to walk, hike, fish, or ride horses during the summer months. Winter brings pristine terrain for cross-country skiing, ice climbing and snowshoeing.

The lodge offers indoor and outdoor locations for your wedding ceremony. Whether you select a riverside ceremony under blue skies, or an elegant service in a meadow viewing aspen trees, our staff will work with you to create a special event that will be remembered for a lifetime.

Our Beliefs Your wedding is a special, defining moment and should reflect the tone and emotions you’ll carry through the rest of on your lives together. We treat it that way.

Our vendor services must enrich and enhance your wedding experience.

Creativity, quality and attention-to-detail distinguish us from the rest of our industry.

Our ValuesA caring attitude, putting your dreams and feelings first

Quality, excellence and innovation in everything we do

Honesty in all our dealings with you and our vendors

Proper stewardship of environment via progressive energy policies

Our Mission StatementAcclaimed as one of the “Last Perfect Places in Colorado” by 5280 (a prestigious regional magazine) and awarded for two consecutive years (2008 and 2009) the best reception venue by The Knot, the lodge provides the perfect venue for your wedding. We are open year-round, providing the highest quality customer service for each event. We lead our industry with innovative event services, demanding our staff and all our vendors abide by the highest principles of ethics and professionalism. We do all this to support you in creating the wedding of your dreams. This is our promise to you!

Your Unique WeddingOver the last decade we have had the opportunity to host more than 1,200 weddings for people from all walks of life. In doing so, we personalized each event. Throughout this booklet, you’ll find options to customize any facet of your event. Whether it is incorporating family traditions, or selecting the perfect wine, we encourage you to make your wedding unique. Whatever your preference, we are happy to personalize any aspect of your special day.

“Our guests were so well

cared for and we all enjoyed

ourselves so much. You

couldn’t have been more

accommodating. The food

was great and the service

second to none. Because of

your hard work, I didn’t

worry about anything.”

~ Suzanne, April 2006

3

WHITE WINES

house white 5 20blue fish riesling ‘05 7 28smoking loon chard ‘05 7 28chalone chard ‘05 8.5 34sonoma cutrer chard ‘05 50benziger sauvignon blanc ‘05 9 36monkey bay sauvignon blanc ‘06 8 32gabbiano pinot grigio ‘06 8 32roselle syrah rose ‘05 7 28

RED WINES

house red 5 20two tone farms cabernet ‘04 7 28salva tierra cabernet ‘03 60justin cabernet ‘05 50little boomey shiraz/cab ‘05 6 24red rock merlot ‘05 8 32puerta colorada rioja ‘04 8 32lulu b. pinot noir ‘05 7 285 rivers’ pinot noir ’05 9 36

TaSTy BREWS

draftrogue dead guy ale 4.5stone i.p.a. 4,5avery ellie’s brown 4,5new belgium mothership wit 4,5pilsner urquell 4,5anchor steam porter 4,5young’s oatmeal stout 5

bottle beer & cansavery seasonal 22oz ‘bomber’ 10 budweiser 3.5 bud light 3.5miller lite 3.5coors lite 3.5corona 4odell’s 90 shilling 4new belgium seasonal 4pabst blue ribbon ‘silo’ 4,5grolsch mini-keg 35buckler N/A 4

OLD SCHOOLpimm’s cup 7

fresh cucumber, mint, and citrus all muddledtogether with pimm’s #1 and a splash of lemonade. the best summer cocktail in town!

manhattan over 50 bourbons to choose from… ask your server for a classic manhattan of your choice!

old fashioned 7buffalo trace bourbon with regans’ orange bitters

mint julep 8crushed ice with woodford reserve bourbon… the kentucky derby’s official drink! also try strawberry or peach mint juleps!

negroni 8now this is old school…gin, campari, sweet vermouth, splash soda

hurricane 8our infused rum mixed with dark rum and peychaud’s bitters. two drink maximum!

NEW SCHOOLfrench mojito 8

fresh strawberry, mint and lime muddled together with grey goose vodka and topped with champagne! oui oui!

camp’ izze 8campari, stoli orange and clementine izze… it’s a bittersweet cocktail!

southern belle 8our strawberry infused bourbon with mint, orange, lemon and lime muddled together and topped with fresh juice

dreamsicle royale 8 our own josh’s special recipe! a freshly squeezed orange with vanilla vodka

westside story 7apple–cherry infused bourbon manhattan

mayan mocha martini 8patron xo cafe, 1921 tequila crema, topped with cayenne cinnamon powder!

roger moore 8shaken, not stirred… a james bond martini with a twist!

MaRGaRITaSwest end marg 6

sauza blanco with splash of cran

georgia peach marg 6with our own peach infused bourbon!

j’rita 8cazadores reposado 100% blue agave, our top-shelf marg

fist full of dollars 8.5fresh lime, orange and lemon all muddled together with el tesoro platinum in a traditional marg style

silver coin 8milagro silver, citronge and fresh lime juice

skinny coin 8.590 proof herradura silver with n/a triple sec! simple, clean and less sugar!

el diablo 9chamucos reposado… the best reposado in town!

rusty coin 9gran centenario anejo

natty’ coin 8partida silver, organic agave nectar, fresh lime juice… and all natural!!

bourbonbaker’s 9basil hayden 9blanton’s 10black maple hill 21yr 25booker’s 10buffalo trace 6bulleit 6eagle rare 10yr 6eagle rare 17yr 11elijah craig 12yr 6elijah craig 18yr 8elmer t. lee 8evan williams 7ezra brooks black 6old ezra 7yr 6george t. stagg 10hancock’s reserve 9heaven hill deluxe 5henry mckenna single barrel 7 hirsh 16yr 25jefferson 8yr 7jefferson 15yr reserve 9jim beam black 7jim beam distiller’s masterpiece 45knob creek 7maker’s mark 6old charter 7old forrester 8old grand–dad bonded 7old whiskey river 6rock hill farms 10sam houston 7old rip van winkle 10yr 7van winkle “lot b” 12yr reserve 8van winkle 15yr 9van winkle 20yr & 23yr 18 & 30w.l. weller 12yr 8w.l. weller reserve 7weller 107 7william “larue” weller 10wild turkey 101 6wild turkey russel’s reserve 7wild turkey rare breed 8woodford reserve 7wathen’s single barrel 7 1792 ridgemont reserve 8

ryeblack maple hill 18yr rye 17 hirsh 21yr 25old overholt 6old potrero 10rittenhouse ‘100 proof’ 6sazerac 7van winkle family reserve rye 13yr 9thomas handy 12

tennesseegeorge dickel 6jack daniels 6jack daniels single barrel 7gentleman jack 8jack daniels gold medal 13

coloradostranahan’s colorado whiskey 9

the factswhat is bourbon?

There are strict laws governing just what a whisky must be in order to be called ‘bourbon’. At least 51% of the grain used to make bourbon must be corn. Most quality bourbon distillers, however, use 65–75% corn. Bourbon must be aged for a minimum of two years in new American white oak barrels that have been charred. Nothing can be added at bottling or during distillation to enhance or alter the flavor, body or appearance of the bourbon.

what is small batch bourbon? Small batch bourbons are bottled from a “batch” of barrels that have been mixed prior to bottling. Some of our well known small batch bourbons include: Baker’s, Booker’s, Basil Hayden’s, Knob Creek, Blanton’s and Woodford Reserve.

what is single barrel bourbon?Bourbons called single barrel are bottled from one single barrel that meets the distillers criteria for perfection. For some good examples, look to: Elijah Craig 18yr., Elmer T. Lee Single Barrel, Henry McKenna or Evan Williams Vintage.

where is bourbon made?Bourbon can be made anywhere in the United States. All but a few brands are made in Kentucky, and Kentucky is the only state allowed to put its name on the bottle. As Kentucky distillers are quick to point out, bourbon is not bourbon unless the label says so.

why is it called bourbon?Bourbon takes its name from Bourbon County, located in the Central Bluegrass region of Kentucky. It was formed from Fayette County in 1785 while still a part of Virginia and was named to honor the French royal family. Bourbon county was also once the major shipping port for distilled spirits headed down the Ohio and Mississippi rivers to New Orleans. Barrels shipped from its ports were stamped with the county’s name, and Bourbon county and whiskey became synonymous.

The West End Tavern is home to the finest selection

of bourbons in Colorado.

The West End Tavern drink menu

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Amada Amante Ristorante — business card, thank you card and selection of postcard designs

11am–2pm; a la carte

Tues–Fri 11:30am–2:30pm; Sit, order, eat and get your check all within 35 minutes

Mon–Fri 5pm–7pm; Martinis and Mussels $5

Sun–Thurs 5pm–9:30pm, Fri–Sat 5pm–10:30pm

pecializing SThe Gardens of Traville Shopping Center9755 Traville Gateway Drive, Rockville From 270: Shady Grove Rd West, right on Traville Gateway Dr.

www.amadaamante.com

Darnestown Rd (Rt 28)

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ighway

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Shady Grove Adventist Hospital

*AMADA AMANTE T

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301.217.5900

in all your dining needs...

Sunday Brunch

Outdoor seatingAmple parkingTaxi waiter service Great food and ambience Curb side pick-up for phone ordersPrivate banquet room availableThink of us when planning holiday parties, birthday parties, club and company gatherings, rehearsal dinners and much more...

$3 Gift Certificate Towards Lunch$10 Gift Certificate Towards DinnerDine in only. Not valid with any other offers.

Name __________________________

E-mail __________________________Server ___________

Also Featuring

Lunch

DinnerHappy Hour

Jeremy Hummer Saul Mariano

Saturday, December 9

11am to 1pm

Cookie decorating and holiday craft included. $30 adult $15 childIt will be tea-riffic!

Amada AmanteTraville Village Shopping Center

9755 Traville Gateway Drive, Rockville From 270: Shady Grove Rd West,

right on Traville Gateway Dr.301.217.5900

www.amadaamante.com

Darnestown Rd (Rt 28)

Shad

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Shady Grove Adventist Hospital

*AMADA AMANTE T

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Space is limited and reserved on a first call basis.

For reservations or additional information,

please contact Gurvinder Ravery

Phone: 240.461.8361

E-mail: teatimeamadaamante.com

olidayHAfternoon Teafor theWhole Family

hank youT hank youT for sharing your special evening

with Amada Amante.

We look forward to your next

memorable occasion ...

A Jeremy Hummer Saul Mariano

Amada Amante Ristorante9755 Traville Gateway Drive, Rockville 301.217.5900 www.amadaamante.com

Jeremy Hummer

General Manager/[email protected]

9755 Traville Gateway Drive Rockville, MD 20850301.217.5900 f: 301.217.5901

www.amadaamante.com

Nature’s Pure Essence water bottle labels — in production (labels will wrap around bottle)

nature’sPUREessenceGUAVA ROSE WAT E R FO R L I F E

energy | vitality | strength

It’s simple — just clear, crisp, refreshing water. No sugar, no sweeteners, no calories necessary. Only pure Rocky Mountain spring water infused with tropical essences straight from nature. Blessed with intention, this water is brought to you with love and gratitude from your friends at NPE.

nature’sPUREessenceGUAVA ROSE WAT E R FO R L I F E

energy | vitality | strength


nature’sPUREessence

WAT E R FO R L I F E


LEMONGRASSGINGER

clarity | digestion | optimism




LEMONGRASSGINGER

clarity | digestion | optimism

nature’sPUREessenceLEMON SAGE WAT E R FO R L I F E

memory | intuition | insight


nature’sPUREessenceLEMON SAGE WAT E R FO R L I F E

memory | intuition | insight



ORANGE-BLOSSOM CINNAMON


joyfullness | confidence | life force



ORANGE-BLOSSOM CINNAMON


joyfullness | confidence | life force



SPEARMINT LIME WAT E R FO R L I F E

harmony | balance | love



SPEARMINT LIME WAT E R FO R L I F E

harmony | balance | love


The Last Mango dinner menu

Appetizers Sandwicheskey west shrimp $9.95Six jumbo shrimp marinated in freshly squeezed juices, sautéed, and brushed with sweet pineapple chili glaze

crab fritters $8.95Fresh whole lump crab meat combined with seasoned batter, lightly fried, and served with Mango-mustard sauce

peel & eat shrimp $9.951/2 lb of boiled shrimp in a combination of beer and spices, served with Old Bay and cocktail sauce

cayman wings $8.95Eight large wings coated with our Cayman Island chili sauce, then grilled over red-hot hickory coals

jamaican jerk chicken satays $8.95Four grilled chicken tenders marinated in Caribbean spices, topped with a peanut sauce and garnished with chopped peanuts

spinach & artichoke dip $7.95Topped with White Cheddar, served with toasted sun-dried tomato focaccia bread

calamari $9.95Served with tomato-caper sauce

stewed mussels $10.95Twenty Prince Edward Island Mussels cooked in coconut lemon grass broth, served with garlic toast

crab dip $9.95Lump crab meat, cilantro, onions, artichokes, and a hint of Old Bay in a creamy sauce, served with rosemary bread

baked empanadas $8.95Shredded chicken, potatoes, onions and cilantro, stuffed in a pastry triangle

crispy crab sticks $8.95Crab meat and onions wrapped in a spring roll wrap, and served with spicy lime dipping sauce

coconut shrimp $11.95Lightly battered shrimp marinated in coconut milk, fried with shredded coconut, and served with sweet chili dipping sauce

diablo wings $8.95Jumbo breaded and fried chicken wings, served with wing sauce, ranch dressing and celery

roast filet of beef sandwich $11.95Freshly roasted filet served with roasted red peppers, onions, lettuce, and ancho-chilli mayonnaise, on pressed ciabatta

cubano sandwich $8.95Roasted pork and Black Forrest ham, topped with pickles, Swiss cheese, and mojo spread, and pressed on a Cuban roll

jerk chicken sandwich $8.95Marinated Jamaican jerk chicken breast, served with lettuce, tomato, and avocado spread, on a sourdough Kaiser

luau pork sandwich $8.95Ginger soy marinated pork loin, with grilled pineapple and red onions, on a pressed sourdough Kaiser

grilled tomato and mozzarella panini $8.95Fresh mozzarella, vine ripened tomatoes marinated in aged balsamic vinegar, with grilled portabella mushrooms and alfalfa sprouts served with basil aioli on sun-dried tomato focaccia

ahi tuna sandwich $11.95Sesame crusted, served with sliced Asian pears, tomatoes, alfalfa sprouts, and soy cream on a sourdough Kaiser

woodstone turkey blt $7.95Served with apple-smoked bacon, lettuce, tomato, ancho-chili mayonnaise on toasted wheat bread

bbq salmon sandwich $9.95Coated in Mango-Barbeque sauce, served with lettuce, tomato, and jalapeño tartar spread

portabella swiss hamburger $8.95Served with caramelized onions, portabella mushrooms, lettuce, tomato, and mayonnaise on a pressed Kaiser roll

mojito chicken sandwich $9.95Mojito marinated grilled chicken breast, topped with Mojito cream, served with lettuce, tomato, onions, and lime spread, on a toasted Kaiser

*All sandwiches served with seasoned fries Substitutions will have a $1 up charge Side salad substitute will have a $2 up charge

Executive Chef Fyuise KhanWe specialize in custom catering, call for details 240-243-0550All of our food is made fresh. If time is of the essence, please inform your server, so we can better accommodate you.There will be an 18% gratuity added to parties of 8 or more.

Appetizers

Soupscream of crab soup cup $4 bowl $7Fresh lump crab meat in a puree of corn and tropical spices

tomato garlic soup cup $3 bowl $5A fresh blend of tomatoes, garlic, onions, and broth, garnished with sourdough croutons

lobster bisque cup $6 bowl $8Maine lobster meat combined with lobster and cream broth, with a hint of sherry

Soups

Saladssalmon salad $10.95A filet of Salmon on mesculin greens, avocados, cucumbers, and red onions, tossed in tomato-basil vinaigrette

mojo chicken salad $9.95Mesculin mix, almonds, red onions, diced mangoes, tomatoes, cucumbers, topped with tortilla strips, and freshly grilled chicken breast, served with Mango-Mustard Vinaigrette

filet of beef salad $13.95Marinated tomatoes, cucumbers, and julienne red onion salad, topped with sliced filet, served with spicy lime vinaigrette, garnished with chopped peanuts

caesar salad $7.95Crisp Romaine lettuce, tossed in our Lemon Caesar dressing with shredded Parmesan cheeseChicken $10.95, Shrimp $13.95, Salmon $11.95

prosciutto-wrapped scallop salad $15.95Four jumbo prosciutto-wrapped scallops, mesculin mix, tomatoes, cucumbers, onions, toasted walnuts, sliced pears, and blue cheese crumbles, tossed in an apple cider vinaigrette

the jerk shrimp cobb salad $12.95Sauteed jerk shrimp, served with romaine, cucumbers, onions, tomatoes, boiled eggs, and alfalfa sprouts, tossed in Fresno pepper vinaigrette

side salad $3House or Caesar Salad

Salads

Sandwiches

Entreesnegril marinated chicken $14.95Marinated half chicken served with saffron rice, black beans, and sauteed spinach

spitfire ribs $18.95A full rack of pork baby back ribs coated with Mango Barbeque sauce and served with seasoned fries

grilled skirt steak $17.95Sherry, molasses, and jalapeños marinated in Skirt steak, served with French beans, and seasoned fries

filet of beef $23.95Filet of beef served with caramelized onion-mushroom topanade and red wine sauce

rack of lamb $24.95Rack of lamb topped with Chambord glaze and served with grilled asparagus and garlic mashed potatoes

mojito chicken $14.95Two 5oz grilled chicken breasts topped with creamy Mojito sauce and fried tortillas, on top of saffron rice, and served with black beans and sauteed spinach

new york strip $22.9514oz New York Strip topped with red wine sauce and fried onions and served with grilled asparagus and garlic mashed potatoes

hawaiian escolar $23.95Pan-seared white tuna, on a bed of patty pan squash, with grilled asparagus and topped with Teriyaki glaze

red snapper $20.95Pan-seared red snapper, served with coconut rice, and grilled asparagus, and topped with saffron ginger sauce

jerk mahi mahi $20.95Fresh Mahi Mahi served with coconut rice, and French beans, topped with jerk sauce and Mango Salsa

coconut curry seafood $19.95Simmered coconut shrimp and mussels, served with carrots and basil, on a bed of coconut rice

seafood pasta $22.95Angel hair pasta tossed with scallops, jumbo shrimp, mussels, and calamari with a jerk cream sauce

sun-dried tomato pasta $14.95Penne pasta tossed with sun-dried tomato cream, asparagus, fresh mozzarella and baked cherry tomatoes

Entrees

Children’s menupasta tossed in butter and parmesan cheese $5.95

grilled cheddar cheese sandwich $5.95

chicken tenders $5.95

grilled hotdog $5.95

mini cheeseburger $5.95

*All children’s menu items served with a soft drink, choice of French fries or vegetables, and ice cream (10 and under only)

Children’s MenuSidescoconut or saffron rice $2.00

mashed potatoes $2.00

ripe plantains $2.00

patty pan squash $3.00

asparagus $3.00

beans $3.00

Sides

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eClinForce — Trade Show display (33.5" x 79.25") and Company Brochure samples

eSmartStudy™

Ta i l o r e d e C l i n i c a l S o l u t i o n

9700 Great Seneca Highway, #112 Rockville, MD 20850 240.207.2029 | www.eclineforce.com

SmartStudyTM provides tailored, full-set functions required in a Clinical Trials Management Systems (CTMS). It includes the following Modules:

System Setup

Recruitment

Study (Management)

Finance

Document (Management)

ReportsClinForce™

Tai lored eCl in ical Solut ionse

Streamlining study process

Improving data quality

Reducing costs…

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At eClinForce™, we have a service-driven business model, which is designed to deliver on-demand, tailored software solutions for your clinical trials. A good IT service company should understand both the technology and the business domain. We have the knowledge and expertise in both areas.

We understand that the success of a software solution in a clinical trials environment is a result of the collaboration between devel-opers and clinical researchers. Our methodologies are deigned to ensure a seamless collaboration. Our expertise in cutting-edge software technologies and the proven methodologies are the foundation of our service.

eClinForce™ provides:

On-demand access to a highly skilled, industry focused software development team,

Cutting-edge software technologies with extensive clinical trials experiences, and

Predictable outcome through testable demonstration and proven methodologies.

We are an extension of the IT resources of our clinical research clients.

Services Summary

Streamlining study processImproving data qualityReducing costs…

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Better study through tailored software

With our development services, our customers get tailored solutions, without having to develop from scratch.

Custom Development ServicesOur development services are based on our products and methodologies, which include:

A well developed, open framework and a service oriented architecture deign which takes flexibility and scalability into account from the beginning

A comprehensive functionalities array, built on components driven, object oriented technologies

Flexible project management methodologies designed specifically for the clinical research environment

With our development services, our customers get tailored solutions, without having to develop from scratch.

Customers use our services to achieve:

A fully integrated, tailored solution for their entire clinical trials software needs,

Solutions with specific functionalities customized from our basic frame-work and existing modules, or

Integration of legacy applications or development of new functionalities on top of our framework to create new integrated systems.

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How We WorkTo achieve our goal of an accurate, timely and cost effective outcome in our client’s studies, in each client relationship, we seek to align our expertise and product to their unique clinical trial business through our unique approach:

Seven steps to your tailored solution.

Step 1: Listening and LearningWe start each relationship by listening and learning. We will strive to gain a clear under-standing of your goals, working process, and challenges. We understand that, in order to be a successful solution, SmartStudyTM needs to be aligned to your business goals, fit your process, and address your challenges.

Step 2: EnvisioningWe will demonstrate SmartStudyTM to you. In our approach, demonstration is much more than a showcase. We will show how it can ad-dress your specific needs. More important, we will explore the gaps between it and your real needs using our proven methodologies.

Step 3: DefiningWe will help you to define your specific re-quirements, the scope of the project, as well as the measurement of its success.

Step 4: ProposingIn addition to proposing our solution, we will also propose a project plan with scheduled milestones. These milestones will ensure that your risks in new technology adoption are managed. We will also provide options to sup-port your decision making process and make sure you understand pros and cons for each significant move.

Step 5: CustomizingDuring the custom development, we will have a dedicated developer team working closely with your stake holder team. We use our unique tools to ensure collaboration between develop-ers and end users.

Step 6: ImplementingWe will stay with you in the implementation until our tailored solution becomes a real pro-ductivity tool in your organization. Our method-ologies target not only making changes in your studies through implementing SmartStudyTM, but also any possible changes we could make to our procedures to facilitate your progress.

Step 7: TrackingWe will provide life-time care for SmartStudyTM. We welcome your feedbacks regarding Smart-StudyTM and will share our product improve-ments with you. We will also provide on-de-mand services for any changed requirements.

Why We Are DifferentOur goal is to ensure an accurate, timely and cost effective outcome in our client’s studies. We position ourselves as a solution provider in addition to a product provider for clinical research.

Tailored Solution

We are different from the other product providers: 1. SmartStudyTM was not designed as a one-size-fits-all product. Instead, we de-

veloped it as the core and foundation of our services. We take flexibility and scalability into account right from the beginning.

2. With us you get a tailored solution that’s dedicated to fully meet your needs, rather than an out-of-the-box solution which meets some of your needs.

3. In our service-driven model, customization is part of the deal. You pay for exactly what you need rather than for the whole package.

Outcome Predictable

We are different from a custom made solution: 1. Our product development is based on our well-developed framework and

functionalities array. This shortens the development cycle while keeping risks under control.

2. We are an industry-focused vendor with extensive clinical trial industry ex-pertise which can be shared among customers.

3. Our products demonstrate our advanced software technologies and business expertise.


Commercial Software Vendors

One size attempts to fit all. One size should not fit all.

An out of the can solution that meets some or most of your needs.

A solution that’s tailored to fully meet your needs.

Usually a closed system. An open system.

Costly when customization is needed.

No hidden costs.

Custom Development

The system will be built from scratch for each client.

Offers a product with the frame-work and core functionalities built-in.

System upgrade and modification is specific to each client.

Improvement to the framework and core functionalities will be available to all clients.

Unpredictable outcomes.Flexible development process focused on predictable outcomes.

Features BenefitsOne “WebSite” for Entire Study:Comprehensive, integrated, and real-time study management through one true Web system.

Enhances productivity and management study over-sight while connecting and centralizing management of the distributed studies.

Extensible System:A CTMS designed and developed with flexibility and scalability allowing quick customization.

A tailored solution that fully meets clients study management needs without having to pay for building it from scratch.

Stable, Leading-edge Software Technologies:Such as Microsoft .NET technologies, SQL Server 2005, Service-Oriented Architecture (SOA) etc.

Transfers up-to-date software benefits in performance, security, and stabilization, as well as lowers client’s cost of ownership.

Easy-to-Use:A simple, user-friendly interface designed for users with basic Web experiences such as Yahoo Email.

Reduces staff “down-time” by enabling new users to quickly go through training to use the system.

Role-based Security:Grant users’ access rights in both system and study level through system and study role.

Enhances regulatory compliance including HIPAA and 21CFR Part 11.

System Setup Module: Configures the system Application and Administration functions. One unique application feature that assists users in setting up studies is Procedure Lists &Templates that enables users to quickly add standard procedures to a visit as well as pricing to budgets.

Improves staff productivity and accuracy in both study and budget setups.

Study (Management) Module: One-time setup of study protocol automati-cally randomizes patients and planned patient visits at time of enrollment; Provides unique views and tools for different users (CRC, CRA, nurses, etc.) to track the status of study patients, visits, and sit progress in real time.

Improves productivity and management oversight functions while enhancing study protocol compliance.

Recruitment Module:Manage recruitment outreach activities and track recruitment progress, results, and efficiency based on milestones; Track candidate status history from recruitment and enrollment to completing or dropping study.

Improves recruitment efficiency through enhanced recruitment data analysis; Increases accuracy and value of candidate database.

Financial Module:Set up study budget by visit and procedure level then track actual study costs and revenues along with study progress; Reconciles incoming and outgoing checks.

Enhances management financial oversight; Enhances collections capabilities.

Document (Management) Module: Upload and download regulatory documents in a centralized location; Manage and audit users’ access to documents based on study security setup; Enter and track interactions to the regulatory document package.

Improves security and centralized version control for regulatory documents; Improves productivity in Institution Review Board (IRB) and submission.

Reporting Module:Built-in reports and query tools allow users to view and print study manage-ment data in real-time and export report data to Word, Excel, PDF, XML, or HTML format.

Enhances management study oversight and improves data value; Reduces costs in custom reporting and data interchange with 3rd part systems.

FEaTURES anD BEnEFiTSSmartStudy™


Anchor Inn dinner menu — Selection of pages

Golden Fried Calamari 9Served with spicy marinara dipping sauce

Jumbo Coconut Shrimp 7Served with sweet chili dipping sauce

Maryland Crab Cakes 10Served with cocktail sauce

Hot Buffalo Wings 9Mild, Hot or Extra Hot served with celery and a side of bleu cheese or ranch dressing

Peel ~n~ Eat Shrimp 1/2 lb 10 1 lb 191/2 Pound or Pound served with cocktail sauce

Hot Crab Dip 9Served with herb baguettes

Steamed Mussels 10Served with a garlic white wine sauce

Classic Shrimp Cocktail 9Served with cocktail sauce

Oysters on the Half Shell 11Served with Tabasco sauce

Shrimp Quesadilla 11Tangy BBQ shrimp, melted Swiss and Provolone Cheese, tomatoes, and green onions all on a flour tortilla

APP

ETIZ

ERS

SIDESRed Skinned Mashed Potatoes 2Loaded Baked Potato 3 French Fries 2Creamed Spinach 3Steamed Broccoli 3Sauteed Asparagus 3Rice Pilaf 2Cole Slaw 2

SOUPSCup 4 Bowl 6Manhattan Clam ChowderCream of Crab

French Onion

Grilled Teriyaki Tuna 19Served medium rare over seasoned rice and grilled asparagus in a Wasabi cream sauce

Crab Stuffed Flounder 20Broiled flounder stuffed with crab and tomatoes served with grilled asparagus and topped with a key lime burre

Maryland Crab Cake Platter 21Broiled or fried to a golden brown and served with a side of fries, coleslaw and tartar sauce

Shrimp Trio Platter 18A dozen large shrimp, served scampi, coconut battered, and grilled with vegetables and your choice of one side

Blackened Salmon Filet 16Served over spinach fettuccine in a sun-dried tomato Alfredo sauce

Seafood Jambalaya 12Grilled shrimp, chicken, and Andouille sausage tossed in a spicy stew

Sauteed Sea Scallops 16Served over a bed of linguine with fresh broccoli in a Chesapeake cream sauce

Lobster Tail Platter 1 Tail 17 2 Tail 32 One or two succulent lobster tails served with lemon herb butter sauce and your choice of two sides

Anchor Inn Mariner’s Platter 21Golden fried shrimp, scallops, select oysters, and filet of fish served with fries and coleslaw

Norfolk Seafood PlattersSauteed in a garlic butter sauce and served with your choice of two sides

Scallops 19Lobster 19Jumbo Lump Crab 16Shrimp and Crab Combination 18

SEAFOOD ENTREES

Grilled Chicken Melt 9Grilled Chicken breast topped with melted Swiss cheese, lettuce, tomato, caramelized onions, and ancho chili spread on a toasted Kaiser roll

Marlin Burger 88 oz Grilled Burger topped with your choice of Cheese, mayonnaise, lettuce, tomato, caramelized onions, and apple smoked bacon on a toasted Kaiser roll

Lobster Salad Sandwich 15Fresh made lobster salad with lettuce and tomato on top of a warm toasted croissant

Tuna Steak Sandwich 11A fresh tuna steak topped with lettuce, tomato and tangy jalapeño tartar sauce on a toasted Kaiser roll

Maryland Crab Cake Sandwich 145 oz Crab Cake with jalapeno tartar, lettuce, and tomato on top of a sourdough Kaiser roll

Fried Soft Shell Crab Sandwich 12Seasoned and golden fried soft shell crab on a toasted Kaiser roll with spicy jalapeño tartar sauce, lettuce, and tomato

SANDWICHES

All Sandwiches served with a side of our homemade coleslaw and French fries

2509 University Blvd. W., Wheaton, MD 20902(p) 301.933.6347 (f) 301.933.6127

Filet Mignon 218 oz grilled filet topped with red wine sauce and a side of red skinned mashed potatoes and sauteed French green beans

Captain’s Surf and Turf 338 oz grilled filet mignon topped with red wine sauce along with broiled Maine Lobster tail topped with lemon herb butter sauce served with a side of sautéed French green beans

10 oz Slow Roasted Prime Rib 16Grilled to perfection topped with horse radish cream sauce and seasoned fried onions accompanied by red skinned mashed potatoes and sautéed French green beans

12 oz NY Strip Sirloin Steak 20Grilled 14 oz N.Y. Strip topped with red wine sauce served with red skinned mashed potatoes and sautéed French green beans

BBQ Baby Back Ribs 17Tender slow roasted baby back ribs glazed with our secret BBQ sauce served with French fries and coleslaw

Half Roasted Chicken 12Half young chicken seasoned and roasted served with red skinned mashed potatoes and a brown butter sauce

Chicken Primavera 12Grilled chicken tossed with pasta and fresh asparagus in a tomato basil cream sauce

Anchor Inn’s Combination Grill 40A meat lover’s delight! 1/2 rack slow roasted baby back ribs, petit filet, and chicken breast all served over red skinned mashed potatoes and accompanied by the fresh vegetable of the day

FRO

M T

HE

BRO

ILER

Classic Ceasar 5Romaine, croutons, and parmesan cheese tossed in a creamy Caesar dressing Add Grilled Chicken 9 Add Grilled Shrimp 12

Cobb Salad 12Mixed Greens, avocado, diced tomato, chopped egg, bacon, and grilled chicken tossed in bleu cheese dressing

Grilled Salmon Salad 12Grilled Salmon Filet, over masculine mix, tomatoes, cucumber, red onions, artichoke, avocado in a tomato basil vinaigrette

Anchor Inn Steak Salad 12Mixed Greens, goat cheese, pine nuts, dates, tomatoes, and grilled marinated steak tossed in zinfindel vinaigrette

Broiled Shrimp Salad 10Romaine lettuce, tomatoes, cucumbers, Monterey and cheddar cheese topped with jumbo broiled shrimp tossed in a buttermilk garlic dressing

Oriental Chicken Salad 10Grilled chicken, crispy fried noodles and mandarin oranges served over a bed of field greens tossed in a spicy sesame dressing

SALADS

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red hair always seemed to be a curse growing up.

when all you want to do is blend in, the rare colored

locks just make you stand out. however, as i grew up my

outlook began to change. with the release of the little

mermaid i realized that redheads can be princesses too.

i also developed an addiction to i love lucy reruns and

admired lucy’s firey ambition and wit. my dad always

loved to share black and white movies with me which is

where i fell in love with ginger rogers’ light dance steps.

nicole kidman has always been someone i admired not

just for her hair, but since she was raised in australia,

the country i spent six months in and still dream about.

all of these redheads helped me to realize that having

red hair is far from a curse. thus, i created a box

dedicated to some of the famous redheads that have

affected my life. each block ties together something i

love with something about them. but the main tie is that

all redheads were simply born to stand out.





































Self Promotion Piece

maurak portfolio

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