Veterans Transition Center Presents:
The 2nd Annual 11.11 GALA
Monday, November 11, 2019 @ Monterey Marriott
We have special keynote speaker Dr. Charles Hoge, along with a host of other dynamic presenters. Enjoy delicious food, an assortment of libations, a variety of custom auction items and a lot of great memories.
Special performance by David Holodiloff Band
Semi-Formal: Tuxes and gowns are welcome, and so are suits and cocktail dresses.
Tickets are 175.00 Tax deductible
Prepare for a dazzling evening at the elegant San Carlos Ballroom located in the Monterey Marriott. This patriotic event will honor and recognize Veterans who have courageously served our nation.
Emcee Norm Hoffmann, TV Meteorologist and US Air Force Veteran will kick off the program with the Presentation of Colors and National Anthem performed by Julie Posey. Followed by a full course dinner prepared
by a team of culinary experts. The evening will include a special performance by David Holodiloff Band.
A live action performance will be facilitated by Steven Godfryd. Be prepared to be captivated by his presence on the stage, a fine balance of theatrical timing, gentle persuasion, heartfelt passion and keen humor.
Guest Speaker: Dr. Charles Hoge
Returning home can be even more challenging as Dr. Charles Hoge explains in his book, “Once a Warrior, Always a Warrior.” He speaks https://vhealthportal.com/product/ from experience, having directed the U.S. Military’s premier research program
on the mental health and neurological effects of the wars in Afghanistan and Iraq from 2002 to 2009 at Walter Reed Army Institute of Research. He deployed to Iraq in 2004 to improve combat stress care, and
continues to work as a staff psychiatrist, treating service members, veterans and family members. Dr. Hoge’s expertise spans psychiatry, trauma, public health, health policy and infectious diseases. He is regarded as
the leading authority on the mental health impact of war, with a career in this field spanning over some twenty plus years.
Arugula Salad – Arugula and Radicchio with Honey Roasted Beets, Spicy Pecans, Goat Cheese, Shredded Jicama, and Served with a Raspberry Vinaigrette
GLAZED CHICKEN – Chili Tamarind Glazed Bone-In Chicken Topped with a Cabernet Reduction, Served with Rum-Raisin Sweet Potato Puree and Artichoke and white Bean Three Pepper Ragout
CITRUS SALMON – Tuscan Seared Citrus Salmon Topped with a Lemon Beurre-Blanc, Served with Herbed Risotto, Arugula Pesto, and Oven Roasted Tomato-Artichoke Relish
VEGETARIAN – Rustic egg rigatoni with spinach, Kalamata olives portabella mushrooms, Monterey artichokes, California goat cheese, and pomodoro sauce