The Huntsville Section is celebrating its 50th year of service to the engineering community from November 11, 2003 through November 11, 2004. The highlight of the celebration will be the Engineers Week Banquet on Thursday, February 26 in the North Hall of the Von Braun Center. Cocktails (cash bar) and Registration start at 6:00 p.m. and dinner will be served at 7:00 p.m. Click here for the ticket order form. See the end of this article for the complete banquet menu.

The keynote banquet speaker is Mr. William A. Craig, Director, Software Engineering Directorate, Aviation and Missile Research, Development and Engineering Center. He will speak on Electrical and Electronics Engineers and Their Contributions.

The various Huntsville engineering societies will recognize their outstanding members. The IEEE will also recognize all the men and women who have chaired the section over the last 50 years, whom we were able to locate. The Region 3 Director, Bill Harrison, will present a special anniversary banner to Stephen L. Johnston, our first section chair, and to Sonya Hutchinson, our current section chair.

This is a once in a life time opportunity to talk to the people who have shaped and guided the section over the years. It is also a golden opportunity (pardon the pun) to renew acquaintances with people with whom you may have lost track over the years.

The UAH Student Branch is reactivating the traditional Engineers Week Run. The 5k run / walk (for us senior folks) will be held on Saturday, February, 21. Registration is in the parking lot of the new University Fitness Center at 8:30, and the run starts at 9:00 AM at Spraggins Hall. The run is open to the public. Medals will be awarded to the top three females and males in each age group and each overall female and male runner after the race. Donations will be accepted in lieu of entry fees.

The meals available at the Engineers Week banquet are listed below:

Beef Tenderloin Filet
Seven ounces of super tender beef is grilled and basted with the VBC's special seasoning. It is served in the center of plate with roasted potatoes, mushroom quarters, green beans and pearl onions in a pool of roasted mushroom demi-glace.

Stuffed Chicken Breast with Grapes and Pearl Onions
Chicken filled with a blend of bleu cheese, parmesan cheese and herbed cream cheese, lightly breaded and sautéed in olive oil. Served in a pool of white wine sauce surrounded with roasted potato wedges, red grapes, pearl onions and asparagus spears.

Vegetarian - Served upon prior request and depends on personal requirements

Fresh Garden Salad
Tossed salad greens with cucumber slices, shredded carrot, diced celery and tomato wedges, served with ranch dressing.

Dessert - Lemon Chiffon
Tangy lemon cake served on a plate with lemon glaze and dusted with powdered sugar.

Jim Anderson
Past Chair