Feb 262015
 

The history of ASHRAE holding meetings in Chicago dates back to 1929, when an official welcomed members of the American Society of Heating and Ventilating Engineers to Chicago for the first time. “We welcome you,” he said. “We are proud to have you here. We believe that your deliberations will find new levels of achievement in a city that is significant with achievement. Again I say, we are glad you are here. Come again. Come soon. Come often.” Well, ASHRAE took him up on that invitation and they have returned this year for the 35th time.

Region VI is proud to be the regular host, of the annual meeting and AHR Expo. This year set new records, with 61,990 registered attendees, more than 480,000 net square footage, over 2,100 exhibitors of which 592 were international exhibitors. In addition to the Expo, volunteers were meeting on Technical, Standards and Standing Committees with over 3,600 in all. A grand tribute to the members which are the foundation of ASHRAE.

ASHRAE Board along with the IAQA board voted in favor of completing the consolidation of the organizations offering opportunities for both. IAQA is now part of the ASHRAE organization of which will manage their organization. IAQA is a nonprofit organization, which bring practitioners together to prevent and solve indoor environmental problems. IAQA was established in 1995 and is the nation’s largest indoor air quality. Their President, Kent Rawhouser is located in our Region in Madison, WI.

Region VI held a dinner during the Annual Meeting as is done at every Society meeting. This year, we joined Region V for a fine meal at Maggio’s Little Italy. Almost 100 joined in and enjoyed fine food, friendly discussion and a few drinks. Join us at the next meeting.

During the meetings a YEA member, Brian Jennison from Minneapolis was able to shadow the DRC, me and attend the Board activities including the meetings, organized meals and social events. Brian really enjoyed his time, learned a lot about Society activities and is taking back his experiences to the YEA members in his chapter. This program known as the LeaDRS has been supported by Region VI with Brian being the third. If you know of an ASHRAE member under 35 who would be interested, look for applications coming out in the next few weeks.

On a final note, Region VI CRC will be in the Quad Cities at the end of April. Look for invitations from the Mississippi Valley to attend the fine Technical Sessions. Please support them by attending and enjoying peers in our industry.

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Jan 092015
 

46_ClarkGrand_generallocation_15The Region VI dinner will again by joined by Region V for a fun filled, fine food from Maggio’s Little Italy. The plan is to have a fixed cost of $50.00, excluding adult beverages.

The gathering will start at 6:00 p.m. at Maggio’s Little Italy which is located at Clark & Grand (516 N Clark St. , Chicago, IL 60654). For their website, direct HERE.

We will be having a family style dinner for you and 149 of your closest friends.  Tell everyone to sign up early so we can meet the required minimum.
  • Appetizers:  Stuffed Mushrooms, Calamari
  • Salad: Caesar
  • Entres: Chicken Marsala, Lemon and Herb Tilapia, Cheese Ravioli
  • Dessert: Cheesecake, Tiramisu

The reservations and payments will take place through an on-line ordering, which accepts payments.

Reserve your spot HERE.

Please join us. It is great to see the Region VI members, enjoy some food, drink and hopefully some good laughs.

 

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Mark Miller
DRC, Region VI
(608) 658-1132 mobile/text
mfmiller55@nullgmail.com

Jun 162014
 

Join us for Region VI’s Dinner on Monday, June 30th at BlueAcre Seafood on 7th Street.  You will have choices of salads, entree and desserts all for a set $50.00.  We will be joining Region V for a great experience.  Plan on joining us at 6:30 p.m. To reserve your spot, Contact Tina Brueckner at tina.brueckner@nulltrane.com or (920) 636-4207.


Monday, June 30, 2014 at 6:30 P.M.

BlueAcre Seafood

1700 7th Avenue, Seattle, WA

www.blueacreseafood.com


SALADS:

  • BLUEACRE HOUSE SALAD -Cucumber, Chick Pea, Cherry Tomato, Fennel Crouton, House Dressing
  • NEW ENGLAND STYLE CLAM CHOWDER – Rustic Vegetables, Scallions, Truffle Oil Drizzle

ENTREES:

  • RITZY ALASKAN KING COD – Buttered Crumb Topping, Old Bay Aioli, Whipped Potatoes
  • CHARGRILLED DRAPER VALLEY FARMS CHICKEN BREAST – Wild Mushrooms, Sauce Forestiere, Farro Risotto
  • HANDMADE VEGETARIAN RAVIOLI – Housemade Pasta, Seasonal Vegetables, Shaved Pecarino Pepato
  • 10 OZ DOUBLE R RANCH BEEF RIBEYE – Mashed Potatoes, Crispy Onion Salad, Sauce Robert

DESSERTS:

  • BITTERSWEET MOUSE AU CHOCOLATE – Cocoa Nib Streusel
  • OLYMPIC MOUNTAIN SORBET – Seasonal Variety
  • CHOCOLATE PECAN PIE – Bourbon Chantilly

Region V 2014 Summer Meeting dinner signup sheet