Join us for a fun-day dinner trip

Screen Shot 2020-02-10 at 8.54.49 PMEver hear of the Bay of Fundy? It’s located between the Canadian provinces of New Brunswick and Nova Scotia, with a small portion touching the state of Maine. And, it’s known as the place with the highest tides in the world.

Dean Calamaras will be presenting an illustrated travelogue titled “The Tides of Fundy” at our dinner meeting this Thursday at Quigley’s.

The menu will feature Chicken Marsala, along with an antipasto salad, chef’s choice of sides, bread, dessert, and beverage. And, as always, the cash bar is available.

If your name is not on the reservation list below, please email dinner coordinator Debbie Rodriguez ( no later than Tuesday evening if you would like to be included.

Pat Bailey
Terry Brewer
Debbie Brown
Peter Brown
Dean Calamaras
Bill Dowd
Dick Drumm
Murray Forth
Ray Hannan
Phil Kellerman
Jim Leyhane
Roberto Martinez
Wells Packard
Becky Raymond
Debbie Rodriguez


Friday deadline for 60th anniversary earlybird reservation rates

60th logoThis Friday, Valentine’s Day, is the deadline for making your reservation for the “SRC 60th Anniversary Dinner” at the earlybird discount price.

If dinner coordinator Bill Dowd receives your reservation (via email to by then, you pay just $45 per adult, $10 per child age 12 and under. After that, prices are $50 and $15 until the final RSVP deadline on Thursday, February 20.

This special dinner will begin at 6 p.m. Thursday, March 5, at the Comfort Inn on Miller Road. It will feature a lavish buffet spread, a performance by a professional magician, a wine/beer/soft drink open bar, and a cash bar, plus some special guests.

We hope you and your guests will make the effort to join us for what promises to be a fun celebration of our club’s 60 years of serving the community and the world.


Recycling/shredding date changed

We have moved the date for our next Recycling/Shredding Day by one week, to Saturday, April 25, 2020.

Here is a revised flyer you can use to help publicize the even. Please help share it by reposting on social media, printing it out and posting it everywhere you can think of.

2020 Recycling Flyer revised








The magical details for our 60th anniversary party

Doug Eash
Magician Doug Eash

Now it can be revealed! We have a pair of magicians lined up to make our SRC 60th Anniversary Dinner a very special evening for all.

For adults and kids alike, our featured guest will be professional magician Doug Eash and his “It’s Magic!” show. Over a decades-long career he has performed for audiences large and small and for everyone from kindergartners to retirement community residents.

Jim Mendrysa
Chef Jim Mendrysa

Also for adults and kids alike, our old friend Jim Mendrysa of Talk of the Town Catering will be wielding his culinary magic to provide a lavish buffet spread, plus a wine-and-soft drink open  bar and a cash cocktail bar. Most of us are familiar with the cuisine this Culinary Institute of America-trained chef provides as one of the region’s most experienced caterers.

If you haven’t yet made your reservations, remember there are only 10 days left to cash in on early bird pricing: $45 for adults, $10 for kids 12 and under. Just email event coordinator Bill Dowd ( After Valentine’s Day, the prices go to $50 and $15. (Send checks, made payable to SRC Rotary, to the club at Box 71, East Greenbush NY 12061.)

Please remember that we always welcome guests, so if you’re bringing one or more be sure to send Bill their names, too, so they can be included in the headcount needed to arrange sufficient food and seating . We hope to see you at the Comfort Inn on Miller Road just off I-90 Exit 10 at 6 p.m. Thursday, March 5.

Meanwhile, here is a first look at the menu:

Before Dinner

• Assorted cheeses garnished with a bountiful amount of fresh seasonal fruits

• Crisp sliced vegetables with herbed dips and gourmet crackers

First Course

• Mediterranean mixed green salad with house vinaigrette

• Baskets of fresh-baked breads with butter

3-Entree Main Event

• Medallions of Atlantic salmon,  served with a citrus vin blanc sauce

• Tenderloin of pork, herb crusted and slow roasted, served with rich pork demi glace

• Chicken Breast Marsala, dredged in seasoned flour, sauteed in Marsala wine sauce with  sliced mushrooms

Accompanied by a Chef’s Medley of steamed seasonal vegetables in a light herbed butter , plus crispy Yukon Gold potatoes accented with rosemary and garlic

Coffee & Dessert

• Chocolate mousse cups garnished with wild berries
• Our own signature blend of brewed coffee, plus decaf, teas

• A special anniversary cake


Recycling/shredding event set for April

Time to start getting all those papers, electronics, etc., you want to get rid of. And, it’s time to let your friends, colleagues, neighbors, and everyone else know we’re at their disposal (see what we did there?) to help them clear out those unwanted items from their garages and basements. Share the flyer, share the knowledge.

2020 Recycling Flyer