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August 11, 2019 (Sunday) Annual Club Picnic/FFNE 2 VOLUNTEERS MEETING RSVP by August 8, 2019
August 11 @ 10:30 am - 3:00 pm
It is recommended that all FFNE 2 volunteers attend the picnic to receive your volunteer’s shirt and a quick meeting. Meeting at 11:00 A.M.
Colt state park has beautiful ocean views and there is always a nice sea breeze.
Annual Membership Appreciation Day & Club Picnic will be held at Colt State Park, Route 114, 1070 hope Street Bristol, Rhode Island. picnic and swimming too.
All Mass Miata members and their families are invited to this annual event, which was started to show the Club’s appreciation to all our members and to thank everyone for their participation & support.
We have shelter 1. We had shelter 2 last year, but it is booked for a wedding. There is parking near by and restrooms close to shelter 1. Follow the Mass Miata signs.
Ice cream and swimming at the Trout’s after the picnic. Pack your suit and towels.
Appetizers will be served beginning at 10:30 AM with lunch being served around noontime.
The club will be providing the entrees (Hamburger’s and Hot Dogs and rolls). There is no cost to members to attend this event, however in an effort to control costs, the club is asking members to provide appetizers, salads, desserts, condiments, etc. Please consider contributing one of the following items and letting Brenda Gauvin email@example.com know what you would like to bring. Brenda has kindly volunteered to coordinate the contributions so we have enough of everything.
An appetizer: chips & salsa, pita & hummus, veggie platter, cheese & crackers etc.
A green salad: lettuce, tomatoes etc.
A side salad: pasta, potato , bean, cole slaw, macaroni, etc
Juices, ice tea, punch etc.
Condiments: catsup, mustard, relish, salt & pepper, pickles
Whether or not you are able to contribute to the pot luck, please RSVP to Brenda Gauvin by August 8th if you are planning on attending so we’ll know how much food to purchase and prepare. Here is a list of members planning to attend and what they are bringing.
|Supplies left over from previous years||plastic spoons & knives, small plates & bowls, napkins, paper towels, trash bags, aluminum foil, plastic wrap, tablecloths, hand cleaner, bbq tools, lighter fluid
|Mass Miata Club||Burgers & Dogs for the grill and Rolls|
|Paul & Sue Trout||Host & Hostess bringing coolers with ice and water|
|Bob & Brenda Gauvin||Appetizer|
|Ed Jutras||Gold Rush Brownies|
|Larry & Mary Lou Hunt||Condiments|
|Bob & Jean Brewer||two 2 gallons of AZ tea in ice, & a fruit bowl|
|David & Michele Tarantelli||Toss Salad and Dressing|
|Mario & Theresa Grande||Pasta Salad & Pizza Chips|
|Bob & Janet Baylis|
|Lillian Orchard & Joe Bryant||2 cases of flavored sparkling canned water|
|Greg & Sarah Bates||2 dozen deviled eggs|
|David & Helen Comeau||Pineapple with cherries & grapes|
|Howard & Karen Potter||Cupcakes|
|Ted Deldonno & Jane Arnatz||Cole Slaw, Biscotties|
|Kerry & Missy Kaplon||Appetizer|
|Bill & Sue Conrad||Chocolate chip cookies/brownie bars|
|John & Judy Vaillancourt||Pies|
|Dave Rose||Del’s Lemonade|
|Pat Tarantino||Salsa & Chips|
|Brian Sanborn||Red Bliss Potatoe Salad|
|Les Barton||Three Bean Salad|
|Hans & Diane Heckler||Apple Crisp|
|Greg & Dawn Wells||Appetizer|
|Michael Goldstein||Veggie Chips|
|Norm & Sheila Upson||Oatmeal Raisin Cookies|
|Ron & Pam Matheson||Homemade Hermits|
|Bill & Tania Goff||Boston Crème Pie and Strawberry Shortcake|
|Scott & Maleia Allan||Potatoe Chips|
|John & Kathy Haven|
|Stephanie Santangelo & Bob Baleno||Pineapple Dream Dessert|
|Gov & Pam Baird||Pasta|
|Dean & Deanna Brooks||Appetizer|
|Fred & Donna Wentzell||Spinach Orzo Salad with Feta Cheese|
|Seth & Gabe Mendelson|
|Richard & Jean Canale||Dessert|
|John & Liz LaRoche||Veggie Platter and Chips with salsa|
RSVP to date 67