Don’t miss the SLT Annual Dinner – good food, great company! This one is for the birds…with guest speaker Jay Kaplan talking about Farmington Valley birds and habitats. More to 200 bird species have been found in the Farmington Valley area. This impressive number of species is due, in large part, to the diverse habitats found in Simsbury and surrounding Valley towns. In this power point presentation, Jay Kaplan will provide information on Simsbury's habitat diversity, as well as discussion about some of the species, both common and unusual, that can be found in our area.
Jay Kaplan has been the director of Roaring Brook Nature Center since 1975. He is a graduate of Cornell University and has a graduate degree from The Pennsylvania State University. He is a past president of the Hartford Audubon Society and the Connecticut Ornithological Association and remains active with both organizations. He serves as the compiler for the annual Hartford Christmas and Summer Bird Counts and is the longtime Chair of the COA's Avian Records Committee. In his spare time, he currently serves as co-president of the Canton Land Conservation Trust and is a member of Canton's Conservation Commission. In his free time, prefers to wander around the Farmington Valley area, including SLT properties, surveying birds, reptiles, amphibians, butterflies and dragonflies.
Cost for the dinner is $60 for members, $65 for non-members and includes open bar, hors d’oeuvres, sit-down dinner, dessert and coffee. Be watching for an invitation in the mail, or visit our website to sign up online in mid-February. We will also be having a bird house decorating contest and auction. Don’t miss it!
Want to decorate a bird house? Members may take one to decorate and participate in our bird house decorating contest and auction. All bird houses must be returned by March 15 and become property of the SLT to be auctioned at the dinner in April. Contact Amy Zeiner at email@example.com if you are interested in participating.
Seasonal Chef's Table
Vine Ripened Tomato with Fresh Mozzerella, Focaccia and Extra Virgin Olive Oil
Choice of one:
Gently Breaded and Layered with Whole Milk Mozzerella over Parmesan Polenta topped with Fresh Tomato Basil Sauce
Chocolate Truffle Cake, Toasted Coconut Ice Cream, Almond Brittle and Mango Coulis Drizzle