Save the Date: Wednesday, April 12, 2017
This Month’s Dinner Education:
Alan Huntzinger, Engineer
Note: For 2017 monthly education will focus around all that is Green. Green building codes, energy codes, new and innovative technologies, etc. The 2016 CA Codes take effect Jan 1st. and requires almost a 30% reduction in energy use for new construction. By Jan 1st, 2020, new residential construction must be Zero Net Energy (ZNE). This means huge changes are just over the horizon. Get ahead of the curve. Get educated!
6:00 PM: Education Roundtable led by Perry Farnum
An audience participation hour, with the goal to sharpen report writing skills. The room discusses how they report conditions observed during an inspection. The conditions are presented visually, pre-submitted comments are read and evaluated the room. Do the comments clearly identify the condition, locate it, describe it, define why it is an issue, and recommend what to do about it? This is always a lively discussion and challenging session for inspectors new and old.
This months report writing discussion:
April_2017_Report_Writing (Guard Cap & Plumbing Vent)
7:00 PM: Ancient Sturctures led by: Alan Huntziner – Engineer
You have always wondered how ancient structures have survived centuries of weather, earthquakes and millions of visitors/occupants over those years. How can this be when we find so many problems, many of them structural, with homes built in just the last few decades? Alan Huntzinger will share his observations and “decades” of knowledge as a structural engineer to explain how this can be and where we should be focusing our attention tomorrow and beyond.
Dinner Menu and Pricing
* Pre-ordered meals receive a $5.00 discount
$40.00 for a pre-ordered non-member meal. ($45.00 if ordered at time of meeting.)
$35.00 for a pre-ordered PAID ASHI/CREIA SV CHAPTER member ($40.00 if ordered at time of meeting.)
All dinners include mixed green garden fresh salad, potato or rice (depending on the item), fresh vegetables, French bread, coffee or tea and house made dessert.
Pasta Primavera – Fresh Seasonal Vegetables SautÃ©ed With Garlic, Fresh Herbs & White Wine Served Over Piping Hot Linguini.
Broiled Salmon – Fresh King Salmon broiled to perfection and topped with a fresh dill sauce.
Chicken Buona Donna – Sauteed boneless breast of chicken with prawns, roasted red peppers in a sherry wine sauce.
Broiled New York Steak – Tender New York Steak served with fresh sauteed mushrooms.
Reserve Now and Save Money!
Please e-mail Tammy Nicholas with your dinner reservation: firstname.lastname@example.org, or send your order by text to 408-771-4939.