Professional Educators of Tennessee

• Name of each attendee

• Event or events each person plans to attend

• Your entree choice (we must be able to give the caterers the final count on June 1^st.)

• Option 1: Roasted pork tenderloin in a rosemary crust with natural juices, parmesan polenta and caramelized vegetables.

• Option 2: Sauteed breast of chicken with madeira-morel veloute, herbed coucous, grilled asparagus and baby carrots.

• Option 3: Pasta primavera served in a marinara sauce, with roasted vegetables, mushrooms, tomatoes, fresh garlic and garnished with parmesan cheese.  

Please click here to pay your registration fee.