Don’t miss out on the Annual Dinner, taking place on Feb. 22 at 6 p.m.  Join us for a night of good food, drinks and company at the West Des Moines Marriott on Jordan Creek Parkway.  Hear from Mike Wardian, a three-time U.S. Olympic Trials qualifier, five-time member of Team USA for the 100K World Championships, and two-time member of Team USE for the 50K World Championships, and a gold, silver and bronze medalist, speak on “The Ultra Life: An Evening with Mike Wardian.” Mike ran his first marathon in 1996, and qualified for Boston with a time of 3:08.  Since then, he has completed over 150 marathons, 60+ Ultra marathons on three continents, 20 triathlons and one adventure race.  He was the highest USA finisher even on the men’s side at the “Marathon Des Sables” (150-mile stage race across the Sahara Desert) in 2010 with a third place finish.  In addition, he has won multiple major big city marathons, including San Francisco, Rock & Roll National Marathon in Washington, D.C., Deleward, Kauai, and Mercedes Marathon in Birmingham, Ala.  He has set multiple Guinness World Records for Fastest Marathon Pushing a Pram, Fastest Marathon as a Super Hero, and currently has the Indoor World Record for fastest indoor marathon with a time of 2:27:21.

Mike, his wife Jennifer, and their two sons, Pierce (5) and Grant (3), live in Arlington, VA.  Mike works full time as an International Ship Broker.

You won’t want time miss out on this informative and entertaining event!

Join us on Friday, Feb. 22! West Des Moines Marriott

1250 Jordan Creek Parkway, West Des Moines Social Hour: 6 to 7 p.m. (cash bar) Dinner: 7 p.m.

Members: $25/person ($35 after 2/18) Non-members: $35/person ($45 after 2/18) Register online @


Braised Round of Beef Roast - served with sour cream, Yukon gold mashed potatoes, braised vegetables and pork pan gravy.

Pecan Encrusted Chicken - chicken breast that is beer battered & pecan encrusted with wild rice pilaf and whiskey caramelized onion & demi-glace served with chef selected vegetable.

Eggplant Napoleon - layered eggplant, zucchini, roasted red pepper & portobello mushroom placed on top of a red pepper coulis.

All entreés are served with fresh garden salad with two dressing options, fresh baked dinner rolls with butter, red velvet cake or chocolate overload cake (both are a two layer cake and table is pre-set with each at alternating place settings), coffee & water.

“Make your reservation today, only limited tickets available at the door”