Chris became a Fellow of the Society of Actuaries (FSA) last August after completing over nine years worth of exams, modules, validation of educational experiences, a professionalism seminar, and (finally) the Fellowship Admissions Course. I was invited to join him for the celebration banquet at The Bayside Westin in Vancouver, Canada to commemorate this career milestone.

 

The dinner menu consisted of a three course meal served with a variety of wines from Okanagan Valley, British Columbia, Canada. The first course (not pictured) was a choice of either the (1) wild arugula salad with star anise Okanagan pinot noir poached pear, toasted pecans, and salt spring island goat cheese served with passion fruit dressing, or (2) mushroom soup with truffle crème fraiche. Chris got the salad and I ordered the soup so that we would be able to try both. Our entrée was a pan seared 6oz. beef tenderloin with a sides of organic potato and goat cheese pave served with an Okanagan pinot noir sauce. For dessert, we had the white chocolate blueberry cheesecake with blood orange paint, fresh mint, and blueberries. Banquet food prepared for a ballroom filled with hundreds of people can be questionable, but this dinner was amazing and we cleaned our plates. 

Almost a year later, Chris and I finally got around to hosting a celebration cocktail party for his coworkers and family. After researching and visiting multiple locations in the greater Los Angeles area, we decided on Chart House in Redondo Beach, California. The location was preferred as many guests would be commuting from Orange County, and the $4 valet parking was a deal compared to the cost at Hollywood hotels that we considered. The private rooms were not available for the date that we requested, but we were able to reserved open space next to the bar in the Harbor Room, which included direct access to the beach.
Walkway between Harbor Room (right) and Beach

Hor d’oeuvres were preordered for the cocktail party. Guests were invited to snack on the fruit and cheese platter with crisp crackers, colossal shrimp served with cocktail sauce, crab stuffed mushrooms baked in white wine sauce, and warm spinach and artichoke dip served with crostinis that were arranged on the long side table. Servers frequented the room taking drink orders from the guests and passing trays filled with beef kabobs (not pictured), seared peppered ahi tuna served rare with ginger, wasabi, and wontons, scallop wrapped bacon marinated in a Dijon vinaigrette, chicken satay skewers served with Asian peanut sauce.
Combined California Cheese Platter and Seasonal Fresh Fruit Platter Colossal Shrimp served with Cocktail Sauce
Crab Stuffed Mushroom baked in White Wine Sauce Warm Spinach and Artichoke Dip served with Crostinis
Seared Peppered Ahi Tuna served rare with Ginger, Wasabi, and Wontons Scallop Wrapped in Bacon marinated in a Dijon Vinaigrette
Chicken Satay Skewer served with Asian Peanut Sauce
Fresh Herbs and Garlic Steamed Artichoke served with Lemon Basil Aioli Chris and Mom (Pam) Celebrating this Proud Moment