Annual Jefferson Award Presentation

Annual Jefferson Award For Public Service
We are fortunate to have the Jefferson Awards as one of our community service programs. This satisfies one of Rotary International’s areas of service. This is the 14th anniversary of our Club’s coordination of the Jefferson Award in Cincinnati. Our own Doug Adams won the award in 2005. We are once again going to recognize outstanding volunteerism in the Greater Cincinnati area. We have great partners, The Cincinnati Enquirer, Channel 12 and American Institute of Public Service. Some of the past recipient organizations that have been recognized since 2001: Matthew 25 Ministries, Crayons to Computers, Free Store Foodbank, Robert A. Taft Information Technology High School, The Cure Starts Now, The Dragonfly Foundation, LaSoupe and last year’s winner – 1N5 (Nancy Eigel-Miller). The Jefferson Award was created in 1972 by Cincinnati’s own U.S. Senator Robert Taft and Jacqueline Kennedy Onassis, and is presented to recipients in more than 90 cities in the United States. The mission is to encourage and honor individuals for their community service, which fits perfectly with our motto of “Service Above Self”, and our 2018-2019 Rotary Theme “Be The Inspiration”. On Thursday, March 7, 2019, our Rotary Club will host the Annual Jefferson Award luncheon. Bob Herzog from Channel 12 will again be with us to emcee and announce the winner from the 3 finalists. The winner will go to Washington, D.C. in June to represent our region for the national award. Seven of our winners have gone to the event in Washington, D.C. and received the national award! If you need additional information, please feel free to contact Bill Shula at shulawilliam@gmail.com.

LOCATION: Hall of Mirrors
MENU: Baby kale, croutons, fried capers, parmesan & creamy garlic dressing and snickerdoodle cookie – salad appetizer and dessert for all entrees.
Regular Entrée – Roasted salmon with polenta cake, wilted spinach & herbed lemon cream sauce.
Vegetarian Entrée – Roasted vegetables with polenta cake, wilted spinach & herbed lemon cream sauce.
Salad Entrée – Marinated salmon nicoise salad with field greens, hard cooked egg, haricot verts, tomatoes, olives and herbed mustard vinaigrette.