Annual Dinner Meeting

81st Annual Black Tie Dinner Meeting

Registration Now Open

This is the Michigan Chapter’s signature black-tie event, starting with a cocktail reception on the breathtaking shores of Lake St. Clair, followed by a delicious dinner. Following dinner, we will have a program to recognize recent Chapter accomplishments, review future objectives, present awards, then hear from a true American Hero, Matt Williams.

FEATURED SPEAKER
Matt Williams
Command Sergeant Major

Matt Williams

Medal of Honor Recipient

Operation Enduring Freedom

This special event is an annual sell-out with a maximum capacity of 250 people. Hence, do not delay in making reservations.

Sponsorship Opportunities Available!
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Note: Attendance by government personnel at this meeting will be in accordance with DoD Directive 550.7. Seating of these personnel will be on a random basis. Chapter members should not nominate personnel to be guests of the Chapter. Military personnel and civilian officials of Government will be invited by the Michigan Chapter and will be guests of the Chapter. Under no conditions are individuals to contact Government guests and extend invitations. No exceptions will be granted.

Please email questions regarding this event to This email address is being protected from spambots. You need JavaScript enabled to view it..

When

July 18, 2025

Where

Grosse Pointe Yacht Club

788 Lake Shore Rd,

Grosse Pointe Shores, MI 48236

Tickets

$150 per person

$1500 for table of 10 (To register table, place order for 10 tickets)

Sponsorship Opportunities also available. For information, email This email address is being protected from spambots. You need JavaScript enabled to view it.

Registration
Registration closes July 11th

Register Here!

Agenda
6:00 - 7:00
Networking Social
7:00 - 9:00
Dinner and Program
9:00 - 10:30
Afterglow Networking
Entrée Options
  • Grilled Filet Mignon with table-side sauce choice of Detroit Zip or Bearnaise Sauce accompanied by Twice Baked Potatoes and Chef's Seasonal Vegetable Medley
  • Chilean Sea Bass with Sweet Pea Puree, Carrot Nage Grilled accompanied by Twice Baked Potatoes and Chef's Seasonal Vegetable Medley
  • Stuffed Poblano Pepper Mushrooms & Spanish Rice Stuffing, Cilantro, Cotija Cheese, Stewed Black Beans, Smoked Tomato Coulis

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