Carolina Pagano, (Linkedin Profile) Senior Director of Wal-Mart International Recruiting will be the luncheon speaker at the Wednesday, 24 February 2010 NWARSP luncheon. If you think local or regional recruiting has its challenges - try international recruiting! Carolina will draw from her wealth of experiences in some of the toughest recruiting environments and share her insights and reflections as a Senior Director, leader, senior recruiter, mentor, mother and wife. Carolina has not only worked for the international giant Wal-Mart but she has also recruited for Spencer Stuart, one of the world's leading executive search consulting firms.
You don't want to miss this NWARSP luncheon on Wed 24 February at the very nice RiverGrille in Bentonville. Seats are limited.
When: Wed, 24 February 2010
Time: 11:30 - 1:00 pm
Cost: $15.00 (salad, entree, dessert, drink, tip, tax)
Who can attend: all with reservationsRSVP: Yes, Required.
Where: River Grille
Address: 1003 McClain Road, Bentonville, AR 72712 479-271-4141
Venue Website: http://rivergrillesteakhouse.com/
NWARSP Website: http://www.nwarecruiter.com/
Click here to purchase tickets: http://24feb10luncheon.eventbrite.com
It is still debated what attracts attendees to our NWARSP Luncheons. Is it the NWARSP speakers, speakers topics, networking opportunities, low cost or is it the luncheon venues? If the attraction is the luncheon restaurants - the 24 February luncheon will be at another great one - River Grille in Bentonville. If you have not had a meal yet at the River Grille, this is your chance. It really is one of NWA's finest. RiverGrille is located 1/2 mile off I-540 at Exit 72, right next to the Mariott Courtyard. The price is just $15 for a salad, entree, tea, dessert, tax and tip.
The entree choices are:
1) Seafood Salad: Fresh asparagus, mushrooms, artichokes, red onion, and chick peas served over our house greens and topped with chilled shrimp and lump crab meat. Finished with our homemade honey mustard dressing.
2) Chicken Mediterranean:Pancetta bacon, grape tomatoes, kalamata olives, spinach, and artichoke hearts sautéed with garlicand shallots, tossed in olive oil and sherry wine served over a bed of linguini and topped with grilled chicken.
3) 10oz NY Strip Steak finished with brandied green peppercorn sauce and served with roasted garlic and gournay cheese whipped potatoes.
4) Pork Roulade stuffed with spinach, dried cranberries, cheese and nuts finished with demi-glaze and served with roasted garlic and gournay whipped potatoes.
Monday, February 15, 2010
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