Good Morning from all of us at CRV, 

WOW!  Did anyone else notice the trees changed overnight?  Here in northwest Connecticut, our trees were green on Wednesday and red, orange and yellow on Friday.  New England fall season change is the best!

We're looking for volunteers in our Chapter marketing and communications area.  Do you have a couple hours a month to volunteer? Are you interested in expanding your leadership skills and your industry network? Give us a call and the Board can find a place for you to increase your skills and help you move your career forward.

And remember,  #wewillmeetagain

Stay safe and enjoy your week!
Cindy Panioto, President,
and The Board of Directors

Chapter News This Week:
We've got October planned and we're working on November, December and January.  BUT, we need your help. We want to provide you, the members, with the education and social events you want right now.  Please take four minutes to fill out our survey to tell us what YOU want.
https://www.surveymonkey.com/r/DMRBV5Z

Save the date!!
SCARY STORIES is coming!!
October 20th, 4:30 pm to 5:30 pm

We will be sharing our scariest event stories with each other!  What happened and how did you fix it?  
We all come together to talk about our most horrible moments as planners and suppliers.  Did the wedding cake topple moments before the cake cutting ( yep, that's one of our stories!).  More importantly, how did you fix it?  We'll talk about our worst moments with each other and how we were able to use our creativity and knowledge behind the scenes to make it all work.  We'll have a prize for best story with the voting by all the attendees of the event.
Come share an hour of fun and comradery!
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This Week's Webinar to Watch:

Live, September 29, 9 am Eastern time

Education Eats with Tracy Stuckrath

Grab Your Coffee and Come Dish with Us as Tracy Stuckrath, CSEP, CMM, CHC presents "Educational Eats."

• Learn how physical distancing and other COVID-19 guidelines will impact F&B service.
• Discover how diversity and inclusion are related to event F&B design.
• Recognize the steps you and your food service partners need to take to ensure the safety of your guests with dietary needs.