55th Reunion Registration

Event Details

55th Class of 1961 Reunion

 June 10-12, 2016 - Reunion Headquarters, Embassy Suites

We are hoping you are planning to attend and make this a memorable reunion! You may register online for any or all activities listed above. Or, you may also use the Reservation Form mailed to all classmates in March. We are now accepting any and all registrations (mailed or online). Please mail forms with payments to Mary Gilbert Jorgensen, 3311 Curtis Dr., Lincoln, NE 68506.  Send check to Mary or charge using PayPal for online registration payment. Questions? 402-488-0807 or use "Contact Us" on the website.

Also check the "55th Reunion Attendees" page to see who has registered to date on the web site and by mail. The list is the most current but changes frequently, so keep looking! 

Registration will also available at the Hospitality Room 901 at Embassy Suites.   It will be open Friday 9 AM to 4:30 PM, 7:30 to close; Saturday 9 AM to 4 PM, reopen after banquet. 

If you are planning to stay at the Embassy Suites, the rate for a King or Double Suite is $139 plus tax for a night, parking $9 a night.  To get the reunion rate you must make the reservation by May 20th.  Use Group reservation code LHC.  Embassy phone # 402-474-1111 to call for reservations and particulars associated with rates.  Also, campground information for Camp-A-Way Campground and RV Park 402-476-2282.

CASUAL ATTIRE IS APPROPRIATE FOR ALL ACTIVITIES

We hope to see a whole lot of LINKS in Lincoln in June!

June 10, Friday Night Social & Burger Bar - 5 PM

Cash Bar - Choice of hamburger or chicken, toppings, veggies, chips/crackers, cheeses, mexican

June 11, Saturday Night Social Hour and Banquet Menu - 5 PM

Cash Bar - Fruit & Crudities/Dips Served at 5 PM

Buffet Banquet Begins at 6 PM - 4 Serving Lines

At Guest Tables:

Fresh Artisan Rolls & Butter, Mixed Green Salad with Peppercorn Ranch or Champagne Viniagrette, Coffee, Ice Tea, Water

Buffet Selection:

Tortellini Salad with sun-dried tomatoes, bacon, sweet peas, pesto aoli

Seasonal Vegetable Medley - Roasted Asparagus, Peppers, Onion, Squash

Whipped Yukon Gold Potatoes

Sauteed Potatoes with Greens and Bacon

Cherry Champagne Chicken

Smoked Beef Brisket with Jack Daniels BBQ Sauce

Post-Dining Dessert Table:

Key Lime Pie, Cheesecake with Toppings, Chocolate Lovin' Spoon Cake