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DTSTART;TZID=America/New_York:20250122T163000
DTEND;TZID=America/New_York:20250122T180000
DTSTAMP:20260406T120440
CREATED:20241211T003206Z
LAST-MODIFIED:20241211T234107Z
UID:47484-1737563400-1737568800@nyift.org
SUMMARY:What Does Value Mean To Today's Consumer?
DESCRIPTION:What Does Value Mean To Today’s Consumer?\n\n\n\nGlobal Market Trends for Food and Beverage\n\n\n\nOne the most important issues facing consumers has been the increase in the price of groceries since the pandemic. While the economic indicators for the US Economy show low inflation\, the cost of groceries has become a volatile political issue and is an ever-present concern for today’s consumers. \n\n\n\nWhat are the factors (age\, lifestyle\, income..) that influence consumer’s decision making as to whether a product is a good value? What have companies done\, successfully and unsuccessfully\, to address these concerns? \n\n\n\nMs. Dornblaser will explore this key topic\, in the context of other Key Global Market Trends for Food and Beverage in 2025. \n\n\n\nPlease register by 5 PM EST\, January 21\, 2025 \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nLynn Dornblaser\n\n\n\nClient AdvisorMintel Solution\, Mintel \n\n\n\n\nBio\n\nMs. Lynn Dornblaser brings more than 35 years of product trend knowledge to her work at Mintel\, which she joined in 1998. She applies her unique perspective on the market and new product development to tailored client research and to extensive public speaking.Prior to joining Mintel\, Ms. Dornblaser covered new product trends at several trade magazine publishing companies\, as editor and editorial director of publication New Product News. \n\n\n\nShe has been quoted by major US news organizations\, including The Wall Street Journal\, USA Today\, The New York Times\, and CNN. \n\n\n\nIn addition\, Ms. Dornblaser has also served as keynote lecturer and speaker for numerous industry groups and sales forums. \n\n\n\nMs. Dornblaser holds a BS in Journalism from the University of Illinois and has also contributed to a textbook on new product development. She can usually be found in the aisles of a supermarket somewhere in the world. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\nAdd to Calendar\n\n\n\n\n\nWednesday \n\n\n\n\n\n\n\nFees\n\n\n\n\nFree!\n\n\n\n\n\n\n    Location\n\n\n\n\nLive webinar\n\n\n\n\n\n\nSchedule\n\n\n\n\n5-6 PM Networking\n\n\n\n6-7 PM Speakers\n\n\n\n7-8 PM Dinner & Dessert
URL:https://nyift.org/event/what-does-value-mean-to-todays-consumer/
LOCATION:Live Webinar
CATEGORIES:NYIFT,Webinars
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241210T170000
DTEND;TZID=America/New_York:20241210T200000
DTSTAMP:20260406T120440
CREATED:20241028T233932Z
LAST-MODIFIED:20241206T012300Z
UID:46527-1733850000-1733860800@nyift.org
SUMMARY:2025 Texture & Taste Trends - by Ingredion
DESCRIPTION:2025 Texture & Taste Trends\n\n\n\nJoin Ingredion’s Culinology team for an engaging sneak peek into their 2025 Texture and Taste Trends Report.  Don’t miss this opportunity to experience innovative approaches to food texture and share insights with fellow food science professionals.    \n\n\n\n\n\n\n\nSpeakers\n\n\n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nMaru Harris\n\n\n\nGlobal Culinology Manager & US/CAN Lead\, Ingredion \n\n\n\n\nBio\n\nMaru is a classically trained chef with a background in food product development. She worked various stations within the brigade de cuisine for 10 years prior to pursuing an Applied Science degree in Baking & Pastry Arts and a Bachelor of Science in Culinary Nutrition from Johnson & Wales University in Providence\, RI. \n\n\n\nMaru began her career as a Research & Development Chef within the newly formed Culinary group at National Starch. She later moved to Omaha to work for ConAgra Foods as a Food Scientist for Healthy Choice Frozen Ready Meals and spent time as a chef consultant before returning to New Jersey and Ingredion/National Starch.​ \n\n\n\nHer work at Ingredion focuses on translating and articulating Ingredion’s messaging for our customers in the form of consumer-ready\, holistic food concepts. She supports a wide range of Global and Regional functions including Customer Co-Creation and Innovation\, Go-To-Market support\, and Texture Elevation.​ \n\n\n\n \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nTaylor May\n\n\n\nSenior Culinologist\, Ingredion \n\n\n\n\nBio\n\nTaylor has worked on holistic product development over the past four years\, specializing in sugar-reduction and front-end Innovation. She combines an understanding of market and consumer needs with a passion for trendy and impactful solutions.​ \n\n\n\nTaylor holds a Bachelor of Science in Food Science with an emphasis in Culinology from Clemson University bringing a unique blend of scientific and culinary knowledge to her role. \n\n\n\nOutside of her professional life\, Taylor enjoys traveling and exploring the outdoors\, participating in fitness-related activities\, and reading thriller novels.​ \n\n\n\n \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nSpeaker\n\n\n\nAlych Marí Padró Malavé\n\n\n\nCulinologist\, Ingredion \n\n\n\n\nBio\n\nBorn and raised in Humacao\, Puerto Rico\, Alych was passionate about the culinary world at a young age. She started working at fine dining restaurants as a dishwasher\, eventually advancing her way up to line cook. Alych’s dedication and hard work earned her the opportunity to compete in Paris\, winning the Best Chef award as well as the Silver Medal of Honor from the Academie Culinaire de France.​ \n\n\n\nAlych earned a Culinary Science bachelor’s degree from the CIA in NY\, and shortly after began her food science career as a Culinary Specialist at Cuisine Solutions. She recently joined Ingredion as a Culinologist on the Global Culinology team supporting the US/CAN region.​ \n\n\n\nAlych enjoys spending time with her cats and playing videogames. \n\n\n\n \n\n\n\n\n\n\n\n\n\n\n\n\n\n\nRegistration Deadline:Thursday\, December 4\, 2024 \n\n\n\n\nBuy Tickets on Eventbrite\n\nBuy Tickets\n\n\n\n\n\n\n\nAdd to Calendar\n\n\n\n\n\nTuesday \n\n\n\n\n\n\n\nFees\n\n\n\n\nMembers $55 \n\n\n\nNonmembers/Walk-ins $60 \n\n\n\nStudents\, Unemployed\, Retirees\, Executive Board $30 \n\n\n\n\n\n\nSchedule\n\n\n\n\n5-6 PM Networking\n\n\n\n6-7 PM Speakers\n\n\n\n7-8 PM Dinner & Dessert\n\n\n\n\n\nMenu\n\nBuffet: \n\n\n\n\nCaesar Salad\n\n\n\nFarfalle Puttanesca\n\n\n\nBraised Short Rib\n\n\n\nSalmon Filet\n\n\n\nChicken Piccata\n\n\n\nChef’s Choice Potato\n\n\n\nVegetable\n\n\n\nDessert
URL:https://nyift.org/event/2025-texture-taste-trends-by-ingredion/
LOCATION:B2 Bistro & Bar\, 230 Washington Place\, North Brunswick\, New Jersey\, 08902\, United States
CATEGORIES:CNJIFT,Dinners,Networking
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241119T170000
DTEND;TZID=America/New_York:20241119T203000
DTSTAMP:20260406T120440
CREATED:20241010T170028Z
LAST-MODIFIED:20241023T022008Z
UID:46277-1732035600-1732048200@nyift.org
SUMMARY:GLP-1 Weight Loss Medications
DESCRIPTION:New York & Central New Jersey IFT Panel \n\n\n\nTargeted Opportunities for the Food and Supplement Industries\n\n\n\nThe GLP-1 medications phenomenon is expected to cover 10% of the global population and demand outpaces supply in many countries. The medically supported weight loss market is projected to reach up to $100 billion by 2030.  \n\n\n\nThese weight loss and diabetes control medications should be looked at as an opportunity more than a threat to the Food Industry. This event will be a panel presentation of 4 speakers and a moderator followed by Q&A with the audience.  \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nMeet the Moderator\n\n\n\nLaura Rokosz\, Ph.D.\, RDN\n\n\n\nPharmaceutical & Biotechnology Sectors \n\n\n\nRead Laura Rokosz’s Bio\n\nAs our Moderator\, Laura will introduce our other speakers and share her expertise as a Dietitian\, offering dietary recommendations for those undergoing treatment with GLP-1 mimetics. \n\n\n\nDr. Laura Rokosz is a Registered Dietitian Nutritionist (RDN) with 28 years of experience in the Pharmaceutical and Biotechnology sectors. \n\n\n\nShe earned her B.S.\, M.S.\, and Ph.D. in Food Science from Rutgers University and completed her RDN internship through the Rutgers Individual Supervised Practice Pathway (ISPP) Dietetics program. \n\n\n\nDr. Rokosz has worked with Schering-Plough\, Merck\, and Pharmacopeia\, contributing to research and development in drug development. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nPanelist\n\n\n\nDr. Colette Knight\, MD\n\n\n\nChair of Inserra Family Diabetes Institute \n\n\n\n\nRead Dr. Colette Knight’s Bio\n\nDr. Colette Knight serves as the chair of the Inserra Family Diabetes Institute and is the division director of Endocrinology\, Diabetes\, and Metabolism at Hackensack University Medical Center. Additionally\, she holds the position of associate professor of medicine at Hackensack Meridian School of Medicine. \n\n\n\nDr. Knight is devoted to assisting patients with diabetes and is focused on eliminating obstacles that hinder access to healthcare. With a wealth of experience as a clinician\, educator\, and researcher\, she is deeply committed to community outreach and education regarding endocrine and diabetes-related conditions.  \n\n\n\n\n\n\n\n\n\nGLP Agonists: A New Era in Obesity Management\n\n\n\nPanel Details\n\nDr. Knight will explore the various factors influencing obesity\, highlighting the significance of understanding the risk factors\, behaviors\, and mechanisms that contribute to its onset. \n\n\n\nShe will address innovative treatments\, including glucagon-like peptide receptor agonists (GLP-RA)\, for weight management\, whether used independently or alongside surgical interventions. \n\n\n\nThese treatments are linked to positive outcomes\, such as enhancements in dysglycemia and cardiovascular health. \n\n\n\nDr. Knight’s discussion will examine the relationship between metabolism and obesity\, detailing the mechanisms of action and appropriate indications for these novel therapies. Furthermore\, she will cover how these medications influence satiety and the nutritional and dietary support required for patients utilizing GLP-1 therapies. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nPanelist\n\n\n\nDr. Suketu Patel\, MD\, Ph.D.\n\n\n\nGlobal Chief Medical OfficerHavas Health Network \n\n\n\n\nRead Dr. Suketu Patel’s Bio\n\nDr. Patel holds the position of Global Chief Medical Officer at Havas Health Network\, where he is instrumental in spearheading the GLP-1 consultancy. He has effectively launched and rejuvenated a multitude of brands across a range of therapeutic domains\, including nutrition\, immunology\, oncology\, neurology\, genetics\, and rare diseases. Havas Health is dedicated to enhancing its partnerships with institutions and leveraging advanced data to promote effective communication in the contemporary marketplace. Through the GLP-1 consultancy\, Dr. Patel and Havas Health affirm their dedication to leading in this dynamic field. \n\n\n\n\n\n\n\n\n\nEvery Brand Needs a GLP-1 Strategy\n\n\n\nPanel Details\n\nThe ripple effect of GLP-1s across healthcare\, business\, & cultureParticipants will acquire knowledge regarding the impact of GLP-1s\, which\, through their varied mechanisms of action affecting multiple peripheral body systems\, can not only promote individual weight loss but also contribute to substantial weight loss at the population level. \n\n\n\nThis trend carries significant implications for a variety of related markets. GLP-1s are poised to initiate a ripple effect across three interrelated domains: healthcare (including diabetes\, obesity\, cardiology\, neurology\, hepatology\, and immunology)\, business (such as snack foods\, airlines\, fashion\, fitness\, and restaurants)\, and culture (covering social events\, dating\, and new hobbies). \n\n\n\nWithin these domains\, we propose a three-tier model to illustrate the potential influence of GLP-1s. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nPanelist\n\n\n\nJing Zhou\, Ph.D.\n\n\n\nSr. Manager in Nutrition\, Global Scientific & Regulatory AffairsIngredion \n\n\n\n\nRead Jing Zhou’s Bio\n\nDr. Jing Zhou serves as a Senior Manager in Nutrition within the Global Scientific and Regulatory Affairs division at Ingredion. She leverages her expertise in nutrition science to enhance both the existing product portfolio and innovation initiatives\, thereby fostering the growth of Ingredion’s Healthful Solutions sector. \n\n\n\nDr. Zhou earned her Ph.D. in Nutrition Science from Purdue University\, where she focused on clinical research related to human nutrition and medical devices. With a total of 14 years of experience in the field\, she possesses specialized knowledge in Clinical Nutrition\, dietary protein\, metabolic health\, sleep quality\, and skeletal muscle quality\, and has authored 19 research papers and abstracts. Additionally\, she holds certification as a Project Management Professional.  \n\n\n\n\n\n\n\n\n\nIngredient Solutions to Support Consumers in the Era of GLP-1 Receptor Agonists\n\n\n\nPanel Details\n\nThis presentation will explore ingredient solutions tailored for two primary consumer groups: those utilizing GLP-1 receptor agonists and those who are not but are interested in natural methods to enhance their satiety. For the first group\, it is essential to address concerns regarding potential lean body mass loss and associated side effects. \n\n\n\nConversely\, the second group may prioritize foods and diets that promote satiety and effective weight management. Potential ingredient solutions include dietary proteins\, fibers\, natural sweeteners\, and fat replacers\, among others.  \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nPanelist\n\n\n\nLinda Zeitzoff MSN\, CRNP\, CDCES\n\n\n\nManager Medical Affairs – Metabolic HealthNestlé Health Science \n\n\n\n\nRead Linda Zeitzoff’s Bio\n\nLinda Zeitzoff is a nurse practitioner and certified diabetes care and education specialist with clinical experience managing children and young adults living with diabetes and obesity. Following clinical practice\, she spent 8 years in the pharmaceutical industry as a field-based educator for Novo Nordisk® where she engaged in conversations with health care providers\, patients\, payers and health system executives\, discussing the role GLP-1 medications play in diabetes and obesity management. \n\n\n\nCurrently\, Linda is a Medical Affairs Manager at Nestlé Health Science responsible for supporting the metabolic health portfolio of products through claims substantiation\, health care provider strategy and education\, consumer marketing and product innovation. \n\n\n\n\n\n\n\n\n\nNutritional Considerations in the Era of GLP-1 Medications for Weight Management\n\n\n\nPanel Details\n\nInsights and opportunities learned from consumers\, healthcare providers\, and scientific evidenceDuring this discussion\, attendees will gain a better understanding of the adult GLP-1 user after Linda presents consumer and healthcare professional data focusing on insights learned around attitudes and behaviors\, side-effects and lapse of medication use. \n\n\n\nLearn how Nestlé Health Science leveraged the data and scientific evidence to launch glp-1nutrition.com\, a new innovative web-based platform that supports the consumer with products\, tools and resources during their weight management journey. \n\n\n\nKey benefit areas to be highlighted include muscle preservation\, gut health\, micronutrient intake\, hydration\, skin and hair health and weight rebound. \n\n\n\n\n\n\n\n\n\n\n\n\n\n\nBuy Tickets on Eventbrite\n\nBuy Tickets\n\n\n\n\n\n\n\nAdd to Calendar\n\n\n\n\n\n\n\nFees\n\n\n\n\nMembers – $55\n\n\n\nNon-Members – $60\n\n\n\nStudents\, Unemployed\, Retirees\, Executive Board – $30\n\n\n\n\n\n\nSchedule\n\n\n\n\n5-6 PM Networking & Cash Bar\n\n\n\n6-7:15 PM Dinner & Panel\n\n\n\n7:15-8:30 PM Dessert & Networking\n\n\n\n\n\nMenu\n\nSalad: \n\n\n\n\nLocal farm-fresh seasonal Caprese fruit salad with burrata cheese & crostini\n\n\n\n\nChoice of entree: \n\n\n\n\nPan seared Atlantic salmon basil grapefruit beurre blanc\n\n\n\n“Goffle Farm” Chicken scallopini sun-dried tomato\, artichoke\, chardonnay sauce\n\n\n\nVegetarian option (Chef’s Choice)\n\n\n\n\nDessert sampler plate: \n\n\n\n\nS’mores shooter\n\n\n\nMini apple cider donut\n\n\n\nCheesecake bite
URL:https://nyift.org/event/glp-1-weight-loss-medications/
LOCATION:Grain House\, 225 Morristown Rd\, Basking Ridge\, New Jersey\, 07920\, United States
CATEGORIES:CNJIFT,NYIFT,Panel
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241010T170000
DTEND;TZID=America/New_York:20241010T200000
DTSTAMP:20260406T120440
CREATED:20240904T201011Z
LAST-MODIFIED:20240911T181702Z
UID:46128-1728579600-1728590400@nyift.org
SUMMARY:Free Spirited: The Science of Zero-ABV Recipes
DESCRIPTION:About\n\n\n\nA joint NYIFT & Nutmeg IFT meeting at Pepsico \n\n\n\nAre you ready to revolutionize your zero-ABV drink recipes with insights from an internationally-renowned mixologist and the science behind spirit-free drinks? \n\n\n\nJoin us for a night of learning with a mocktail networking hour\, dinner & presentation. \n\n\n\nThe zero-ABV market is predicted to hit $271 billion by 2033\, but for many recipe developers creating compelling spirit-free drinks is an elusive hit-or-miss process. \n\n\n\nJoin internationally-renowned mixologist Anthony Caporale\, Director of Spirits Education at New York’s award-winning Institute of Culinary Education and author of the long-running Imbible series of cocktail shows\, for a deep-dive into the science of spirit-free recipes that will set your zero-ABV drinks above the rest. \n\n\n\nWe’ll cover the history of non-alcoholic drinks\, walk you through the chemistry that differentiates non-alcoholic drinks from their spirited cousins\, and explore recipe development techniques you can start using quickly\, easily\, and successfully. \n\n\n\nWhether you want to enhance your existing spirit-free development program or you’re looking to create a new one\, you won’t want to miss this forward-thinking guide to greater profitability and expanded customer inclusion! \n\n\n\n\n\n\n\nMeet the expert\n\n\n\n\n\n\n\n\n\n\n\nAnthony Caporale \n\n\n\nBeverage Engineer \n\n\n\nArt of the Drink \n\n\n\n\n\nAnthony is an internationally-renowned mixology author\, educator and consultant specializing in the history and science of alcoholic beverages. \n\n\n\nHe has worked in the restaurant industry for his entire career\, starting as a server before transitioning into bartending\, and ultimately moving into manager\, owner and then consulting roles. \n\n\n\nTo date\, Anthony has been involved in the opening or operation of more than two dozen restaurants and foodservice operations\, including serving as the Beverage Manager at Bobby Flay’s flagship Mesa Grill restaurant in New York City. \n\n\n\nAnthony is also the creator and host of “Art of the Drink TV\,” YouTube’s first series about cocktails and bartending\, which quickly garnered millions of loyal viewers across the globe as well as numerous awards and accolades. \n\n\n\nContinue reading \n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\n\nSchedule\n\n\n\n\n\nDeadline to Register September 27! \n\n\n\n\n5-6 PM Mocktail Networking\n\n\n\n6-7 PM Speaker\n\n\n\n7-8 PM Dinner Buffet & Dessert\n\n\n\n\n\n\nFees\n\n\n\n\nMembers $55\n\n\n\nNon-Members $65\n\n\n\nStudents & Retirees $25\n\n\n\n\n\n\nMenu\n\n\n\nBuffet with wide variety of options
URL:https://nyift.org/event/free-spirited-the-science-of-zero-abv-recipes/
LOCATION:PepsiCo Cafeteria\, 50 Stevens Avenue\, Valhalla\, NY\, 10595\, United States
CATEGORIES:Networking,NYIFT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241009T170000
DTEND;TZID=America/New_York:20241009T200000
DTSTAMP:20260406T120440
CREATED:20240916T183435Z
LAST-MODIFIED:20240930T193125Z
UID:46222-1728493200-1728504000@nyift.org
SUMMARY:An Unforgettable Evening at Cypress Brewing
DESCRIPTION:About\n\n\n\nMeet Charles Backman\, the passionate owner and beer connoisseur\, as he shares the journey of perfecting their craft beer. Enjoy a brief tour (as it is a micro-brewery) to get an up-close look at the brewing process. \n\n\n\nIndulge in a tasting of one their uniquely flavored beers\, and savor delicious pizza and salad. Your registration fee includes one beer on tap\, so come ready to enjoy! \n\n\n\nDon’t miss out on this fantastic opportunity to connect with fellow members and experience the best of Cypress Brewing\, along with pizza. Cheers to great beer and even better company! \n\n\n\n\n\n\n\nMenu\n\n\n\nPizza\, salad\, & 1 Beer on Tap Tasting! \n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\nAdd to Calendar\n\n\n\n\nSchedule\n\n\n\n\n\n\n\nFees\n\n\n\n\nMembers $35\n\n\n\nNon-Members / Walkins $40\n\n\n\nUnemployed\, Students* & Retirees $30\n\n\n\n\n\n*Students please bring ID.No minimum age to attend.No shows will be billed
URL:https://nyift.org/event/an-unforgettable-evening-at-cypress-brewing/
LOCATION:Cypress Brewing\, 30 Nixon Lane\, Unit 1E\, Edison\, New Jersey\, 08837\, United States
CATEGORIES:CNJIFT,Networking
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240910T170000
DTEND;TZID=America/New_York:20240910T200000
DTSTAMP:20260406T120440
CREATED:20240820T200315Z
LAST-MODIFIED:20240911T181654Z
UID:45983-1725987600-1725998400@nyift.org
SUMMARY:2nd Annual Trivia Night
DESCRIPTION:About\n\n\n\nPlease join us for our second annual Trivia Night.  This will be the kick off event for the 2024-2025 program year for CNJFT. Come join us and enjoy a hearty spread of appetizers and crudités\, perfect for networking without the formality of a sit-down meal. \n\n\n\nTest your food science knowledge in our Trivia Game\, hosted by Jordan Allen\, our trivia master. Challenge yourself\, ignite your competitive spirit\, and stand a chance to win fun prizes! \n\n\n\nCome alone or with your fellow coworkers. Meet up with past colleagues\, make new friends\, and network with professionals from the food industry while enjoying delicious food and drinks. Students are encouraged and welcomed at this event. \n\n\n\nDon’t miss out on this fantastic opportunity to build your network and have a great time! \n\n\n\n\n\n\n\nMenu\n\n\n\nCharcuterie Table: cheese assortment\, cured meats\, dried fruits and nuts\, seasonal berries\, dip and crackers \n\n\n\nCrudité Platter: assortment of fresh vegetables\, house-made ranch dip \n\n\n\nSalt & Vinegar Chips: sea salt\, fried rosemary\, malt vinegar\, house-made onion dip \n\n\n\nButler Passed Appetizers: coconut shrimp\, stuffed mushrooms\, bun-less sliders\, Thai chicken skewers\, mini franks wrapped in puffed pastry \n\n\n\n\n\n\n\n\n\nRegister Now\n\n\n\n\nSchedule\n\n\n\nRegister by 12pm\, Thursday\, September 5th \n\n\n\n\n\n\n5-6 PM Networking\n\n\n\n6-8 PM Trivia\n\n\n\n\n\n\nFees\n\n\n\n\n$40 Members\n\n\n\n$30 Students\, Retirees\, Unemployed Members\n\n\n\n$45 Nonmembers / Walkins
URL:https://nyift.org/event/2nd-annual-trivia-night/
LOCATION:Salt Creek Grille\, One Rockingham Row\, Princeton\, NJ\, 08540\, United States
CATEGORIES:CNJIFT,Networking
END:VEVENT
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