Vail Historical Foundation
2015 Reunion
July 17 - 19, 2015
Hampton Inn, Edenton, North Carolina
Friday 4-5:30pm Registration Hotel Lobby
July 17
5-6:30pm Meet & Greet Happy Hour
Hors D'oeuvres (provided) & BYOB Meeting Room
6:30pm Dinner on your own
Restaurant suggestions provided in Reunion Notebooks
Saturday 7-9am Breakfast
July 18
9-9:30am Vail Family Memorial
Speaker � Vail Hope Ellis
9:30-
10:30am Brigadier General Edward Vail:
Presentation: George Haislip
Hayes Plantation Artifacts:
Presentation: George Cipria
10:30-
10:45am Break
10:45-
12:00pm Business Meeting:
- Approval of Previous Meeting Minutes
- Treasurer�s Report
- Old Business
- New Business
o Report from Scholarship Committee
o New Officers
o Next Reunion Date and Place
Noon Lunch on your own or options in town
(Restaurant list in notebooks)
1:30-
3:30pm Tour of the Brig Gen Edward Vail Sites
Meet at 505 S Broad St �Barker House� downtown on the water front-
George Haislip-Guide
a) Cherry Point (Vail, Collins) Point� Hayes Plantation
b) N.C. Historical Marker Site Soundside Rd-
South 94 Highway
c) Edward & John Vail Mill Site
South 94 on the left
d) Edward & John Vail Mill Stones
@ Sandy Point Plantation right turn at Mill Sight
Sign gravel/dirt road
Dinner & Social
THE TABLE, AT INNERBANKS INN & RESTAURANT, 103 east Albemarle St,
252-482-3641
6:00 � 6:30 pm Arrival & Social, Porch or Patio, weather desirable
6:30 - 7:15 pm Dinner
7:15 - 8:00 pm Speaker: Bill Barber, Local Historian
�Forgotten Patriots of the Albemarle�
8: 00 � 9:00 pm Adjourn to Porch or Patio, weather permitting, for VISITATION &
MUSIC, if available
(Bring Your Own Instrument for some �Picking & Playing!�)
Dinner Menu
First Course: House Salad with Buttermilk Herb Ranch Dressing
Second Course: Your Choice of:
SLATER CHICKEN, served with an herbed espangnole sauce (Brown butter sauce)
Mashed potatoes and seasonal vegetable
Or
PORK TENDERLOIN, with a buerre rouge sauce (red wine butter sauce),
Mashed potatoes and seasonal vegetable.
Or
PANKO FRIED SHRIMP, served with Applewood smoked bacon, grits. Pepper confetti and a malt remoulade, vegetable, upon request.
Third Course: Apple Crisp with Vanilla Bean Ice Cream
Also, there will be a baguette or focaccia bread option for the tables (per hosts� request)
Tea, Coffee, Water, included
PRICE: $25 each, plus Tax & Gratuity (To Paid IN ADVANCE)
All Cocktails, Beer & Wine to be paid for by Individual Guest:
(A Cocktail Menu will be sent to Host in advance)
Sunday July 19 7-9am Breakfast Hotel Lobby
Departures Have a Safe Trip