The Grand Finale of the convention will be the Awards and Recognition Banquet in the Monarch rooms on Saturday evening starting at 6.00PM PM for socializing with a Cash bar. Dinner will be severed at 6:45. You must give us your choice of entrée at the time you register.
Charlie Getz will be our Keynote Speaker. Charlie is probably best known for his past presidency of the NMRA but he has a long past with model railroading.
He was born in Occupied Japan in 1948 in order to be near his mother who was there at the time. This resulted in a life-long appreciation for rice and brass locomotives.
His life as a scale model railroader began December 25, 1961, living in Maryland at age 12 he received an HO Tyco Civil War era 4-4-0 General and passenger car set with brass track and a crappy transformer.
At UCLA, in 1967, he discovered N scale which was then fairly new. Two more layouts were built, named the Muy Poco and indeed they were very small. Charlie worked part time building models for a company called SS limited, which had a fabulous demo layout featuring HO/HOn3. He loved the narrow gauge part and never looked back. His model building for that company led to a few gigs with studios in the Los Angeles area building models and props for various movies.
He began to volunteer with the NMRA/PCR. Proud to have been PCR president and the last Western Vice President for NMRA. Served as PCR Trustee then Director on the NMRA BOD and finally served two terms as President of the NMRA. Still remaining involved with the history of the hobby on the NMRA Howell-Day Museum Committee and developed with Bob Brown the NMRA exhibit "Magic of Scale Model Railroading" currently open at the CSRM in Sacramento.
House Salad – Mesclun Greens, Yellow & Red Beet Treads, Julienne of Carrots, Cherry Tomatoes with Balsamic Vinaigrette
Entrees (Your choice of one).
- Grilled Skirt Steak – Chef Paul’s Spice Rubbed Skirt Steak with Garlic & Herb Butter.
- Pan Seared Halibut – Tomato & Shallot Jam
- Wild Mushroom Ravioli – Whole Roasted Garlic Cream Sauce
Dessert – Dulce de Leche Chocolate Mousse on top of a Walnut Chocolate Brownie.
Please NOTE: if you have any special dietary needs please let us know at the time you register
The Awards Banquet at the 2019 Convention in San Diego