AFTER CAREFUL CONSIDERATION\, AND IN LIGHT OF THE ONGOING CORONAVIRUS (COVID-19) DEVELOPMENTS\, WE ARE POSTPONING THE ANNUAL DINNER FROM Wednesday\, January 26\, 2022 to MONDAY\, MARCH 7\, 2022.
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\nSpecial thanks to our Co-Presenting sponsors of the event \;TDS &\; WoodTrust Bank
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\nThe Portage County Business Council invites you for an evening of fine dining\, socializing\, recognition and education.
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\nCLICK HERE for all the exciting sponsorship opportunities.

The annual dinner features the presentation of the Ambassador of the Year Award\, \;Small Business of the Year Award to be presented to Mission Coffee House\, Decree of Excellence Award to be presented to Gamber-Johnson\, \;and the \;Presidents Award to be presented to \;Lisa Sobczak\, Senior Area Manager with ABR Employment Services.
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\nThe Portage County Business Council is seeking your nominations for the annual Small Business of the Year Award and the Decree of Excellence Award. Streamlined nomination forms are below. All nominees MUST be Portage County Business Council members. Please see our Member Directory at http://business.portagecountybiz.com/list to verify.
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\nSMALL BUSINESS OF THE YEAR \;
\nCLICK HERE to \;nominate \;a business other than your own for Small Business for the Year
\nNominations due TUESDAY\, NOVEMBER 30\, 2021
\nCLICK HERE to complete the application for self-nominations. \;
\nApplications due TUESDAY\, DECEMBER 7\, 2021
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\nDECREE OF EXCELLENCE AWARD \;
\nCLICK HERE to nominate \;a business other than your own for the Decree of Excellence Award
\nNominations due TUESDAY\, NOVEMBER 30\, 2021
\nCLICK HERE to complete the application for \;self-nominations
\nApplications due TUESDAY\, DECEMBER 7\, 2021
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\nOur Master of Ceremonies for the event:
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\nJeff Thelen\, News Anchor for WSAW-TV 7
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Dinner choices
\nYour choice of two \;mouth-watering entrees:
\n1. Dual Plate - Flank Steak Roulade &\; Salmon Wellington: Steak stuffed with a shrimp mousseline cranberry\, garlic &\; shallots\, and Salmon with mushroom duxelles wrapped in a puff pastry and topped with dill hollandaise sauce. Served with roasted garlic chive duchess potato and tri-colored roasted carrots
\n2. Vegetarian - Eggplant Parmesan: Herb breaded sauteed eggplant over fettuccini marinara and tri-colored roasted carrots
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\nEntrees also include a Strawberry Brie \;salad\, \;freshly baked rolls and delicious Pecan Caramel Cake with whipped cream\, salted caramel and chocolate shavings for \;dessert\, \;coffee\, tea and milk.