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Board of Directors Meeting - Sanford

Events & Menus
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Monday, June 4

Opening Session

Time: 8:00 a.m.    Location: Salon IV-V

Opening session and election of officers. 

Food for Thought Luncheon

Time: 11:45 a.m.    Location: Salon IV-V

Featured Speaker: Jim Ellwood, ICC Career Development Coordinator

Mentoring the Next Generation of Building Code Professionals

 Don’t miss Jim Ellwood’s Food for Thought Luncheon presentation where you will see, hear and understand how easily a code official or business can start and mentor the next generation workforce. Mr. Ellwood is the Career Development Coordinator for the International Code Council (ICC). The presentation will provide participants an avenue to initiate a community outreach program that will benefit their trade or business and establish a relationship with the youth in their community. The ICC High School Technical Training Program has educated school counselors and instructors to the careers associated with code knowledge. Learn how you can make a difference in your community. 

Menu:  Classic Caesar Salad, ribbon cut romaine, grilled garlic bread stick, shaved Parmesan cheese, house Caesar dressing. Caribbean Chicken, grilled chicken breast marinated in Caribbean spices and mango salsa, served with saffron rice and grilled vegetables. Duel Layer Chocolate Indulgence Cake, Valrohna chocolate with fresh raspberry sauce. Iced tea and coffee. 

President's Reception


At Monday night's reception, we'll celebrate the everyday heroes that walk among us - you! Building code compliance professionals ensure the health, safety and welfare of the public through safe building practices - everyday! Dress as your favorite super hero (or villain), good guy in a white hat, or knight in shining armor as we enjoy a time of networking and refreshments with our exhibitors. 

Time: 6:00 p.m. - 8:00 p.m.    Location: International Ballroom Exhibit Hall 

Menu: Imported and Domestic Cheese, Regional and International select cheeses, dried and fresh fruits with assorted nuts, berries, jams, jellies and preserves, freshly baked European style breads, brick oven flatbread crackers. Modern Vegetable Les Crudites, cast iron skillet presentation of roasted blanched, raw, grilled and pickled selection of farmers market vegetables, goddess ranch dipping sauce, caramelized three onion sauce. Artisanal Flatbread Pizza Station, creamy mozzarella cheese, crushed tomato sauce with torn basil and grated reggiano cheese, first press oil. Stick-chopped pepperoni, pomodoro sauce, aged provolone and fresh parsley, California olive oil. Wild mushrooms , artichokes, oven roasted tomatoes and fennel with fontina cheese and extra virgin olive oil. 

Tuesday, June 5

Networking Luncheon

Time: 11:45 a.m.    Location: International Ballroom Foyer 

Menu: Boxed lunch, choice of sandwich: Smoked deli turkey, aged Swiss cheese, butter lettuce, vine ripe tomato on a whole grain wheat kaiser roll, Colorado spiced house roast beef, creamy boursin spread, Boston butter lettuce, vine ripe tomato on a fresh baguette, South Street Hoagie with tavern ham, cotto salami, Genoa salami, aged provolone, shaved crisp lettuce, pickled white onions and sliced tomatoes with Italian dressing. served with creamy southern style simmered potato salad, red delicious apples, kettle cooked chips and a chocolate chip cookie.

Wednesday, June 6

Leadership Luncheon

Time: 11:45 a.m.    Location: Salon IV-V

Featured Speaker: Ronald L. Lynn, ICC Past President


Ronald L. Lynn, Past President of the Board of Directors of the International Code Council (ICC), currently serves as the Director of Operations has been with the Nevada State Contractors Board. He previously served 35 years as Director/Building & Fire Official of the Clark County Department of Building and Fire Prevention where he managed matters of department administration, legal aspects of building codes, finance and management, building codes, building performance standards, and construction issues. In 2009, Mr. Lynn was recognized by the United States Congress for his contributions in building safety. In 2010, he received the Senatorial Commendation for his commitment to building safety, energy conservation, and emergency response.

Recognition: BOAF Annual Awards Program

Menu: Butter Lettuce and Frisce Salad, Boston bibb lettuce, candy pecans, mixed dried fruits and Maytag blue cheese brioche croutons, grain mustard dressing. Joyce Farms Natural Roasted Chicken Breast, served with creamy orzo pasta with english peas, roasted carrots and wild mushrooms, oven roasted tomato and chicken jus lie. Signature Key Lime Pie, graham cracker crust and fresh whipped cream. Iced tea and coffee.

Banquet and Installation of Officers

Time: 7:00 p.m.    Location: Salon IV-V

Installation of the Executive Committee of the Board of Directors

Entertainment: TBD

Menu: Steak-house Wedge, baby iceberg, roasted carrots, skewer cooked cherry tomatoes, pickled cucumber, thick cut grilled onions, green goddess ranch dressing. Forrest Mushroom Crusted Filet of Beef paired with Roasted Garlic and Parmesan Tiger Shrimp, served with butter whipped potatoes, local vegetables, sauce Boardelaise. Classic Vanilla New York Cheese Cake, fresh local strawberry compote, copper bowl whipped cream. Iced tea and coffee.

All Events

Admission: Tickets are included in a full registration, spouse/guest or with Day Passes for respective days. Must present ticket for entry. If tickets are lost, left at home, or an incorrect ticket is presented for admission, the attendee will be required to purchase a replacement ticket. To purchase additional tickets please click here. Tickets may also be purchased 24-hours in advance at the BOAF registration desk. 

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