Saturday, February 21, 2026 at 18:00
In lieu of the February gathering, please join us at our annual awards banquet at Jameson’s Charhouse, 1331 West Dundee Road, Arlington Heights.
We'll gather at the cash bar on the first floor beginning at 6 PM, then move upstairs to our private room at 7. The plated meal will include soup & salad; chicken marsala, London broil, or Greek-style tilapia ($40, please choose below); vegetable; and soft drinks, iced tea, and hot tea. Following dinner, we will present the chapter awards and the program.
Guest speaker CP Jois will discuss safety and automation/AI on the flight deck.
Av8rAero is a unique flight simulation offering in the Chicagoland area. They curate aviation-themed entertainment, education, and event experiences using the very same high-quality, certificated simulators that pilots train on. Founder CP Jois (cpjois.com) is a veteran in computational technology, with extensive experience in Fortune 500 companies, across multiple industry domains, especially commercial aviation, flight training, and higher education. Jois is a software engineer by primary academic training, with advanced degrees in information technology as well as aeronautics. Jois is also a passionate aviator – an instrument-rated pilot, flight simulator design engineer, commercial drone pilot, and a professor of aeronautics for Embry-Riddle Aeronautical University as well as the University of South Florida. Learn more av8raero.com.
Please make your selection(s) no later than Friday February 13.
Payment Options
You may pay online, send a check to Paul Ranieri, 1052 W. Wood Street, Palatine, IL 60067, or pay or in person (cash or check made out to "EAA Chapter 790 LITH") at any member gathering.
Electronic Payment
Use one or more links below to pay using a major payment card, PayPal, or Venmo. Your payment is your registration.
Chicken marsala -- Sauteed double breast of chicken sauteed with marsala wine and mushrooms, served with wild rice.
Greek style fresh tilapia -- Served with wild rice
London broil -- Medallions of filet served with mushrooms and demi-glace bordelaise sauce, served with a baked potato.
