OCULA Spring Dinner
Each year the Ontario College and University Library Association (OCULA) hosts both a spring and fall conference, as well as a spring dinner. These gatherings offer the opportunity to keep up to date about issues pertaining to academic libraries, to participate in stimulating and timely professional development activities and to network with other academic library staff.
Thursday May 19, 2016
Hot House Cafe, Toronto, Ontario
35 Church St.
Toronto, ON, M5E 1T3
Join us at this year’s Spring Dinner, with theme Open Access, Open Minds.
We have a special presentation by the Open Robarts team along with a fantastic dinner at Hot House Restaurant and Bar.
If you haven’t heard or played Open Robarts, or even if you have, you’ll want to hear Nelly Cancilla and Bobby Glushko from University of Toronto’s Scholarly Communications Office discuss their initiative that used an alternative reality game to celebrate and promote Open Access Week.
Even more, we want to hear from as many Ontario college and university libraries as possible on how you celebrate Open Access (OA) Week and/or how your institution has responded to the changing landscape of OA. Topics include OA week activities, online tools, start-up of OA journals on campus, managing online repositories, and others.
Similar to last year’s Spring Dinner, we want to continue a community of sharing of all the great resources and ideas. This year, we will be collaboratively collecting ideas in the form of a Pinterest Board that everyone can access, to help brainstorm ideas for future Open Access Week events. Through this account, we will share the collection of Open Access Week ‘pins’ to OCULA members and institutions.
Join us on Thursday May 19 from 6:00pm - 9:00pm in the Library Room at Hot House Restaurant and Bar for an evening of sharing, dining, and networking. Together as open access advocates we will be inspired to share our experiences of OA activities at Open Access, Open Minds OCULA Spring Dinner.
Hot House Salad
baby lettuces, cherry tomatoes, heirloom carrots, cucumber with a shallot & aged balsamic vinaigrette
Grilled pork tenderloin with pommery mustard & white wine cream sauce, served with our daily vegetables and leek & mascarpone mashed potato
Poached centre cut salmon filet with beurre au citron and served with our signature wild rice pilaf and daily vegetables
Marsala Chicken Supreme
Supreme of chicken breast baked with a cremini mushroom and Marsala wine sauce, served with our daily vegetables and leek & chive mashed potato
Butternut Squash Ravioli
Spinach pasta pockets stuffed with ricotta and butternut squash, our signature tomato basil sauce, fresh leeks and sundried tomatoes
Lemon Cream Cake
Moist sponge layered with lemon curd and cream garnished with fresh mint and raspberry coulis drizzle
Coffee and Tea