Wednesday, May 23 - Lunch & Learn
Lawrence D. Burns
Automotive Industry Consultant and Former General Motors Corporate Vice President of Research & Development and Planning
The New Age of Automobility
Lawrence D. Burns advises organizations on the future of mobility, logistics, manufacturing, energy, and innovation. His current clients include Waymo, Pelton Technology, and Kitson & Partners. Larry served as General Motors Corporate Vice President of Research and Development and Planning from 1998-2009. Between 2010 and 2016. he was Professor of Engineering Practice at the University of Michigan, Director of the Program for Sustainable Mobility at Columbia University, and an advisor to several major companies. Larry's newest book (with Christopher Shulgan), Autonomy: The Quest To Build The Driveless Car - And How It Will Reshape Our World, will be published in 2018.
Automotive Industry Consultant and Former General Motors Corporate Vice President of Research & Development and Planning
The New Age of Automobility
Lawrence D. Burns advises organizations on the future of mobility, logistics, manufacturing, energy, and innovation. His current clients include Waymo, Pelton Technology, and Kitson & Partners. Larry served as General Motors Corporate Vice President of Research and Development and Planning from 1998-2009. Between 2010 and 2016. he was Professor of Engineering Practice at the University of Michigan, Director of the Program for Sustainable Mobility at Columbia University, and an advisor to several major companies. Larry's newest book (with Christopher Shulgan), Autonomy: The Quest To Build The Driveless Car - And How It Will Reshape Our World, will be published in 2018.
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Balsamic Chicken
Slow Braised Chicken leg quarter with roasted Cipollini onions and balsamic butter au jus. Served with grilled asparagus and fennel risotto.
-or-
Sundried Tomato and Mascarpone Ravioli
Prepared with grilled lemon asparagus, wild mushrooms, and basil creme. Topped with balsamic reduction.
Dessert- Mango Sorbet
Balsamic Chicken
Slow Braised Chicken leg quarter with roasted Cipollini onions and balsamic butter au jus. Served with grilled asparagus and fennel risotto.
-or-
Sundried Tomato and Mascarpone Ravioli
Prepared with grilled lemon asparagus, wild mushrooms, and basil creme. Topped with balsamic reduction.
Dessert- Mango Sorbet
Lunch & Learn
Lunch: 11:30 a.m.
Program Follows Lunch
City Club Members: $25 per lunch program, $28 per dinner program, or $125 for all five.
Non-Club Members: $30 per lunch program, $33 per dinner program, or $150 for all five.