Lunch & Learn, Wednesday, February 12, 2020
Alan Deardorff
John W. Sweetland Professor of International Economics and
Professor of Public Policy, University of Michigan
Trump's Trade Wars: Where Do We Stand?
Alan Deardorff’s research focuses on international trade and policy. With Bob Stern, he developed the Michigan Model of World Production and Trade, which has been used to estimate the effects of trade agreements. Alan has contributed to the pure theory of international trade, adapting and extending traditional neoclassical models and specialization. He has served as a consultant to the U.S. Departments of Commerce, Labor, State, and Treasury, and to the Organization for Economic Cooperation and Development and the World Bank.
John W. Sweetland Professor of International Economics and
Professor of Public Policy, University of Michigan
Trump's Trade Wars: Where Do We Stand?
Alan Deardorff’s research focuses on international trade and policy. With Bob Stern, he developed the Michigan Model of World Production and Trade, which has been used to estimate the effects of trade agreements. Alan has contributed to the pure theory of international trade, adapting and extending traditional neoclassical models and specialization. He has served as a consultant to the U.S. Departments of Commerce, Labor, State, and Treasury, and to the Organization for Economic Cooperation and Development and the World Bank.
MENU
Chicken Marsala- Sautéed chicken breast in a wild mushroom marsala sauce.
Served with garlic mashed potatoes and roasted root vegetables.
-or-
Four Cheese Baci and Portobella Mushroom- Beggar’s purse pasta stuffed with a blend of
romano, ricotta, parmesan, and asiago cheese. Served draped in a roasted
mushroom & sage cream and topped with portobella mushroom.
Apple Crumble ala Mode
Chicken Marsala- Sautéed chicken breast in a wild mushroom marsala sauce.
Served with garlic mashed potatoes and roasted root vegetables.
-or-
Four Cheese Baci and Portobella Mushroom- Beggar’s purse pasta stuffed with a blend of
romano, ricotta, parmesan, and asiago cheese. Served draped in a roasted
mushroom & sage cream and topped with portobella mushroom.
Apple Crumble ala Mode
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.