Texas A&M University - Corpus Christi

Conrad Blucher Institute

We reserved a few rooms  for out-of-town participants at the Omni Bayfront Hotel. Conference rate is $90 per night. First come, first serve. Mention the TAMUCC AI workshop when reserving your room.

 

We will provide transportation between the hotel and the TAMCC campus. If you want to drive yourself:

Directions from the hotel to campus: Head south on Shoreline Drive. It turns into Ocean Drive and the University is at the end of Ocean Drive. It is a 20-30 minute drive. Take the first entrance to the university. The Blucher institute is the third building on the right.

 

Friday’s lunch is at La Playa, on  7118 SPID, about 3 miles from TAMUCC. Click the link for a map.

 

Friday night’s social/dinner is on the Landry's boat in the Corpus Christi Marina (Friday 6:30 PM).  It would greatly help the restaurant if you could already pick your plate from the menu and let us know by Monday 1/8/2007 of your preference.  Also let us know if none of the options work for you for whatever reason.  Please E-mail (Isabel.Chapa@tamucc.edu) or call Isabel (361-825-2075) and give her your selection.  Thank you for your help!

Menu Possibilities for the Friday night Social:
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Catfish Fillets
Fried or broiled and cooked to perfection!

Chicken and Mushrooms
Breast of Chicken topped with a white wine cream sauce and sautéed Mushrooms

Redfish
Grilled with fresh vegetable and served with rice pilaf

Jumbo Shrimp
Grilled or fried and cooked to perfection

Shrimp Fettuccini
Shrimp, mushrooms, fresh tomatoes and green onions in a creamy Alfredo sauce

Fisherman’s Platter
Lightly fried fish filet, stuffed crab, jumbo shrimp, and steak fries

Mahi-Mahi or Salmon Fillet
Char grilled to perfection served with rice pilaf and fresh vegetables

Jumbo Stuffed Shrimp
Filed with our seafood stuffing and either broiled or fried

Fresh Catch Pontchartain
Broiled catch of the day topped with a creamy white wine sauce with mushrooms and jumbo lump crab meet

Top Sirloin Steak
10oz certified Angus Beef, served with rice pilaf, sautéed mushrooms, onions, and fresh vegetables


All dinner entrees are served with Landry’s Famous Salad Bowl, garlic bread, Chef’s select dessert and freshly brewed tea or coffee.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   

 

 

 

John Adams, DNR Research Specialist III cooking at the DNR summer cookout.

E-mail AI workshop webmaster