Continuing Education Program
Hacienda del Sol Guest Ranch
5501 N. Hacienda del Sol
6:00 p.m. Registration
Check in even if you prepaid.
6:45 pm to 8:45 pm
Dinner Meeting, Introductions and the Presentation
Credits: 2 Hours CE
$65 members & their 1st time guests
Add $10 for late registrants and walk-ins
Add $20 for billing upon request or if unpaid after 30 days
Prepayment is always appreciated
Cash, Check Registration or by Mail
Paypal only through the website link.
Submit your payment within 30 days after the CE meeting. After that, we will bill you plus $20.
To bill upon request and
for those who have not paid their CE fees within 30 days after a CE meeting , the club will add a billing fee of $20 to your balance.
CE Registration Information
PDSC CE meetings are held the 2nd Wednesday of the month from September through May.
always due at Midnight on the Thursday prior to the meeting
Submit your name & menu
selection to PDSC
the Registration Link
All registrations are confirmed with a reply or an email.
Pay your CE Fees:
Kindly keep conversations, texts and phone calls outside the CE meeting room. Set phones to silent mode or turn them off. Thank you!
Next Continuing Education Meeting
Wednesday, March 11, 2020
Robert Segal, MD
Professor of Medicine and Dermatology
The University of Arizona
Essentials of Contact Allergic Dermatitis for Dental Health Professionals
What exactly is Contact Allergic Dermatitis? Why are Dental Health Professionals at such a high risk? Understanding patch testing. Modern therapy to control dermatitis.
Allergy to dental implants (Yes - it's a thing) Managing the risks.
Thanks to our March CE Sponsors
Berry Salad: Fresh berries, goat cheese, candied walnuts, and orange white balsamic vinaigrette.
Choice of one Entree
Grilled Filet with Balsamic Demi-glace: Grilled Filet, Confit Cherry Tomatoes, Golden Balsamic Glazed Cippolini Onion, Cauliflower, Baby Sunburst Squash, Purple Peruvian Pommes Puree, Balsamic Demi-Glace.
Seared Ruby Trout with Lemon Caper Buerre Blanc and a Mediterranean Tomato Relish:
Seared Ruby Trout, Roasted Cauliflower, Baby Sunburst Squash, Golden Balsamic Glazed Cippolini Onion Purple Peruvian Pommes Puree, Lemon Caper Beurre Blanc, Mediterranean Tomato Relish
Grilled Marinated Tofu: Herbs, Mushrooms, Grilled Asparagus and Baby Carrots Lemon Leek Vinaigrette Roasted Fingerlings and Confit Tomato
Dessert: Chocolate Mint Cake
All with Hacienda Rustic Breads and Butter, Coffees, Teas