Hall of Fame Invitations

General Admission Invitation

The officers and directors of the Madison USBC Bowling Association are pleased to announce the 45th Annual Madison Bowling Association Hall of Fame and Bowler Recognition Dinner. The event will be held Thursday, Augutst 18, 2016, at the Crowne Plaza, 4402 E. Washington Ave.

Rick Thomas will be inducted for Distinguished Performance, John Bisco for Meritorious Service, Bob Frambs for Meritorious Service, Paul Beckman in Veterans, and Craig Zirbel in Veterans.

Thomas
Thomas
Bisco
Bisco
Frambs
Frambs
Beckman
Beckman
Zirbel
Zirbel

We will also recognize and honor association members for outstanding individual achievements during the past regular season. Chad Dempski will receive the Fred G. Engelke Memorial Scholarship. Announcements of the Jim Grady Bowler of the Year, Dan Mack Senior Bowler of the Year, MBA Most Improved Bowler, MBA High Series bowler, MBA High Average Bowler, MBA High Composite Average bowler, and All-City teams will be coming out over the next week.

We anticipate this years Hall of Fame Dinner will be another fantastic and fun night.

Invitations to special guests will be mailed this week. General admission invitations are available from the link below. Tickets are $40.00 for adults, $20.00 for children. Tickets include dinner and an irreverent glimpse into the lives of our inductees. There will be a cash bar. Please return this reservation form to the MBA office no later than Friday, August 12, 2016, so that we can properly plan for the event.

2016 Hall of Fame General Invitation

Dinner Options

Chicken Prosciutto
Boneless, skinless breast of chicken stuffed with smoked gouda cheese and wrapped with delicate prosciutto ham, presented with a roasted chicken demi glaze.

Top Sirloin of Beef
Char-grilled top sirloin topped with roasted garlic butter.

Portabella Pasta
Fresh portabella mushrooms, sautéed in olive oil with a hint of cream, tossed with Chef’s choice pasta.

Children’s Meal
Chicken strips and french fries.

Entrees include:
Chef’s choice seasonal vegetable and starch.
House salad.
Freshly baked roll and butter.
Dessert du Jour
Iced tea and coffee