THURS, JUNE 13th | BASIN HARBOR | VERGENNES
12:00 – 5:30pm; Reception & Dinner to Follow
Registration Until June 3rd
Jeff Carr is the President of EPR and as such is responsible for overseeing activities of the company as a whole. He is also involved in the management of the EB-5 Program and public policy practices of the firm.
Jeff Carr has more than 34 years of experience as an economist/analyst, with particular expertise in economic impact studies, project business plans, and regional center operations business plans for submission to the EB-5 Program, macroeconomics, economic forecasting, economic impact analysis, strategic economic development policy, housing supply and demand studies, and fiscal policy analysis for federal, state, and local government. He has served as the State Economist and Principal Revenues Analyst for the Vermont Agency of Administration for over 23 years, including the last five gubernatorial administrations. Jeff has served as a consulting economist to the Vermont Department of Economic Development in various capacities for more than 15 years.
Prior to his full-time tenure at EPR, Jeff served as Legislative Director and Economist for a member of the United States House of Representatives. He served in the Executive Brach of Vermont state government as an economist/policy analyst, as Research Director for a United States Senate campaign, and as Director of Research for a national education organization specializing in federal fiscal policy analysis. He has been the Vermont State Economic Forecast Manager for the New England Economic Partnership (“NEEP”) for the past 22 years, and has served on the NEEP Board of Directors for the past 5 years. Jeff taught economics in the Graduate School at St. Michael’s College in Winooski, VT. He has been the keynote speaker at numerous conferences and has written extensively on the EB-5 Program, economic forecasting, economic development, and fiscal policy. Jeff holds an M.S. in Agricultural Economics and a B.S. in Animal Sciences from the University of Vermont. He served on the Town of Essex Selectboard for more than 10 years, where he was the Vice Chair or Chair of the Selectboard for a total of 4 years.
Health care is the largest sector of our economy and touches the most intimate aspects of our lives. Yet we know little of Vermont’s health care reform landscape. This 360-degree review will provide an opportunity to learn more about the All Payer Accountable Care Organization Model through the lenses of providers, payers, and regulators, so that we may understand the implications for Vermont and Vermonters.
Dr. Joshua M. Sharfstein will join us as a special keynote speaker to lead and moderate our 360° discussion on Vermont health care. Please visit our Health Care 360 webpage for important advanced reading and media.
HEALTH CARE 360 KEYNOTE SPEAKER & MODERATOR:
Dr. Sharfstein oversees the Office of Public Health Practice and Training and is director of the Bloomberg American Health Initiative. He also holds a faculty appointment in the Department of Health Policy and Management. Previously, he served as the Secretary of the Maryland Department of Health and Mental Hygiene, the Principal Deputy Commissioner of the U.S. Food and Drug Administration, as Commissioner of Health for Baltimore City, and as health policy advisor for Congressman Henry A. Waxman. Learn More About Dr. Sharfstein
SUGGESTED ATTIRE: Business Casual
LUNCH MENU: Chef’s Seasonal Soup | Baby Bibb Lettuce with Grilled Red Onion Vinaigrette | Cucumber Salad | Tomato Quinoa Salad | Grilled Radicchio-Orange Salad with Creamy Maple Dressing | Grilled Sirloin Steak with Fresh Chimichurri | Basin Harbor’s Cedar Plank Salmon | Herb Roasted Potatoes | Chef’s Selection of Farm Fresh Vegetables | Chef’s Assortment of Miniature Desserts.
DINNER MENU (Basin Harbor Lobster Bake): House Made Cheddar Bay Biscuits | New England Ipswich Clam Chowder | Steamed PEI Mussels with White Wine, Garlic, Shallots, Parsely & Grilled Bread | Bacon, Lettuce & Tomato Salad with Creamy Aioli Dressing | Seasonal Roasted Vegetables | Grilled Basil-Parmesan Corn on the Cob | Hand-Cracked Boiled Lobster with Drawn Butter & Lemon | Roasted Ribeye with Rich Bordelaise Sauce & Horseradish Sour Cream | Seafood Cakes with Cilantro Butter Sauce Sauce | Salmon, Shrimp, White Fish & Crispy Kale Julienne | Summer Vegetable Paella | Chocolate Bread Pudding with Whipped Cream, Blueberry Lemon Trifle Bars, Red Berry Crumb Cake
RESORT OFFERINGS: Consider taking advantage of Basin Harbor’s generous cottage / suite overnight ($189+), and staying over! Breakfast and full use of the Resort’s amenities included. Call (800) 622-4000 by May 13th to make reservation.
CANCELLATION POLICY: Any cancellation made before June 6th will be honored with a full refund. After that date, no refund can be offered.
EVENT CONTACT: Sherra Bourget [email protected] or 802.865.0410