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Professionalism Matters:
Building Resiliency and Grit in the Legal Profession
Ethics CLE & Dinner
Approved for 1 Ethics or General CLE credit
Social: 5:15 p.m.
Dinner: 6:00 p.m.
Program: 6:30 p.m.
Doubletree Hotel DTC, Ballroom Orange/Lemon
7801 E Orchard Rd, Greenwood Village, CO 80111
~ CASH BAR ~
$65 ~ General Registration
*$30 ~ Young Lawyers (< 3 yrs. practice)
*FREE - Law Students
Please register by noon on October 18th
~ Menu selection is not guaranteed for late registrations ~
* We have a limited number of sponsored seats for Young Lawyers (with less than 3 years of practice) and Students (at an accredited law school). Young Lawyers and Law Students - please email info@arapbar.org to inquire. Students - please use your school email address.
Join the ACBA for a special evening that includes the ACBA Lifetime Achievement Award presentation to Thomas J. Tomazin (click for Member Spotlight), a visit from CBA President Judge Kathleen Croshal, and a CLE presentation "Building Resiliency and Grit in the Legal Profession" by Sarah Myers, Executive Director of the Colorado Lawyers Assistance Program. The topic for this year's Professionalism Dinner will be Lawyer Well-Being. The officers and directors of the ACBA are committed to assisting our members in living a healthy and productive lifestyle in both practice of law and home life. See you there!
Sarah Myers is the Executive Director of the Colorado Lawyer Assistance Program. She received her B.A. from the University of Richmond in Virginia, her M.A. from Naropa University in Boulder, Colorado, and her J.D. at the University of Denver in Colorado. She is a Colorado licensed attorney, licensed marriage and family therapist, and licensed addiction counselor. Ms. Myers is also a licensed post-graduate level teacher and certified trauma and abuse psychotherapist. She has over 20 years of experience as a professor and teacher, counselor, clinical supervisor, and program director.
*MENU
Mixed Green Salad with Tomato, Cucumber,
Julienne Carrots, & Toasted Walnuts
Pan Roasted Breast of Chicken with Lemon Rice Pilaf,
Sautéed French Green Beans, Roasted Pepper Sauce
or
Roasted Spice Rubbed Beef Shoulder Tenderlion with Potato Gratin, Wilted Garlic Spinach and Pink Peppercorn Demi-Glace
or
Chef-selected Vegetarian
Flourless Chocolate Cake (GF)
