gcarroll
Active member
Tony Vargas
Tony Vargas started his aquatic adventures at the age of seven, with Guppies in a pickle jar. Shortly thereafter, he was breeding a large host of freshwater tropical’s. In the early eighties he took a giant leap forward and assembled his very first salt water aquarium (fish only). Moving on to more challenging waters, in the mid 1980′s, he took another leap forward and experimented with marine invertebrates and corals. Moving forward in the late eighties a handful of aquarist including Tony were among the first in United States to successfully keep and maintain Acropora alive in captivity, long term. Tony began to share this experiences and knowledge with others through the many articles he wrote in a column titled “Feature Coral” for FAMA magazine. One of the Acropora articles in FAMA was acknowledge in Carden Wallace text book on Acropora titled “Staghorn Corals of the World”.
Today, Tony SCUBA dives around the world taking underwater photos and observing many of these creatures in their natural environment. With his writings he has effectively communicated his experiences and observations. Tony has traveled the States and Europe giving lectures and consultations on corals, reef fish husbandry, and complete system design.
Recently, Tony has completed work on his forthcoming book titled “The Coral Reef Aquarium”. This book focuses on the basics of reef keeping, how to properly assemble a coral reef aquarium (five great examples), and the long term care of these critters in a captive environment.
Friday, December 14th, 2012 @ 6:30pm
GULLIVER’S Prime Ribs of Beef
18482 MacArthur Blvd
Irvine, CA 92612
(949) 833-8411
MENU
First Course:
Baby Mesclun Greens - With Caramelized Walnuts, Balsamic Vinaigrette
topped with Goat Cheese
Entree Selections:
Prime Rib of Beef - Served with Gulliver’s famous Creamed Corn, Creamed Spinach, Yorkshire pudding, Au Jus and Creamed Horse Radish
Chef Ramon’s Chicken - Truffle infused, stuffed with Mushrooms, served with Thyme Chicken glaze
Shrimp Barcelona - Sautéed large Shrimp in Chardonnay Cream sauce
Dessert:
Crème Brule - With Raspberries and caramelized sugar crust
2012 SCMAS members who are current with their dues pay $25/person (limit 2 at this price)
Additional guests are $75/person
ATTN: Space is limited to the first 60 paid guests.
Payments need to be sent by December 1st to (please include names of the people attending):
SCMAS
Attn: SCMAS Holiday Party
1720 Santiago
Santa Ana, CA 92706
Tony Vargas started his aquatic adventures at the age of seven, with Guppies in a pickle jar. Shortly thereafter, he was breeding a large host of freshwater tropical’s. In the early eighties he took a giant leap forward and assembled his very first salt water aquarium (fish only). Moving on to more challenging waters, in the mid 1980′s, he took another leap forward and experimented with marine invertebrates and corals. Moving forward in the late eighties a handful of aquarist including Tony were among the first in United States to successfully keep and maintain Acropora alive in captivity, long term. Tony began to share this experiences and knowledge with others through the many articles he wrote in a column titled “Feature Coral” for FAMA magazine. One of the Acropora articles in FAMA was acknowledge in Carden Wallace text book on Acropora titled “Staghorn Corals of the World”.
Today, Tony SCUBA dives around the world taking underwater photos and observing many of these creatures in their natural environment. With his writings he has effectively communicated his experiences and observations. Tony has traveled the States and Europe giving lectures and consultations on corals, reef fish husbandry, and complete system design.
Recently, Tony has completed work on his forthcoming book titled “The Coral Reef Aquarium”. This book focuses on the basics of reef keeping, how to properly assemble a coral reef aquarium (five great examples), and the long term care of these critters in a captive environment.
Friday, December 14th, 2012 @ 6:30pm
GULLIVER’S Prime Ribs of Beef
18482 MacArthur Blvd
Irvine, CA 92612
(949) 833-8411
MENU
First Course:
Baby Mesclun Greens - With Caramelized Walnuts, Balsamic Vinaigrette
topped with Goat Cheese
Entree Selections:
Prime Rib of Beef - Served with Gulliver’s famous Creamed Corn, Creamed Spinach, Yorkshire pudding, Au Jus and Creamed Horse Radish
Chef Ramon’s Chicken - Truffle infused, stuffed with Mushrooms, served with Thyme Chicken glaze
Shrimp Barcelona - Sautéed large Shrimp in Chardonnay Cream sauce
Dessert:
Crème Brule - With Raspberries and caramelized sugar crust
2012 SCMAS members who are current with their dues pay $25/person (limit 2 at this price)
Additional guests are $75/person
ATTN: Space is limited to the first 60 paid guests.
Payments need to be sent by December 1st to (please include names of the people attending):
SCMAS
Attn: SCMAS Holiday Party
1720 Santiago
Santa Ana, CA 92706
