One single seat at the Knights of Columbus Dallas Clergy Appreciation Banquet. You may purchase more than one seat at a time, and if so, kindly provide the names of your guests via email to us at your earliest convenience, and be sure to reference your Order Number.
Guests of Honor
Most Reverend Edward J. Burns,
Bishop of Dallas.
Most Reverend Greg Kelly,
Auxiliary Bishop of Dallas.
Dallas Diocese Clergy
Texas State Deputy Alfredo Vela
Guest Speaker Jeff Schiefelbein
Read Jeff's bio
Catholic Radio host and Catholic Foundation Trustee
Jeff Schiefelbein serves as the Co-Founder and Chief Culture Officer at 5, a North American energy advisory firm. Jeff’s firm has received numerous accolades including five consecutive appearances on the Inc 5000 and dozens of best places to work awards.
Jeff earned a bachelor’s degree in business administration from Texas A&M University with a focus on entrepreneurship. During college, Jeff developed and launched the nation’s largest college safe-ride program to reduce drunk driving, CARPOOL. For his work on this project, Jeff was awarded the National Daily Point of Light Award and the Texas Governor’s Volunteer Service Award.
Jeff serves as the President of the Board of Trustees for The Highlands School in Irving, Texas, and as a Trustee for The Catholic Foundation. He is also a motivational speaker and the host of a Catholic radio show on the Guadalupe Radio Network.
Jeff lives in Irving, Texas with his wife and five kids.
Musical Performance by
The Chris McGuire Quartet
KayCee Club – Council 799
10110 Shoreview Rd
Dallas, TX 75238
6:00 PM Social Hour
7:00 PM Dinner
If paying by check please mail to:
4808 Via Ventura, #126
Mesquite, TX 75150
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Charcuterie Island (reception area)
To include assorted Cheese, Sausage, Prosciutto, different breads and crackers, shrimp cocktail station, smoked Salmon, fresh fruits, assorted nuts, roasted garlic hummus, olives, Caprese on a skewer
Mixed Green Salad with tomato, cucumber
Chopped Wedge Salad
Crab Cakes with Remoulade sauce
Grilled Beef Tenderloin – Sliced
(Served with Bearnaise and Peppercorn sauce on the side)
Grilled Velasco Salmon with Lemon butter caper sauce
Sauteed Green Beans with Tomato and Onion
Parmesan Mashed Potatoes
Chocolate Lava Cake
served with Belgian Cream stuffed pastry Balls with Raspberry sauce and Fresh Creme
Coffee and Tea