The 2005 Gibbs Award Dinner Presented by the Chicago Section of the American Chemical Society

Gibbs Medal Awardee:
Professor David A. Evans
The Abbott and James Lawrence Professor of Chemistry Department of Chemistry, Harvard University Cambridge, MA "Control of Stereochemical Relationships in the Assembly of Organic Structures, Advances that have Transformed the Face of Organic Chemistry"

Date:	Friday, May 13, 2005
Location:	North Shore Lights at The Hotel Moraine 700 North Sheridan Road Highwood, Illinois
Time:	6:00 pm Reception, 7:00 pm Dinner, 8:30 pm Presentation

Introducing Professor Evans:  Dr. Viresh Rawal, Department of Chemistry, University of Chicago

Presentation of the medal:  Bill Carroll, President, American Chemical Society

Cost:  $40.00 for members of ACS and their guests, $42.00 for non-members,
     $20 for students or unemployed

You may REGISTER ON LINE for this event.

• Dinner reservations are required in advance.
• Tickets will be sent to you by mail if time permits.   Click here for a registration form.  No refunds will be made after noon Tuesday, May 10 for cancellations or no-shows.  Tables of ten are available upon request.   If you would like a table for a group, please put their names on a separate sheet and include it with your registration.
• Seating will be available after the dinner for people not attending the dinner but interested in hearing the speaker.

	The History of the Willard Gibbs Award

• for seminal work in synthesis methodology
• for pioneering work in asymmetric catalysis
• for remarkable achievements in the area of natural product total synthesis

Twenty-five years ago there were no general carbon-carbon bond forming reactions that could be reliably employed to assemble stereochemically complex organic structures. Today, this circumstance has dramatically changed through the contributions of numerous research groups in both organic and inorganic chemistry. This lecture will focus on some of the advances that have been made in the Evans Research Group to address to address the issue of asymmetric synthesis.

Biographical Sketch:    David A. Evans was born in Washington D.C. in 1941.  He received his A.B. degree from Oberlin College in 1963. He obtained his Ph.D. at the California Institute of Technology in 1967, where he worked under the direction of Professor Robert E. Ireland.  In that year he joined the faculty at the University of California, Los Angeles. In 1973 he was promoted to the rank of Full Professor and shortly thereafter returned to Caltech where he remained until 1983.  In that year he joined the Faculty at Harvard University and in 1990 he was appointed as the Abbott and James Lawrence Professor of Chemistry.

Dr. Evans has served from 1974 to the present on the Editorial Advisory Boards of the Journal of Organic Chemistry, Tetrahedron and Tetrahedron Letters, Journal of the American Chemical Society, Topics in Stereochemistry, Chemical Reviews, and Organic Letters.   He has also held several consultantships with industries such as Upjohn Company (1972-1974), Eli Lilly Company (1974-1989), Merck Research Laboratories (1989-present), Oxford Asymmetry Ltd., Oxon, England (1994-2001), Bristol-Myers Squibb Pharma Company (1994- 2002), and Amgen (2002-present).

In July of 1998 he completed his three-year term as chair of the Department of Chemistry and Chemical Biology, and has gratefully returned to his research group and the pursuit of real science!


Selected Key Awards:   

From the North or South:   Take I-294 (the TriState Tollway) to Route 22. Exit east, take it to Route 41 (Skokie Hwy). Turn north to the next exit, Old Elm. Go east on Old Elm to Sheridan Road (just across some railroad tracks). Turn right/south for 3/4 mile. The hotel is on the right.

From Downtown: Take the Kennedy Expressway north. At the split, follow the Edens Expressway, which turns into Skokie Highway past Lake Cook Road. Continue north to Old Elm Road. Turn right/east on Old Elm and follow the directions above to the hotel.

Parking:   Free

• Lobster Bisque
• Salad Maison with a field of greens, peppered orange, and tomato
• WITH A CHOICE OF:
       Filet Mignon accented by Grilled Jumbo Shrimp OR
       Broiled Norwegian Salmon dressed with Lemon Lime Herb Sauce
• Duchess Potato
• Steamed Vegetable Medley
• Flourless Chocolate Torte
  
• A vegetarian entrée of a Portabello Mushroom Tower atop Linguine Pasta adorned with Red and Green Bell Peppers, Onions, and Fresh Spinach is available on request.
  
• Wine will be served with dinner.