UPDATE: we have ONE ticket available! (and you can join the waitlist, in case there's another last minute cancellation) - buy a ticket and if you don't get a ticket your money will be refunded within a couple of days after the event.

The Tam o'Shanter has a hard limit of 90 attendees, so we do have a point at which we cannot sell any more. Anyone who shows up at the door, hoping to just hang out, will be turned away - sorry! (the Tam O-Shanter will be open to other diners, of course, so you could go and have dinner or visit their bar, etc., but you won't be able to hang out in our assigned room.... :/

We will have a shared photo album on-line where folks will be able to upload photos taken at the reunion - we will try to share a photo album, linked from this website, that anyone interested will be able to enjoy. We invite you to share this website with other Marshall grads. THANK YOU! We've also included a list of folks planning to attend here.

Read the yummy dinner details, below. Other questions can be asked and answered on our Facebook group page or by emailing Paul or Robin (please see contact details below). We strongly encourage you, if you're interested in coming to the dinner, get your tickets now, because we're close to selling out completely. You can use the PayPal link below or go "old school" and mail a check made out to "JMHS 70-71 Reunion" and mail to P.O. Box 1164, Rosemead, CA 91770 (please see contact details below).

NEW OPTION! Pay with Zelle: please use 626-354-7997

DINNER DETAILS: "Tam o'Shanter" Restaurant ("born" in 1922), 2980 Los Feliz Boulevard, across the L.A. River in Atwater Village (map). Our private event will be held in the Bonnie Prince Charlie Room, with access to the adjacent Atrium, from 4 p.m. to 10 p.m. on Saturday, September 26th, 2026. Table service will be provided (this is not a buffet).

Hors d'oeuvres at the door, beginning at 4 p.m. Bruschetta and Deviled Eggs.
Hosted beverage service, also beginning at 4 p.m., includes fizzy water, sodas, fruit juices and lemonades, mocktails, wine, beer and mixed drinks. (Guests may bring their own bottle(s) of wine; they will individually be charged a $25 "corkage fee" per 750 ml bottle.)

3-course dinner begins around 6 p.m.:
    "Tam o'Shanter Salad" + house sourdough and butter.
    Guest's choice of entree on-the-nite:
      — Roasted Prime Rib of Beef (6 oz California cut), served with Yorkshire pudding, mashed potatoes, creamed spinach, whipped horseradish and au jus. Larger 10 oz Tam o' Shanter cut or 16 oz Prince Charlie cuts are available on request.
      — Pan Seared Scottish Salmon, a specialty preparation created daily by our chef with seasonal accompaniments.
      — Roasted Chicken, free-range chicken, served with fresh herbs, mashed potatoes, seasonal vegetables and pan jus.
      — Pan Roasted Filet Mignon, served with mashed potatoes and seasonal vegetables.
      — Cauliflower Tikka Masala [vegan and gluten-free], served with roasted vegetables, coconut milk and basmati rice.
    Dessert is Traditional English Trifle.
Preset waters, coffee, tea and iced tea. All else comes as hosted beverages from the restaurant's usual menu.

Onsite Valet Parking costs $9.50, first come, first served (availability is good if we arrive close to 4 p.m.).

Contact: