Now selling EARLY BIRD TICKETS for this very special reunion dinner at the "Tam o'Shanter", on Los Feliz Blvd in Atwater, not far from John Marshall, on September 26, 2026.

PLEASE help us get the word out to our fellow classmates: anyone you're in contact with, please send them an email (or text or call) and share this website with them. THANK YOU!

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're not sure exactly how long this special "early bird" rate will be offered (a month or two, maybe?) but we encourage you, if you're interested in coming to the dinner, get your tickets now at this money-saving loss-leader rate! 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).

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.

Contact: