Date    April 21, 2010
Time   06:00 PM - 07:00 PM Reception
            07:00 PM - 08:00 PM Panel Discussion

Place:   Coffin & Trout
             Casa Paloma Shopping Center
             7131 W. Ray Rd., Suite 22
             Chandler, AZ 85226


PANEL DISCUSSION

JEWELRY 101
From the Mine to the Mall - - the Anatomy of the Jewelry Industry
From what's popular right now to the path a diamond takes before it gets to your finger - - we take an overall look at the jewelry industry. What does the industry look like locally? Is it healthy? Will we see brands consolidating? What are the trends right now in design and materials? Is Gold hot? How about platinum? What are the popular sizes of diamond rings right now? What are the popular stones? The answers to these and other questions will be addressed by our esteemed speaker:

SPEAKER

Randy Coffin- Owner, Coffin & Trout

SPONSORS

Coffin & Trout
Since 1984, Coffin & Trout has earned an exceptional reputation for innovative design, impeccable quality andunconditional trust. Our jewelry has received numerous national and international design awards and has been included in the Gemological Institute of America's prestigious "Best of the Best" exhibit. We strive to push the envelope and create designs that are both fresh and timeless. Our unique paragon shank is a model of perfection that was developed from years of research. This shape provides you with lasting comfort and a custom fit that won't spin around your finger.

Embedded in each creation is our beautifully stylized Platinum or Gold icon. This trademark symbolizes a quality piece made exclusively by Coffin & Trout.

Our diverse team consists of master jewelers, an educated sales staff and administration, a Cad/Cam designer, GIA graduate gemologists, and an AGS certified gemologist appraiser, many of whom have been with us for more than ten years. Each member of the Coffin & Trout family is committed to providing exceptional customer service and satisfaction.

TomasosItalian Restaurant
Tomaso Maggiore learned the art of Italian Cookery as a child at his mother's side at the family restaurant in Palermo, Italy. He later fine-tuned his skills at the Culinary Institute of Rome, learning the fine points of how to prepare the finest Italian foods.

Tomaso's vision was to come to America and open a fine Italian restaurant with truly authentic Italian food; and the basics he learned as a child, Tomasostill maintain today, start with the best ingredients available of in-season vegetables, the finest cuts of meat and the freshest seafood. This belief of always using the finest available has made critics choose Tomaso's family of Italian restaurants the "Best of" in both Phoenix and San Diego.