Menu
Log in


Log in

TOS/DOVS Spring Event

  • 7 May 2026
  • 5:30 PM - 9:15 PM
  • W Hotel

Registration

  • To be refunded upon attending
  • To be refunded upon attending

Register




THE TORONTO OPHTHALMOLOGICAL SOCIETY (TOS) AND DEPARTMENT OF OPHTHALMOLOGY AND VISION SCIENCES (DOVS) INVITE YOU TO OUR 2026 SPRING EVENT:

"Extreme Patients, Extreme Environments, Extreme Surgery: Refractive Surgery Procedures from a Military Perspective" 

 

Guest Speaker:

Dr. Scott Barnes


Refractive Surgeon, Chief Medical Officer at STAAR


Dr. Scott Barnes is a distinguished ophthalmologist and refractive surgeon who retired as a Colonel after a 30-year career in the U.S. military, which included service as a Special Forces surgeon and theater consultant in Iraq and Afghanistan. He later led combat medical operations in Afghanistan and was awarded the Army Surgeon General’s “A” designator. He completed his Cornea Fellowship at Harvard Medical School in Boston. A prolific educator and researcher, he now serves as Chief Medical Officer at STAAR Surgical.


Panelists:

Dr. Clara Chan, MD


Dr. Barrett Eubanks, MD


 

Dr. Rebecca Stein, MD



Tuesday, May 7, 2026

W Hotel

90 Bloor Street East

Toronto, ON, M4W 1A7

5:30 pm - 9:15 pm



Self-parking is available on-site for $25 per day. Green P parking is also available within a 10–15 minute walk.


 

To register, please visit our website at TOS2020.com.

RSVP Deadline: Friday, April 24, 2026 at noon.



This program has been approved for:

Royal College MOC Section 1 CPD credits



Agenda


5:30 - 7:00 pm: Registration & Cocktails (6th Floor, The Promenade)

7:00 - 7:15 pm: Welcome Address (6th Floor, Industry Ballroom)

7:15 - 7:45 pm: Guest Lecturer

7:45 - 8:30 pm: Dinner & Dessert

8:30 - 9:00 pm: Panel Discussion

9:00 - 9:15 pm: Closing Remarks



Dinner Menu

Starter: Urban Blend Garden Greens (shaved baby vegetables, mixed seed granola, preserved lemon vinagrette)


Entrees (Please Choose One):

1. Braised Beef Short Rib (Yukon gold and garlic puree, roasted carrot, garden greens, anise jus)

2. Gently Cooked Salmon (scallop mousse, shellfish vin blanc, potato fondant, sauce vierge, shaved asparagus)

3. Cauliflower Steak (beluga lentils, TTC sauce, swiss chard, hazelnut dukkah)


Dessert: “Build your Own Donut Station!”



Dress Code

Semi-Formal/Business Attire


Membership Renewal

To register for this event, please remember to renew your annual TOS membership using our website. Annual TOS membership fees include two annual events.


Contact Information

For further information, please contact Cat Gasser at catgasser@rogers.com

or 416-564-8150


Powered by Wild Apricot Membership Software