Conference Meals and Breaks

Registration includes the food functions listed below, for the days you are registered. Dietary restrictions should be indicated at the time of registration and must be received three weeks prior to the conference.

 

Tuesday, June 13

Welcome Reception
Carmelized Onion and Goat Cheese Flatbread
Grilled Bruschetta, Kalamata Olives, Heirloom Tomatoes, Goat Cheese, Rosemary Oil
Red Bean and Rice Fritter with Crystal Aioli
Andouille Sausage en Croute with Stone Mustard and Shallot Confit
Pecan Chicken Lollipops with Steen’s Molasses Glaze
Shrimp and Mirliton Boulette
Water Service
Cash Bar (beverage prices range from $5.50-11)

 

Wednesday, June 14

Continental Breakfast (available from 7:00-8:30 a.m.)
Freshly Squeezed Orange and Grapefruit Juices
Seasonal Fresh Fruit and Berries
Plain and Natural Flavored Yogurts
Individual Cereals with Whole, Skim and Soy Milks
Fluffy Buttermilk Biscuits with Sage Sausage
Petite Ham, Egg and Cheese Croissants
Sweet Butter, Pure Acacia Honey, Fruit Preserves and Marmalades
Coffee and Hot Tea

Morning Beverages (available from 9:00-11:00 a.m.)
Coffee, hot tea and water service

Lunch (plated)
Grilled Free Range Airline Breast of Chicken with Cepe, Shitake and Chanterelle Mushrooms
Burgundy Sauce
Bacon and Eggplant Risotto
Tender Baby Spinach Salad with Dried Cranberries, Candied Walnuts, Tear Drop Tomatoes and Blue Cheese with Steen’s Molasses Dressing
Coffee and Iced Tea
Bananas Foster Bavarois, Cappucino Sauce

 

Thursday, June 15

Breakfast (available from 7:00-8:30 a.m.)
Freshly Squeezed Orange and Grapefruit Juices
Assorted Cereals with Whole, Skim and Soy Milks

Individual Low Fat, Plain and Fruit Yogurts
French Quarter Beignets with Powdered Sugar, Buttered Croissants
Artisan Bagels with Assorted Cream Cheese
Sliced Fresh Tropical Fruits, Melons and Berries
Soft Scrambled Eggs with Snipped Scallions
Hickory Smoked Bacon and Country Sage Sausage
Roasted Yukon Gold Potatoes with Onions
Stone Ground Grits
Butter, Pure Acacia Honey and Fruit Preserves and Marmalades
Coffee and Hot Tea Service

Morning Beverages (available from 9:00-11:00 a.m.)
Coffee, hot tea and water service

Lunch (plated)
Shrimp Bisque with Jalapeno Corn Fritter
Braised Short Ribs with Creole Sauce and Seafood Jambalaya
Chef’s Choice Seasonal Fresh Vegetables
Fresh Baked Bread and Butter
Fresh Berry Napoleon with Chantilly Cream
Coffee and Iced Tea

Afternoon Break (available from 3:45-4:15 p.m.)
Individual Bags of Zapp’s Chips
Mini Muffaletta Sandwiches
Two Inch Ham and Turkey Po Boys
Jumbo Pralines
Coffee and Tea (beverage service available from 2:15-4:15 p.m.)

 

Friday, June 16

Breakfast (available from 7:00-8:30 a.m.)
Freshly Squeezed Orange and Grapefruit Juices
French Quarter Beignets with Powdered Sugar, Buttered Croissants

Assorted Seasonal Berries with Minted Crème Fraiche
Farm Fresh Scrambled Eggs
Sweet Potato Gratin with Creole Cream Cheese
Grilled Louisiana Sausages
Buttermilk Biscuits with White Andouille Gravy
Fried Green Tomatoes with Creole Hollandaise Sauce
Butter, Pure Acacia Honey and Fruit Preserves and Marmalades
Coffee and Hot Tea Service

Morning Beverages (available from 9:00-11:00 a.m.)
Coffee, hot tea and water service