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Conference Provided Meals for All Attendees*

Saturday, March 15
9:00 AM - 9:30 AM:
Skills Building Sessions AM Break

• Coffee and Tea

2:15 PM - 2:45 PM
Skills Building Sessions PM Break

• Iced Tea

5:30 PM - 7:00 PM:
Exhibit Hall Networking Reception
Passed Hors d'Oeuvres to include: 

1. Smoked Salmon, cucumber, chive cream cheese & roe (GF)
2. Beet Hummus in cauliflower cup (GF/Vegan)
3. Spinach & Feta triangle (Vegetarian)
4. Goat cheese & honey triangle (Vegetarian)
5. Fruit Infused Water

Sunday, March 16
8:30 AM - 9:00 AM
Continental Breakfast in Exhibit Hall to include: 

1. Coffee/Tea
2. Assorted Muffins
3. Hard boiled eggs

3:30 PM - 4:30 PM
Dessert Reception in Exhibit Hall to include:

1. Iced Tea
2. Coffee
3. Blondies (GF options available)

Monday, March 17
7:30 AM - 8:30 AM
Continental Breakfast in Exhibit Hall to include:

1. Coffee/Hot Tea
2. Assorted Danish and Pastries 
3. Chobani yogurts
4. Hard boiled eggs

12:15 PM - 1:45 PM
Regional Boxed Lunches
Boxed lunches will provided to include: Bagged chips, whole fruit, and cookie
Choices include:

1. BABY SPINACH SALAD (Quinoa, pickeled beets, red onion, dried cherries, lemon herb vinaigrette) (GF/Vegan)
2. THE ITALIAN SANDWICH (Prosciutto, toscano salami, smoked ham, lettuce, tomato and cherry pepper aioli on herb focaccia)
3. TURKEY LURKEY SANDWICH (Shaved smoked turkey, house honey dijon spread, bibb lettuce, and provole on seeded whole grain bread)

3:15 PM - 4:15 PM 
Dessert Reception in Exhibit Hall to include:

1. Iced Tea
2. Coffee
3. Assorted cookies (GF options available)

Tuesday, March 18
8:30 AM - 9:00 AM
Continental Breakfast to include:

1. Coffee/Tea
2. Assorted muffins/croissant
3. Hard boiled eggs

*NOTE: All menu items will be clearly labeled as Vegetarian, Vegan, Contains Dairy, Contains Nuts, GF (gluten free)