Meal InformationThe conference will provide dinner on Friday, November 11 and both breakfast and lunch on Saturday, November 12. Meals will be served in the Weyerhaeuser Board Room. If you have a special dietary need, please contact me early, so I can relay that request to the caterer.
Dinner, Friday, November 11
Please gather together to meet and mingle with colleagues at 5:30 in the Weyerhaeuser Boardroom. At 6:15pm we will begin dinner. Main dinner choices are between a thyme marinated pork tenderloin served with a creamy apple brandy sauce, a blue corn tortilla encrusted white fish and for vegetarians, a butternut squash ravioli with sage cream sauce and toasted walnuts. All dinners are served with a salad of spring mix, pears, gorgonzola cheese and pear vinaigrette, a seasonal vegetable medley and assorted rolls and butter. Additionally, the pork and fish are served with pureed sweet potatoes. Dessert is a Bailey's Irish Cream Ganache chocolate cake.
Breakfast, Saturday, November 12
Breakfast will begin at 8:00am in the Weyerhaeuser Boardroom. It will include whole fruits, assorted yogurts and assorted breakfast breads, bottled juices and coffee and tea.
Lunch, Saturday, November 12
Lunch will start at 11:45 in the Weyerhaeuser Boardroom. Sandwich choices include a turkey foccacia, a caprese ciabatta and a curried chicken salad croissant. Salad choices include a field green salad with dried cranberries, candied pecans and a balsamic vinaigrette and a wild mushroom and orzo salad. Fresh sliced fruit, cookies and bars, assorted sodas and water are also provided.