Meals

Pre-Conference Workshop Lunch:

  • Bread and butter
  • Salad with tomato, corn, black beans, queso fresco, tortilla strips; served with chipotle ranch dressing and ranch dressing on the side
  • Flat iron steak*
  • Gluten-free lemon mousse with blueberries
  • Iced tea
  • *Vegetarian/Vegan option: Black bean cake


Monday Breakfast:

  • Coffee and tea
  • Bacon*
  • Eggs*
  • Potatoes
  • Pastries
  • Fruit salad
  • *Vegan option: Steel-cut oatmeal


Monday Lunch:

  • Pineapple, jicama and orange salad served with a chili-lime dressing on the side
  • Pesto grilled chicken with grilled lemons*
  • Roasted garlic mashed potatoes
  • Asparagus
  • Butternut squash puree
  • Iced tea
  • *Vegetarian/Vegan option: Quinoa cake


Tuesday Breakfast:

  • Coffee and tea
  • Chicken sausage*
  • Eggs*
  • Potatoes
  • Pastries
  • Fruit salad
  • *Vegan option: Steel-cut oatmeal


Tuesday Lunch:

  • Baby iceberg lettuce with all natural bacon, heirloom tomato and local blue cheese; served with balsamic dressing on the side*
  • Top sirloin steak*
  • Roasted butternut squash hash and shallot reduction
  • Iced tea
  • *Vegetarian/Vegan option: Tofu steak; salad without bacon and blue cheese


*** If a dietary restriction was indicated during registration and you require a special meal based on the selected menu, you will receive a ticket in your conference badge to present to the Hyatt server onsite during the meal. Please note we can accommodate dietary restrictions not preferences.