The Food

Meal Reservations

Breakfast options will be served on Saturday morning.  (To be announced)

Saturday and Sunday lunches and dinners will be catered by  S+M Vegan
(Additional meals might be sold on the same day, but we’ll know closer to time.)

To make meal reservations, please register for the conference and  instructions will be sent
to you via email. 

Saturday,  October 21, 2017
12 Noon Lunch (Meal A )

  • Roasted Cauliflower and Sorghum Salad (gf): Roasted chilies, arugula, basil, with cilantro lime vinaigrette.
  • Sesame Cabbage Salad (gf): Napa cabbage, radishes, celery, cucumber, and sesame seeds in a ginger sesame dressing.
  • Charsiu Banh Mi: Charsiu eggplant, pickled daikon and carrot, creamy shiitake and bean paté, charred scallion aioli, raw herbs in baguette.
  • Spicy Tofu Lettuce Cups (gf): Tofu and roasted mushrooms with stir-fried ginger, aromatics and turmeric roasted cashews.
  • Coconut Pandan Muffins
  • Chocolate Chip Cookies
  • Fruit

Saturday, October 21, 2017
6:30 pm Dinner (Meal B)

  • Wild Rice Salad (gf): Arugula, young spinach, tart cherries, toasted almonds, mint, sherry and shallot vinaigrette.
  • Green Buttermilk Salad (gf): Romaine lettuce, zucchini, sweet peas, pickled red onions, dill, in a creamy buttermilk dressing.
  • Zongzi (gf): Savory sticky rice stuffed with yuba, mushrooms and preserved turnip and steamed in lotus leaves, served with ginger vinaigrette.
  • Dan Dan Noodles: Wheat noodles and bok choy served with a spicy peanut sesame sauce, smashed cucumber, and marinated woodear mushroom salad.
  • Vanilla Lime Cake with Preserves
  • Almond Cookies
  • Fruit

Sunday, October 22, 2017
12:30pm Brunch (Meal C)

  • Coffee, tea, dairy-free milk and vegan sugar
  • Lentil and Winter Squash Salad (gf): Roasted winter squash, lentils, pepitas, lettuces, pickled red onions, roasted garlic and lemon vinaigrette
  • Scones, Jam and Vegan Butter
  • Mini Chickpea, Chard and Onion Frittata (gf)
  • Mustard Seed Roasted Potatoes (gf)
  • Marinated Vegetables with Roasted Red Pepper Sauce (gf)
  • Banana Muffins
  • Chocolate Chip Cookies
  • Fruit

Sunday, October 22, 2017
7:00 pm Dinner (Meal C)

  • Chickpea and Millet Salad (gf) Spinach and leafy greens, currants, cilantro, spice roasted chickpeas, in a sesame scallion vinaigrette.
  • Cucumber Romaine Salad (gf) Romaine lettuce, cucumber, radishes and raw herbs in an olive oil and black vinegar vinaigrette.
  • Red Sweet Potato Curry (gf) Sweet potato, root vegetables and cashews in a mild fragrant coconut curry.
  • Lemongrass Tofu and Mushrooms (gf) Tofu and roasted mushrooms with black pepper, lemongrass and Thai basil.
  • Steamed Rice
  • Caramel Apple and Black Sesame Cake
  • Almond Cookies
  • Fruit