Menus for
Food Events
Pre &
Post Workshop Meetings
| Friday-11 March |
|
7:30 - 8:00 am
10:00 am
|
GOLD
Committee Meeting
Salon G
Continental Breakfast: Fresh squeezed orange
juice, grapefruit & tomato juices; assorted breakfast pastries,
breads, croissants & muffins; fresh seasonal sliced fruits &
berries; assorted boxed cereals & granola with whole and 2%
milk.
Refresh & add assorted sodas (cola, non-cola, diet & regular) |
|
Noon - 1:00 pm |
GOLD Committee Luncheon
Salon H
Doubletree Deli: vegetarian soup of the day; sliced roast beef,
honey cured ham & smoked turkey breast; sliced swiss, cheddar
and provolone; tomatoes, red onions, red leaf lettus & kosher
dill pickles; herb mayonnaise & mustard selections; red potato
salad with bacon & pepers, vegetable slaw; fresh greens with
appropriate condiments; ranch & herb dressings, assorted breads,
seasonal sliced fruits, brownies, cookies & lemon bars; ice tea
& lemonade, coffee, decaf & tea. |
| Sunday-13 March |
| 10:00 am - 3:00 pm |
GOLD Committee Meeting
Salon G
Coffee, decaf & hot tea |
| 10:30 am - 11:00 am |
Workshop Committee - Post Con Meeting
Boardroom
Sliced fruit, bagels, danishes, coffee/tea/sodas |
| Noon - 1:00 pm |
Professional Activities Committee Meeting
Cottonwood
Choice of box lunches: grilled chicken salad
sandwich on a sesame seed bun with sprouts, tomatoes & smoked
cheddar, served with vegetable slaw, potato chips, granola bar,
oatmeal raisin cookie & fresh fruit OR roast beef & brie thin
sliced pepper roasted beef, red onions & brie on a french roll
served with penna pasta tossed with fresh herbs, grilled
vegetables & lemon vinaigrette, potato chips, granola bar,
chocolate brownie & fresh fruit, assorted sodas. |
| Noon - 1:00 pm |
Region 6 Luncheon
Bonsai
Tuscan Buffet: Antipasto tray with marinated artichoke
hearts, buffalo mozzarella, salami & roasted pepers drizzled
with balsamic & olive oil; caesar salad with shaved parmesan &
croutons; traditional beef lasagna, grilled chicken with sage &
caper cream sauce; pasta alfredo, eggplalnt parmesan, herb
foccacia & garlic bread with herb pesto oil & herb whipped
butter, tiramisu torte, biscotti, coffee, decaf & hot tea. |
Leadership Workshop Program
| Friday-11 March |
|
5:30 - 7:30 pm |
Reception/Celebration Buffet
Roasted chicken lime soup;
corn & flour tortilla chips, salsa, guacamole; chile con
queso; red chile ceasar salad; parmesan cheese crisp, garlic
croutons; fresh fruity salad tossed in jalapeno lime syrup;
smoked tomato, cilantro & black bean salad; grilled chicken
breast in a poblano sauce; grilled beef fajitas; traditional
condiments, flour tortillas; cheese enchiladas, red chile sauce;
zucchini, corn, roasted chile & cheddar cheese pinto beans;
grilled seasonal vegetables; breads & cornbread; mesquite honey
butter;
caramel flan; kahlua flowerless chocolate cake
coffee, decaf & hot tea
Salons ABCD
|
|
Saturday-12
March |
|
6:45 - 7:45 am |
Buffet Breakfast
Fresh squeezed orange juice, grapefruit & tomato juices;
assortment of breakfast pastries, breads, croissants & muffins;
scrambled eggs & breakfast potatoes; crisp mesquite smoked bacon
& sausage links; coffee, decaf & tea
Salon E |
|
9:45 - 10:05 am |
Coffee Break
& Exhibits
Coffee, decaf, tea, assorted sodas & water station
Ballroom Foyer |
|
Noon - 1:15 pm |
Lunch
Trio of Salads: Chicken salad, tuna salad & egg salad served
on a bed of baby greens with fresh vegetables, rolls, chefs
choice of dessert,
coffee, decaf & iced tea.
Salon E |
| 3:45 - 4:00 pm |
Coffee Break
& Exhibits
Coffee, decaf, tea, assorted sodas & water station;
whole fresh fruit
Ballroom Foyer |
| 7:00 - 10:00 pm |
Awards Banquet
Your pre-selection of either Roasted Salmon Filet
served with a citrus-jalapeno hollandaise sauce, Roasted
Prime Rib of Beef served with smoked gouda Yukon gold
whipped potatoes & finished with au jus & creamy horseradish, or
Fettuccine & Tofu tossed with grilled wild mushrooms, sun
dried tomatoes, & a balsamic & roasted vegetable demi; finished
with herb and parmesan bread crumbs. All entrees
include house salad, seasonal vegetables, bread & whipped
butter, chef's choice of dessert, coffee, decaf & iced tea.
Dressing selections - herb vinaigrette or orange poppyseed.
Salons EFGH
Afterglow Reception
Dessert from dinner, chef's choice of desserts to include:
petit fours, pies, tiramisu, chocolate covered strawberries,
fresh fruit display with berries & honey yogurt dipping sauce,
coffee, decaf & hot tea.
Salons ABC |
|
Sunday-13 March |
| 6:45 - 7:45 am |
Continental
Breakfast
Fresh squeezed orange juice, grapefruit & tomato juices;
assorted breakfast pastries, breads, croissants & muffins; fresh
seasonal sliced fruits & berries;
assorted boxed cereals & granola with whole and 2% milk;
granola & berry yogurt.
Bonsai/Boojum |
PACE Network | IEEE-USA Homepage
Last Updated:
30 August 2007
Email: Staff Contact
|
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