Meal Details
(As of April 24, we cannot accept food orders)
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Wednesday May 1 - Pre-tour day
Breakfast on your own (available at the hotel) before departing on tour
Tour lunch included and hosted by the Pilchuck Chapter
Snacks, water and wine provided at some tour stops
Dinner on your own after returning from the tour
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Thursday May 2 - Set up and arrival day
Breakfast and lunch on your own
Dinner on your own prior to Convention opening
No host cash bar
Welcome Dessert included
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Friday May 3 - Tour day
Breakfast Continental Breakfast buffet (v): Assorted pastries, donut holes, seasonal house granola and
yogurt parfait bar, seasonal fruit display and berries, (gv/ve).
or Breakkfast on your own
[Buffet recommended for tour participants as the hotel is full and the restaurant may not
be able to accommodate all tour participants in time to catch their bus]
Water, snacks and wine provided on each tour, as appropriate. Box lunches available**
Lunch on your own if not on a tour
No host cash bar
Friday banquet - your choice of
(gf) Airline Chicken w/ sherry mushroom cream sauce served w/ (gf/v) roasted baby rainbow carrots &
(gf/v) garlic mashed Yukon gold potatoes
(gf/df) Braised Beef Brisket served w (gf/df) duck fat roasted marble potatoes & (gf/df) roasted
cauliflower
(gf/ve) Stewed tomatoes with olives, capers, garlic and basil, on a bed of gluten free pasta
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Saturday May 4 - Learning day
Breakfast Continental Breakfast buffet (v): Assorted pastries, donut holes, seasonal house granola and
yogurt parfait bar, seasonal fruit display and berries, (gv/ve).
or Breakkfast on your own
[Buffet suggested as the hotel is full and the restaurant may not be able to accommodate everyone in time to get to the first workshop session.]
Four Point Deli buffet lunch included
No host cash bar
Saturday banquet your choice of
(gf/df) Roasted Tri-Tip with chimichurri served with (gf/v) classic risotto & (gf/ve) roasted baby
rainbow carrots
Seared Wild Salmon with Pesto cream sauce w/ roasted cherry tomatoes served with (gf/ve) rice pilaf &
(gf/ve) roasted asparagus
(gf/ve) Roasted Vegetable napoleon: Marinated fresh vegetables including eggplant, portobello
mushrooms, red pepper, onion, asparagus and squash,all roasted and served on a bed of rice pilaf and topped with a drizzle of vegan house made pesto
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Sunday May 5- Departure and Post-tour day
Breakfast on your own (available at the hotel before departing on tour)
If on tour, Restaurant brunch at Shaughanessy's restaurant** or the cafeteria on your own
Snacks and water provided on the bus tour
Tour returns in time for dinner on own
** optional tour meals and banquet choices ordered on the registration form
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Green Tour & Whidbey Island tour.
Panera Bread Co., box lunch includes chips and cookie, napkins, plastic utensils, condiments on the side. These are half
sandwich meals.
Beef option-Steak & Arugula.
Turkey option-Roasted Turkey & Avacado BLT.
Chicken option-Napa Almond Chicken Salad.
Vegan-Mediterranean.
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Blue Tour
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A very special roasted chicken jalapeño pepper bagel sandwich along with sparkling champagne punch and chips.
Also a selection of delicious homemade cookies and fruit.
Dietiary constraints accommodated when noted on the registration form.