SUNDAY

February 16

AM BREAK

Location(s): Davidson Ballroom ABC Foyer, Swag Lounge, Level 3 Concourse, 9:00 am

• Whole Seasonal Fruit

• Assorted Individual Greek Yogurts

• Hard Boiled Eggs, Salt and Pepper

PM BREAK

Location(s): Davidson Ballroom ABC Foyer

Level 2 Foyer (near 201/205 corridor), 12:00 pm

Level 3, Swag Lounge, 12:30 pm

• Fruit Skewers

• Warm Mixed Nuts

• Crudite Cups with Lemon Garlic Hummus

MONDAY

February 17

BREAKFAST BUFFET

8:00 - 10:00 am

Main Cafe

• Sliced Fresh Seasonal Fruit with Honey Cinnamon Yogurt Sauce

• Freshly Baked Muffins (assortment of Blueberry, Chocolate Chip, and Banana)

• Warm Southern Style Biscuits (Whipped Butter, Jam Selection, and Honey)

• Scrambled Cage-Free Eggs

• Hard Boiled Eggs

• Applewood Smoked Bacon

• Chicken Sausage Links

• Steel Cut Oats Bar with Toppings to include Cinnamon Brown Sugar, Maple Syrup, and Dried Fruit Mix

• Herb Roasted Breakfast Potatoes

Drinks:

• Chilled Juice Selection: Orange, Grapefruit, and Cranberry

• Coffee, Decaffeinated Coffee, and Assorted Teas

BREAKFAST GRAB 'N GO AND GO CAFES

8:00 - 10:00 am

Locations: Booths 410 and 2704

Breakfast Burrito 'Boats': Each boat will contain the selected burrito, small container of salsa, and a small fruit cup.

Choice of:

• Southwest Breakfast Burrito with Scrambled Cage-Free Eggs, Chicken Sausage, and Pepper Jack Cheese

• Vegetarian Breakfast Burrito with Sauteed Spinach, Quinoa, JUST® Egg Substitute, Roasted Bell Peppers, Tajín Spiced Onions

Drinks:

• Assorted Chilled Juices - Orange and Cranberry

• Coffee, Decaffeinated Coffee, and Assorted Teas

LUNCH BUFFET

Eastern Mediterranean Buffet:

• Mixed Green Salad with Romaine and Iceberg Lettuce, Tomato, Red Onion, Kalamata Olives, Pepperoncini (GF, DF, VG) On the Side: Feta Cheese and White Balsamic Dressing

• Chickpea Salad with Cucumber, Sweetie Drop Peppers, Fresh Herbs, Preserved Lemon Vinaigrette (GF, DF, VG)

• Quinoa Tabbouleh with Fresh Herbs, Plum Tomato, Lemon, and Olive Oil (GF, DF, VG)

• Assorted Rolls with Olive Oil Brushed Foccacia

• Moroccan Spiced Grilled Breast of Chicken (GF, DF)

• Seared Salmon with Artichoke and Lemon, Caper Sauce (GF)

• White Bean Hummus (GF, DF, VG), Yogurt Tsatziki Dip, Warm Pita Bread

• Saffron Herbed Rice (DF, VG)

• Roasted Baby Carrots with Sumac Spice (DF, VG)

Dessert:

• Baklava (V)

• Rice Pudding (GF, DF)

Drinks:

• Coffee, Decaffeinated Coffee, and Assorted Teas

LUNCH GRAB 'N GO CAFES

12:00 - 2:00 pm

Locations: Booths 410 and 2704

Bowl Options:

• Balsamic Chicken Greens and Grains with Mixed Greens and Crisp Romaine, topped with Whole Grain Blend, Grilled Chicken, Sliced Cucmbers, Sliced Pepperoncini Peppers, Feta Cheese, and Pumpkin Seeds. Served with packet of Balsamic Vinaigrette Dressing.

• Shroomami Bowl (VG/GF) with Roasted Tofu, Mushroom Medley, Cucumbers, Shredded Cabbage, Roasted Almonds, Wild Rice, Shredded Kale, Sesame Ginger Dressing Cup, Garnished with Fresh Basil

Drinks:

• Iced Tea and Lemonade Station

• Coffee, Decaffeinated Coffee, and Assorted Teas

PM BREAK

Locations: Show Floor and Swag Lounge

3:00 pm

• Fresh Baked All Natural Cookies: Chocolate Chip, Oatmeal Raisin, White Chocolate Macadamia Nut

• Individual Crudite Cups with Ranch Dip

Show Floor Networking Reception

5:00 - 5:45 pm

Location: Show Floor

Southern Hors D'oeuvres Station:

• Sorghum Glazed Pork Belly Skewers

• Bourbon Barrel Chicken and Waffle

• Pimento Cheese Deviled Egg

Nashville Taco Bar:

• Pulled Pork, Monterey Jack Cheese, Sweet BBQ Sauce in Flour Tortilla

• Blackened Mahi Mahi, Mango Salsa Crunchy Cabbage in Flour Tortilla

• Hoisin Jackfruit, Kung Pao Pineapple Salsa, Crunchy Daikon, Cilantro in Flour Tortilla

Grits Station:

• Falls Mill Grits with a Selection of Toppings: Pimento Cheese, Scallions, Diced Tomatoes, Applewood Smoked Bacon

Drinks:

Hosted Beer/Wine Bar(s)