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Conference Provided Meals for All Attendees*

1:45 PM - 2:30 PM:
Afternoon Break w/ Local Vendor Marketplace to include:

1. Coffee/Iced Tea
2. Warm Pretzels served w/ Honey Mustard dip

Sunday, March 8
11:00 AM - 11:30 AM:
Coffee Break w/ Local Vendor Marketplace

• Coffee/Tea

3:15 PM - 3:45 PM
Dessert Break w/ Local Vendor Marketplace to include:

1. Coffee/Iced Tea
2. Brownies (GF option available)

5:00 PM - 7:00 PM:
Exhibit Hall Networking Reception
Passed Hors d'Oeuvres to include: 

1. Fruit Infused Water
2. Seared Chicken Satay; Red Coconut Sauce (GF, DF)
3. Potato Samosa; Tomato Chutney (VG)
4. Maryland Crab Cake; Remoulade Sauce (DF)
5. Bocconcini Brochette; Heirloom Tomato; Kalamata Olives (GF, V)

Monday, March 9
8:00 AM - 8:30 AM
Coffee Break in Exhibit Hall  

• Coffee/Tea

3:15 PM - 4:15 PM
Dessert Reception in Exhibit Hall to include:

1. Iced Tea/Coffee
2. Blondies (GF options available)

Tuesday, March 10
8:15 AM - 9:45 AM
Regional Breakfasts to include: 

• Chef's choice of breakfast muffin with butter
  Individual Greek Yogurts with Housemade Flaxseed Granola
  Market cut fruits and berries (GF, VG)
• Vegetarian crustless quiche with spinach, gruyere, forest mushroom and caramelized onions (GF)   OR

• Southern style egg biscuit with scrambled egg, spring onions and cheddar cheese

11:00 AM - 12:00 PM
Coffee Break in Exhibit Hall to include:

• Coffee/Tea

*NOTE: All menu items will be clearly labeled as Vegetarian, Vegan, Contains Dairy, Contains Nuts, GF (gluten free)