Nutrition & Health Conference

NHC food prep and allergy information:

The Nutrition & Health Conference meals and tastings are not only delicious, but also adhere to the high-standards we set forth in the teachings of the conference, and embody the guidelines of the anti-inflammatory diet. We work with the hotel executive chef and our own chef to come up with the brain food you need to experience and absorb all the great info you'll get at the conference. Health-promoting food can be extremely tasty, and we prove it!

Our meals will be free of MSG, preservatives and artificial sweeteners. We try our best to accommodate the allergies and lifestyle choices of our guests, and are preparing vegetarian and gluten-free separately. All sauces are prepared gluten-free, and when in doubt, check the print or online menus, or ask allergy-friendly hotel staff. Please be advised, however, that we are working in a large hotel kitchen and don't have total control of workspace and airborne elements.

Buffet meals will have placards listing the meal items, wait staff can answer your questions about plated dishes, and you can defer to the Nutrition & Health Conference mobile site for menus and potential allergy issues.

Vegetarian/vegetarian: We will not be serving shrimp, shellfish, red meat, chicken or pork. Please advise wait staff if you require a special meal.

Gluten-free: most dishes and desserts are gluten free. The Chef will not be using malt, soy sauce (we do use Tamari) or thickeners.

Lactose intolerance: we've tried to provide dairy substitutes, and kept most dairy out of the meals, but potential allergens will be listed on the website.

Other allergies: We received special requests on a number of allergies including nuts, soy, corn, peppers, apples, legumes and onion. Should you have any concerns, please ask staff.

Meals

Monday April 16
Break	Seasonal grilled vegetables with baked falafel and tzatziki Peppermint scented organic fruit Tea service
Lunch	Organic greens surrounding Mediterranean vegetables, artichoke and roasted organic sugar plum tomatoes topped with a vur jus shallot dressing Meyer lemon Alaskan grilled halibut with Olive Mint Vinaigrette Dr. David Eisenberg's Quinoa Couscous with Fresh Herbs (and Nuts and Dried Fruit) Veg: Mediterranean style lentil skillet cake with Olive Mint tapenade, Dr. David Eisenberg's Quinoa recipe Dessert: Dark Chocolate dipped macaroons (GF)
Faculty Reception	Spicy Sansho pepper seared albacore tuna loin with a tamari wasabi infusion Golden and ruby roasted beet lollipops Organic bite size Bosc pear with goat cheese and crushed pecan Vietnamese summer rolls with sweet and sour dipping sauce (GF)
Tuesday April 17
Breakfast	Assorted seasonal organic fresh fruit Organic free range scrambled eggs Dr. Weil's tofu scramble (made with organic sprouted tofu) Corn tortillas Black beans Avocado and fresh salsa Greek & dairy free yogurt Tea service
Break	Organic baked corn chips, black bean and red pepper hummus and Jicama sticks Chilled orange bitter-sweet chocolate shooters Tea service
Lunch	Arugula and endive salad with dried cranberry, goat cheese, spiced walnuts, and radicchio, dressed with honey champagne vinaigrette Maple, triple citrus, glazed wild Alaskan King salmon Veg: Maple, triple citrus, glazed grilled sprouted tofu Buckwheat soba noodle nest (GF) Stir-fried baby Bok Choy with julienne sweet potato with spicy tamari sauce (GF) Dessert: Triple chocolate date torte drizzled with raspberry pomegranate sauce
Wednesday April 18
Breakfast	Assorted seasonal organic fresh fruits Bob's Red Mill gluten free steel cut oatmeal with a selection of toppings including ground flax, walnuts and raisins Wild smoked salmon with condiments Assorted Whole grain and gluten free breads (set apart) Greek & dairy free yogurt Tea service
Break	Bowls of organic fresh berries and Silk Road spiced walnuts House made dark chocolate fruit and nut bar Tea service