IOFM Conference Menu

The IOFM Team has partnered with venue caterers to offer you a wide selection of options during the conference.
You’ll find a variety of vegetarian and vegan choices, along with a selection of non-alcoholic beverages available at all bars and networking events. Additionally, allergens and ingredients will be highlighted across all food products and menus.

Menu Codes

DF – Dairy Free

GF – Gluten Free

N – Contains Nuts

V – Vegetarian

Vg – Vegan

Pre Conference / Tuesday – Certification & Workshop Lunch

* Pre Conference Certification or Workshop Registration Required for this meal

Pear & Field Greens Salad (n) (gf)
- Mizuna, red oak, poached baby pears, marinated feta cheese, crispy prosciutto, toasted Marcona almonds, balsamic vinaigrette
Roasted Beet Salad (v) (gf)
- Roasted beets, purple haze goat cheese, cara cara oranges, frilly mustard leaves, fresh chives, pinot grigio vinaigrette
Ancient Grains Salad (v) (n)
- Amaranth, millet, quinoa, pistachios, pecans, dried cranberries, golden raisins, dried apricots, Italian parsley, scallions, creamy apple cider vinegar dressing
Lemon Thyme Chicken (gf) (df)
- Grilled Jidori Chicken Breast, grilled lemons, fried broccoli rabe. shaved fennel salad, fresh thyme, chardonnay chicken jus
Seared Steak Medallions (gf) (df)
- Braised wild mushroom medley, charred baby tomatoes, tarragon, Napa Valley cabernet, natural reduction
Roasted Potatoes (vg) (gf)
- Peewee potatoes
Grilled Asparagus (vg)
- - Garlic aioli, lemon oil, toasted breadcrumbs, fried oregano
Dessert
- Chocolate banana tart
- Pineapple upside down cake (vg) (gf)
- Berry cheesecake Tart
- Espresso pot de creme (gf)

Tuesday Night – Opening Reception

Spinach & Artichoke Bottoms (vg) (gf)
- Marinated artichoke bottom, roasted garlic, steamed potato, spinach, fried shiitake mushroom, fried basil
Cubano Bite
- Roasted pork loin, ham, housemade pickles, Swiss cheese, mustard
Loaded Deviled Egg (gf)
- Cherrywood bacon, mascarpone, chive, baby tomato

Kabob Station
- Chive Pesto Marinated Vegetable Kabob (v) (gf) (n)
  - Portabello mushroom, squash, zucchini, baby heirloom tomatoi
- Black Kale Pesto Marinated Chicken Kabob (gf) (n)
  - Red onion, sundried tomato and spicy yogurt sauce

Artisan Cheese Display (v) (n)
- Tillamook cheddar (gf), Clawson Cottswald (gf), Mauri fontina (gf),, Los Carpinteros Manchego (gf), Glacier blue cheese (gf), Purple Haze herb goat cheese (gf), Cypress Grove Truffle Tremor cheese (gf)
- Dried fruit (gf), walnuts (gf), quince paste (gf), honeycomb and garlic stuffed olives (gf).
- Accompanied by lavosh (gf), crackers and assorted breads and baguettes

Day 1 / Wednesday – Breakfast

Chilled orange juice, grapefruit juice, and cranberry juice (vg) (gf)
Freshly brewed coffee, decaffeinated coffee and assorted hot tea selections
Fresh seasonal cut fruits and berries (vg) (gf)
Scrambled eggs (v) (gf)
Beyond sausage (vg) (gf)
Cherrywood smoked bacon (gf) (df)
Finger potato and Brussels sprouts hash (vg) (gf)
Assorted breakfast pastries with whipped butter and fruit preserves (v) (gf)

Day 1 / Wednesday – Lunch

Mediterranean Chopped Salad (v) (gf)
- Romaine lettuce, radicchio, feta, red onion, cucumber, Castelvetrano olives, pepperoncini, parsley, heirloom tomatoes, choice of oregano vinaigrette or creamy tahini dressing
Farro Tabbouleh Salad (gf)
- Farro, freekeh grains, heirloom tomatoes, cucumbers, red onions, Italian parsley, mint, lemon vinaigrette

Roasted Carrot & Cherry Salad (vg) (gf) (n)
- Roasted carrots, dried cherries, pistachios, parsley, red quinoa, pumpkin seeds, pomegranate molasses vinaigrette
Tandoori Chicken (gf)
- Seared chicken breast, yogurt, coriander, cumin, fresh ginger
Roasted Nilgiri Salmon (gf)
- Atlantic salmon, aromatic spices, mint, green chiles, ginger, charred fresno, yogurt drizzle
Coconut Rice (vg) (gf) (n)
- Basmati rice, coconut, toasted pistachios, pine nuts and almonds
Heirloom Cauliflower Shawarma (vg) (gf)
- Roasted cauliflower, fragrant spices, pomegranate seeds, tahini
Dessert
- Coconut Panna Cotta (vg) (gf)
- Mango Cheesecake Tart,
- Pistachio butter cookie (n)
- Citrus Tart with Yogurt Cream

Day 1 / Wednesday – Networking Reception

Mediterranean Display (v) (n)
- Roasted garlic hummus, farro tabbouleh, tzatziki, Turkish nut and yogurt dip with pine nuts and fresh dill,
- Assorted stuffed olives, grilled vegetables, marinated roasted peppers,
- Served with naan bread and pita chips
Braised Short Ribs (gf)
- Grilled polenta, San Marzano tomato coulis
Mushroom Arancini (v)
- Tomato-shallot jam, shaved Pecorino Ro
Honey Chipotle Glazed Bacon-Wrapped Date (gf)
- Stuffed with goat cheese
Waffle Station
- Thai Peanut Waffles (vg) (n)
  - Mini Belgian waffle topped with carrots, daikon radish, celery, serranos, red bell pepper, sweet & sour marinade, Thai peanut sauce, cilantro
- Chicken and Waffles
  - Mini Belgian waffle with fried chicken tenders, cultured butter, bourbon barrel-aged maple syrup
Pasta Station
- Served with artisan breads, parmesan cheese, red pepper flakes, chili oil, and extra-virgin olive oil
- Casareccia with Chicken
  - Grilled chicken breast, cream, garlic, charred tomatoes, Italian parsley, fried artichoke garnish
- Butternut Squash Ravioli
  - Crispy prosciutto, fried sage, brown butter, Pecorino Romano

Day 1 / Wednesday Night – Party

Warm Lava Cake Station (v)
- Mini chocolate lava cakes, served warm with caramel, raspberry, and chocolate coulis
Crème Brûlée Lovers Station (v) (gf) (n)
- Assortment of caramelized vanilla, pistachio and strawberry crème brûlée.
- Toppings include seasonal fruit, vanilla whipped cream and candied nuts
Street Taco Station
- Corn / Flour Tacos
- El pastor chicken, grilled pineapple, pickled cilantro onions (gf) (df)
- Chili spiced freekeh grains, red quinoa, red onions, nopales, roasted corn, roasted red peppers (vg)
- Taco Toppings
  - Charred jalapeno & mango guacamole (vg) (gf)
  - Salsa verde cruda (vg) (gf)
  - Heirloom pico de gallo (vg) (gf)
  - Crema (v) (gf)
  - Pickled onions (vg) (df)
  - Pickled radish (vg) (gf)
  - Shaved fresno chiles (vg) (gf)
  - Cilantro relish (vg) (gf)
  - Cotija cheese (v) (gf)
  - Sliced green onions (vg) (gf)

Day 2 / Thursday – Breakfast

Chilled orange juice, grapefruit juice, and cranberry juice (vg) (gf)
Freshly brewed coffee, decaffeinated coffee and assorted hot tea selections
Fresh seasonal cut fruits and berries (vg) (gf)
Scrambled eggs (v) (gf)
Beyond sausage (vg) (gf)
Chicken Apple Sausage (gf) (df)
Roasted sweet potato hash with caramelized onions, roasted apples, fried kale & tinkerbell peppers (v) (gf)
Assorted breakfast pastries with whipped butter and fruit preserves (v) (gf)

Day 2 / Thursday – Lunch

Field Greens Salad (v) (gf)
- Field greens, frisée, shaved red cabbage, campari tomatoes, English cucumbers, breakfast radishes, creamy green goddess dressing and raspberry vinaigrette
Toasted Cornbread Salad
- Butter toasted cornbread, roasted corn, scallions, baby heirloom tomatoes, Cherrywood bacon, Tillamook cheddar, kidney beans, tinkerbell peppers, Créme Fraiche ranch dressing
Southern Sweet Potato Salad (v) (gf) (n)
- Roasted sweet potatoes, dried cherries, wild rice, shaved red onions, toasted Marcona almonds, feta, red frill mustard leaves, manuka honey vinaigrette
Seared Smothered Jidori Chicken Breast (gf) (df)
- Seared chicken breast, roasted baby carrots, confit of cippolini onions, lardon of Cherrywood bacon
Blackened Creole Pork Chops (gf)
- Charred tomato creole sauce, grilled limes, roasted
  tinkerbell peppers, remoulade drizzle
“Dirty” Rice (gf) (df)
- Toasted long grain rice, short rib, green bell, scallions, fried Fresno, confit of cippolini
Southern Succotash (vg) (gf)
- White corn, charred okra, Edamame, braised heirloom tomato, fresh tarragon
Dessert
- Pecan Tart (n)
- Coconut Cake
- Key Lime Tart
- Banana Pudding (vg) (gf)