{"id":16818,"date":"2024-09-09T11:05:04","date_gmt":"2024-09-09T15:05:04","guid":{"rendered":"https:\/\/events.iofm.com\/conference-fall\/?page_id=16818"},"modified":"2025-10-09T15:46:18","modified_gmt":"2025-10-09T19:46:18","slug":"iofm-conference-menu","status":"publish","type":"page","link":"https:\/\/events.iofm.com\/conference-fall\/iofm-conference-menu\/","title":{"rendered":"IOFM Conference Menu"},"content":{"rendered":"\t\t
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IOFM Conference Menu<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The IOFM Team has partnered with venue caterers to offer you a wide selection of options during the conference.
You\u2019ll 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Menu Codes<\/strong><\/h5>

DF \u2013 Dairy Free<\/p>

GF \u2013 Gluten Free<\/p>

N \u2013 Contains Nuts<\/p>

V \u2013 Vegetarian<\/p>

Vg \u2013 Vegan<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Pre Conference \/ Tuesday – Certification & Workshop Lunch<\/strong><\/span><\/h3>
* Pre Conference Certification or Workshop Registration Required for this meal<\/strong><\/div>
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  • Pear & Field Greens Salad (n) (gf)<\/strong>
    • Mizuna, red oak, poached baby pears, marinated feta cheese, crispy prosciutto, toasted Marcona almonds, balsamic vinaigrette<\/li><\/ul><\/li>
    • Roasted Beet Salad (v) (gf)<\/strong>
      • Roasted beets, purple haze goat cheese, cara cara oranges, frilly mustard leaves, fresh chives, pinot grigio vinaigrette<\/li><\/ul><\/li>
      • Ancient Grains Salad (v) (n)<\/strong>
        • Amaranth, millet, quinoa, pistachios, pecans, dried cranberries, golden raisins, dried apricots, Italian parsley, scallions, creamy apple cider vinegar dressing<\/li><\/ul><\/li>
        • Lemon Thyme Chicken (gf) (df)<\/strong>
          • Grilled Jidori Chicken Breast, grilled lemons, fried broccoli rabe. shaved fennel salad, fresh thyme, chardonnay chicken jus<\/li><\/ul><\/li>
          • Seared Steak\u00a0 Medallions (gf) (df)<\/strong>
            • Braised wild mushroom medley, charred baby tomatoes, tarragon, Napa Valley cabernet, natural reduction<\/li><\/ul><\/li>
            • Roasted Potatoes (vg) (gf)<\/strong>
              • Peewee potatoes<\/li><\/ul><\/li>
              • Grilled Asparagus (vg)\u00a0<\/strong>
                  • Garlic aioli, lemon oil, toasted breadcrumbs, fried oregano<\/li><\/ul><\/li><\/ul><\/li>
                  • Dessert<\/strong>
                    • Chocolate banana tart<\/li>
                    • Pineapple upside down cake (vg) (gf)<\/li>
                    • Berry cheesecake Tart<\/li>
                    • Espresso pot de creme (gf)<\/li><\/ul><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                      Tuesday Night – Opening Reception<\/strong><\/span><\/h3>
                      • Spinach & Artichoke Bottoms (vg) (gf)<\/strong>
                        • Marinated artichoke bottom, roasted garlic, steamed potato, spinach, fried shiitake mushroom, fried basil<\/li><\/ul><\/li>
                        • Cubano Bite<\/strong>
                          • Roasted pork loin, ham, housemade pickles, Swiss cheese, mustard<\/li><\/ul><\/li>
                          • Loaded Deviled Egg (gf)<\/strong>
                            • Cherrywood bacon, mascarpone, chive, baby tomato<\/li><\/ul><\/li><\/ul>
                              • Kabob Station<\/strong>
                                • Chive Pesto Marinated Vegetable Kabob (v) (gf) (n)
                                  • Portabello mushroom, squash, zucchini, baby heirloom tomatoi<\/li><\/ul><\/li>
                                  • Black Kale Pesto Marinated Chicken Kabob (gf) (n)
                                    • Red onion, sundried tomato and spicy yogurt sauce<\/li><\/ul><\/li><\/ul><\/li><\/ul>
                                      • Artisan Cheese Display (v) (n)<\/strong>
                                        • 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)<\/li>
                                        • Dried fruit (gf), walnuts (gf), quince paste (gf), honeycomb and garlic stuffed olives (gf).<\/li>
                                        • Accompanied by lavosh (gf), crackers and assorted breads and baguettes<\/li><\/ul><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                          Day 1 \/ Wednesday – Breakfast<\/strong><\/span><\/h3>
                                          • Chilled orange juice, grapefruit juice, and cranberry juice (vg) (gf)<\/li>
                                          • Freshly brewed coffee, decaffeinated coffee and assorted hot tea selections<\/li>
                                          • Fresh seasonal cut fruits and berries (vg) (gf)<\/li>
                                          • Scrambled eggs (v) (gf)<\/li>
                                          • Beyond sausage (vg) (gf)<\/li>
                                          • Cherrywood smoked bacon (gf) (df)<\/li>
                                          • Finger potato and Brussels sprouts hash (vg) (gf)<\/li>
                                          • Assorted breakfast pastries with whipped butter and fruit preserves (v) (gf)<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                            Day 1 \/ Wednesday – Lunch<\/strong><\/span><\/h3>
                                            • Mediterranean Chopped Salad (v) (gf)<\/strong>
                                              • Romaine lettuce, radicchio, feta, red onion, cucumber, Castelvetrano olives, pepperoncini, parsley, heirloom tomatoes, choice of oregano vinaigrette or creamy tahini dressing<\/li><\/ul><\/li>
                                              • Farro Tabbouleh Salad (gf)<\/strong>
                                                • Farro, freekeh grains, heirloom tomatoes, cucumbers, red onions, Italian parsley, mint, lemon vinaigrette<\/li><\/ul><\/li><\/ul>
                                                  • Roasted Carrot & Cherry Salad (vg) (gf) (n)<\/strong>
                                                    • Roasted carrots, dried cherries, pistachios, parsley, red quinoa, pumpkin seeds, pomegranate molasses vinaigrette<\/li><\/ul><\/li>
                                                    • Tandoori Chicken (gf)<\/strong>
                                                      • Seared chicken breast, yogurt, coriander, cumin, fresh ginger<\/li><\/ul><\/li>
                                                      • Roasted Nilgiri Salmon (gf)<\/strong>
                                                        • Atlantic salmon, aromatic spices, mint, green chiles, ginger, charred fresno, yogurt drizzle<\/li><\/ul><\/li>
                                                        • Coconut Rice (vg) (gf) (n)<\/strong>
                                                          • Basmati rice, coconut, toasted pistachios, pine nuts and almonds<\/li><\/ul><\/li>
                                                          • Heirloom Cauliflower Shawarma (vg) (gf)<\/strong>
                                                            • Roasted cauliflower, fragrant spices, pomegranate seeds, tahini<\/li><\/ul><\/li>
                                                            • Dessert<\/strong>
                                                              • Coconut Panna Cotta (vg) (gf)<\/li>
                                                              • Mango Cheesecake Tart,<\/li>
                                                              • Pistachio butter cookie (n)<\/li>
                                                              • Citrus Tart with Yogurt Cream<\/li><\/ul><\/li><\/ul>
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                                                                  Day 1 \/ Wednesday – Networking Reception<\/strong><\/span><\/h3>
                                                                  • Mediterranean Display (v) (n)<\/strong>
                                                                    • Roasted garlic hummus, farro tabbouleh, tzatziki, Turkish nut and yogurt dip with pine nuts and fresh dill,<\/li>
                                                                    • Assorted stuffed olives, grilled vegetables, marinated roasted peppers,<\/li>
                                                                    • Served with naan bread and pita chips<\/li><\/ul><\/li>
                                                                    • Braised Short Ribs (gf)<\/strong>
                                                                      • Grilled polenta, San Marzano tomato coulis<\/li><\/ul><\/li>
                                                                      • Mushroom Arancini (v)<\/strong>
                                                                        • Tomato-shallot jam, shaved Pecorino Ro<\/li><\/ul><\/li>
                                                                        • Honey Chipotle Glazed <\/strong>Bacon-Wrapped Date (gf)<\/strong>
                                                                          • Stuffed with goat cheese<\/li><\/ul><\/li>
                                                                          • Waffle Station<\/strong>
                                                                            • 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<\/li><\/ul><\/li>
                                                                              • Chicken and Waffles
                                                                                • Mini Belgian waffle with fried chicken tenders, cultured butter, bourbon barrel-aged maple syrup<\/li><\/ul><\/li><\/ul><\/li>
                                                                                • Pasta Station<\/strong>
                                                                                  • Served with artisan breads, parmesan cheese, red pepper flakes, chili oil, and extra-virgin olive oil\u00a0<\/li>
                                                                                  • Casareccia with Chicken
                                                                                    • Grilled chicken breast, cream, garlic, charred tomatoes, Italian parsley, fried artichoke garnish<\/li><\/ul><\/li>
                                                                                    • Butternut Squash Ravioli
                                                                                      • Crispy prosciutto, fried sage, brown butter, Pecorino Romano<\/li><\/ul><\/li><\/ul><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                                                                        Day 1 \/ Wednesday Night – Party<\/strong><\/span><\/h3>
                                                                                        • Warm Lava Cake Station (v)<\/strong>
                                                                                          • Mini chocolate lava cakes, served warm with caramel, raspberry, and chocolate coulis<\/li><\/ul><\/li>
                                                                                          • Cr\u00e8me Br\u00fbl\u00e9e Lovers Station (v) (gf) (n)<\/strong>
                                                                                            • Assortment of caramelized\u00a0 vanilla, pistachio and strawberry cr\u00e8me br\u00fbl\u00e9e.<\/li>
                                                                                            • Toppings include seasonal fruit, vanilla whipped cream and candied nuts<\/li><\/ul><\/li>
                                                                                            • Street Taco Station<\/strong>
                                                                                              • Corn \/ Flour Tacos<\/li>
                                                                                              • El pastor chicken, grilled pineapple, pickled cilantro onions (gf) (df)<\/li>
                                                                                              • Chili spiced freekeh grains, red quinoa, red onions, nopales, roasted corn, roasted red peppers (vg)<\/span><\/li>
                                                                                              • Taco Toppings<\/span>
                                                                                                • Charred jalapeno & mango guacamole (vg) (gf)<\/li>
                                                                                                • Salsa verde cruda (vg) (gf)<\/li>
                                                                                                • Heirloom pico de gallo (vg) (gf)<\/li>
                                                                                                • Crema (v) (gf)<\/li>
                                                                                                • Pickled onions (vg) (df)<\/li>
                                                                                                • Pickled radish (vg) (gf)<\/li>
                                                                                                • Shaved fresno chiles (vg) (gf)<\/li>
                                                                                                • Cilantro relish (vg) (gf)<\/li>
                                                                                                • Cotija cheese (v) (gf)\u00a0<\/li>
                                                                                                • Sliced green onions (vg) (gf)<\/li><\/ul><\/li><\/ul><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                                                                                  Day 2 \/ Thursday – Breakfast<\/strong><\/span><\/h3>
                                                                                                  • Chilled orange juice, grapefruit juice, and cranberry juice (vg) (gf)<\/li>
                                                                                                  • Freshly brewed coffee, decaffeinated coffee and assorted hot tea selections<\/li>
                                                                                                  • Fresh seasonal cut fruits and berries (vg) (gf)<\/li>
                                                                                                  • Scrambled eggs (v) (gf)<\/li>
                                                                                                  • Beyond sausage (vg) (gf)<\/li>
                                                                                                  • Chicken Apple Sausage (gf) (df)<\/li>
                                                                                                  • Roasted sweet potato hash with caramelized onions, roasted apples, fried kale & tinkerbell peppers (v) (gf)<\/li>
                                                                                                  • Assorted breakfast pastries with whipped butter and fruit preserves (v) (gf)<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                                                                                                    Day 2 \/ Thursday – Lunch<\/strong><\/span><\/h3>
                                                                                                    • Field Greens Salad (v) (gf)<\/strong>
                                                                                                      • Field greens, fris\u00e9e, shaved red cabbage, campari tomatoes, English cucumbers, breakfast radishes, creamy green goddess dressing and raspberry vinaigrette<\/li><\/ul><\/li>
                                                                                                      • Toasted Cornbread Salad<\/strong>
                                                                                                        • Butter toasted cornbread, roasted corn, scallions, baby heirloom tomatoes, Cherrywood bacon, Tillamook cheddar, kidney beans, tinkerbell peppers, Cr\u00e9me Fraiche ranch dressing<\/li><\/ul><\/li>
                                                                                                        • Southern Sweet Potato Salad (v) (gf) (n)<\/strong>
                                                                                                          • Roasted sweet potatoes, dried cherries, wild rice, shaved red onions, toasted Marcona almonds, feta, red frill mustard leaves, manuka honey vinaigrette<\/li><\/ul><\/li>
                                                                                                          • Seared Smothered Jidori Chicken Breast (gf) (df)<\/strong>
                                                                                                            • Seared chicken breast, roasted baby carrots, confit of cippolini onions, lardon of Cherrywood bacon<\/li><\/ul><\/li>
                                                                                                            • Blackened Creole Pork Chops (gf)<\/strong>
                                                                                                              • Charred tomato creole sauce, grilled limes, roasted
                                                                                                                tinkerbell peppers, remoulade drizzle<\/li><\/ul><\/li>
                                                                                                              • \u201cDirty\u201d Rice (gf) (df)<\/strong>
                                                                                                                • Toasted long grain rice, short rib, green bell, scallions, fried Fresno, confit of cippolini<\/li><\/ul><\/li>
                                                                                                                • Southern Succotash (vg) (gf)<\/strong>
                                                                                                                  • White corn, charred okra, Edamame, braised heirloom tomato, fresh tarragon<\/li><\/ul><\/li>
                                                                                                                  • Dessert<\/strong>
                                                                                                                    • Pecan Tart (n)<\/li>
                                                                                                                    • Coconut Cake<\/li>
                                                                                                                    • Key Lime Tart<\/li>
                                                                                                                    • Banana Pudding (vg) (gf)<\/li><\/ul><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                                                                                                                      IOFM Conference Menu The IOFM Team has partnered with venue caterers to offer you a wide selection of options during the conference.You\u2019ll 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 […]<\/p>\n","protected":false},"author":88,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-16818","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/events.iofm.com\/conference-fall\/wp-json\/wp\/v2\/pages\/16818","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/events.iofm.com\/conference-fall\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/events.iofm.com\/conference-fall\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/events.iofm.com\/conference-fall\/wp-json\/wp\/v2\/users\/88"}],"replies":[{"embeddable":true,"href":"https:\/\/events.iofm.com\/conference-fall\/wp-json\/wp\/v2\/comments?post=16818"}],"version-history":[{"count":0,"href":"https:\/\/events.iofm.com\/conference-fall\/wp-json\/wp\/v2\/pages\/16818\/revisions"}],"wp:attachment":[{"href":"https:\/\/events.iofm.com\/conference-fall\/wp-json\/wp\/v2\/media?parent=16818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}