Food and Beverage
Please note that you will be served meals according to the dietary needs indicated in your registration. There are no substitutions on-site.
If you need to check your registration to verify your dietary needs, please go to www.waschoolcounselor.org and login. Once logged in, click on View Profile > My Event Registrations > and click on the Ticket Type field to view your registration record and dietary requests. Please report any changes to conference@waschoolcounselor.org.
If you need to check your registration to verify your dietary needs, please go to www.waschoolcounselor.org and login. Once logged in, click on View Profile > My Event Registrations > and click on the Ticket Type field to view your registration record and dietary requests. Please report any changes to conference@waschoolcounselor.org.
Thursday, March 7
BREAKFAST
Food
- Sliced Seasonal Fruit
- Assorted Muffins, Breakfast Breads, and Croissants with Fruit Preserves and Butter
- Parfait Station with Greek Yogurt, House Made Granola, Toasted Coconut and Candied Walnuts, Mixed Berry Compote
- Fresh Orange Juice
- Starbucks Coffee - Decaf and Regular
- Assorted Tealeaves Teas
LUNCH
First Course
Field Greens Salad
Roasted Washington apples, pecans, dried cherries, goat cheese, cider vinaigrette
(Gluten Free, Vegetarian)
Field Greens Salad
Roasted Washington apples, pecans, dried cherries, cider vinaigrette
(Gluten Free, Dairy Free, Vegan)
Main Course
Herb Crusted Chicken Breast
Chef's Choice of Sauce, Oven Roasted Potatoes, Seasonal Vegetables
(Gluten Free, Dairy Free)
Tri-Color Quinoa Stuffed Peppers with White Bean Ragout
(Gluten Free, Dairy Free, Vegan, Vegetarian)
Field Greens Salad
Roasted Washington apples, pecans, dried cherries, goat cheese, cider vinaigrette
(Gluten Free, Vegetarian)
Field Greens Salad
Roasted Washington apples, pecans, dried cherries, cider vinaigrette
(Gluten Free, Dairy Free, Vegan)
Main Course
Herb Crusted Chicken Breast
Chef's Choice of Sauce, Oven Roasted Potatoes, Seasonal Vegetables
(Gluten Free, Dairy Free)
Tri-Color Quinoa Stuffed Peppers with White Bean Ragout
(Gluten Free, Dairy Free, Vegan, Vegetarian)
DESSERT BREAK
Assorted Macaroons and Petit Fours
NETWORKING NIGHT
Caprese Skewers
Spring Rolls
Chicken Satay
Teriyaki Beef Skewers
Spring Rolls
Chicken Satay
Teriyaki Beef Skewers
Friday, March 8
BREAKFAST ON YOUR OWN
Starbucks Coffee - Decaf and Regular
Assorted Tealeaves Teas
Assorted Tealeaves Teas
LUNCH
First Course
Traditional Caesar Salad
Crisp Romaine, Shaved Parmesan, Garlic Cheese Croutons, Lemon Garlic Dressing
Vegan Salad
(Gluten Free, Dairy Free, Vegan, Vegetarian)
Main Course
Vegetable Lasagna
With Marinara Sauce, Seasonal Vegetables, Breadsticks
(Vegetarian)
Eggplant Copanata
Riced Cauliflower, Garlic Tahini Sauce
(Gluten Free, Dairy Free, Vegan)
Dessert
Tiramisu
Coffee-Soaked Lady Fingers, Sweet Cream, Cocoa
Chef's choice of Vegan/Vegetarian Gluten-Free Dessert
Traditional Caesar Salad
Crisp Romaine, Shaved Parmesan, Garlic Cheese Croutons, Lemon Garlic Dressing
Vegan Salad
(Gluten Free, Dairy Free, Vegan, Vegetarian)
Main Course
Vegetable Lasagna
With Marinara Sauce, Seasonal Vegetables, Breadsticks
(Vegetarian)
Eggplant Copanata
Riced Cauliflower, Garlic Tahini Sauce
(Gluten Free, Dairy Free, Vegan)
Dessert
Tiramisu
Coffee-Soaked Lady Fingers, Sweet Cream, Cocoa
Chef's choice of Vegan/Vegetarian Gluten-Free Dessert