2023 Annual Conference Meals & Dining

As you are well aware, food prices have escalated everywhere. Because of this (and the fact that we haven’t met since 2019), the AAUW of Oregon board has decided to subsidize part of the registration fee and cover the entire cost of the Sunday breakfast buffet.

                   You can select your meals on the registration form, and please list any dietary restrictions on the form.

Friday Dinner choices: 

OVEN ROASTED SALMON – blood orange– soy glaze, toasted sesame seeds, ginger rice pilaf, baby Bok choy.

GRILLED STRIPLOIN – caramelized onion, blue cheese, steak sauce, garlic & herb roasted fingerling potatoes, honey-glazed baby carrots.

CHEF CHOICE VEGETARIAN OR VEGAN PLATE – this option allows the chef to use his creative outlet to decide what vegetarian or vegan options he will offer, depending upon the seasonal ingredients he has in-house. Please specify dietary restrictions if vegan and select this option.

All dinners include House Salad (mixed field greens, cucumber, shaved fennel, radish, shallot basil vinaigrette), Double Chocolate Cake (V, GF-made with almond flour) with raspberry coulis, fresh baked rosemary bread & butter, tableside coffee & tea service.

Saturday Lunch choices: 

CHICKEN CAESAR SALAD – romaine, aged Parmesan, rosemary croutons, grilled chicken, house Caesar dressing.

CIABATTA SANDWICH & GARDEN SALAD – choice of turkey, pastrami, or ham (indicate on the registration form), with Havarti, field greens, basil aioli on ciabatta. (For house salad ingredients, see Friday dinner description above.)

CHEF CHOICE VEGETARIAN OR VEGAN PLATE – this option allows the chef to use his creative outlet to decide what vegetarian or vegan options he will offer, depending upon the seasonal ingredients he has in-house. Please specify dietary restrictions if vegan and select this option. All lunches include iced tea and house-made brownies.

Saturday Dinner choices:

CHICKEN PICCATA – lemon-caper butter, wild rice pilaf, roasted broccolini.

IPA BRINED PORK LOIN – apple-onion compote, sweet potato mash, Brussels sprouts.

CHEF CHOICE VEGETARIAN OR VEGAN PLATE – this option allows the chef to use his creative outlet to decide what vegetarian or vegan options he will offer, depending upon the seasonal ingredients he has in-house. Please specify dietary restrictions if vegan and select this option.

All dinners include Baby Spinach Salad (cherry tomatoes, almonds, hard-boiled eggs, lemon-tahini vinaigrette) and tiramisu cheesecake (coffee & Kahlua-soaked ladyfingers, mascarpone mousse), fresh baked rosemary bread & butter, tableside coffee & tea service.

Sunday Breakfast Buffet (provided courtesy of AAUW of Oregon, preregistration required) – assorted seasonal breakfast breads, sliced fresh fruit, scrambled farm fresh eggs & Tillamook cheddar cheese, potato home fries with peppers & onion, orange juice, coffee, and tea.