Here is what that looked like at a past conference, from arrival reception to the final lunch.
Arrival evening reception
Premium package bar — premium single-shot cocktails, premium martinis and signature drinks, a sommelier selection of red and white wines, imported and domestic beers, soft drinks, waters and power drinks.
Crispy Peking-style roast duck — julienne scallion, hoisin sauce and cucumber, with steamed rice buns and scallion pancakes.
Poke stop — signature ahi tuna with Hawaiian ogo, sesame, pink salt and scallions; hamachi with yuzu kosho, jalapeño and micro cilantro; wonton chips, wakame seaweed salad and steamed jasmine rice.
Dim sum — house-made dim sum in bamboo baskets: chicken potstickers, shrimp wontons, pork and shrimp shumai, with Chinese mustard, garlic chili sauce, soy and ginger-scallion dipping sauces.
Day one breakfast
All-American buffet — freshly squeezed orange and grapefruit juices, sliced fruits and berries, artisan pastries, toast stations, farm-fresh eggs scrambled with sour cream and chives, breakfast potatoes, thick-sliced Applewood smoked bacon, pork breakfast sausage, and Belgian waffles with whipped butter and maple syrup.
Day one lunch
Thai buffet — marinated shrimp salad with green papaya and napa cabbage; chilled vegetable pad thai salad with cilantro, lime and cashews; pork larb with lime, chili and mint; barramundi in coconut green curry with lemongrass and Thai basil; red-curry-rubbed beef flank steak with crispy Brussels sprout leaves in yuzu; panang chicken; fried tofu and eggplant with sweet chili and basil; and mango tapioca, pandan mousse and caramelized banana cake with milk chocolate crisp.
Day one evening reception
Premium package bar — the full premium bar, again.
Composed caprese — Campari tomatoes with buffalo mozzarella and white balsamic; farmer tomatoes skewered with watermelon, feta and mint pesto; heirloom tomatoes with burrata, parmesan breadcrumb and aged balsamic.
Sliders on the go — classic all-natural beef sliders with special sauce, and a gourmet version with bacon-onion jam and blue cheese garlic aioli on an onion bun.
Pass the bowl — carne asada over cilantro rice with pico de gallo, avocado crema and cotija; Korean short rib with kimchee fried rice and gochujang.
Day two breakfast
All-American buffet — the full breakfast spread, with smoked pork loin and warm buttermilk biscuits with country-style sausage gravy.
Day two lunch
The daily deli — old-fashioned potato salad, farro and chickpea salad, leafy greens; salami, imported ham, roasted turkey, roast beef, pastrami and tuna salad with Swiss, American, Wisconsin cheddar and gouda; breads, kaiser rolls and mini ciabatta with all the fixings; and spiced carrot cake, New York cheesecake and white-chocolate-dipped rice krispy treats.
