This year's conference menu is inspired by cuisine that spans the globe - integrating some very traditional foods in honor of our conference theme, Cultivating Diversity. Each meal is designed by Asilomar’s new executive chef Greg Lepesh, in partnership with EcoFarm's food procurement coordinator Codi Hale, and made up almost entirely of organic ingredients donated by our community of sponsors, donors, and growers. Join us! Meal tickets may be be purchased at onsite registration at Surf & Sand, Asilomar Conference Grounds, if they have not yet sold out.
Wednesday Lunch - Jan 25
Quinoa Tabbouleh (V)
Mediterranean Lamb with Cannellini Beans, California Olive Oil, Lemon and Winter Herbs (M, GF, B/L)
Hummus (V, GF, B/L) and Pita Bread (V, B/L, S)
Spinach with Kalamata Olives, Roasted Pine Nuts, Dried Fruit, and Red Wine Vinaigrette (V, N)
Roasted Rainbow Carrots (V)
French Green Lentil and Roasted Eggplant Soup (V, GF, B/L)
Meyer Lemon Bars (D, E)
Date Rolls (GF; may contain nuts)
Assorted Beverages
Wednesday Dinner - Jan 25
BBQ Pulled Pork (M)
Memphis "Dry" Rubbed Black Eyed Pea Cake (V, GF, B/L)
BBQ Beans (V, B/L)
Carolina Coleslaw (V, GF)
Braised Collard Greens (V, GF)
Chive Buttermilk Biscuits (D)
Tomato Platter (V)
Pecan Pie (veg, D, E, N)
Southern Apple Cake (V, GF; may contain nut oils)
Thursday Breakfast - Jan 26
Scrambled Eggs (E)
Vegan Option: Tofu Veggie Scramble with Vegan Cheese (V, GF, S)
Roasted German Butterball Potatoes (V)
Banana Muffins (veg, D, E)
Assorted Fruit (V)
Hard Boiled Eggs (E)
Thursday Lunch - Jan 26
Tom Yum Soup (V, GF, S; contains coconut milk)
Warm Soba Noodles with Mint, Shitake, Butternut Squash in Ginger Sauce (veg; contains honey and nut oils)
Napa Cabbage Salad with Local Monterey Bay Seaweed, Grapefruit, Cilantro, Basil and Burdock (V, GF)
Roast Fingerling Potato Salad with Cucumber, Carrots, Red Onion in Miso Dressing (veg, GF, D)
Steamed Baby Bok Choy with Roast Garlic (V, GF, N)
Oven Poached Pears in Rice Wine and Star Anise (V, GF)
Assorted Beverages
Thursday Dinner - Jan 26
Doro Wat Chicken Legs (M, GF)
Ethiopian Braised Cabbage, Chick Peas, and Potatoes (V, GF, B/L, C)
Char Roasted Cauliflower (V)
Black Beans Soffritos and Organic Rice (V, GF, B/L)
Injera Flat Bread (V)
Spicy African Pepper Sauce (V, GF, F)
Mild Cuban Mojo Sauce (V, GF)
Chicories Salad with Purple Daikon, Roasted Beets, Shredded Carrots, Peanuts, and Berbere-Lime Vinaigrette (V, GF, N; contains honey; peanut free option will be available)
Coconut-Raisin Pudding with African Honey Bread (E, veg, D, C)
Fried Sweet Plantains (V, GF)
Assorted Beverages
Friday Breakfast - Jan 27
Italian Cheese Medley Frittata with Winter Greens and Sun-Dried Tomatoes (M, D, E)
Vegan Option: Roasted Root Vegetable and Potato Hash with Savoy Spinach and White Beans (V, B/L)
Maple Polenta (V, GF, C)
Mini Croissants (D, E, veg)
Assorted Fruit (V)
Hard Boiled Eggs (E)
Friday Lunch - Jan 27
Carne Asada Chilaquiles (M, C)
Vegetable Nopales Chilaquiles (V, GF)
Spanish Artisan Rice (V, C)
Gila River Beans (V, B/L)
Mexican Posole (V, GF, C)
Toppings include Limes, Cabbage, Onions Topping, Sour Cream (D), Guacamole, Pico di Gallo, Guajillo Salsa, and Queso Fresca (D)
Cajeta-Apple Crisp (V, GF, C), Whipped Cream (D)
Assorted Beverages
Friday Dinner - Jan 27
Baked Local White Fish with Almond Crust (F, N) and Lemon Caper Butter (D)
Saffron and Cannellini Vegetable Casserole, with Herb Coulis
(V, GF, B/L)
California Olive Oil Whipped Yukon Gold Potatoes (V, GF)
Eggplant Parmesan (veg, D, E)
Roasted Brussel Sprouts (V, GF)
Arugula-Chickory Salad with Local Goat-Cow Cheese, Tomato, Mint with Cherry Balsamic Vinaigrette (D; V-option with no cheese)
Tiramisu (veg, D, E)
Cookie and Bites (V, GF)
Saturday Breakfast - Jan 28
Pancakes (E, D; GF option) with Maple Syrup and Berry Compote
Eco Farm's Winter Fruit Bowl (V)
Smoked Bacon (GF)
Roast Sweet Potatoes
Vegan Option: Scrambled Tofu with Red Chard, Leeks, Golden Beets, and Sundried Tomato - Relish (S, B/L)
Assorted Fruit (V)
Hard Boiled Eggs (E)
Saturday Lunch - Jan 28
Chef’s Cornucopia!
Menu subject to changes.
V = Vegan; GF = Gluten Free; Veg = Vegetarian; D = contains Dairy; N = contains Nuts or Nut Oil(s); M = contains Meat; B/L = contains Beans and/or Legumes; S = contains Soy; F = contains Fish and/or Fish Products; C = contains Corn
Thank you to all the donors that made these meals and snacks possible!
Special shoutout to the following stellar farms and companies:
Burroughs Family Farms - Local California Olive Oil
Cafe Mam - Coffee
Clif Bar - Snack Bars
Cuyama Orchards - Apples
Frontier CoOp - Assorted Spices and Necessities
Green Leaf - Assorted Necessities
Mary’s Free Range Chickens - Organic Free Range Chicken
Mindful Meats - Flat Iron Steak
Noosa - Snack Yogurts
Ram Farm - Organic Heirloom Tomatoes
Straus Creamery - Dairy