2024 Menus

LavaCon 2024 Food and Beverage Menus

The LavaCon staff believes you should get more than rubber chicken for your conference dollar, so we collaborated with the hotel chef to create a menu that we hope you will enjoy.

We also believe you shouldn’t suffer sub-par food if you have dietary restrictions.  Here is a testimonial we received after LavaCon San Diego:

Hi Jack and Kevin,

As mentioned in person, I wanted to pass on my complements for the food at the hotel. It was an excellent menu in general and in particular I loved the care, attention, and organization provided to the dietary provisions like vegan food.  I attended several conferences this year and this was the best organized and tastiest vegan food!

It was great that they had similar replacements available for the regular menu dishes. Sometimes at events the vegan substitution is unimaginative and also challenging to request and receive, but the hotel staff were awesome and I felt very taken care of!

Thank you!!
NL, Senior Solutions Consultant

Ready to have your taste buds tickled? Check out this year’s conference food and beverage offerings!

Sunday, 10/27/2024

Registration
Coffee and tea for registration table and pre-conference workshops

Welcome Reception

1. Waffle Station with sweet and savory waffle toppings
2. Nacho Bar with a choice of toppings: Asian coleslaw, beef and broccoli, orange chicken, sticky tofu, kimchi, sriracha aioli, furikake seasoning
3. Crudites with petite vegetables, hummus dip, and edible black olive “soil”
4. Charcuterie skewers and artichoke-tomato olive skewers (v)

Monday, 10/28/2024

Breakfast

• Assorted pastries on organic honey comb
• Mini yogurt parfait in mason jars with organic berries and edible flowers
• Egg fritattas served with seasonal vegetables (vegan version made with egg substitute)
• Seasonal fruit mini muffins (GF muffins available)

Lunch

• Living Salad Bar:  Trays and trays of living lettuces, tomatoes on the vine, baby vegetables
• Assorted dressings, pickle vegetables, organic oils, and salad toppings
• Protein station: Whole smoked salmon, lemon-rubbed grilled chicken, smoked tofu

Afternoon Break

• Snacks in pipping bags with lavender flowers and herb sprigs
• Options include nuts, candy, pretzels, popcorn

Networking Reception

• Torched steak frites with choice of remoulade and demi glaze sauces
• Fresh Burrata cheese with shaved frozen Heirloom tomato, balsamic vinegar pearls, basil oil, finished with smoked sea salt
• Polenta and Parmesan lollipops with smoked marinara sauce, blue Alfredo sauce, basil pesto made with local hazelnuts, and sauces for dipping
• Aranchini (v): Balls of crispy wild mushroom risotto with a creamy vegan cheese center
• Wild rice waffles with choice of sushi seasoning and furikake
• Spicy tuna cones
• Hearts of palm ceviche (v)

Tuesday, 10/29/2024

Breakfast

• Continental Breakfast
• Egg Wrap Station: Egg wraps with ham, cheese, veggies, egg whites, sausage, and sauce.
• Vegan option: “Just Egg” egg wraps

Lunch

• Grilled Cheese Bar: Ooey, gooey, crispy and buttery sourdough grilled cheese sandwiches with Heirloom tomato, avocado, peppered bacon, Swiss and provolone cheeses!
• Vegan option: Vegan bread, vegan cheese, margarine. GF option: GF bread
• Both served with classic tomato bisque (v, gf)

Afternoon Break

• A rich, decadent vegan chocolate mousse with Mexican flair
• Served in tuile or Florentine bowl with an edible chocolate spoon
• Topped with a refreshing mint and berry salad. Yum!