Meals

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Overview

Where:

All conference meals will be held in the bottom floor of the conference center, officially called Breckenridge Ballroom, with additional space available in the large tent just outside the Ballroom.

Monday is off/excursion day so all meals that day are on your own.

Breakfast:

We encourage you to experience the town and hotel breakfast spots during the conference. There will be no planned all-conference breakfasts.

A plan is still coming together to provide light breakfast items you can keep in your room. Please check back later for more info.

Lunch:

All lunch selections need to be made via the meal registration link provided here. Deadline for selections is June 1.

Make your selections

3-Night attendees will select lunches for Saturday and Sunday only.
5-Night attendees will select lunches for Saturday, Sunday, and Tuesday
Monday is off/excursion day so all meals will be on your own.
When you enter your lunch selections you will be doing so for your entire group. Please review the lunch options below and have each person’s choices decided. Duplicate registrations can cause confusion and we want to make sure everyone is taken care of.
All selections need to be submitted by June 1, 2026.
To ensure everyone has a meal provided, we will select a salad with protein for anyone that has not submitted their registration by June 1, 2026.
For selections that are at an additional price a credit card will need to be provided at check out for all orders.

Dinner:

There will be light appetizers offered on Friday during the opening mixer. Full meals are available at cost from the hotel restaurants or nearby.
Dinner will be provided:
- For 3-Night guests - Saturday and Sunday
- For 5-Night guests - Saturday, Sunday, and Tuesday
Monday is off/excursion day so all meals will be on your own.
All dinners will be buffet and have been preselected by the conference team.

Lunch Options

Saturday:

Chicken Caesar Salad | Crisp Romaine Lettuce with Caesar Dressing, Toasted Croutons & Parmesan Cheese, topped with Grilled Sliced Chicken Breast, served with Garlic Bread

California Turkey Wrap (DF) | Smoked Turkey, Bacon, Avocado, Tomato, Lettuce and Onion served in a Sundried Tomato Tortilla. Served with a Fresh Fruit Medley & Potato Salad

Braised Pot Roast (GF) | $7 charge | Rich Burgundy Demi, Carrots, Pearl Onions, served with Roasted Garlic Mashed Potato

Saturday Kid-Friendly Options:

Hamburger Slider & Fries | Comes with a seasonal fruit cup.

Veggie Slider & Fries | Comes with a seasonal fruit cup.

Sunday:

Wedge Salad (V) (GF) | Iceberg Wedge with Bleu Cheese Crumbles, Chopped Tomato, Hard Boiled Egg, Spring Onions, and Balsamic Glaze

Vegetarian Ravioli Bolognese (V) | Cheese Filled Ravioli Topped with a Rich Vegetarian Bolognese Sauce, Parmesan, and Spring Onion

6oz Sirloin Steak (GF/DF) | $7 charge | Marinated & Grilled

Sunday Kid-Friendly Options:

Chicken Tenders & Fries | Comes with a seasonal fruit cup.

Grilled Cheese & Fries | Comes with a seasonal fruit cup.

Monday

Monday is off/excursion day so all meals will be on your own.

Tuesday: 5-Night guests only

Executive Chef's Salad | Composed Garden Greens topped with Tomatoes, Cucumbers, Carrots, Turkey, Ham, Cheddar Cheese, Hard Boiled Eggs, Peppercorn Ranch & French Dressings, served with Warm Rolls & Butter

Tuna Poke Buddha Bowl (GF) | Sesame Soy (Tamari) Marinated Tuna on a bed of Quinoa, Pickled Veggies, Edamame, Sweet Potatoes, and Seaweed Salad. Ginger Garlic Vinaigrette

6oz Sirloin Steak (GF/DF) | $7 charge | Marinated & Grilled

Kid-Friendly Options:

Pasta with Marinara | Comes with a seasonal fruit cup.

Pasta with Meatball and Marinara | Comes with a seasonal fruit cup.

Register for lunches