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All of the conference meals are made with The Olive Bar olive oil, Selina Naturally Celtic sea salt, Pure Indian Foods ghee, Mestiza Coco sugar, Really Raw Honey and Organic Pastures butter.
FRIDAY LUNCH BUFFET
Mixed Greens Salad with Dressing Made with The Olive Bar Olive Oil
Primal Pastures Greek Chicken with Lemon Juice, Oregano, Olives and Capers
Fried in Miller’s Organic Farm Lard
Vegetable Medley (Red Peppers, Carrots, Onions, Snow Peas)
Red Skin Boiled Potatoes in Pure Indian Foods Ghee, Lemon Juice and Parsley
Wildly Fermented Persian Cücs (Persian Cucumbers with Tamarind)
Sourdough Bread and Gluten-free Bread
Pure Indian Foods Ghee and Organic Pastures Butter
Pumpkin Panna Cotta
Kombucha Kamp Organic Herb Tea
FRIDAY DINNER BUFFET
Lettuce and Chicories with Fennel and Apple with Dressing Made with The Olive Bar Olive Oil
True Pasture Beef Meat Loaf with Organ Meat
Mashed Potatoes with Organic Pastures Butter and Cream
Fields of Athenry Bone Stock Gravy
Brussels Sprouts with Pure Indian Foods Ghee
Wildly Fermented Brassica (Purple Cabbage with Leeks and Juniper)
Red Wine Poached Pears with Goat Cheese
High Country Kombucha
SATURDAY LUNCH BUFFET
Organic Blend of Baby Arugula Salad with Walnuts, Shaved Parmesan and Shallots
with Dressing Made with The Olive Bar Olive Oil
Primal Pastures Rich Chicken Soup with Vegetables
Fields of Athenry Grilled Sausages
Miller’s Organic Farm Assortment of Raw Cheeses
Wildly Fermented RyKraut (Green Cabbage with Caraway Seeds)
Sourdough Bread and Gluten-free Bread
The Olive Bar Garlic Stuffed Olives
Pure Indian Foods Ghee and Organic Pastures Butter
Traditional WAPF Conference Cheesecake with Miller’s Organic Farm Cream Cheese and
JoshEWEa’s Garden Dates and Soaked Almonds
Kombucha Kamp Organic Herb Tea
SATURDAY DINNER BANQUET
Appetizer: Alaskan Leader Seafoods Wild Alaskan Cod on Sautéed Spinach
Lettuce and Arugula with Radishes and Fennel with Dressing Made with The Olive Bar Olive Oil
Fields of Athenry Braised Lamb
Oven Roasted Small Potatoes Tossed with Herb Roasted Carrots and Turnips with Thyme and Parsley
Wildly Fermented Weeds (Collards, Kale and Dandelions)
Sourdough Bread and Gluten-free Bread
Pure Indian Foods Ghee and Organic Pastures Butter
Warm Seasonal Apple Raisin Fruit Compote with Organic Pastures Whipped Cream
High Country Kombucha
SUNDAY BRUNCH BUFFET
Traditional Vegetable Frittatas with Miller’s Organic Farm Eggs and
Organic Pastures Cheddar Cheese and Cream
Traditional Casein Free Vegetable Frittatas with Miller’s Organic Farm Eggs
and Pure Indian Food Ghee
Breakfast Potatoes Fried in Organic Pastures Butter
Alaskan Leader Seafoods Smoked Salmon
P.A. Bowen Farmstead Blue Cheese and Cheddar Raw Cheeses
Sourdough and Gluten-free Baked French Toast
Miller’s Organic Farm Real Maple Syrup
Wildly Fermented Curtido (Cabbage with Carrots and Red Onions)
Fresh Fruit
Sourdough Bread and Gluten-free Bread
Pure Indian Foods Ghee and Organic Pastures Butter
High Country Kombucha
SUNDAY WAPF DINNER*
Spicy Cole Slaw with Cilantro with Dressing Made with The Olive Bar Olive Oil
Primal Pastures Peruvian Chicken Stew with Tomatoes and Cilantro
Sourdough Bread and Gluten-free Bread
Pure Indian Foods Ghee and Organic Pastures Butter
Roasted Cumin Carrots and Cauliflower with The Olive Bar Olive Oil
Wildly Fermented Sol (Yellow Zucchini with Turmeric and Parsley)
Gluten-free Apple Crisp
*This is not part of the conference program cost. The fee is $30, including tax and tip. Please buy tickets from the conference registration desk anytime this weekend.
