SEWSA 2009 at Appalachian State University April 2-4, 2009

 Individual Shiitake & Manchego Flan

Skewered Curried Tofu

Assorted Mini Focaccia

Lemon Hummous with Crunchy Vegetables
Ginger Vinaigrette on Semolina Roll

Roasted Red Pepper Gazpacho
Served in Cucumber Cups with Crème Fraiche

Lemon Scented Local Goats Cheese & Caramelized Onions
Served in Baby Bibb Leaves

Handmade Chocolate Truffles

Morning:
Coffee, tea, cheese, and fruit

Lunch:
Chilled White Beans & Heirloom Tomatoes

Grilled Vegetable Empanadas
And
Green Chili & Organic Chicken
Assorted Salsas

Chopped Cabbage
Jalapeño & Apple Vinaigrette

Black Beans & Rice
Prepared with Sweet Potatoes & Cilantro

Dark Chocolate Mexican Cookies

Morning:
Coffee, tea, cheese, and fruit

Lunch:
Field Greens, Cheeses, Dried Fruits & Nuts

Assorted Sandwiches
Spelt or Ezekiel

Date & Raisin Chutney with Vermont White Cheddar

Curried Chicken Salad & Watercress
(1/2 cashews & ½ without)

Tapenade & Ricotta Salata

Couscous with Roasted Butternut Squash Salad

Roasted New Potatoes & Kalamata Olives

Assorted Middle Eastern Confections

Herbal Tea