Lunch - OEFFA Conference

We incorporate organic and/or local meats, dairy products, vegetables, and grains into our meal offerings. Given this sourcing work, a limited number of meals are available for sale. If you plan to eat a conference lunch, we recommend buying it in advance. Vegan and gluten-free meals cannot be guaranteed.

Friday and Saturday,
February 16 and 17—8-9:30 a.m.
included with general registration

Yogurt and granola
Sausage and eggs
Veggie tofu scramble

February 16—Noon
must be purchased separately

Pork enchilada casserole -or-
Vegetarian penne pasta primavera
Tossed salad with microgreens with ranch and vinaigrette dressings
3-bean salad

Friday, February 17—Noon
must be purchased separately

Traditional beef shepherd’s pie -or-
Vegetarian sweet potato shepherd’s pie
Winter green kale salad with candied walnuts and ranch
and Ohio maple syrup vinaigrette dressing
Winter harvest roasted root vegetables
Baked apples with chef-crafted caramel sauce