Lunch - OEFFA Conference

Breakfast

Friday and Saturday,
February 14 and 15—8-9:30 am
included with general registration

Yogurt and granola
Sausage and eggs
Veggie tofu scramble
Bread

Friday Lunch

February 14—Noon
must be purchased separately

Tossed salad with microgreens with ranch and vinaigrette dressings
Coleslaw
Pulled pork sandwich with selection of BBQ sauces
Black bean burgers
Roasted Russet potato wedges
Bread

Saturday Lunch

Saturday, February 15—Noon
must be purchased separately

Winter green kale salad with candied walnuts, ranch, and Ohio maple syrup vinaigrette dressing
Meatloaf with brown sugar and tomato glaze
Vegetarian tofu loaf with brown sugar and tomato glaze
Mashed sweet potatoes
Green beans almondine
Apple crisp with chef-crafted butterscotch sauce
Bread

We incorporate organic and/or local meats, dairy products, vegetables, and grains into these conference meals. Given this sourcing work, a limited number of meals are available for purchase and the menu is subject to change. Vegan and gluten-free meals cannot be guaranteed. Lunch must be purchased separately when registering—registrants’ name tags will be checked on site.

Local Food Donations

Every piece of conference meals are as local and organic as we can make it. OEFFA thanks the food donors and growers already lined up for the 2025 conference:

Compostable dishware is courtesy of Northstar Cafe