Planned Menu For CFUnited

A couple days ago I had the opportunity to sit with Liz and a few of the other TeraTech employees who help her organize and run CFUnited. The reason for our meeting? Taste testing for this year's conference! I have to admit, after the excellent food at CFObjective() I wasn't expecting to be impressed... but I was.

The conference hotel (Bethesda North Marriot) has a new executive chef. He's a master chef, has won the ACE award and the Food and Beverage Excellence Award, and placed first among 150 other regional Marriott hotels. Needless to say, the food is a great improvement on past culinary offerings at CFUnited/CFun. The menu will center around a different theme each day. Also note that the menu this year was deliberately chosen so that it comprises of smaller bite size portions in order to allow ore socializing, networking, and mobility while dining (an excellent idea). I don't have the vegetarian meal menus written down but they'll most likely be very good, I know one day will be Indian and one day will be Moroccan (the chef is from Morocco). The menu is subject to change, but here is the currently planned main menu for CFUnited (as you can imagine, we sat and ate for a LONG time):

• Wednesday
• Traditional Garden Salad with Seasonal Greens, Tomatoes, Cucumbers and Carrots with Red Wine Vinaigrette
• Green Bean and Roasted Pepper Salad
• Marinated Wild Mushrooms and Artichoke Salad
• Butternut Squash Soup
• Roasted Pork Loin with Dried Fruit Compote
• Grilled Free Range Chicken with Preserved Lemon Reduction
• Seared Salmon with Pinot Noir Reduction
• Roasted Red Bless Potato
• Sautéed Seasonal vegetables
• French, Sesame and Multi-Grain Rolls, New York Flat Breads with Butter and Margarine
• Assorted Tarts and Pies Display plus whole Fruits Display
• Thursday
• Creole Onion Soup
• Louisiana Green Salad with Baby, Iceberg, Romaine lettuces and watercress with Creole Mustard Vinaigrette
• Endive Salad With Baby Greens Roasted Walnuts, Stilton cheese and Lemon Vinaigrette dressing
• Vegetable Salad (a mixture of broccoli, cauliflower, green beans, carrots, and tips of asparagus served with vinaigrette dressing)
• Shrimp Etouffée with Toasted Garlic Bread
• Roasted Seasonal vegetables
• Roasted Pecan Crusted Flounder Fish
• Brunoise Peppers
• Cajun Spiced Sirloin Steaks with Caramelized onion Marmalade red wine reduction
• Pan Seared New Orleans Blackened Chicken Breast with Mustard Beurre Blanc
• Vegetarian Jambalaya Rice
• Pumpkin, Pecan and Key Lime Pies
• Friday
• Roasted Tomato Basil Soup
• Asparagus and Shrimp Salad
• Crisp Lettuces Salad with Red Wine Vinaigrette
• Cucumber, Onion and Tomato Salad
• Sliced London broil with Cabernet Mushroom sauce
• Herb Crusted Boneless Chicken Breast with Tomato Fennel Coulis
• Herb Crusted Tilapia with lemon Caper Sauce
• Garlic Mashed Yukon Gold Potatoes
• Steamed Seasonal Vegetables
• Sliced Sour Dough Breads, Rye, Raisin, Pita and Multi-Grain Rolls with Butter and Margarine
• Assorted Tortes Display Plus Fresh Berries Display
• Meals each day will include freshly brewed regular and decaffeinated coffee, a selection of traditional and herbal teas with honey and lemons, an assortment of soft drinks, sparkling mineral Waters, and iced tea