SPESC REGIONAL CONFERENCE 2016

Hunt, Texas
Thursday, October 13, 2016
A $110 Meal Plan option may be included when you register for the conference.  You will receive a "Meal Ticket" with your registration packet if you do, which must be shown to enter all buffet lines and catered dinners.*  

Included in the Meal Plan:
Thursday night dinner, Friday and Saturday breakfast, lunch and dinner, and Sunday breakfast.

During your stay, there will be six buffet-style meals prepared by Camp Stewart's chef.  There will also be a "Welcome Cookout" on Thursday night, and a catered gourmet dinner on Saturday night, featuring food made by Austin-based chef Brenton Childs.

FULL MEAL PLAN SCHEDULE

THURSDAY

 Welcome Cookout Dinner at the Craft Cabana:  Hot Dogs, Hamburgers, Veggie Dogs, Veggie Burgers, Potato Salad, Drinks

FRIDAY

Breakfast by Camp Stewart, Mess Hall:   Cold Cereal, Scrambled Eggs, Bacon, Sausage, Cheese Grits, Biscuits, Coffee

Lunch by Camp Stewart, Mess Hall:   Tomato Soup, Cornbread, Caesar salad, Fruit, Cookie Tray

Dinner by Camp Stewart, Mess Hall:   Smoked Ribs, Smoked Chicken legs, Roasted Veggies w/ Orzo, Corn Pudding, Roasted Sweet Potato, Green Salad, Peach Cobbler

SATURDAY

Breakfast by Camp Stewart, Mess Hall:   Cold Cereal, Breakfast Tacos (Scrambled Eggs w/ Peppers, Onions, optional Chorizo), Hash Browns, Fruit in Season, Corn Tortillas, Sweet Rolls, Coffee

Lunch by Camp Stewart, Mess Hall:   Mac and Cheese, Black-eyed Peas, Sautéed Squash, Fried Okra, Tomato & Onion Salad, Cornbread, Brownie Pie

Catered Gourmet Dinner,  Mess Hall:   Brenton Childs boasts more than 30 plus years of working in the hospitality industry. He has lead restaurants such as Vespaio Ristorante and the Salt Lick 360 in Austin, TX. His specialty is Southern Comfort and Hill Country cuisine. 
Antipasti-
Grilled Artichoke w/Lemon
Roasted Red Peppers
Mixed Olives
Pickled Carrots and Cauliflower
Prosciutto wrapped Asparagus
Manchego Cheese
Sharp Cheddar Cheese
Entrees-
Tortilla Crusted Catfish with Green Chile Queso
Grilled Portobello Mushroom with Smoked Tomato Sauce
Dessert-
Lemon Curd Tart with Red Coulis and Cream
Warm Chocolate Mini Cake w/Ice Cream or Whipped Cream

SUNDAY

Breakfast, Mess Hall:   Cold Cereal, Pancakes, Eggs to Order, Bacon, Sausage, Orange Juice, Coffee

Neither SPESC nor Camp Stewart will serve any alcoholic beverages for the conference, however, individual members may bring their own.  BYOB.


*Though it is not required, we highly recommend you choose this option. No conference attendees will have access to Camp Stewart kitchen areas, and there are few restaurants within 15 miles of Camp Stewart. You are free to bring your own food and dine in the Mess Hall at mealtimes, but you will not have access to preparation areas including microwaves. If you still choose to not purchase the meal plan, we humbly ask that you only eat the food you have paid for.
 

Contact Information


  • Registration and Conference: 
    Scott Hilton
    spesc2016@gmail.com
    (214) 298-1704

    SPE SC questions:
    Bryan Florentin, Regional Chair
    southcentral@spenational.org

    SPE National Office: 
    https://www.spenational.org/
    (216) 622-2733


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