Hospitality opens Wednesday at 1:30 p.m., in Sheraton’s Exhibit Hall A, and will remain open 24 hours until 1:30 p.m. Sunday, when the AG closes. In all, four breakfasts, three lunches, three dinners, and lots of snacks will be available. Some tables near the food service lines will be reserved for those with mobility issues. Please respect their needs.
Breakfast will be provided Thursday through Sunday mornings from 7:30 – 9 a.m. Options include a variety of fresh, seasonal fruit; assorted cold cereals; assorted yogurts; breakfast breads and pastries; and an oatmeal station, complete with fixings. Scrambled eggs will be served each morning. Beverages will include coffee, tea, juices, and milk (whole, skim, fat-free, soy, and almond).
Lunch will be served Thursday through Saturday, from 11:30 a.m. – 1 p.m. Lunch options each day include:
Thursday: Smoked summer corn bisque; pulled pork sandwiches with summer slaw, bbq sauce, and pickles; black bean burgers; KC pasta salad; a build-your-own salad bar (iceberg lettuce, shaved carrots, cherry tomatoes, cucumbers, red onions, croutons, and ranch, balsamic vinaigrette, and oil and vinegar dressings); and apple cobbler and bread pudding with caramel sauce
Friday: Black bean cilantro soup; Mexican corn salad with red pepper; beef tacos with salsa, sour cream, cheddar cheese, shredded lettuce, and flour and corn tortillas; a build-your-own salad bar (iceberg lettuce, shaved carrots, cucumbers, black beans, diced tomatoes, tortilla strips, and chipotle ranch, lime vinaigrette, and oil and vinegar dressings); and churros with chocolate and caramel sauces
Saturday: Minestrone soup; orzo pasta salad with cheese and sundried tomatoes; penne pasta (with chicken Alfredo, bolognese, or veggie ragu sauces); a build-your-own salad bar (Caesar salad, Parmesan cheese, croutons, cherry tomatoes, and Caesar, ranch, and oil and vinegar dressings); and chocolate cake and assorted cookies
Dinner will be served Wednesday, Thursday, and Saturday, from 5:30 – 7 p.m. Dinner options each day include:
Wednesday: Eight-way chicken with mashed potatoes, green beans, salad, rolls, and cheesecake bites for dessert
Thursday: A deli buffet with chips, potato salad, cottage cheese, and brownies for dessert
Saturday gluten-free options TBD: Pizza with salad, breadsticks, and cookies for dessert
Friday Gala: In addition to the meals served daily in Hospitality, tickets are also available for Friday’s Gala Dinner, featuring speaker Dr. Kate Darling. This is a ticketed event. Tickets are $99, while they last, and can be purchased with your registration.
Snacks: A variety of snacks will be available around-the-clock. Beginning on Thursday, each morning will feature assorted mini muffins, bagels, breads, and cream cheese.
Each afternoon (though options will vary each day), we’ll have assorted whole fruit; a peanut butter and jelly sandwich station; assorted bulk chips and pretzels; Chef’s Chex Mix; rice crispy treats, cookies, and brownies; and bulk mixed candy. (Dentist copays not included with your registration.)
Nonalcoholic beverages will be available beginning at 3 p.m. Wednesday until 1:30 p.m. Sunday. Available beverages include coffee (regular and decaf), tea (hot and iced), cold water, lemonade, and Pepsi products (Pepsi, Diet Pepsi, Sierra Mist, Root Beer, and Mountain Dew).
Alcohol: Wine and beer will be served by hotel personnel daily from 2 p.m. until “last call” at 2 a.m. No personal supplies of alcohol may be brought into Hospitality. Missouri laws state that no one under the age of 21 can be served or consume alcoholic beverages. Minors will have different name badges. Red and white wines will be available, as well as a domestic and craft beer.
Hotel staff reserve the right to refuse to serve guests who appear to be underage and may request proof of age before serving. Also, if an underage guest is found in possession of alcohol, that beverage will be confiscated and the guest will have his or her registration revoked. In addition, guests who appear to be intoxicated may be refused service and/or asked to leave Hospitality.