Hospitality opens Tuesday at 1:30 p.m., in Ballroom of the Americas D-F, and will remain open 24 hours until noon Sunday, shortly before the Gathering ends.
In all, five breakfasts, four 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 Wednesday through Sunday mornings from 7:30 – 9 a.m. Options include a variety of fresh whole fruit; a cereal station, including a variety of three bulk cereals served with whole, skim, and almond milk; bulk yogurt (plain and fruited); a daily rotation of breakfast pastries (muffins, Danishes, croissants); a toast station featuring an assortment of breads, sweet creamery butter, preserves, and marmalades; and an oatmeal station with oatmeal, raisins, nuts, brown sugar served with whole, skim, and almond milk
Grits with toppings, including shredded cheddar, butter, brown sugar, raisins, and whole, skim, or almond milk and cage-free scrambled eggs will be available on alternating days.
Lunch will be served Wednesday through Saturday, from 11:30 a.m. – 1 p.m. Lunch options each day include:
Wednesday: Build-your-own-salad bar, featuring crisp iceberg lettuce, shaved carrot, cherry tomatoes, cucumbers, garbanzo beans, croutons, and your choice of ranch dressing, balsamic vinaigrette, or oil and vinegar; macaroni and pea salad; tomato basil soup (vegan); hot dogs with bakery-fresh buns and all the fixings (vegetarian wraps available upon request); and gourmet brownies and lemon bars
Thursday: Build-your-own-salad bar, featuring crisp iceberg lettuce, shaved carrot, cherry tomatoes, cucumbers, garbanzo beans, croutons, and your choice of cilantro ranch or lime citrus dressing; jicama and cucumber salad with orange lime dressing (vegetarian); Mexican tortilla soup (vegetarian); ground beef tacos with salsa, sour cream, cheddar cheese, shredded lettuce, and flour tortillas; and churros topped with cinnamon sugar and served with chocolate and caramel dipping sauces
Friday: Build-your-own-salad bar, featuring crisp iceberg lettuce, shaved carrot, cherry tomatoes, cucumbers, garbanzo beans, croutons, and your choice of honey mustard or citrus sesame dressing; cabbage, broccoli, mandarin orange, and almond salad (vegetarian); vegetable noodle soup (vegetarian); sweet and sour chicken; steamed rice; stir-fried vegetables; and coconut rice pudding and fortune cookies
Saturday: Build-your-own-salad bar, featuring crisp iceberg lettuce, shaved carrot, cherry tomatoes, cucumbers, garbanzo beans, croutons, and your choice of ranch dressing, balsamic vinaigrette, or oil and vinegar; penne pasta salad with roasted vegetables and fresh herbs; potato leek soup (vegetarian); grilled hamburgers with cheddar and American Swiss cheese, lettuce, tomato, red onions, and pickles (Beyond Burgers available upon request); and old-fashion chocolate cake and blondies
Dinner will be served Wednesday, Thursday, and Saturday, from 5:30 – 7 p.m. Dinner options each day include:
Wednesday: Chicken pasta primavera (grilled chicken tossed with penne pasta), served with roasted vegetables, and pomodoro sauce (vegetarian option without chicken available upon request); garlic breadsticks; and lemon bars
Thursday: Chicken-fried chicken served with country gravy (vegetarian option with breaded eggplant available upon request); garlic smashed potatoes; vegetable medley; and Hill Country peach cobbler, served with cinnamon whipped cream
Saturday: BBQ chicken; cornbread pudding; ranch beans (vegetarian chili available upon request), and apple pie served with cinnamon whipped cream
Friday Gala: In addition to the snacks and meals served in Hospitality, tickets are also available for Friday’s Gala Dinner, featuring speaker Frank Abagnale. This is a ticketed event. Tickets are $105, while they last, and can be purchased at the Registration Desk.
Snacks: A variety of snacks will be available around-the-clock. Beginning on Wednesday, each morning will feature an assortment of bagels and scones with sweet creamery butter, cream cheese, preserves, and marmalades
Each afternoon (options will vary each day), we’ll have assorted bulk chips, mini-cookies, and pretzels; rice crispy squares (varied each day) and a Chex-mix blend; bulk chocolate and candies; peanut butter and jelly station with peanut butter, jelly, and assorted breads; and a season’s-harvest whole fruit selection. (Dentist copays not included with your registration.)
Nonalcoholic beverages will be available beginning at 1:30 p.m. Tuesday until noon Sunday. Available beverages include coffee (regular and decaf), tea (hot and iced), cold water, lemonade, assorted juices, and assorted soft drinks (Coca-Cola products).
Alcohol: Wine and beer will be served by hotel personnel daily from 2 p.m. until “last call” at 1 a.m. No personal supplies of alcohol may be brought into Hospitality. Texas 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 their registration revoked. In addition, guests who appear to be intoxicated may be refused service and/or asked to leave Hospitality.