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What's for Lunch?
Registration for the 2017 IMGC has been going strong.

As of January 16, more than 860 have registered!

We thought this is a good time to switch gears and talk about FOOD!
Of course, if you have yet to register, be sure to do so before February 28th to
save $50 during the Early Bird period.

Oregon State University Extension Service and Oregon Master Gardeners™ want you to be part of this huge gathering of amazing minds in the horticultural world. Come learn the latest and best thinking in the science and art of gardening.

So, get moving! Peruse Becoming an Early Bird for step-by-step instructions then Register to save while securing your space before popular sessions and tours fill up.
Check out Money Saving Tips to get the most out of your dollars.

Back to FOOD.
Oregon Hazelnuts 

At the conference, our daily lunches are plated food, served with a salad, rolls and butter, dessert, coffee or tea. Meals are prepared with fresh local ingredients. Check out Pacificwild, the exclusive caterer of the Oregon Convention Center, and executive chef Allan Wambaa.

The beef option on Tuesday is Grilled Painted Hills Flat Iron Steak with Yukon gold potatoes, greens, roasted tomato, with chimichurri. Painted Hills Natural Beef began 20 years ago by seven ranching families in Wheeler County, Central Oregon, near the Painted Hills. Their unwavering commitment to raise cattle in pasture without the use of added hormones or antibiotics remains true today.

The seafood option on Thursday brings the Oregon Coast to us.
Oregon's abundant Dungeness crab, known for its sweet tender meat, will
Draper Valley Chicken breast Lunch
featured in Seared Pacific Crab Cakes with melted leeks, farro risotto, and sauce soubise. Yum!

If you like chicken, how does Draper Valley Chicken Breast with pearl couscous, dried cherries, Prairie Farms carrots, and spiced honey sauce sound? Draper Valley chickens are raised in the Pacific Northwest on an all-vegetarian diet and never receive antibiotics.

Our vegan options are standouts too. They are: 1. Red Quinoa Pilaf, garbanzo beans, roasted root vegetables, lemon and balsamic onions; 2. Northern Wild Rice, foraged mushrooms, butternut squash, olive oil, tomatoes and hazelnuts; and 3. Portobello Napoleon: grilled portobello mushrooms, eggplant, roasted pepper, tomato coulis and basil oil.

A luscious dessert will top off each fine meal. Enjoy Brown Butter Pear Tart, Hazelnut Toffee Genoise, and Madagascar Crème Brûlée. 

Bring your hunger for gardening knowledge and appetite for healthy tasty food. The 2017 International Master Gardener Conference will not disappoint!
Key dates for the 2017 IMGC:

Save during Early Bird registration through February 28

Sign up for overnight tours through February 28

Sign up for day tours through May 19

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