Meals at the conference were designed by Chefs Jason Champagne and Mark Stankey and prepared by Mystic Lake Culinary staff under the direction of Mark Stankey.

Evening reception

Caprese bites
Duck spring rolls
Mini buffalo burgers
Onion and tomato tartlet
Tea-smoked venison, goat cheese, and daikon sprout roulade

Breakfast (day 1)

Fresh fruit cups
Breakfast breads with whipped honey butter from Mazopiya
Omlete with peppers, onions, mushrooms, and wild rice
Breakfast potatoes with onions and peppers

Lunch (day 1)

Wild rice salad in bibb lettuce with maple red wine vinaigrette
Thyme roasted turkey tenderloin medallions, vegetable jus
Stewed kale and roasted tomatoes
Strawberry Chantilly cake

Break (day 1)

Blue corn tortillas, salsa and guacamole
Vegetable sticks with hummus and wild onion dill dip
Trail mix with dried blueberries, dried cranberries, raisin oats, pumpkin seeds, sunflower seeds, and Mazopiya pure maple
Wheat baguette slices with whipped honey butter from Mazopiya

Evening reception (day 1)

Blue corn empanada with bean and butternut squash
Bacon-wrapped dates with goat cheese
Three Sister soup with chive and whole wheat crouton
Juniper berry crusted elk loin with blackberry demi glaze
Celery root, parsnip and potato puree
Roasted asparagus
Fresh fruit tartlet with chocolate garnish

Breakfast (day 2)

Fresh fruit
Scrambled eggs
Wild rice hash with butternut squash and venison sausage
Wild rice waffle and corn muffins
Blueberry maple syrup and honey butter from Mazopiya

Lunch (day 2)

Spinach and argulua salad with fresh blueberries, strawberries, red onion, croutons, and shaved parmesean
Rosemary and thyme scented buffalo and natural au jus
Wild rice and butternut squash medley green beans with craisins and blueberries
Wojupe berry pudding and shortbread cake with fresh raspberries and blackberries