Three ticketed meals will be offered this year: Friday dinner, Saturday breakfast and Saturday dinner. Additionally, FFRF will offer three complimentary receptions: The Thursday afternoon reception (4–6 p.m.) including light hors d’oeuvres and a cash bar, a complimentary Friday morning continental breakfast and a complimentary Friday evening dessert reception with hot beverages.
All ticketed meals are gluten-free and include vegetarian and vegan options. No programming takes place during group meals. Meals offer a convenient opportunity to socialize and meet others. FFRF does not profit from meal sales and charges only the Baird Center’s cost, which includes a 23% service fee.
Please specify any ADA needs and dietary requirements on the registration form.
GF = Gluten Free
V = Vegetarian
VEG = Vegan
Ticketed Meal Descriptions and Prices:
Friday Dinner, October 16
Chicken: Citrus & Herb Marinated Airline Chicken
With oven-roasted tomato and onion jam, roasted garlic confit fingerling potatoes and seasonal roasted vegetables with rosemary jus (GF) $65
Pork: Garlic Crusted Pork Tenderloin
Roasted garlic and herb-crusted pork tenderloin with Door County cherry glace, brown sugar-whipped sweet potatoes and charred asparagus (GF) $65
Vegan/Veggie: Roasted Eggplant & Squash Ratatouille
With tomato and saffron purée, toasted pine nuts and aged balsamic, contains nuts (GF, V, VEG) $65
Saturday Non-Prayer Breakfast, October 17
Regular: Fluffy scrambled egg bake with bacon, spinach and wild mushrooms; served with crispy fingerling potato hash and thick cut Applewood smoked bacon (GF) $40
Vegan: Vegan Chickpea Tostada
Blackened chickpea and tofu tinga tostada with refried beans, avocado, pico de gallo and micro cilantro; served with toasted breakfast potatoes (GF, V, VEG) $40
Veggie: Egg White Frittata
Feta cheese, spinach and oven-dried tomatoes; served with a side of sweet potato hash $40 (GF, V)
Saturday Dinner, October 17
Chicken: Milwaukee Pretzel Crusted Chicken
Dijon roasted airline chicken breast with pretzel crust, whole grain mustard cream sauce, pickled mustard seed, garlic whipped Yukon potatoes and haricot vert tossed in a lemon vinaigrette (GF) $65
Fish: Miso & Honey Glazed Salmon
With lemon grass-scented basmati and forbidden rice, tamari-glazed bok choy and stir fry vegetables (GF) $65
Vegan/Veggie: Pan Seared Roasted Cauliflower Steak
With pecan and caper salsa over housemade lemon herb roasted garlic hummus and single estate olive oil (GF, V, VEG) $65
