We welcome you to the comfortable Marriott Nashville Airport Hotel , 600 Marriott Dr, Nashville TN 37214
Make your reservations by calling 615-889-9300 or the Marriott Reservation Department at 800-770-0555. Be sure to tell them that you are with ICIM and AHMA, and asked to be included in our room block.
There is a special website where ICIM/AHMA attendees can register online and take advantage of our room block negotiated rates: http://cwp.marriott.com/bnatn/ahmaicim/
All room block rates end Wednesday, February 24, 2010
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We know that good food is essential for well-being, and as part of our conference you will be treated to healthy, whole foods, with options for any special dietary need.
At each meal and break we are taking care to see that there are gluten-free/dairy-free, low carb, allergy sensitive, and vegan options that are safe and delicious for everyone! Please let us know if you have additional needs and we will create a custom plate just for you.
All meals will be served buffet style with ingredients available and special need options clearly marked. We are pleased to feature recipes from our friends Tom Malterre, John Parks Trowbridge MD and Bessie Jo Tillman.
Of course, we’re refining the plan all the time, so keep checking back to see how our culinary temptations are coming along.
Friday “Power Bar” Breakfast
Make-your-own Smoothie and Muesli Bars (GF/DF/V)
“Battle of the Bars” contest featuring energy bars from a variety of vendors
Tryptophan Break
Turkey wrap with spinach and sun-dried tomatoes
Mango-banana fruit kabobs
Falafel wraps with sliced cucumbers and olive tapenade (GF/DF/V)
Friday “Soul Food” Lunch
BBQ beef (GF sauce)
Whole grain cornbread
Cole slaw
Steamed greens
Hop-n-John (GF/DF/V)
Blackened tofu (DF/GF/V)
Sweet potato biscuits (GF/DF/V)
Bessie Jo’s Millet salad (DF/GF/V)
Sweet potato and shoe-fly pies (GF/DF/V option)
Saturday “Farmers Market” Breakfast
Hogan’s Breakfast (GF)
Artisan Breads (V)
Chef’s Breakfast Potatoes
Soy sausage (V/DF)
Roasted vegetables
Vitamin B Break
Brown rice pudding
Mixed berries
Soy yogurt
Saturday “Garden of Eden” Lunch
Delux salad bar with sprouts, sea veggies and edamame
Ginger Dressing (GF/DF/V)
Fish Rolls
Ghengas Kahn
Miso soup (GF/DF/V)
Upper and Downer Break
Chocolate covered espresso beans
Raw cashews
More TBA (we take suggestions)
Sunday Morning Brunch
Sausage, gravy and biscuits (served separately)
Grits
9 Vegetable Cocktail
Warm cinnamon Apples
Scrambled Tofu (GF/DF/V)
Quinoa Potato Croquettes (GF/DF/V)
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