The LavaCon Content Strategy Conference | 5–8 October 2025 | Atlanta, GA
Blog
Jun 05

Atlanta Menu (Draft)

The LavaCon staff believes you should get more than rubber chicken and steamed broccoli for your conference dollar, so we collaborated with the hotel chef to create a menu that we hope you will enjoy.

We also believe you shouldn’t suffer sub-par food if you have dietary restrictions.  Here is an attendee testimonial we received:

 

Hi Jack and Kevin,

As mentioned in person, I wanted to pass on my complements for the food at the hotel. It was an excellent menu in general and in particular I loved the care, attention, and organization provided to the dietary provisions like vegan food. As a vendor, I attended several conferences this year and this was the best organized and tastiest vegan food!

It was great that they had similar replacements available for the regular menu dishes and would cook it fresh to order each time. Sometimes at similar events the vegan substitution is unimaginative and also challenging to request and receive, but the hotel staff were awesome and I felt very taken care of!

Thank you!!
NL, Senior Solutions Consultant

 

Ready to have your taste buds tickled? Check out this year’s conference food and beverage offerings!

 

Sunday, 5 October 

Registration
Coffee for registration table and pre-conference workshops

 

Welcome Reception

  • Southern Vegetable Crudite
  • Local and International Cheese Selection
  • Pineapple Chicken Skewers, Tofu Skewers (Pictured)
  • BBQ Pork Spare Ribs: sugar cured, BBQ sauce (Pictured)
  • Cornbread and Black Eyed Peas

 

 

 

Monday, 6 October

Breakfast

  • Seasonal Fresh Cut Fruit
  • Low-Fat & Gluten-Free Assorted Breakfast Breads with Jams, Butter, Cream Cheese & Peanut Butter
  • Freshly Baked Flaky Croissants and Homestyle Muffins (including Gluten-Free)
  • Individual Plain, Greek, & Fruit Yogurts
  • Assorted Individual Cereals (including Gluten-Free) and Milks (Almond and Soy Milk Available upon request)
  • Chicken and waffles (GF) (Pictured)
  • Smoothie Bar: Chef’s Seasonal Selection of Smoothies (GF, Vegan) (Pictured)

 

 

 

 

 

 

Lunch — A Taste of Trader Vic’s

  • MAUI SALAD: Asian Spring Mix, Pineapple, Red onion, Peppers, Edamame, Cilantro, Lime Vinaigrette
  • TOMATO & AVOCADO “MOSAIC”: Sliced Heirloom Tomatoes, Avocados, Red Onions, Toasted Sesame Seeds, Javanese Dressing (Pictured)
  • CAESAR SALAD
  • VOLCANO CHICKEN: Wok-Fried Red Peppers, Onions, Ginger, Hoisin, Scallions, Tamari
  • CAULIFLOWER & POTATO CURRY: Thai Basil, Coconut, Zucchini, Onion, Peppers (Pictured)
  • HAWAIIAN FRIED RICE: Seasonal Vegetables, Eggs, Peas, Carrots, Pineapple, Cilantro, Tamari, Bean Sprouts
  • CHILI & GARLIC BROCCOLI

 

 

 

 

 

 


 

 

Afternoon Break

  • RUM CAKE: Dark Rum Cake, Coconut, Pecans
  • PINEAPPLE UPSIDE-DOWN CAKE: Bourbon Caramel Sauce
  • COCO DELIGHT: Coconut Mousse, Mango, Blonde Chocolate, and edible flowers (Pictured)

 

 

 

 

 

 

 

Networking Reception

  • SOUTHERN VEGGIE CRUDITE: Pickled Baby Corn & Jicama, Cornichons, Fennel, Turmeric Cauliflower, Greek Olives, Celery, Carrots, Cucumber, Tomatoes, Jeff’s Green Goddess Dip, Roasted Red Pepper Almond Spread
  • THE NOSH TABLE: Soppressata, Salami, Marinated Mozzarella, Home Grown Pimento Cheese, Point Reyes Blue Cheese, Sweet Grass Dairy Cheese, Warm Spinach Artichoke Dip, Red Pepper Jelly Dip, Greek Olives, Celery, Carrots, Flat Breads, Assorted Bread & Crackers
  • Jalapeño Hush Puppies (Vegan, GF) (Pictured)
  • BBQ Chicken Flatbread: Red Onions, Cilantro, Bacon (Vegan available)
  • Lemon Pepper Chicken Wings (Pictured)

   

 

Tuesday, 7 October 

Breakfast

  • Seasonal Fresh Cut Fruit
  • Low-Fat & Gluten-Free Assorted Breakfast Breads with Jams, Butter, Cream Cheese & Peanut Butter
  • Freshly Baked Flaky Croissants and Homestyle Muffins (including Gluten-Free)
  • Individual Plain, Greek, & Fruit Yogurts
  • Assorted Individual Cereals (including Gluten-Free) and Milks (Almond and Soy Milk Available upon request)
  • Southern Breakfast Biscuit: Applewood Smoked Bacon, Cheddar Cheese, Egg (GF Biscuits available) (Pictured)

 

 

 

 

 

 

 

Lunch – Hotlanta Buffet

  • Farro & Wild Mushroom Salad (Vegan, GF) (Pictured)
  • Bistro Salad Bar: Mixed Greens, Bacon, Chopped Egg, Tomatoes, Cucumber, Fried Cheese, Croutons, Buttermilk Ranch & Balsamic Dressing
  • Fingerling Potato Salad: Whole Grain Mustard, Cage Free Eggs, Chives
  • Grilled Bistro Steak: Coke Demi Glaze, Chives
  • Fried Catfish with Southern Tartar Sauce, Lemon Wedges
  • Southern Smothered Chicken: Roasted Garlic Gravy (Pictured)
  • Gruyere Mac & Cheese (GF, vegan version available)
  • Crispy Brussels Sprouts with Maple Reduction

 

 

 

 

 

 


Afternoon Break

  • Red Velvet Cake
  • Lemon Bars
  • Peach Cobbler with vanilla ice-cream: Georgia Peaches, Cinnamon, Gluten Free Crumb (vegan ice cream available) (Pictured)

 

 

 

 

 

 

 

 

Wednesday, 8 October

Breakfast

  • Seasonal Fresh Cut Fruit
  • Low-Fat and Gluten-Free Assorted Breakfast Breads with Jams, Butter, Cream Cheese & Peanut Butter
  • Freshly Baked Flaky Croissants and Homestyle Muffins (including Gluten-Free)
  • Individual Plain, Greek, & Fruit Yogurts
  • Assorted Individual Cereals (including Gluten-Free) and Milks (Almond and Soy Milk Available upon request)
  • Whole wheat bagels, cream cheese and lox (GF available) (Pictured)

 

 

 

 

 

 

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