On The Menu
As an inclusive national organization, NANP embraces and cherishes cultural diversity and traditional food and cuisine values. Acknowledging the varied dietary needs of our attendees, NANP strives to accommodate the most common food sensitivities of gluten and dairy. We provide vegan selections, along with sustainably and humanely harvested animal products.
NANP’s membership, just like populations of the world, enjoy a wide variety of foods. We respect the tenets of Holistic Nutrition and as such place great value on nourishing the Mind, Body, and Spirit. Therefore, as an inclusive national organization we do not limit our teachings or practices to any particular dietary ideology.
Thursday, April 25
Welcome Reception
- Gochujang Chicken Lollipops
- Chilled Poached Shrimp
- Mozzarella Tomato Skewers
- Ratatouille Mushroom Caps
- Sliced Seasonal Vegetable Display
Friday, April 26
Brunch Buffet
- Sliced Seasonal Fruit
- Mixed Berry Parfait
- Local meat and cheese, nuts, dried fruit
- Whole egg frittata with mushrooms & sun-dried tomatoes
- Sweet potato hash
- Scrambled Tofu Casserole with Mushrooms and Spinach
- Grilled Asparagus Salad
- Roasted Pork Loin
- Coconut panna cotta with Passion Fruit Puree
Saturday, April 27
Breakfast Buffet
- Tropical Fruit salad
- Chia Seed and coconut pudding
- Chilaquiles bar
- Scrambled Eggs
- Pinto Tofu Scramble with Salsa Verde
- Pork Sausage
- Sweet Potato with sauteed greens
- Corn and Flour Tortillas
Lunch Buffet
- Mixed baby greens
- Spicy Kale and Lentil Salad
- Oven Roasted Salmon
- Roasted chicken
- Tempeh Sheppard’s pie
- Market vegetables
- Quinoa
- Seasonal fruit tarts
- Strawberry shortcake
Dinner Buffet
- White bean hummus
- Herb grilled pita/grissini
- Grilled vegetables
- Deconstructed Panzanella Salad
- Vegan penne pasta
- Red pepper polenta
- Moroccan chicken thighs
- Grilled rosemary lamb chops with Rice
- Vegan baklava
- Chia pudding
Sunday, April 28
Breakfast Buffet
- Seasonal Sliced fruit and berries
- Assorted sliced breads and mini bagels
- Scrambled eggs with fresh chives
- Tofu Scramble with vegan cheese
- Applewood smoked bacon
- Roasted potatoes
- Sautéed Spinach
Meet the Executive Chef
Jesse Llapitan
As the Executive Chef of Loews Coronado Bay Resort, Jesse Llapitan is at the helm of menu creation and execution across all four dining outlets, along with leading all banquet functions at the resort. With more than 30 years of culinary expertise in some of the world’s finest hotels, Chef Llapitan brings a deep-rooted passion for creativity and local flavors to Loews Coronado Bay Resort’s vibrant culinary program.
Before joining Loews Coronado Bay, Chef Llapitan traveled internationally serving as a brand ambassador for Starwood Group’s renowned global hospitality brands, including The Luxury Collection and St. Regis. Prior that, Chef Llapitan served as the Director of Food & Beverage at the prestigious L’Auberge de Sedona, where he played a pivotal role during the resort’s renovation. His skills were finely honed during his tenure as the Senior Regional Executive Chef for Bon Appétit at Google, where Chef Llapitan spearheaded high-volume production for more than 73 cafés across the Bay Area. In this role, he managed initiatives related to food waste, sustainability, global procurement and behavioral science.
With a career rooted in luxury hospitality, Chef Llapitan has held leadership positions at renowned hotels and resorts, such as the Palace Hotel in San Francisco (overseeing the Michelin-starred restaurant Ame), St. Regis Los Angeles, Vail Cascade Resort in Colorado, Grand Hyatt Wailea Resort & Spa in Maui, and The Ritz-Carlton, San Francisco, among other notable hotel brands.
Born on a farm outside of Seattle, Washington, Chef Llapitan’s culinary roots trace back to his family’s kitchen, where farm-fresh produce inspired the creation of traditional and flavorful dishes. This early influence shaped Chef Llapitan’s cooking philosophy, emphasizing a commitment to using the finest produce, showcasing local farmers’ talents, and preserving the integrity of ingredients in each dish.
A graduate of the California Culinary Academy in San Francisco, Chef Llapitan honed his skills at Le Cordon Bleu in Paris. When not in the kitchen, he enjoys traveling, running, gardening and attending concerts.
Food Sourcing & Preparation Guidelines
The following guidelines will be followed in sourcing and preparing food and beverages for NANP’s HEALCon annual conference meals.
SOURCING GUIDELINES:
- Animal proteins will meet organic standards.
- Corn, soy, and nut products will meet organic standards.
- Fish and seafood will be wild-caught based on the “Best Choice Ranking” from www.seafoodwatch.org.
- Ingredients will be whole foods, aiming to secure fresh, local, seasonal products grown and raised using organic standards whenever possible.
PREPARATION GUIDELINES:
- Any fats (e.g., dairy, butter, oils) will meet organic standards.
- Oils:
- Extra virgin olive or avocado oil is preferred.
- NO – corn, soy, or canola oil
- Salt:
- Unrefined sea salt or Celtic salt will be used in cooking and as a condiment.
- NO – refined or iodized table salt
- Sugar:
- Agava, honey, coconut sugar, brown sugar, and molasses are preferred
- NO – white or artificial sugars (in foods nor provided with beverage services)
- Meals and beverages will be gluten-free. Best efforts will be made to thoroughly clean surfaces to eliminate the possibility of cross-contamination.
- All water will be filtered.
If you have food allergies/sensitivities that are not included in the list above, please visit the NANP Registration Desk or HEALCon website for more details about the specific ingredients used. The conference menu is subject to minor changes based on food availability. Due to our high standards, we ask that the hotel order fresh and local whenever possible, which sometimes creates the need for adjustments in the menu. We appreciate your understanding.
For a look at the ingredient list take a look here!
