On The Menu
As an inclusive national organization, NANP embraces and cherishes cultural diversity and traditional food 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 30th
Welcome Reception
- Steak churrasco skewers with honey chipotle drizzle
- White bean puree & red pepper salsa in endive lettuce cups
- Tuscan stuffed mushrooms
- Smoked salmon with lemon-dill crème fraiche on a cucumber wheel
- Vegetable Platter with roasted garlic hummus dip and herbed yogurt dip
Friday, May 1st
Breakfast Buffet
- Sliced seasonal fruit
- Gluten-free bread & sourdough bread
- House-made granola with Zoi honey greek yogurt & milk
- Pork sausage patties
- Sautéed seasonal greens
- Cage-free scrambled eggs with roasted heirloom baby tomatoes
- Red potato, yellow squash & baby arugula hash
- Tofu scramble
- Chilled juices
- Coffee & Tea
Lunch Buffet
- Roasted tomato soup
- Roasted broccoli salad with bacon, fennel, & white balsamic vinaigrette
- Baby iceberg salad with blue cheese, bacon, & baby heirloom tomatoes
- Burger Bar (all grass-fed Angus Beef, Beyond Burgers, & lemon herb chicken burgers) with all the fixings, with regular & gluten-free bun options
- Oven-roasted potato wedges
- Vanilla bean pots de crème with pear compote
Saturday, May 2nd
Brunch Buffet
- Butter lettuce & frisee salad with orange sherry vinaigrette
- Baby spinach & arugula salad with Granny Smith apple cider vinaigrette
- Farro & giant white bean salad in portabella mushroom with chive vinaigrette
- Lemon ginger chicken with pineapple mango salsa
- Tarragon & lemon marinated steelhead with tomato basil relish
- Wild rice pilaf with caramelized fennel
- Creamy pesto polenta with Divina tomato garnish
- Maple-glazed tri-color baby carrots
- Assorted French macarons
- Trail mix bar
Dinner Buffet
- Spring carrot & ginger soup
- Baby romaine hearts salad with roasted sherry-shallot vinaigrette
- Baby rainbow potatoes with herb and red wine dressing
- Soy honey-glazed cod
- Grilled flat iron steak with chimichurri
- Parmesan risotto with foraged mushrooms & fresh herbs
- Crispy sweet chili cauliflower, sautéed baby carrots, brown rice with roasted red pepper sauce
- Caramel Macchiato Verrine
- Pineapple upside down cake
Sunday, May 3rd
Breakfast Buffet
- Seasonal sliced fruit & berries
- Uli’s chicken-apple sausage
- Applewood smoked bacon
- Herb-roasted tofu & root vegetable hash
- Scrambled eggs with chives
- Marbled potatoes with fresh herbs
- Smashed avocado toast bar
- Almond Biscotti
- Chilled juices
- Coffee & Tea
Meet the Executive Chef
Jef Foster
At 18 years old, Foster experienced his defining moment, leading to what would become his extensive career. After graduating high school, his parents gifted him his first car and made clear it would be his responsibility to cover all expenses. To do so, Foster found a job as a dishwasher, where he initially experienced the back-of-house fundamentals, including witnessing the perfectly synchronized kitchen line, expediting and fast-paced work environment, which immediately piqued his interest in exploring the industry further. Following, Foster held positions such as Assistant Chef de Partie, Chef de Saucier and Head Chef at restaurants including The Turnip Rose, Pelican Restaurants and Newport Beach Tennis Club in Southern California. Foster then transitioned to working with Hyatt when he moved to Hyatt Regency Long Beach, taking a position as the Chef de Cuisine and then continuing his career as Executive Sous Chef at Hyatt Regency Maui.
In 2011, Foster’s career went international when he moved to Executive Chef at Hyatt Regency Belgrade in Serbia, followed by Hyatt Regency London – The Churchill in 2013 and, most recently, at Grand Hyatt Mumbai in 2017. As a result of living in various parts of the world and experiencing culture through food over nearly a decade, Foster constantly experiments, implements and shares new ingredients, flavors and techniques with his team. Now in his role at Hyatt Regency Bellevue, he is charged with ensuring the hotel’s food and beverage offerings are consistent for both event guests and guests to Eques Restaurant.
“Every restaurant and locale I’ve worked at has brought unique learning opportunities I’ve incorporated into my cooking, allowing me to add diversity in dishes I create, which is what I plan on doing at Hyatt Regency Bellevue,” said Foster. “The one thing I’ve discovered the several positions I’ve held throughout my career remains the same, whatever the world may come to, people will still need to eat.”
When he’s not in the kitchen, Foster enjoys spending time with his wife of more than 12 years, Christina, whom he credits for his life-changing move to Serbia, London, Mumbai, and now Bellevue.
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 Seafood Watch.
- 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:
- Agave, 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 the 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.
Look at the ingredient list- coming soon.
*Menu subject to change.