AFTE News

The menu for the AFTE 2018 Banquest has been finalized!!

You will have the option to select your choice when registering for the conference or you may log back into your account to make a selection. If you do not select a dinner option by Monday, June 3rd at noon, you will automatically receive the chicken dinner option. The host committee has worked hard to provide a banquet like no other this year and we can’t wait for everyone to see what’s in store as it is going to be a phenomenal night!

All dinners will come with a Chef’s Garden Salad which includes English cucumbers, vine ripened tomatoes, julienne vegetables, parmesan croutons, and assorted dressings to choose from. This also includes dinner rolls.

The dinner selections are:

• An 8 oz. grilled beef tenderloin with creamy Dijon rosemary sauce, asparagus, and dauphinoise potatoes.
• A 5 oz. grilled beef tenderloin with creamy Dijon rosemary sauce, a Chesapeake crab cake with lemon butter sauce, asparagus, and dauphinoise potatoes.
• A spinach and herb cheese stuffed breast of chicken panko crusted with lemon herb sauce, asparagus, and rice.
• A fresh vegetable stuffed Portobello mushroom with balsamic glaze served over rice with asparagus.

All dinners will be followed with assorted dessert shooters.

Drink selection includes Coffee, Hot Tea, Iced Tea, and Water. Bar service will be available throughout the night.