SLB 2025 Catering

In case you were wondering what's on the menu, see below for the details of the various catered events associated with SLB 2025. SIGs on Wednesday 10/29 require additional ticket purchase as noted in red and are not included in the main conference registration. All menus are subject to change, all quantities limited, and on a first come, first serve basis.

Wednesday 10/29:

  • SIG Lunch (Requires Special Ticket/Add-On Registration) - Broccoli Cheddar Soup (Vegetarian, NF), Local Garden Salad with Mixed Greens, Baby Heirloom tomato, Radish, Balsamic Dressing (GF, DF, NF, Vegan), Quinoa Salad with Cherry Tomatoes, Edamame, Mangoes, Wild Arugula, Toasted Cashew, Cucumber, Mango Dressing (GF, DF, Vegan), Chickpea Hummus with Olive Oil (Vegan, GF, DF) served with Grilled Pita Bread (contains Gluten), Roasted Striploin Fillet, Caramelized Baby Carrots, Crushed Red Skin Potato, Red Wine jus (GF, NF, DF), Vegan Teriyaki Tofu with Broccoli and Peppers (NF, DF), Vegetable Fried Rice (GF, DF, NF, Vegan), Seasonal Steamed Mix Vegetables with Fresh Herbs (GF, DF, NF, Vegan), Buttermilk Panna Cotta with Fruit Couli and Fresh Berries (GF), Lemon Lavender Tarts,Westin Infused (Spa) Water

Thursday 10/30:

  • Breakfast 8-9am - Refreshing orange and apple juices, Fresh baked butter croissants, Sourdough Toast, Freshly Baked Baguette, creamery butter and preserves, Seasonal Whole Fruit (Apple, Orange, Banana), Assortment of Individual Fruit and Plain Greek Yogurts, Local Granola with Mixed Nuts and Dried Fruit, served with 2%, skim and almond milks, Hard poached sliced eggs, Sliced Roma Tomatoes and English Cucumber, Freshly brewed coffee and Tea selection
  • AM Break 10:30-11am - Coffee/Tea
  • Biogen Poster Session Lunch 12:30-1:30pm - Roasted Squash Soup (Vegetarian), Shaved Fennel Salad, Green Beans, Orange Segments, Dill leaves, Citrus dressing, Chickpeas Salad, Gem Tomato, Cucumber, Baby Spinach, Red Peppers, Kalamata Olives, and Citrus Dressings (GF, NF, DF, Vegan), French Onion Dip (GF) served with Crispy Lavash (contains Gluten), Cajun Chicken, Caramelized Parsnips and Carrot, Creamy Sauce (NF), BBQ Tofu, Grilled Asparagus, Roasted Mini Peppers (DF, NF, Vegan), Black Beans Rice with Jalapeno, Tomato, Cilantro (GF, NF, DF, Vegan), Roasted Maple Yam Wedges (GF, DF, NF, Vegan), Mini cheesecake bites, Seasonal fruit salad (GF, DF, NF, Vegan), Westin Infused (Spa) Water
  • PM Break 3:30-4pm - Coffee/Tea
  • Opening Reception Dinner 7-9pm - Mini Beef Sliders (NF), caramelized onion, swiss cheese, HTL burger sauce, brioche bun, Impossible Burger Vegan Slider, savory tomato jam, red onion, vegan cheese, Salmon slider, soy ginger glazed, XO sauce & scallion aioli, served on a toasted brioche roll
    Crispy Seashore fries (served in mini fry baskets, house made spicy ketchup, Wings Station with assorted dips, Crudité Board (GF, DF, NF, Vegan) Bayshore Gardens Vegetable patch with carrots, celery, English cucumber, broccoli and cauliflower florets, grape tomatoes, served with a roasted red pepper hummus dip and an edamame soy dip, Italian Flatbread Station includes margherita flatbread, funghi with garlic cream sauce, and salami & olive flatbread, Citrus-Lemongrass Westin Elixir, Fraser Valley Berry Infusion Westin Elixir

Friday 10/31:

  • Breakfast 7-9am - Refreshing orange and apple juices, Fresh baked fruit danishes, Sourdough Toast, Freshly Baked Baguette, creamery butter and preserves, Seasonal Whole Fruit (Apple, Orange, Banana), Assortment of Individual Fruit and Plain Greek Yogurts, selection of dry breakfast cereals, served with 2%, skim and almond milks, selection of cheeses, Sliced Roma Tomatoes and English Cucumber, Freshly brewed coffee and Tea selection
  • Poster Session Lunch 12-1pm - Traditional Caesar Salad with crispy romaine leaves, croutons (on the side), parmesan and creamy garlic dressing, Crispy Seashore Fries, Build Your Own Burger Station featuring: CAB grilled Beef Burgers (GF, DF, NF), Impossible Vegan Burgers (GF, DF, NF, Vegan), Grilled herb and garlic marinated Chicken breast (GF, DF, NF), Sliced Swiss and Cheddar cheeses, Freshly baked potato hamburger buns (DF, Vegan), Burger Toppings include: Caramelized Onions and Sauteed Mushrooms, Double-Smoked Bacon, Garnishes to include shaved red onion, green leaf lettuce, sliced beef tomatoes and dill pickles
    Condiments including Mayonnaise, Ballpark Mustard, Ketchup, Smoky BBQ Sauce and Relish, Salted Caramel Chocolate Mousse Cups (GF, NF), Mini Apple Pie with Cheddar Cheese Struesel, Whipped Cream (NF), Westin Infused (Spa) Water
  • PM Break 3-3:30pm - coffee/tea
  • AI Literacy Professional Development Workshop Dinner 6:30-8:30pm - French Onion Soup (GF, DF), Selection of Bread Rolls, creamery butter, Bayshore Chopped Salad, Baby Gem Lettuce, Cherry Tomatoes, Quail Egg, Chickpeas, Celery, Radicchio, Cucumbers with Maple Citrus Dressings (Vegetarian, GF, NF, DF), Green Beans, Gem Tomatoes, Wild Arugula, Bocconcini, Golden Beets, Pine Nuts Salad, Balsamic Dressing (GF), Fresh Cucumber and Mint Tzatziki (GF, NF) served with Grilled Pita (contains Gluten), Fresh Herbed Marinated Ling Cod, Wilted Kale, Tarragon Cream Sauce (GF, NF), Mediterranean Eggplant and Chickpeas Stew
    Sweet Peppers, Eggplant, Oregano, Tomato Sauce (GF, DF, NF, Vegan), Smoked Paprika Roasted Vegetables (GF, NF, DF, Vegan), Black Olives and Rice Pilaf (GF, NF, DF, Vegan), Tiramisu Parfait (GF, NF, contains alcohol), Assorted squares and brownies, Freshly brewed coffee and tea selection, Westin Infused (Spa) Water

Saturday 11/1:

  • Flash Talk Breakfast 8:30-9:30am - Refreshing orange and apple juices, Fresh baked muffins, Sourdough Toast, Freshly Baked Baguette, creamery butter and preserves, Seasonal Whole Fruit (Apple, Orange, Banana), Assortment of Individual Fruit and Plain Greek Yogurts, hot steelcut oatmeal with brown sugar, cinnamon, and raisins, selection of sliced meats, Sliced Roma Tomatoes and English Cucumber, Freshly brewed coffee and Tea selection
  • Poster Session Lunch 11:30am-12:30pm - Roasted Red Pepper Soup (Vegetarian), Wild Rice Salad with Roasted Squash, Wild Arugula, Grape Tomato, Dried Cranberry, Creamy Maple Dressing (GF, NF), Vegan Local Garden Salad (GF, DF, NF), Mixed Greens, Baby Heirloom Tomatoes, Radishes, Carrots, Balsamic and Citrus Dressings (on the side), Beetroot Hummus with Extra Virgin Olive Oil (GF, DF, NF, Vegan), served with Crispy Lavash, Grissini and Baguette Crostini, Beef Bourguignon with Carrots, Mushroom, Leeks, Red Wine (GF, NF), Vegan Creamy Tomato Sauce Gnocchi , Broccolini, Grape Tomatoes, Baby Spinach (Vegan, DF, NF), Buttermilk and Chive Whipped Potato (GF, NF, Vegetarian), Seasonal Roasted Vegetables with Fresh Herbs (Vegan, GF, DF, NF), featuring parsnip, squash, carrot, celeriac, Dark Chocolate Passion Fruit Crémeux, Almond Streusel, Fresh Berries (Vegan, DF, GF), Mini Assorted Tarts, Westin Infused (Spa) Water

Please note, attendees who would like to enjoy alcoholic beverages are welcome to utilize the hotel bar or venture out to the many local options. Beverages provided by SLB at this event are non-alcoholic.