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Revised 05/28/08 |
MBC Spring Foray 2004 - Meals Breakfast The hotel room rate includes an “expanded continental breakfast” every morning. Typical fare includes biscuits & gravy, make-your-own waffles, hot & cold cereal, breads, pastries, hard-boiled eggs, and fruit. If you have special dietary requirements, please consider bringing your own specialty foods. Those staying elsewhere can enjoy the hotel breakfast on Saturday, Sunday, and Monday for a total of $15 per person. Lunch Boxed lunches will be provided on Saturday and Sunday. A selection of ham, roast beef, and turkey sandwiches will be available on a first-come-first-served basis after breakfast. Please indicate your preference for a vegetarian sandwich on the registration form. Dinner All dinners will be on your own, but we will provide a sign-up sheet at the registration desk so that you can find a dining companion. We encourage you to explore the culinary delights in the St. Ignace region; your Foray packet will include a select list of restaurants, typical fare, location, and hours. For a taste of the UP, a special in-hotel pasty dinner is offered on Saturday for a limited number of people (register early!). The pasty meal will include a beef, turkey, or vegetarian pasty with gravy on the side, mashed potatoes, coleslaw, and drink for $11.50 per person. If you would like this dinner, please sign up on the registration form. Evening Snacks Refreshments, including popcorn, coffee, tea, and hot chocolate, will be provided during the evening presentations Saturday and Sunday night. Cookies and milk will be served on Saturday evening, and a special Ice Cream Social will take place on Sunday before the evening presentation.
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