Menu Planning

So, I'm going through menu options for a conference my company is hosting in the spring, and I've had to laugh.

We want to feed approximatly 200 down home, mostly farmers and ranchers, mennonites.

The hotel we're working with (very classy by the way) has menu options like "white bean and sweet garlic soup with wild boar bacon" and "celery root, candied pear, and cured salmon salad, citrus vinaigrette".

It's providing my colleagues and I with some very good laughs as we consider the reactions we would get if we served dishes such as these to our target demographic!