Detailed Schedule & Menu

Friday, October 4th

6:00 PM
Check-in at the Lower Foyer

7:00 – 8:00 PM
Welcome Reception & Dinner – Bow Valley Room
Dinner Menu:

  • Cucumber & Heirloom Tomato Salad
    (Red onion, labneh, dill dressing)
  • Organic Baby Arugula Salad
    (Shaved heirloom carrots, raisins, goat cheese, pickled red onions, candied pecans, Dijon vinaigrette)
  • Free Range Roasted Chicken
    (Confit garlic jus)
  • Pepper-Crusted Beef Flank Steak
    (Red wine jus with balsamic roasted onions)
  • Sage & Wild Thyme Roasted Potatoes
  • Farmers Market Vegetable Medley
  • Sweet Selections: Assorted French macarons, seasonal shortcake

8:00 – 9:00 PM
Keynote Speaker – Alex Zlatin
Topic: Navigating Privacy Compliance & Record Keeping

Saturday, October 5th

8:30 – 9:30 AM
Breakfast
Breakfast Menu:

  • Seasonal sliced fruit
  • Assorted individual yogurts
  • House-baked croissants, Danish, & muffins
  • Oatmeal (with seasonal fruit compote, brown sugar, maple syrup, 2%, skim, and almond milk)

9:30 – 11:30 AM
Speaker Session – Chrissy Ford
Topic: The Business of Dental Hygiene

12:00 – 1:00 PM
Buffet Lunch
Lunch Menu:

  • Roasted Turkey Wrap
    (Bacon, tomato, cheddar, crisp romaine, Creole aioli)
  • Ham & Swiss Sandwich
    (Butter leaf, grainy mustard aioli, served on a croissant)
  • Snack Options: Potato chips, granola bar, chocolate chip cookie, gluten-free brownie, whole apple

1:30 – 3:30 PM
Speaker Session – Cheryl Toth
Topic: Optimal Strategies for a Successful Practice

5:00 PM
DHAA Fee Guide Committee Meeting

Sunday, October 6th

8:30 – 9:30 AM
Hot Breakfast
Hot Breakfast Menu:

  • Seasonal sliced fruit
  • House-baked croissants, Danish, & muffins
  • Fingerling potato hash (with scallions & caramelized onions)
  • Cage-free scrambled eggs (with chives)
  • Applewood smoked bacon

9:30 – 11:30 AM
Speaker Session – Kristin Yont
Topic: Stress Management and Resiliency Training

12:00 – 1:00 PM
Buffet Lunch
Hot Lunch Menu:

  • Baby mixed greens (with charred carrots, cucumbers, oven-dried tomatoes, and sherry vinegar dressing)
  • Citrus slaw
  • Jalapeño cheddar cornbread
  • Smoked beef brisket (with Maple Dijon BBQ sauce)
  • Sweet Creole chicken (with roasted garlic jus)
  • Grilled broccolini (with charred lemon)
  • Charred corn and black bean rice
    Desserts: Summer berry bar, maple blondies

1:30 – 3:30 PM
Speaker Session – Darren Morrison & Viola Hutchinson
Topic: Marketing Your Hygiene Business