Honey bees bees at hive entrance
Welcome to Florence sign
Honey bee on white flower
Honey bee on purple flower
Florence Events Center auditorium
Beekeeper at work
Florence Events Center meeting room
Honey bees
Beekeepers at workshop
Honey bee on yellow flower
Boats on Siuslaw
Oregon Dunes
Queen honey bee with workers on frame
Oregon Coast
Oregon Coast
Lavendar

Friday Social, Luncheons, and Banquet

Friday Complimentary Wine and Cheese Social

The complimentary Wine and Cheese Social will will have accompaniment as well.

Players: the three members of Caught Red Handed, sponsored by Vanderpool Farms

Location: Events Area

Menu: Appetizers, No Host Bar with Beer and Wine

Saturday Luncheon

Title: Queen Breeder Panel

Presenters: Jordan Dimock, Moderator, with Pat Heitkam, John Jacob, and Frank Pendell

Location: Events Area

Menu: Fajita Bar with Beef & Chicken, warm Flour Tortillas, Lettuce, Diced Tomatoes, Sliced Olives, Grated Cheese, Onions, Guacamole, Salsa & Sour Cream served with Refried Beans & Spanish Rice. Vegetarian option: Tofu Tacos.

Saturday Banquet

Title: Ongoing WSU Projects in Colony Health Research and Honey Bee Breeding

Presenter: Steve Sheppard, Washington State University

Location: Events Area

Menu: Prime Rib with Au Jus and Horseradish, Chicken in Wine Sauce, Salmon with Tartar and Cocktail Sauce, Mashed Potatoes with Gravy, Wild Rice, Garden Salad with assorted Dressings, Green Beans with Almonds, Dinner Roll and Marionberry Crisp. Vegetarian option: Veggie Kabobs.

Sunday Luncheon

Title: Challenges in Varroa Control & Beekeeping Philosophies

Presenter: Ramesh Sagili, Oregon State University

Location: Events Area

Menu: Pasta Bar with Spaghetti & Penne Pasta, Meatballs, Chicken, Marinara & Alfredo Sauce, Green Salad with Assorted Dressings and Bread Sticks. Vegetarian option: Vegetarian Lasagna.

 

Reminder: Tickets for the Banquet and the Luncheons are separate from conference registration. They can be purchased HERE. A number of tickets will be available at the conference site on a first come basis; they will be at the same cost. Menu items subject to change.