Breakfast together on Saturday morning, and dine again together on Saturday and Sunday evenings, with lunch on Monday at the beach.
As Saturday morning activities commence, enjoy a light continental breakfast at the San Diego North Stake Center.
Saturday evening will be catered by THE BARBECUE PIT, a local, family-owned restaurant that was established just after World War II. Dinner will include BBQ ham and beef sandwiches.
Sunday evening will feature a dinner selection of entree salads and rolls. Dessert will follow the fireside.
Monday lunch at the beach will be catered by SHELL’S KITCHEN CATERING with gourmet sandwiches, salads, and sides.
Snacks will also be provided at the Friday evening mixer, during the Conference workshops, and at the Saturday evening dance.