Register for the 2025 SCVRA Annual Meeting and Training Conference

October 15-17, 2025 • Spartanburg, SC

WEDNESDAY EVENING RECEPTION:

  1. Fruit and Cheese Station: Chef's Selection of Local and International Cheeses, Garnished with Fresh Fruit and Served with Assorted Crackers, Crostinis & Baguettes

  2. Tuscan Antipasto Board Station: Chef's Selection of Assorted Italian Meats and Cheeses, Pepperoncini, Imported Olives, Marmalade, Dried Fruits & Nuts, Roasted Peppers, Marinated Mushrooms, Artichoke Hearts, Sun-dried Tomatoes, Assorted Crackers, Crostinis & Baguettes

  3. Slider Station:

    Burger- Angus Burger, Bacon Marmalade, American Cheese

    Buffalo Chicken- Pepper Jack Cheese, Buttermilk Ranch Dressing

    Pulled Pork- Carolina BBQ Sauce

    Veggie Patties- Black Bean Slider, Chipotle Aioli

    Served with Kettle Chips, Pickles and Condiments

  4. Chicken Skewer (Chili Lime Chicken Skewer and Chipotle Aioli) 

  5. Additional “Chef’s-Choice” hors d’oeuvres

    A cash bar will be available. Cards will be accepted.

THURSDAY LUNCHEON MENU CHOICES:

  1. Chicken Marsala: Grilled Boneless Breast of Chicken with wild mushroom sauce served with roasted vegetables and rice pilaf

  2. Grilled Pork Chop: Made with whole grain mustard demi-glace and served with roasted vegetables and rice pilaf

  3. Vegetarian Selection: Roasted Vegetable Sauté- linguine pasta* tossed with mixed roasted vegetables

Lunch will be served with a mixed green salad with ranch and balsamic vinaigrette dressings, along with fresh baked rolls and butter. Dessert will be New York Style Cheesecake with whipped cream.

FRIDAY LUNCHEON MENU CHOICES:

  1. Roasted Salmon: with Lemon Beurre Blanc, served with garlic herb fingerling potatoes and green beans

  2. Beef Sirloin Steak: with Mushroom Demi-Glace, served with garlic herb fingerling potatoes and green beans

  3. Vegetarian Selection: Butternut Squash Risotto with Wild Mushrooms

Lunch will be served with a mixed green salad with ranch and balsamic vinaigrette dressings, along with fresh baked rolls and butter. Dessert will be Strawberry Shortcake with whipped cream.

* Entrées are gluten free. Gluten-free pasta is available upon request (see “Accommodation Needs” above.)

THURSDAY & FRIDAY MORNING BREAKFAST BUFFET:

Scrambled Eggs, Applewood Smoked Bacon*, Country Sausage*, Breakfast Potatoes with Fresh Herbs, Home-Style Grits, Buttermilk Biscuits with Sausage Gravy, Seasonal Cut Fruit, Assorted Danish and Muffins

Orange Juice, Coffee and Tea

* Chicken/Turkey options will be available