National Plant Lipid Cooperative (NPLC)
2003
Biochemistry and Molecular Biology of Plant Fatty Acids and
Glycerolipids Symposium
Meals
Three meals a day are provided by the Stanford Sierra Camp. A chef from the California Culinary Academy prepares all meals. Fresh breads and pastries are prepared daily. Dinners feature sit-down table service, linen tablecloths with linen napkins, candles, and flowers. All dinners begin with homemade soup, freshly baked bread, and tossed salad. A variety of California wines, all of which come from the wineries of Stanford alumni, may be purchased to compliment your meals.
Special
dietary needs may be noted on your registration form. For up
to date information on the dining services, please see the Stanford Sierra dining
page.
Further
Information: