$280Special 100% Club Pricing (regardless of club size) Clubs registering as 100% can save over the individual registration rates! Register by February 12, 2025
Rose Float Breakfast – Scrambled eggs, crispy bacon, breakfast potatoes, fruit garnishes, breakfast pastries, and Orange juice. (Includes freshly brewed Starbucks coffee, decaffeinated coffee, and assorted Tazo Teas)
Inter-club Luncheon – Starter: Farmer’s market greens, grape tomatoes, cucumbers, and balsamic and ranch dressing. Main: Rosemary-roasted garlic-infused Tri-Tip with a red wine demi reduction, roasted garlic, and herb mashed potatoes. Dessert: Raspberry cheesecake.
Inter-club Luncheon VEGETARIAN—Starter: Farmer’s market greens, grape tomatoes, cucumbers, and balsamic and ranch dressing. Main: Gluten-free vegetable stack with grilled portobello mushrooms, squash, eggplant, and a balsamic drizzle. Dessert: Raspberry cheesecake.
CNH Children’s Fund Dinner & Auction – SHORT RIBS – Starter: Farmer’s Market greens, grape tomatoes, English cucumbers, carrots, balsamic and ranch dressing. Main: Braised beef short ribs with Cabernet Glace de Viande, plated with parmesan and rosemary-roasted fingerling potatoes. Dessert bars.
CNH Children’s FundDinner & Auction – SALMON – Starter: Farmer’s Market greens, grape tomatoes, English cucumbers, carrots, balsamic and ranch dressing. Main: Baked Atlantic Salmon, lemon dijon with capers & dill, plated with parmesan and rosemary-roasted fingerling potatoes. Dessert bars.
CNH Children’s Fund Dinner & Auction – VEGETARIAN – Starter: Farmer’s Market greens, grape tomatoes, English cucumbers, carrots, balsamic and ranch dressing. Main: Portobello mushroom stuffed ravioli served with basil tomato sauce and dessert bars.
2025 MID-YEAR NORTH EDUCATION CONFERENCE
Modesto, CA // February 22, 2025
Hotel Reservations
Make your hotel reservations online or by calling 1-800-222-8733.
The cutoff date for hotel reservations is Wednesday, January 28, 2025, or until our contracted room block is sold out, whichever comes first.
Toll Free # 1-800- 222-8733
Make sure to provide the 93E group code when calling in.
Registration Rates
Early Registration $70 Register by January 17, 2025
Regular Registration $80 Register by February 12, 2025
All Access Pass $220 Includes: Registration, Rose Float Breakfast, Inter-club Luncheon, CNH Children’s Fund Dinner & Auction.
On-site Registration $90
100% Club Registration
$280 Special 100% Club Pricing (regardless of club size) Clubs registering as 100% can save over the individual registration rates! Register by February 12, 2025
Ticketed Meal Add-Ons
Rose Float Breakfast – Scrambled eggs, crispy bacon, breakfast potatoes, fruit garnishes, breakfast pastries, and Orange juice. (Includes freshly brewed Starbucks coffee, decaffeinated coffee, and assorted Tazo Teas)
Inter-club Luncheon – Starter: Farmer’s market greens, grape tomatoes, cucumbers, and balsamic and ranch dressing. Main: Rosemary-roasted garlic-infused Tri-Tip with a red wine demi reduction, roasted garlic, and herb mashed potatoes. Dessert: Raspberry cheesecake.
Inter-club Luncheon VEGETARIAN—Starter: Farmer’s market greens, grape tomatoes, cucumbers, and balsamic and ranch dressing. Main: Gluten-free vegetable stack with grilled portobello mushrooms, squash, eggplant, and a balsamic drizzle. Dessert: Raspberry cheesecake.
CNH Children’s Fund Dinner & Auction – SHORT RIBS – Starter: Farmer’s Market greens, grape tomatoes, English cucumbers, carrots, balsamic and ranch dressing. Main: Braised beef short ribs with Cabernet Glace de Viande, plated with parmesan and rosemary-roasted fingerling potatoes.
Dessert bars.
CNH Children’s Fund Dinner & Auction – SALMON – Starter: Farmer’s Market greens, grape tomatoes, English cucumbers, carrots, balsamic and ranch dressing. Main: Baked Atlantic Salmon, lemon dijon with capers & dill, plated with parmesan and rosemary-roasted fingerling potatoes. Dessert bars.
CNH Children’s Fund Dinner & Auction – VEGETARIAN – Starter: Farmer’s Market greens, grape tomatoes, English cucumbers, carrots, balsamic and ranch dressing. Main: Portobello mushroom stuffed ravioli served with basil tomato sauce and dessert bars.