HOME
The National Chicken Council invites you to attend its 58th Annual Conference scheduled Wednesday, October 10 through Thursday, October 11 at the Mandarin Oriental Hotel in Washington, D.C.
Join other senior executives from U.S. chicken processing companies and allied industries to address current legislative, regulatory, political, business, agricultural, economic, and international trade issues affecting the chicken industry.
Advance registration is required. NCC member registration rates are $800 per registrant. NCC non member registration rates are $900 per registrant. State trade association representatives, members of the press, academia, and goverment officials may attend on a complimentary basis.
Important Dates
September 18:
Register to attend the conference with NCC by this date.
All hotel reservations must also be made by this date. After September 18, hotel reservations cannot be guaranteed and group rates will not apply.
Conference Cancellation Policy
The National Chicken Council must receive cancellation notification by e-mail to mernst@chickenusa.org or via fax to (202) 293-4005. No cancellation can be strictly accepted by phone.
For registrations cancelled after Tuesday, September 25, $400 of your conference registration fee will be forfeited.
For registrations cancelled after Tuesday, October 2, $500 of your conference registration fee will be forfeited.
“No Shows” (no notification of cancellation to NCC prior to the start of the conference) will forfeit the full registration fee.
AGENDA
Preliminary Schedule of Events
*** Check back for Updates on the Program***
Registration and Information
Located in the Grand Ballroom Foyer
Wednesday, October 10: Noon to 7:30 p.m.
Thursday, October 11: 7:00 a.m. to 6:30 p.m.
| Wednesday, October 10 | ||
| 1:30 – 5:00 p.m. | Board of Directors Meeting Grand Ballroom A&B (Open to NCC Board members, allied leader representatives, and invited guests only.) |
|
| 3:30 – 3:45 p.m. | Board of Directors Refreshment Break Grand Ballroom Foyer |
|
| 6:00 – 7:30 p.m. | Cocktail Reception Grand Ballroom C (Dinner on your own) |
|
| Thursday, October 11 | ||
| 6:45 – 7:45 a.m. | Continental Breakfast Grand Ballroom C |
|
| 9:00 a.m. | Spouse Continental Breakfast Freer Room |
|
| 7:45 a.m. | Welcome to the 58th Annual Conference NCC Chairman Lampkin Butts, President and Chief Operating Officer Sanderson Farms, Presiding Grand Ballroom A & B |
|
| 7:50 – 8:15 a.m. | “Capitol Hill Update” Representative Jack Kingston (R-GA) Agriculture Appropriations Subcommittee United States House of Representatives |
|
| 8:15 – 9:00 a.m. | “U.S. Trade Policy; the Road Ahead for Corporate America” Ambassador Susan C. Schwab Strategic Advisor, Mayer Brown Professor, School of Public Policy, University of Maryland |
|
| 9:00 – 9:30 a.m. | “Foodservice’s Success with Chicken” Dan T. Cathy, President and Chief Operating Officer, Chick-fil-A |
|
| 9:30 – 10:00 a.m. | Refreshment Break Grand Ballroom Foyer |
|
| 10:00 – 10:45 a.m. | “The Fiscal Cliff and National Economic Forecast” Peter Morici Professor at the Smith School of Business University of Maryland |
|
| 10:45 – 11:45 a.m. | “Game Changing Situation & Outlook”
|
|
| 11:45 – 1:15 p.m. | Group Lunch Grand Ballroom C
|
|
| 1:15 p.m. | Welcome to the Afternoon General Session NCC Vice Chairman Bill Lovette, President and Chief Executive Officer, Pilgrim’s, Presiding |
|
| 1:30 – 2:30p.m. | “Election Insights” Charlie Cook Publisher of the Cook Political Report and Columnist for the National Journal |
|
| 2:30 – 4:00 p.m. | “Industry Outlook Panel: The Path Forward” Moderator: Dr. Clayton Yeutter, Senior Advisor, Hogan Lovells
|
|
| 5:00 – 6:30 p.m. | Cocktail Reception Gallery (Dinner on your own) |
|
HOTEL
Hotel
The Mandarin Oriental, overlooking the Potomac River Tidal Basin, is located at 1330 Maryland Avenue, S.W., Washington, D.C. within close proximity to the National Mall and some of Washington’s most iconic monuments and the Smithsonian museums.
The hotel offers 400 elegant guest rooms, many with views of the Tidal Basin, Jefferson Memorial, the Washington Monument or city views. Amenities include a 10,500-luxury spa that honor’s the Mandarin Oriental’s eastern culture of serenity and relaxation; state-of-the-art fitness center, including an indoor heated lap pool, and a signature restaurant named CityZen, with an award-winning chef. Check in at the hotel is 3:00 p.m. Check out is 12 Noon.
Click for detailed information about the hotel.
Hotel Room Rates
Room Rates for the National Chicken Council are $315 per night, plus applicable state and local taxes, currently 14.5 percent.
To Make Hotel Reservations
All hotel reservations must be made no later than September 18. After the September 18 cutoff date, room availability and discounted group rates cannot be guaranteed, and you will be on your own to secure alternative hotel accommodations.
Make Reservations Online by clicking here.
Call the hotel at 1-888-888-1778 or (202) 554-8588 and be sure to mention the National Chicken Council Annual Conference to secure group rates of $315 per night.
Hotel Cancellation Policy
You must cancel your hotel reservation within seven (7) days of arrival to avoid being charged one night’s stay, plus tax. The hotel will also charge one night’s stay plus tax if you check out prior to your scheduled departure date as confirmed upon check-in.
TRANSPORTATION
Transportation
The Mandarin Oriental is located at 1330 Maryland Avenue, S.W. Washington, D.C. 20024.
Airports
- 10 minutes from Ronald Reagan Washington National Airport
- 45 minutes from Dulles International Airport
- 60 minutes from Baltimore Washington Airport
Getting Around Town
- The hotel offers valet parking at $49 per night.
- Within walking distance to two Metrorail Stations–Smithsonian (3 blocks on 12th Street, S.W. on the Orange and Blue lines) and L’Enfant Plaza (4 blocks on D Street, S.W. on the Yellow and Green lines). Click for detailed metro information.
- Taxicabs are readily available at all airports and at the hotel.
DINING & LOCALE
Dining & Locale
Area Information
For information on things to do and see while you are in Washington, visit this site.
Mandarin Oriental On-Site Restaurants
CityZen: A menu created by Chef Eric Ziebold, CityZen is one of the most talked about venues in town. If you really care about food, you owe yourself an evening at CityZen. Nothing is compromised at this luxurious New American restaurant. The chef, Eric Ziebold, cooked for nearly eight years at the French Laundry, the fabled Napa Valley restaurant that is possibly the hardest dining room to get into in the United States. Magnificent and nuanced tasting menus are available as well as traditional three-course dinners. The service is expert and unobtrusive and the stunning interior design, with its soaring ceilings, defines modern elegance. CityZen is a serious restaurant–it is best for diners willing to place their trust in Ziebold and his vision and enjoy the ride. Advance reservations well in advance are absolutely necessary. (202) 787-6006.
Sou’Wester: Sou’Wester offers regional American cuisine in a bustling setting, boasting waterfront view and al fresco dining.
Empress Lounge: The lounge is a focal point of the hotel’s main lobby and is a relaxing venue for drinks, cocktails, and light fare.
Area Restaurants
Following is a list of some suggested restaurants. Most of these restaurants have Web sites should you wish to look at sample menus. For further information or additional suggestions, contact the concierge staff at The Mandarin.
Adour: Chef Alain Ducasse–who has 18 Michelin stars and oversees 22 restaurants from Tokyo to Monaco–aims for elegance that appears effortless. His French technique is both rigorously followed and thoughtfully tweaked by his kitchen staff. Whitewashed room that melds David Rockwell’s modern design with a dark, beamed ceiling. The space feels elite with leather chairs, glass wine shelves, and three private booths with gold-painted ceilings. 923 16th Street, NW (in the St. Regis Hotel). (202) 509-8000.
Bistro Bis: Sophisticated and upscale New French bastion on Capitol Hill. Top flight bistro fare mixed with American twists. Exceptional bar and savvy services. Pan roasted sirloin with perfect fries, buttery halibut with lobster, and baked–to-order apple tart are some of the best dishes. Plush, honey-toned dining room. Located in the Hotel George, 15 E Street, NW. (202) 661-2700. Capitol Hill.
BLT Steak: Chef Laurent Tourondel’s “temple of beef” purveys outstanding steaks and pre-meal “freebies” like addictive popovers in a smart, sophisticated space near the White House. Lots of buzz and energy, though it is definitely in “expense account land,” with accompanying high prices. 1625 I Street, NW. (202) 689-8999. Downtown.
Brasserie Beck: Chef Robert Weidmaier downtown “mega bistro” beckons as a trendy, lower-priced proxy for his other D.C. restaurant—the famed Marcel’s. Serving a wonderful taste of Belgium and French cuisine in bright, pretty space, with an “epic” brew list with a helpful beer sommelier. 1101 K Street, NW. (202) 408-1717. Downtown.
Ceiba: This restaurant celebrates the flavors of Latin America and the Caribbean. Ceiba takes its name from an umbrella-shaped tree indigenous to those parts of the world and said to have mystical significance. The seviches sparkle. Conch chowder bursts with flavor thanks in part to the tiny pitchers of sherry and rum that accompany the bowl. Empanadas are delicious, and the grilled steak gets a kick out of its brassy chimichurri sauce. Rich woods, bright carpets, a sea of votive candles and a semi-open kitchen make a stylish, modern setting for Ceiba’s exuberant cooking. Good service. 701 14th Street, NW. (202) 393-3983. Downtown
Central Michel Richard: All-star Chef Michel Richard (from Citronelle) puts his spin on American and French comfort food. Informed service and smart, modern atmosphere as well as super-high quality food that does not break the bank. Stylish, bustling, and fund atmosphere. 1001 Pennsylvania Avenue. (202) 626-0015. Penn Quarter.
Charlie Palmer Steak: This sleek restaurant from the owner of Aureole in New York is not just a traditional steakhouse. The modern American cooking is impressive. There is an abundance of surf to compete with the turf on the menu. The large dining room has clean lines with a blue-and-silver color scheme and floor-to-ceiling windows, giving it a feeling of a sleek ocean liner. The wine list is presented in the traditional way or from hand-held computer, where you can bookmark choices to discuss with the master sommelier. Smooth service. 101 Constitution Avenue, NW (202) 547-8100. Capitol Hill.
Citronelle: The ultimate in dinner as theater from culinary showman Michel Richard, who marries technical rigor and up-to-the-moment culinary practices. At his best, his food rivals the work of the finest chefs in the world. To dine here is to be dazzled. You will come away with a better appreciation of the power of great cooking to produce flavors that could not exist without careful, artful manipulation. More than edible art, it is wondrously delicious art. New French cuisine with an unmatched wine list. Impeccable service. A luxuriously, cool underground setting with a glass-enclosed wine cellar and a gleaming open kitchen, 3000 M Street, NW (in the Latham Hotel). (202) 625-2150. Georgetown.
Equinox: This New American restaurant is an oasis of grace and charm, showcasing chef-owner Todd Gray’s classically elegant approach to the freshest, finest local ingredients. There is always something interesting and different on the menu. Professional service. 818 Connecticut Avenue, NW (202) 331-8118. Downtown.
Fiola: Recently opened, much anticipated Italian trattoria by chef-owner Fabio Trabocchi. Offering midpriced, approachable versions of the exquisite cuisine served at his famous Northern Virginia restaurant. Modeled on a posh Italian villa, boasts dramatic spiral chandeliers, an elegant bar lounge, and an alfresco courtyard. 601 Pennsylvania Avenue, NW (202) 628-2888. Penn Quarter.
J&G Steakhouse: Superstar Chef Jean-Georges Vongerichten’s “more than just steaks” restaurant, in the W Hotel in downtown, D.C. This is Vongerichten’s 26 restaurant in his multinational empire. The space with its soaring, white-walled space is very European with solid, classy looks. The food here is precise, but not fussy, and it really is a steakhouse in name only as you can go through an entire meal without ever considering a steak. Very professional staff. Interesting list of wines by the glass. 515 15th Street, NW (in the W Hotel). (202) 661-2440. Downtown.
Kinkead’s: Chef Owner Bob Kinkead is always at the top of his game at his wonderful Foggy Bottom seafood restaurant, where his “superb touch” with fish continues to impress. Glittering platters of raw, shucked oysters, chowders that would make a New Englander pine for home, and crab-stuffed filets of fish that honor and improve on the Maryland fishhouse stable. Comfortable yet sophisticated environment with top-notch service. Upstairs, it is a proper setting for a business dinner or date. The excitement is downstairs, around the bar, where the spirit of an Irish pub mixes with the sophistication of a supper club. The menu changes daily according to the variety of seafood delivered daily, so it is hard to recommend particular dishes. 2000 Pennsylvania Avenue, NW. (202) 296-7700. West End.
Marcel’s: Talented Chef Robert Wiedmaier’s, a longtime fixture on the Washington dining scene, serves Belgian-influenced French cooking, which is both refined and full of big flavors. Hearty and adventurous cuisine, outstanding service, and mouthwatering desserts in a setting of warm stone walls, wrought-iron accents, and a raised, open kitchen. Notable wine list. A real winner. 2401 Pennsylvania Avenue. (202) 296-1166. West End.
Matchbox: No one matches the crisp, perfectly topped wood-fired pizza and the justly famous sliders that makes this well-priced Capitol Hill New American restaurant impossible to resist. Sometimes long waits occur at prime time. 521 Eight Street, SE. (202) 548-0369. Capitol Hill.
Morton’s, The Steakhouse: Whether your order is the signature porterhouse, the New York strip, the filet, or the gargantuan cut of prime rib, this is the sort of top-prime, dry-aged beef that you will never taste outside a national-class steakhouse. Mammoth lobsters, swordfish, chicken, and delicious Sicilian-style veal chop, all of top quality and expertly cooked, are alternatives to the steaks and prime rib. 1050 Connecticut Avenue NW (202) 955-5997. Downtown.
Occidental: Get a glimpse of old-line Washington at this storied Downtown classic–an oasis of civility where pictures of politicos fill the walls and the reliably high-quality New American steak and seafood is accompanied by a comfortable atmosphere. 1475 Pennsylvania Avenue, Willard Plaza. (202) 783-1475. Downtown.
Oval Room: Just a short stroll from the President’s office, which makes it a magnet for administration officials. Tony Conte, an import from New York where he was executive sous chef at the four-star Jean Georges, has taken over the dining room. Conte takes familiar contemporary American cuisine and gives it a spin with creative combinations. Pistachio-colored walls, soft chairs the shade of persimmon, and a handsome chandelier make for a pretty dining room. 800 Connecticut Avenue, NW (202) 463-8700. Downtown.
Palm: Powerhouse cuts of beef, gargantuan lobsters, and serious martinis abound at the boisterous NYC-bred steakhouse. Chummy service and walls adorned with caricatures of high-rolling visitors. Loyalists know what to expect and consistently get it. 1225 19th Street, NW. (202) 293-9091. Dupont Circle.
Poste: Respectful of the classics but with a bit of whimsy, Chef Robert Weland has turned this hotel restaurant into an exciting and consistent destination for smartly conceived, carefully executed American cooking. The restaurant is a bright, multilevel space, with vaulted ceilings, and an open kitchen. 555 Eighth Street, NW (in the Hotel Monaco) (202) 783-6060. Penn Quarter.
Proof: Biblical-length wine list overseen by a sommelier that knows his stuff. Fantastic New American menu, some dishes with an Asian bent. New York chic look with lovely dark wood, leather booths, and outrageous bathrooms. 775 G Street, NW. Penn Quarter (202) 737-7663.
Rasika: Modern Indian cooking, exuberantly conceived and executed with precision. The curries, kebabs, and stews that tend to define subcontinent cooking are starting points for immensely talented Chef Vikram Sunderam. In slyly Westernizing these dishes, he incorporates luxury ingredients and sets them off with sauces that speak of care and refinement while retaining the punch of the original. Gorgeous interior bathed in an orange glow. A chic place that is also surprisingly comfortable. Outstanding service. 633 D Street, NW. Penn Quarter (202) 637-1222.
Ristorante Tosca: This restaurant is virtually unchallenged as the premier destination for Northern Italian refinement in Washington. Chef Massimo Fabbri is a virtuoso of pasta, which he makes daily. Spare but stylish interior. Simple, but satisfying salad and small pillows of ravioli concealing veal, prosciutto, and mortadella in a rich wine reduction are examples of the fine cuisine. Desserts that play by the calendar. Service is polished. Downtown. 1112 F Street, NW. (202) 367-1990. Downtown.
The Source: Pan-Asian cuisine at this confident outpost of Wolfgang Pucks’ culinary empire. Situated next to Penn Quarter’s blockbuster Newseum, the restaurant, moodily lit, is a lounge-style space. Serves the best dumplings in the area, delicately fashioned and stuffed with pork; perfect mini-burgers; crispy fried bass, filleted tableside; Arctic char accent with Indian spices; and plump prawns in a zesty Indian curry, among other dishes. A fantastic wine list and well trained staff add to the experience. More casual fare is doled out in the chic downstairs lounge. 575 Pennsylvania Avenue, NW. Penn Quarter. (202) 637-6100.
Zaytinya: Greek, Turkish, and Lebanese classics get the Jose Andres treatment at this Penn Quarter restaurant. Andres has devised a menu centered around 60 or more selections served as mezze–the small plates of food that begin a Middle Eastern menu. Such treats as beef-stuffed pasta in yogurt sauce, squid with spinach, fried mussels with pistachios are just a few of the selections. Zaytinya is a big and happy place, awash in white and blue to reflect the sundrenched Aegean. 701 Ninth Street, NW. (202) 638-0800. Penn Quarter.
-
-
SPONSORS
-
