66th Annual Conference
NATIONAL CHICKEN COUNCIL
October 27-28, 2021
Four Seasons Hotel
2800 Pennsylvania Ave NW
Washington, D.C. 20007
Open to NCC Members, state association representatives, members of the press, government officials, academia, and other interested parties.
The National Chicken Council invite
s you to attend its 66th Annual Conference scheduled Wednesday, October 27 through Thursday, October 28, 2021 at The Four Seasons Hotel, Washington, DC. NCC members, state association representatives, members of the press, government officials, academia, and other interested parties are invited to attend this public meeting to address current legislative, regulatory, political, business, agricultural, economic, and international trade issues affecting the chicken industry.
Registration Rates
Advance registration is required. NCC member registration rates are $950 per registrant. NCC non-member registration rates are $1,100 per registrant. State trade association representatives, members of the press, academia (faculty only), and government officials may attend on a complimentary basis.
Important Dates
- October 15th: Register to attend the conference with NCC by this date
- October 15th: All hotel reservations must be made by this date
- After October 15th, hotel accommodations at The Four Seasons cannot be guaranteed and group rates will no longer apply. After October 15th, the prevailing rate at The Four Seasons, which will be substantially higher than the NCC hotel room rate, will be quoted. At that point, you may book the prevailing rate or stay at an alternative hotel.
Conference Cancellation Policy
The National Chicken Council must receive cancellation notification by e-mail to [email protected]. No cancellation can be strictly accepted by telephone.
For registrations cancelled after Friday, October 15th, $550 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.
*** Check back for Updates on the Program***
Registration and Information
Located in the Four Seasons Ballroom Foyer
Wednesday, October 27th: 11:00 a.m. to 5:30 p.m.
Thursday, October 28th: 7:30 a.m. to 5:00 p.m.
| Wednesday, October 27th | ||
| 9:30 – 11:30 a.m. | NCC Communications Committee Meeting | |
| The Algonquin Room | ||
| (Open to committee members only) | ||
| 11:45-1:00 p.m. | Board of Directors Luncheon | |
| Seasons Restaurant | ||
| Sponsored by Safe Foods Corporation | ||
| (Open to NCC Board Members and Allied Leader Official Representatives) | ||
| 1:00 – 3:45 p.m. | Board of Directors Meeting | |
| Corcoran Ballroom | ||
| (Open to NCC Board Members and Allied Leader Official Representatives) | ||
| 2:30 – 3:00 p.m. | Board of Directors Refreshment Break | |
| Corcoran Ballroom Foyer | ||
| Sponsored by Marel | ||
| 4:00 – 5:30 p.m. | NCC’s 66th Annual Conference Opening Cocktail Reception | |
| Seasons Restaurant | ||
| Sponsored by CEVA Animal Health | ||
| (Dinner on your own) | ||
| Thursday, October 28th | ||
| 7:30 – 8:45 a.m. | Continental Breakfast | |
| Dumbarton & Conservatory | ||
| Sponsored by Cobb-Vantress | ||
| 8:30 – 9:30 a.m. | Spouse Breakfast | |
| The Algonquin Room | ||
| Sponsored by Cobb-Vantress | ||
| 8:45 a.m. | Welcome to NCC’s 66th Annual Conference | |
| Clint Rivers, NCC Chairman of the Board | ||
| President, CEO and Chairman of the Board, Wayne Farms, LLC | ||
| Corcoran Ballroom | ||
| 9:00 – 9:30 a.m. | Capitol Hill Update | |
| Senator John Boozman (R-AR) | ||
| Committees: Agriculture. Nutrition, and Forestry (Ranking Member); | ||
| Appropriations: Environment and Public Works; Veteran’s Affairs; | ||
| Joint Commission on Security and Cooperation in Europe | ||
| 9:30 – 10:00 a.m. | The Shifting Landscape of Cyber Security | |
| Susan Gordon | ||
| 30-Year National Security Leader | ||
| Former Principal Deputy Director of National Intelligence | ||
| Founder of In-Q-Tel Non-Profit to Deliver Innovative Tech Solutions to National Security Agencies | ||
| 10:00 – 10:15 a.m. | Refreshment Break | |
| Corcoran Ballroom Foyer | ||
| Sponsored by Aviagen | ||
| 10:15 – 11:00 a.m. | Sabato’s Crystal Ball: Biden’s First Year | |
| Larry J. Sabato, Ph.D. | ||
| The Founder and Director of Center for Politics, University of Virginia | ||
| Political Analyst and New York Times Best-Selling Author | ||
| Sponsored by Lockton Companies | ||
| 11:00 – 11:30 a.m. | U.S. Trade Update | |
| Fireside chat with Ambassador Katherine Tai | ||
| Office of the U.S. Trade Representative | ||
| Moderated by Jim Sumner | ||
| President, USA Poultry and Egg Export Council | ||
| 11:30 – 1:00 p.m. | Conference Luncheon | |
| Installation of New NCC Officers | ||
| Dumbarton & Conservatory | ||
| Sponsored by Boehringer Ingelheim Animal Health | ||
| 1:00 p.m. | Welcome to the Afternoon General Session | |
| Newly Elected Chairman of the Board | ||
| Mark Kaminsky | ||
| Chief Operating Officer, Koch Foods | ||
| Corcoran Ballroom | ||
| 1:15 – 1:45 p.m. | An Afternoon with Bret Baier | |
| Bret Baier | ||
| The Host of Special Report with Bret Baier on the Fox News Channel | ||
| The Chief Political Correspondent for Fox | ||
| The Author of Four New York Times Best-Sellers and The Most Recent Book: | ||
| To Rescue the Republic: Ulysses S. Grant, the Fragile Union, and the Crisis of 1876 | ||
| Sponsored by BMO Harris Bank | ||
| 1:45 – 2:15 p.m. | Winning Strategies for Foodservice Post-Pandemic | |
| Kelley Bailie Fechner | ||
| Director of Customer Solutions | ||
| Datassential | ||
| 2:15 – 2:45 p.m. | Grain and Chicken Outlook | |
| Paul W. Aho, Ph.D. | ||
| International Poultry Economist | ||
| Poultry Perspective | ||
| 2:45 – 3:15 p.m. | Synthetic Chicken: Strategic Positioning | |
| Richard Berman | ||
| Executive Director, Center for Consumer Freedom | ||
| President, Berman and Company | ||
| 3:30 – 5:00 p.m. | Closing Cocktail Reception | |
| Dumbarton & Conservatory | ||
| Sponsored by Merck Animal Health |
Board of Directors Meeting and Annual Conference Audio/Visual are sponsored by Boehringer Ingelheim Animal Health
Updated on 10/19/21
The five-star, five-diamond Four Seasons, Washington, DC, is located at 2800 Pennsylvania Avenue, in downtown Washington in the Georgetown neighborhood.
The hotel offers 222 elegantly appointed guest rooms including 59 suites. The hotel also has a state-of-the-art fitness center, indoor pool, sauna and steam rooms, and spa. Underground parking is also available. Check in at the hotel is 3:00 p.m. Check out is 12 Noon. Visit here for detailed information about the hotel.
Hotel Room Rates
Room rates for the National Chicken Council are $450 per night, plus applicable state and local taxes, currently 14.95 percent. Contracted group rates will be honored for arrivals and departures up to two (2) days prior to and after the official dates of the meeting based on availability at the time of request.
To Make Hotel Reservations
All hotel reservations must be made no later than Friday, October 15th. After the October 15th cutoff date, room availability and discounted group rates cannot be guaranteed.
To Make Reservations by Phone
Call the Group Reservations Line at The Four Seasons at 202-342-0444. Please reference the National Chicken Council Annual Conference to secure group rates of $450 per night.
To Make Reservations Online
Visit here. Choose “accommodations” at the top of the Website. Enter your check-in and check-out dates; adjust the number of adults/children per room; enter the Promo Code to secure NCC’s $450 per night rate.
Corporate Promo Code: CI1021CKN
Hotel Cancellation Policy
All reservations must be guaranteed with a major credit card. If you wish to cancel your hotel reservation, you must do so by 6:00 p.m., 7 days prior to your arrival. If you cancel within 7 days of arrival, you will be responsible for your hotel room rate, plus tax, for your first night of stay.
In addition, if you check out of The Four Seasons prior to your scheduled departure date, as confirmed upon check-in and registration, you will be charged one night’s room rate, plus tax.
The Four Seasons Hotel is located at 2800 Pennsylvania Avenue, Washington, DC 20007. The general phone number is (202) 342-0444.
Airports
- Ronald Reagan Washington National Airport (airport code: DCA) is 7 miles from The Four Seasons.
- Washington Dulles International Airport (airport code: IAD) is 26 miles from The Four Seasons.
- Baltimore Washington Airport (airport code: BWI) is 30 miles from The Four Seasons.
Getting Around Town
The hotel offers overnight valet parking for $56 per night. Valet day parking is $29 per day.
The closest Metrorail Stations are Dupont Circle on the Red Line and Foggy Bottom on the Blue Line. Visit WMATA for metro information.
Taxicabs are readily available at all airports and at the hotel.
Available on a first come basis to sites within downtown Washington, DC, The Four Seasons limo service is available weekdays from 8:00 am to 8:00 pm and weekends from 10:00 am to 6:00 pm.
For information on things to do and see while you are in Washington, visit www.washington.org.
Four Seasons Restaurants
Bourbon Steak
Celebrity Chef Michael Mina offers offers guests an innovative American steakhouse and timeless dining experience with a twist. Known for his signature slow-poaching method of cooking, Mina and Executive Chef Joe Palma deliver a modern menu that focus on the finest meats and seafood available both locally and worldwide. The bar features an extensive list of 20th century cocktails made to order, along with an extensive wine and spirits list. (202) 342-0444
Dinner
Wednesday – Friday, 5:00 p.m. to 10:00 p.m
Saturday, 3:00 p.m. to 10:00 p.m.
Sunday, 5:00 p.m. to 9:00 p.m
Brunch
Saturday – Sunday, 11:00 a.m. to 2:00 p.m.
The Lounge at Bourbon Steak
A vibrant atmosphere and cozy patio provide the perfect settings for savoring handcrafted seasonal cocktails and a wide selection of rare scotches, bourbons, and cognacs. Guests can enjoy an extensive wine menu and delectable offers from Bourbon Steak.
Wednesday – Friday, 5:00 p.m. to 10:00 p.m.
Saturday – Sunday, 3:00 p.m. to 10:00 p.m.
Seasons Restaurant
Under the direction of our Executive Chef, Oliver Beckert, Seasons restaurant at the Four Seasons Hotel Washington, DC, offers a bright, tranquil setting for the morning crowd of movers and shakers, visiting dignitaries and discreet people watchers. The Georgetown restaurant’s traditional dishes come alive with elegant twists: from the Acai Smoothie Bowl to international flavors like the Huevos Rancheros. A favorite amongst local and visiting guests alike, Seasons is known for its “power breakfast.” It truly is the place to see and be seen. (202) 342-0444
Breakfast: Daily 7:00 a.m. to 11:00 a.m.
Lunch: Monday to Friday 11:00 a.m. to 2:00 p.m.
Area Restaurants
Following is a list of some suggested restaurants. For further information or additional suggestions, contact the concierge staff at The Four Seasons or click through each restaurant name to visit their website.
Bistro Lepic
Celebrating its 25th year Anniversary, this Grand Little restaurant is part of Georgetown’s culinary landscape and has been awarded one of the Ten Best Restaurant in the Country by Bon Appetit and Top 40 by Zagat. This tiny bistro offers classic, regional and contemporary French cuisine. 1736 Wisconsin Avenue, NW (202) 333-0111.
Georgetown. Moderate.
BlackSalt
BlackSalt is the much anticipated concept restaurant from Chef Jeff Black, featuring an upscale fish market fronting a vibrant bar and elegant restaurant. The restaurant is committed to the sustainability of fish and shellfish worldwide and consistently delivers the freshest fish and seafood in the area in a casual, but elegant, setting. Features seafood market in the front. Enjoy raw oysters to fried Ipswich clam chowder and your will think you are dining at a beachfront café. 4883 MacArthur Blvd., NW. (202) 342-9101.
Upper Northwest, just beyond Georgetown. Moderate.
BLT Steak
Sharing a neighborhood with the White House, BLT Steak in Washington, D.C. brings its own interpretation of the Modern American steakhouse to the capital. The menus feature classic steak cuts alongside a generous selection of fresh seafood, signature salads and seasonal dishes that highlight local ingredients. 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. Very Expensive.
Blue Duck Tavern
Blue Duck Tavern serves the freshest seasonal ingredients, from the Mid-Atlantic region, and has been recognized by Michelin consistently since 2017. Listed on the “Best restaurants for outdoor dining” by Destination DC and “One of the top restaurants in Washington, D.C.” by the Washington Post, Washingtonian and Zagat. The menu reflects the seasons and the chef’s creative mood, giving locals and travelers classic American cuisine with a fresh flavor attitude. Enjoy exceptional wines from our floor-to-ceiling cellar, as you watch the creative show from our dramatic open kitchen with a famous Molteni range and wood-burning oven. Sophisticated and modern ambiance. In the Park Hyatt, 1201 24th Street, NW. (202) 419-6755.
West End. Expensive.
Café Milano
At Cafe Milano, guests savor genuine Italian cuisine in a setting reminiscent of a stylish Milan boutique. Italian food as light as you wish, sparkling with flavor and as colorful and lovely as the designer neckties that decorate the walls. Wide variety of wines. A Georgetown hot spot. 3251 Prospect Street, NW. (202) 333-6183.
Georgetown. Expensive.
Central Michel Richard
Central is Michel’s tribute to great American cuisine, both modern and classic, with a French accent known for our award winning fried chicken & decadent desserts. Informed service and smart, modern atmosphere as well as super-high quality food that does not break the bank. Stylish, bustling, and fun atmosphere. 1001 Pennsylvania Avenue. (202) 626-0015.
Penn Quarter. Expensive.
Centrolina
Chef/owner Amy Brandwein’s drives this modern, smartly casual CityCenter osteria where the regional Italian fare includes handmade pasta and wood grilled entrees that highlight seasonal produce, meats, and cheeses. 972 Palmer Alley, NW. (202) 898-2426.
Penn Quarter. Expensive.
Charlie Palmer Steak
This modern, 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. Executive Chef Zach Long’s menu stars the best American artisan beef cuts like an aged Angus Rib-eye “Cowboy” steak as well as updated seafood classics such as the Iced Shellfish Platter of lobster, shrimp, king crab, and oysters. 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 and with the Capitol building as a backdrop makes for a truly Washington dining experience. 101 Constitution Avenue, NW. (202) 547-8100
Capitol Hill. Expensive.
Chez Billy Sud
A cozy and inviting bistro ambiance setting paired with a menu that showcases southern French cuisine makes this new entry into Georgetown a neighborhood favorite. The patio is a perfect spot to unwind with a glass of wine when the weather cooperates. 1039 31st Street, NW. Georgetown. (202) 965-2606.
Georgetown. Expensive.
Corduroy
An upscale, farm-to-fork eatery with a seasonal New American menu, modern décor, upstairs bar & an outdoor patio. 1129 9th Street, NW (202) 589-0699
Downtown. Expensive.
Del Mar
Located at the District Wharf, Del Mar features authentic seafood fare and flavors from the coasts of Spain, the robust menu includes tapas, raw bar, charcoal grilled fish, seafood stews, and a variety of rice dishes (yes, paella)! 791 Wharf Street, SW. (202) 525-1402
The District Wharf. Expensive.
Equinox
Owners Todd & Ellen Gray offer sophisticated yet simple pure American cuisines. Located near the White House, Equinox is one of DC’s most progressive fine dining establishments. 818 Connecticut Avenue, NW. (202) 331-8118
Downtown. Expensive.
Estadio
Small, festive spot serving Spanish tapas & playful plates & cocktails in Moorish-styled digs. 1520 14th Street, NW. (202) 319-1404
Logan Circle. Moderate.
Fiola Mare
Located on the Georgetown waterfront with views of the Potomac River that are upstaged by the exquisitely prepared seafood. The menu features wonderful crudo, seafood towers, and daily selections of whole fish and the most pristine seafood from around the world. Offering scenic views from the Georgetown waterfront, Fiola Mare also offers beautifully crafted cocktails and a superb cellar recognized by Wine Spectator with a Best Award of Excellence. Chef and owner Fabio Trabocchi has created a little bit of Italy o on the Potomac. A true dining experience. 3050 K Street, NW. (202) 628-0065.
Georgetown. Very Expensive.
Iron Gate Restaurant
Swanky spot offering Italian & Greek small plates, a tasting menu & more in courtyard-enhanced digs. 1734 N Street, NW. (202) 524-5202.
Dupont Circle. Expensive.
Kaliwa
Sprawling new Philippines/Korean/ Thai restaurant on the Wharf. In Washington, there is really nothing quite like Kaliwa, where three popular cuisines are offered in what feels like a fun house. 751 Wharf Street, NW. (202) 516-4739
The District Wharf. Moderate.
Kinship
The restaurant is located in an historic brick building dating back to 1907. Kinship is Chef Ziebold’s vision of what the modern American restaurant can be and offers an à la carte menu celebrating the rich diversity of influences that have come to shape American cuisine. 1015 7th Street, NW. (202) 737-7700
Mt. Vernon Square. Very Expensive.
La Chaumiere
Rustic restaurant with a typical French country inn feel. They are known for their quality and consistency, which have made them a mainstay in the Georgetown restaurant scene. The true French flare without attitude makes for a warm and cozy evening. 2813 M Street, NW. (202) 338-1784
Georgetown. Moderate.
Le Diplomate
Restaurateur Stephen Starr reportedly spent $6 million to fashion this Paris-style bistro. The extensive menu features a variety of Gallic classics, including onion soup gratinée, steak frites and escargots, as well as daily plates such as bouillabaisse and cassoulet. 1601 14th Street, NW. (202) 332-3333
Logan Circle. Moderate.
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. This is a bastion of old-school. 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. 2401 Pennsylvania Avenue. (202) 296-1166
West End. Very Expensive
Old Ebbitt Grill
Iconic tavern offering American meals, including popular oyster specials, in Victorian-style digs. Around the corner from The White House. 675 15th Street, NW. (202) 347-4800
Downtown. Moderate.
Rasika and Rasika West End
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 styly 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 with outstanding service. 633 D Street, NW. Penn Quarter (202) 637-1222. 1190 New Hampshire Avenue, NW. West End (202) 466-2500
Penn Quarter. West End. Expensive.
Ris
Chef Ris Lacoste specializes in fell-good dishes that are by turns homey and polished. The menus include ever-changing soups, salads and hand-made breads; cult classic menu items like Ris’ Famous Meatloaf and spaghetti and meatballs; selections of wine for sale by the bottle; and handcrafted cocktails ready to shake or stir to your heart’s desire! 2275 L Street NW. (202) 730-2500.
West End. Expensive.
Ristorante Tosca
This restaurant is virtually unchallenged as the premier destination for Northern Italian refinement in Washington. The seasonal menu sources only the freshest ingredients: local produce and farm-raised proteins, plus fresh, house-made pastas. It features a variety of signature dishes, modern interpretations, and creative desserts punctuated by our award-winning wine selections — featuring American and Italian wines. Spare but stylish interior. Service is polished. 1112 F Street, NW (202) 367-1990
Downtown. Very Expensive.
Sushi Taro
High-end sushi spot with chef’s choice dinners, bento box lunch specials, sake & sho-chu. 1503 17th Street, NW. (202) 462-8999
Dupont Circle. Moderate.
The Lafayette
High-end restaurant in the Hay-Adams Hotel pairing sophisticated American cuisine with formal décor. With large windows opening onto Lafayette park & the White House, this sun-lit dining room is one of the most elegant settings in the capital & is certain to complement any dining experience. 800 16th Street, NW (202) 638-6600
Downtown. Very Expensive.
Zaytinya
Under the direction of celebrated chef José Andrés and his ThinkFoodGroup team, Zaytinya offers an innovative mezze menu inspired by Turkish, Greek and Lebanese cuisines served up in a sleek and modern setting. Building on Jose’s deep knowledge of Mediterranean cooking and years of research and travel, the menu features shared small plates of authentic and innovative fare, creative cocktails, and unique Mediterranean wines, making Zaytinya one of the most exciting restaurants in Washington DC. 701 9th Street, NW. (202) 638-0800
Penn Quarter. Expensive.
1789
Named for the year Georgetown University was founded, 1789 Restaurant is the quintessential Washington, D.C. dining experience. Its antique-filled dining rooms offer comfortable surroundings in a renovated Federal house. The contemporary seasonal menu blends the flavors of fresh regional ingredients into unique and delicious dishes. The restaurant was chosen as one of the 20 best restaurants in D.C. 1226 36th Street NW. (202) 965-1789
Georgetown. Expensive.
