International Union for the Study of Social Insects (IUSSI2018), August 5-10, 2018 in Guarujá, Brazil.

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Social Program

Welcome Reception

You are all invited to the Welcome Reception will be on Sunday, August 5, starting 6:30 pm, at the Conference Center area of the Casa Grande Hotel. Finger food snacks and beverages (soft drinks, juice, beer and caipirinhas) will be served. Please take this opportunity to meet and chat with old and new friends. There is no charge for the Welcome Reception. 

 

Congress Dinner

A Congress Dinner is offered to all congress participants and their accompanying spouses and family. Tickets are not included in the registration fee, but can be ordered and bought through the Registration website, or still during the first days of the congress at the Registration desk.

The dinner will take place in the Exhibition Hall of the Casa Grande Hotel, right opposite from the hotel entrance. Taking account eventual dietary restrictions or preferences, the hotel mangement has arranged for as a varied buffet suggestion. With the meal, beverages (soft drinks, juice, beer and red and white wines will be served. And after the meal, party.

SALADS

Mix of green salads with chips of grilled pear

Caesar Salad

Tomata salad with artichoke hearts

Potato salad with Fruit de mer

Marroco style couscous with brunoise vegetables and white raisins

Farfalle salad with asparagus, cherry tomatões and toasted pine nuts

Egg plant with fresh cheese and capers

Cauliflour and broccoli baked with chees and dried tomatões

Fresh green peas, baby carrots, nuts and crispy prosciutto

Toasted zucchini and bell peppers

Cheese and cold cuts

SALADAS

Mesclun de Verdes com lâminas de pêra grelhadas

Salada Caesar

Salada de tomate com alcachofra

Salada de batatas com Frutos do Mar

Couscous marroquino com brunoise de legumes e uvas passas brancas

Salada de Farfalle com aspargos, tomate cereja e pignoli tostado

Berinjela com queijo branco e alcaparras

Couve-flor e brócolis forneada com queijo e tomate seco

Ervilhas frescas, cenoura baby, nozes e crispy de prosciutto

Fritatta de zuchini e pimentões

Espelho de queijos e frios

Warm dishes

Sirloin steak with green pepper sauce

Salmon filet with ancienne mustard and asparagus slices

Medaillon fillet with orange sauce and grilled artichoke hearts

Penne / Spaghetti / Tomata and basil ragout / champingon sauce

Potato gratin

Onion rings

Spinach quiche

Cassoulet with spare ribs

White rice

Rice with broccoli and njts

Vegetables

Vegetable cream with ginger

Quentes

Picanha ao sauce poivre vert

Filet de Salmão com Mostarda Ancienne e lâminas de aspargos

Medalhão com sauce de laranja com coração de alcachofra grelhado

Penne / Spaghetti  / Ragout de tomate e basílico / Champignon

Batatas au Gratin

Onion Rings

Quiche de Espinafre

Cassoulet com Costelinha

 Arroz Branco

Arroz com brócolis com castanhas

Legumes

Creme de legumes com gengibre

Desserts

Brazilian custard pudding

Chocolate moussed with mini merengues

Cheese cake with strawberry cover

Rustic apple tart

Braziian Doce de Leite with fresh grated coconut

White chocolate Brigadeiro

Indian cake with spices cover

Passion fruit terrine  

Pannacota diet with black fruits sauce

Fruits of the season

Sobremesas

Pudim de leite

Mousse de chocolate com mini suspiros

 Cheesecake com coulis de morango

Torta rústica de maçã

Rotolo de doce de leite com coco ralado fresco

Brigadeirão de chocolate branco

Bolo Indiano com calda de especiarias

Terrine de maracujá

Panacota diet com calda de frutas negras

Frutas da Estação