The 2015 Ivory Garden International Trauma and Dissociation Conference will again be held at the DoubleTree by Hilton Hotel Seattle Airport on October, 16th – October, 18th 2015.
2015 Ivory Garden Trauma & Dissociation Conference Travel:
If you are traveling via Alaska Airlines/Horizon Air US, Canadian or Mexican city between the dates of October 13th and October 21, 2015 for the purpose of coming to the conference, you will receive 7% percent discount if you use the meeting fare code: ECMW526. If you have difficult, call Alaska Air for help.
2015 Ivory Garden Trauma & Dissociation Conference Lodging:
2015 Ivory Garden Trauma & Dissociation Conference Lodging & Travel Details:
2015 Ivory Garden Trauma & Dissociation Conference will again be held at the DoubleTree by Hilton Hotel Seattle Airport on October, 16th – October, 18th 2015.
18740 International Boulevard,
Seattle, Washington, 98188
USA TEL: +1-206-246-8600
If you have trouble booking or are interested in room sharing, please also contact Pat Goodwin firstname.lastname@example.org
Book your rooms as soon as you can. Ivory Garden has no more block-rooms at special rates. I am sorry. To find good rates, google or look at the rates through the hotel. They are fairly low – . Please, know that the hotel will probably run out of rooms altogether this year – because of the size of the conference and other conferences being held in the same hotel.
We will be serving lunches Friday and Saturday afternoon between 12:00 – 1:30 p.m. in the banquet room for those who register before August 15, 2015. Your menu choices for Friday and Saturday are as follows:
1) Grilled Chicken Ciabatta Sandwich – Arugula, Sun Dried Tomato, Walnut Mayo, Fontina Cheese served on Multi Grain Bun; comes with Fresh fruit, Kettle Chips, and a Soft Drink.
2) (Vegan-Gluten Free Sandwich) Spinach, Sprouts, Plum Tomato, Sweet Onions, Roasted Red Pepper Hummus served on Gluten Free 8-Grain Bread; comes with Fresh Fruit, and Mineral Water.
Char-Sui Chicken Salad – Confetti of Cabbage, Sweet Peppers, Summer Squash, Carrots, Dikon, Shitake Mushrooms, Baby Spinach, Edamame, Spicy Ginger, Roasted Peanut Dressing; served with DoubleTree Chocolate Chip Cookie, Fresh Roll & Butter, Fresh Fruit, and a Soft Drink.
(Vegan-Gluten Free Salad) Chef’s Harvest Salad – Broccoli, Cauliflower, Sweet Bell Peppers, Asparagus, Mushrooms, Tomato, Scallions, Red Bean, Black Bean, Pinto Bean, Red Oak, Frisee, Romaine Hearts, with a Honey-Lime Vinaigrette Dressing; served with Fresh Fruit, Gluten-Free Roll, and Mineral Water.
This will give us a chance to meet up and talk – as well as enjoy a good lunch!
In the evenings we will be enjoying live entertainment performed my Kate White and Dr. Loewenstein – we will keep you updating. Each evening following the last workshops, we will also get together to plan for additional evening activities.