47th Northern California Annual H&I Conference

When:
May 19, 2023 @ 4:00 PM – May 20, 2023 @ 9:30 PM
2023-05-19T16:00:00-07:00
2023-05-20T21:30:00-07:00
Where:
Wyndham Sacramento
5321 Date Ave
Sacramento
CA 95841
Cost:
$30 for registration, $75 for dinner - pre-registered. Add $5 if registering at the door
Contact:
Roger M.
(916) 271-3019
47th Northern California Annual H&I Conference @ Wyndham Sacramento

H&I Conference May 19 & 20th, 2023 Flyer

BRINGING HOPE WHERE THERE IS NO HOPE

Schedule

*AA/Spanish * Young Peoples * Panels * Speakers * Food * Raffle*

Friday

1 pm Registration Opens!
2pm Sacramento Area H&I Panel /
5 pm Speaker: Marcus A, Elk Grove, Ca /
8 pm Speaker: Kristine H, Oroville, Ca

Saturday

8 am Registration Opens! /
9 am Young Sober & No Longer Confined Panel/
10:30 am Treatment Professional Panel /
1 pm Corrections Professional Panel /
2:30 pm Northern California H&I Panel /
4 pm Inside Sponsorship (IVSS) Panel /
5:30 pm Banquet /
7:30 pm Speaker: Blair G., Tehachapi, Ca /
9:30 pm Raffle

Location

Getting there:
Coming from the East on I-80, take the East bound 96 Exit to Madison Ave, Turn Left on Madison Ave. Cross I-80, turn left on Date Ave, Wyndham is about two or three blocks on your right. Coming from the West on I-80, take the West bound 96 exit to Madison Ave. At the stop light continue straight onto Date Ave, Wyndham is about two or three blocks on your right. Or, just enter “5321 Date Avenue, Sacramento, CA, 95481” into your phone, and follow the directions!

Hotel Rooms

For our out-of-town friends, we have arranged a discount with the “Wyndham Sacramento” for $159 per night + tax. Please call 916-338-5800 and mention 2023 Hospital and Institution of Northern California Conference to receive the discount. The number of rooms at this discounted rate is limited, so book early! Discount rate ends on April 19th.

Dinner is a Buffet

Menu:
TASTE OF CALIFORNIA –
Mixed Greens, Cucumber, Feta Cheese, Tomato and Black Olives Served with Balsamic Vinaigrette Butter Lettuce and Topped with Sun-Dried Cherries, Cranberries, Walnuts and Crumbled Blue Cheese with a Poppyseed Dressing
Tri-Tip with Peppercorn Sauce
Grilled King Salmon top with Roasted Roma Tomato-Basil Relish
Penne Pasta Sauteed Zucchini, Vine-Ripened Tomatoes, Olives and Artichoke Hearts tossed in Extra Virgin Olive Oil Chef’s Choice of Accompaniments
Rolls with Butter
Cheesecake with Raspberry Coulis
Freshly Brewed Regular and Decaffeinated Coffee and Selection of Regular and Herbal Teas