Orange County Prost May 2025 Luncheon

Join your fellow travel colleagues for an engaging luncheon at VEA Newport Beach.

About Orange County Prost

Since 1986, Orange County Prost has been the premier organization for travel and tourism professionals in the county. An exclusive membership based organization that meets monthly at exceptional hotels, resorts and venues to develop personal and professional relationships in the travel and tourism industries. We network, socialize and, of course, laugh!

OC Prost is an independent organization that is not affiliated with any other travel networking group or Prost chapter.

Tickets

We highly recommended securing your tickets as soon as possible. Orange County Prost members may share the ticket booking link with guests. Each attendee, member or guest, should confirm only one ticket under their own name. Do not secure tickets for others under your own name. 

Guests: You must provide the name of an active Orange County Prost member in order to RSVP. Any RSVP submissions that come through without the consent of an active OC Prost member will not be honored. Members of other Prost chapters are welcomed but must still be invited by an OC Prost member and must submit the guest fee. OC Prost reserves the right to cancel tickets and deny entry to our exclusive events.

You must purchase your ticket by Wednesday, May 7, 2025. Tickets requested after the deadline will be assessed a late fee and are not guaranteed to be available.

• Travel Advisors (Member): $65
• Supplier (Member): $75
• Travel Advisors (Guest): $70
• Supplier (Guest): $85
• Late Registration Supplier (Member): $80
• Late Registration Supplier (Guest): $90

Attire

Formal business attire is greatly encouraged. The networking reception and the luncheon will be outdoors. 

Parking

Valet Parking $5 

Agenda

11:30 AM - 12:00 PM  Arrival & Networking Reception 

12:00 PM - Luncheon (outdoors)

Menu

1st Course

Spring Caprese Salad, Heirloom Beets, Stracciatella, Frisee, Arugula, Asparagus Ribbons, Radish, Pickled Shallot, English Peas, Toasted Pepitas, Meyer Lemon Vinaigrette

(*GF *DF&*V)

2nd Course

Option 1: Baked Salmon, Forged Mushroom Risotto, Blistered Cherry Tomatoes, Saffron Jus

(*GF)

Option 2: Pan Roasted Chicken Breast, Crème Fraiche Whipped Potatoes, Grilled Asparagus, Fig & Balsamic Demi

(*GF *DF w/ sub roasted potatoes)

Option 3: Vegan Charred Romanesco Steak, Carrot Purée, Forged Mushroom, Citrus Oil, Pomegranate Molasses

(*V *DF *GF)

3rd Course

Chocolate Truffle Mousse Cake, Goose Berries, Pistachio Brittle, Raspberry Coulis