2026 Festival Registration
March 6 – March 8, 2026
Passport $150 until February 28th or $165 at the door. Registration available on or before February 28th.
Event Tickets (also available at the door). Meals available to purchase by pre-order until February 28th. Pre-order meals separately on or before February 28th. Meal purchase not available at the door
- Friday Evening $30
- Saturday Workshop $60
- Saturday Dance Party (5 pm and after) $45
- Sunday All Day $40
All meals must be ordered in addition to Passport or individual event tickets. Meals must be pre-ordered before 2/28/2026.
* Passports will still be available on the day at the door for $165.)
Download the form and waiver to register
Download, print and mail (USPS) paper registration form, waiver and check to:
Kelley O’Neill
LID Festival Registrar
21181 Serra Vis
Lake Forest, CA 92630
OR you may email completed registration form to lagunadancers@gmail.com
Pay by Zelle to email lagunadancers@gmail.com Confirm # 7182
Schedule
Laguna Folk Dance Festival, Friday March 6 – March 8, 2026
FRIDAY EVENING DANCING
| Time | Activity |
|---|---|
| 7:15 PM | Doors open |
| 7:15 – 7:30 PM | Dancing to recorded music |
| 7:30 – 8:15 PM | Dancing to live music with Sans Frontieres |
| 8:15 PM | Snacks |
| 8:20 – 8:50 PM | Anna teaches Bulgarian folk dances |
| 8:50 – 9:20 PM | Daniel teaches Romanian and Rom folk dances |
| 9:20 – 9:30 PM | Snacks |
| 9:30 – 10:15 PM | Dancing to live music with Zimzala |
| 10:15 – 11:00 PM | Recorded music, including requests |
Must be out of gate before 12 midnight
SATURDAY DAY DANCING
| Time | Activity |
|---|---|
| 9 AM | Doors open |
| 9:15 – 9:30 AM | Warmups by Lee |
| 9:30 – 10:40 AM | Anna teaches |
| 10:50 – 12 noon | Daniel teaches |
| 12 PM | Lunch ~ (meals must be ordered separately) |
| 12:30 – 1:00 PM | Balkan sing-along led by Kriss Larsen, Jim Garner, Cristina |
| 1:00 – 1:10 PM | Group Photo |
| 1:10 – 2:30 PM | Anna teaches |
| 2:40 – 4:00 PM | Daniel teaches |
| 4:10 – 4:30 PM | Anna REVIEW |
| 4:40 – 5:00 PM | Daniel REVIEW |
SATURDAY EVENING PARTY
| Time | Activity |
|---|---|
| 5:00 – 5:30 PM | Happy Hour (Shortened) |
| 5:30 – 6:30 PM | Dinner ~ (meals must be ordered separately) |
| 6:30 – 7:00 PM | “Just Deserts” – EVERYONE is served desert (even those who did not order the meal!) while all the festival helpers are recognized and get their “just deserts!” |
| 7 – 7:50 PM | 1st set Tzidia |
| 8:00 – 8:20 PM | Teacher dances – 2 each |
| 8:20 – 9:10 PM | 2nd set Tzidia |
| 9:10 PM | Silent Kolo |
| 9:20 PM | Ice Cream social |
| 9:20 – 9:50 PM | Recorded music |
| 9:50 – 10:10 PM | Teacher dances – 2 each |
| 10:10 – 10:50 PM | Recorded music, including requests |
| 10:50 PM – Closing | Mom Bar candle dance |
Must be out of gate before 12 midnight
SUNDAY DAY DANCING
| Time | Activity |
|---|---|
| 9:30 AM | Doors open |
| 9:45 – 10 AM | Warmups with Diane |
| 10 – 10:50 AM | Anna review session and video |
| 11 – 11:50 AM | Daniel review session and video |
| 12:00 Noon | Lunch ~ (meals must be ordered separately) |
| 1 – 2 PM |
Concert: Greg Solloway (Emcee)
|
| 2:15 – 4:00 PM | Dancing to recorded music, including requests |
BEACH DANCING
Monday March 9th at Crystal Cove State Beach
4:30 PM – Sunset (6:50 PM):
Dancing on the beach – Free! Park in the Los Trancos lot then walk or take the shuttle down to the beach. We will be dancing a little to the north of the Beachcomber restaurant. Weather dependent.
Menu
Hot coffee and tea available at all times
Luncheon – Saturday, March 7:
Buffet Lunch:
- Cold Poached Salmon
Served with cucumber scales and dill sauce - Assorted Frittatas OR Quiches
Asparagus and sundried tomato
Spinach and goat cheese - Pear and Roquefort Cheese Salad
With caramelized walnuts and fresh raspberries, assorted greens, served with balsamic vinaigrette dressing - Pasta Primavera Salad
With roasted tomatoes, olives, fresh veggies, herbs and pesto dressing - Served with: Baguettes & Butter
Dessert:
- Brownies and Assorted House-baked Cookies
Beverages:
- Iced Tea
- Lemonade
- Iced Water
Dinner – Saturday, March 7:
Buffet Dinner:
- Winter Salad
Mixed greens with roasted beets and butternut squash, caramelized walnuts, goat cheese with honey citrus vinaigrette - Served with: Baguettes & Butter
- Chicken Piccata with lemon and capers
- Penne Marinara
with Peppers and Mushrooms meat sauce or meatballs - Grilled Vegetables served warm
Eggplant, zucchini, yellow squash roasted peppers, portobello mushrooms and red onions
Dessert:
- Mini fruit tarts and lemon meringue tarts in addition to other mini desserts (that are different from mini desserts being served at the lunches)
Beverages:
- Iced Tea
- Lemonade
- Iced Water
Luncheon – Sunday, March 8:
Buffet Lunch:
(based on 2 sandwiches per person)
- Tuna Salad Mini Croissant Sandwiches
With lettuce & tomato - Turkey Sandwiches on Mini Brioche Rolls
With cranberry mayo, lettuce and tomato; can add cheese - Grilled Veggie Sandwiches on Baguettes
Eggplant, zucchini, roasted peppers, portobello mushrooms - Greek Chopped Salad
With romaine lettuce, tomatoes, cucumbers, chickpeas, artichoke hearts, pepperoncini, Kalamata olives, red onion, and feta cheese with light red wine vinaigrette - Dijon Potato Salad
Red potatoes, onion, celery, and Dijon mustard - Orzo Salad
Asparagus, roasted tomatoes, olives, scallions, sweet peppers, fresh herbs and white balsamic vinaigrette
Dessert:
- Brownies and Assorted House-baked Cookies