Retreats & Workshops

When you’re hosting an important retreat or refreshing yoga workshop, the food you serve should complement the environment you’re creating.

Working for 5 years at the incredible Esalen Institute, which specialized in workshops and retreats designed to change the self and society, I came to have a great love for preparing just the right foods for these special events. While experiencing the metamorphosis the right retreat can bring, I can nourish the entire body through sustainable, locally-sourced, organic ingredients with love mixed right in.

Together, we can create a unique, seasonal menu that hits just the right notes for your group.

I can serve up to 30 people from your home kitchen, or 150 in your commercial kitchen. I will bring my cooking talents to you, no matter where your special event might be.

Sample Menu for 2 Day Workshop or Retreat

Day 1:
Breakfast
Scrambled Eggs with Green Onions
Raw Sprouted Oats, Sunflower Seeds, Almond and Fruit Muesli
Homemade Granola with Yogurt
Artisan Breads and Spreads
Fresh Fruit
House made Chai, Fair Trade Coffee and Tea

Lunch
French Lentil and Vegetable Soup
Heirloom Tomato Mozzarella Tarts
Spinach and Arugula Salad with Red Beets, Caramelized Walnuts and Blue Cheese
Artichokes with Garlic Aioli
Ginger Lemonade Spritzer

Dinner
Lamb Stew Provincial
Creamy Polenta
Braised Kale with Mushrooms
Mixed Green Salad with Tomatoes, Avocados and aged Balsamic Dressing
Flourless Chocolate Cake with Raspberry Sauce

~or~

Simple Breakfast
Oatmeal with Brown Sugar and Cinnamon
Artisan Bread selection with Spreads
Fresh Fruits
Hard Boiled Eggs
House made Chai, Fair Trade Coffee and Tea

Brunch/Lunch
Leek and Butternut Frittata with Peccorino Cheese
Apple Chicken Sausages with Honey Mustard
Fresh baked Blueberry Scones
Kale Salad with Pumpkin Seeds
Selection of Cheeses
Figs stuffed with Goat Cheese
Fresh Fruits

Dinner
Herb crusted fresh Cod Fillet with Red Pepper sauce
Basmati Rice Pilaf
Asparagus and Carrots with Brown Butter
Mixed Green Salad with Lemon dressing
Rustic Apricot Tart with Yogurt Cream

Day 2:

Breakfast
Indian spiced Polenta
Caramelized Onion and Kale Frittata
Fresh made Breads and Spreads
Fresh Fruit
House made Chai, Fair Trade Coffee and Tea

Lunch
Curried Butternut Squash Soup
Cannellini Bean Salad with Sundried Tomatoes
Potato Cakes with Smoked Salmon, Avocado and Horseradish Cream
Arugula and Spinach Salad with Oranges, Slivered Almonds and Pineapple Vinaigrette
Apple Lemonade Spritzer

Dinner
Braised Chicken in Tomato, Bacon, Porchini Mushroom and Zinfandel Wine Sauce
Potatoes and Parsnip Puree
Broccoli Almondine
Mixed Green Salad with Carrots and Balsamic Dressing
Decadent Chocolate Mousse

~or~
Breakfast
Homemade Granola and Yogurt
Artisan Breads and Spreads
Fresh Fruit and Eggs
House made Chai, Coffee and Tea

Lunch
Creamy Chicken and Tomato Soup
French rustic Leek and Gorgonzola Tart
Kale Salad with toasted Sunflower Seeds
Lemonade Spritzer
Cookies

Dinner
Chicken Coconut Curry with Black Forbidden Rice
Cucumber Rita
Raisin Ginger Chutney
Pineapple Coconut Cake

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