Breakfast: Organic continental yogurt, fruit, steel cut oatmeal and veggie frittata
Snack: Bone Broth with scallions, shredded carrot and daikon
Lunch: Tempeh Reuben sandwich with Farmhouse Culture sauerkraut and cashew cheese on sprouted rye, roasted potato wedges with smoked paprika, chopped veggie salad in a jar DIY with 3 styles of fresh dressing demo
Dinner: Grilled chili and garlic rubbed flank steak with grilled onions and arugula, roasted chili relleno with potato and chard and walnut sauce, jicama carrot slaw with lime vinaigrette & fresh mint and cilantro
Dessert: Chocolate fondue with raw cacao nibs, bananas, nuts, sliced persimmon, pomegranate seeds and strawberry palate cleansers
We are passionate about sharing our knowledge of food with you and expanding your definition of nourishment. During your stay, you will experience several cooking classes where our Lead Chef will teach you simple and creative recipes that you can take home with you. Passionate about the culinary arts for over 20 years, our Lead Chef is uniquely suited to walk the talk of the Farm-to-Table movement, uncompromising in her commitment to fresh, local and artisanal cuisine.