RETREAT CHEF
My first retreat experiences were as a practitioner and participant. It was actually one specific retreat that inspired me to cook for retreats myself: every meal we sat down to was so well considered, nourishing, and supportive that it truly deepened our experience.
This is the level of support and depth I now aim to bring each group I cook for. From sourcing local ingredients to prep and plating, every step is important and every detail considered. I work together with you to build a menu that supports your program and your group’s needs.
On retreat, time shared around the table is special: it is a place of connection, enjoyment, nourishment, and rest. With every meal, I strive for balance and connection: connection with the ingredients, the earth, and with each other; balance between tradition and innovation.
MY FOOD
My food is vibrant and alive, seasonal, thoughtful, and fun.
Each meal is inspired by place and time, something I absolutely love about cooking. June in Italy will provide different materials than August in Montana or October in Brandenburg – and we get to reap the benefits.
Meals revolve around vegetables and then might feature local, sustainably sourced fish or meat if appropriate and desired. I work with your program and focus to create food that enhances the experience.
As much as possible, I source locally and directly from local providers for the best quality and economic impact. I will always cater meals to your retreats’ needs and any dietary requirements.
SAMPLE MENU
BREAKFAST BUFFET
scrambled eggs & mushroom ‘bacon’
spiced porridge with seasonal fruit
homemade whole grain & seed bread or local sourdough
selection of nut butters, yogurt, and jams
LUNCH BUFFET
quinoa & beetroot burgers with homemade relish
zucchini basil soup
seasonal slaw with citrus & raisins
bright green salad
TWO-COURSE DINNER
eggplant parmigiana
lemony white beans with red onions & arugula
crunchy shaved vegetable salad
roasted apricot almond cake with olive oil & thyme
“The food was fantastic. I have a lot of dietary intolerances & Leah cooked meals that were so inclusive, and made sure to always tell me about what I could safely eat. I felt really moved by how much effort she made to make sure I was well fed, included, and felt safe in eating food prepared by others. With regards to food it was one of the best experiences I've had when living in community and I felt very grateful to Leah and her team for that.”
Retreat Guest