Retreat in Kona, Hawaii May 2012 10 women, 7 days, 6 nights The food The scenes
Here is a photo gallery of the food I made for a 4-day silent retreat. Scroll down to read the recipe cards for each dish, see my shadow, see the sunset, and read about the retreat. Silence is the deepest and most authentic form of communication, both with others and within ourselves. It is the language that transcends the constant noise of our minds and allows us to experience our true Self, that purest state of Being, a state of peace, joy, and love.
20 – 25 May
Here is a photo gallery (several slide presentations) of my food, the smiles, the shadows, the sanctuary.
Here’s another version of my kale chips. The batter is a classic, with cashews, red bell pepper and nutritional yeast.
Another version of my Raw Pad Thai, served at a 3-day retreat.
I’m thrilled to join Susan’s group again this year for her Solstice DeliciousSoul retreat (a SoulCollage weekend). I thoroughly enjoyed myself, the group, the retreat house last year, and am looking forward to another fabulous dose this year. I did all raw meals last year, however, this year – Susan has asked for a mix of cooked and raw… here’s what our menu will be:
I’ll be your chef for this SoulCollage weekend (June 2011) at Spirit House in Marin, with Susan Greene, MA.
Another of my favorite professional chef services is to join you and your group for a week-end or week-long immersion.
Planning, preparing and serving dinners is one of my favorite professional food service to do.