Fall Retreat Menu

Early bird pricing for the September retreat ended today. I'm pumped for the guests who have already signed up and are ready to catch up on their crafting!

If you're still thinking of joining me, I have room for you and even a coupon code for the rest of this week! Use almostEARLYBIRD for 10% off the Fall retreat! Valid until August 21.

Perhaps you need to see a menu before committing to the weekend?

 
 

As usual, the Fall retreat is my favourite not only because of the colourful foliage and crisp morning air, but because Ontario has so much to offer for delicious, local produce. I'm serving some of my favourites this retreat, but mixing it up with a savoury zucchini and potato pancake for breakfast. 

I'm also going to build a towering taco salad for guests to munch on for lunch. 

Dinner will be a braised beef short rib that I'll finish on the bbq. I usually love to eat braised beef over a bowl of creamy polenta, but since it's not a chilly winter weekend, I've decided to crisp up the polenta and serve them as fries. 

These weekends are all about providing you with everything you need so you can focus on your craft! That creative project that is sitting at home waiting to be completed and all you need is a little motivation. Let me host you this September! 

September retreat menu

I've been told that some people attend my retreats for the food. Sure, the farmhouse is gorgeous; working on creative projects is amazing; getting away from the kids is healthy. But the food is really divine. 

If you're waiting to sign up because you're curious about the menu, I've got my first draft hammered out on the chalkboard. 

September is a great time for Ontario produce.

Waffle breakfast will have plenty of berries, stone fruits, apples and pears.

There are so many options for quiches I'll probably make them mini so you can pick a bunch: rapini, zucchini, tomato, leek, eggplant, mushroom? Who knows what I'll end up making. What's certain is that an apple and beet salad will accompany the quiche.

One of my favourite ways to make risotto is with tomatoes straight from my garden. Top it with your choice of roasted chicken, barbecued sausage, or grilled eggplant.

Sunday morning promises a spread of breakfast pastries with homemade preserves and delicious Devon clotted cream. 

Are you excited?? Make this weekend about whatever you want. Rest assured you will be well fed.

Lots of spots left for the retreat. Sign up here!