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Nuno Felt Retreat Day 3... A glass of wine on the deck is in order as students wear and admire their work!
Menu:
Chocolate zucchini bread
Coffee and tea bar
Cucumber infused water
Lunch:
Indian Red Lentil soup with mint
Kale salad win pumpkin seeds and sesame oil dressing
(A buffet of left over salads from previous days)
Iced tea (a variety of LizzyKate teas in their cold brew carafes)
Appetizers:
Hot artichoke dip and chips
Olive bar
Wine
Sparkling pomegranate juice
Nuno Felt Retreat Day 2:
Decorative Elements Shawl (Terra is modeling one of mine to determine the size she wants to make hers)
Menu:
Ginger cookies
GF scones with currents and orange zest
Coffee and tea bar
Lunch:
Spring Greens soup
Moroccan Carrot salad
5 Bean Salad
Appetizers:
Cheese cookies
Prosciutto wrapped cantaloupe
Mixed olives
Wine
Dinner:
Smoked salmon
Mixed greens with orange and roasted pecans
Black Bean Quinoa salad
Grilled asparagus
Lemon curd and berry torte (GF and dairy free of course!)
Nuno Felt Retreat Day 1 menu:
Morning:
Chocolate zucchini bread (dairy free, gluten free)
Scones (GF)
Coffee and tea bar
Orange, chocolate mint infused water
Lunch:
Bresse Mushroom soup
Carrot mint salad
Tabbouleh salad
Farmers bread
Herb butter
Appetizers:
Baked cheese cookies
Hummus and veggie platter
Wine
Sparkling pear juice
Groceries for the Retreat (yes there are 14 bottles of wine!). Let the cooking begin!
A few tips when preparing large quantities of food for large groups of people:
1) list out everything you need to make and when best to make it to
avoid missing things (like the toasted pumpkin seeds that go into
Sunday's kale salad)
2) make all of the dressings, marinades and
sauces ahead, at a time when you can fully concentrate (I'm best in the
morning) and label them with details (like marinade
for black bean cous cous, make thurs for Saturday dinner). I even mix
dry components in a bag and wet components in a jar for baked goods to
be mixed together and baked right before people arrive.
4) soups are great for making ahead and popping into the freezer
5) once all the heavy duty measuring (above) is done, crank up the music and chop, slice and mince
6) keep work area tidy to avoid overwhelm (I'm not always great at this).
Right here I'm making mushroom stock that I will use to create a Bresse
Mushroom soup tomorrow then reheat to serve on Friday. Spicy Red Lentil
soup is simmering on the other burner.
Someone's ready to start Nuno Felting!
