We serve three seasonal plant based meals a day with as much local and foraged produce as possible.
Our breakfasts are simple, yet amazing, with mix your own muesli with (dried + fresh) fruits, nuts, bee pollen, foraged berries (when in season), toasted dandelion root, chaga powder, edible + medicinal flowers, alternative milks and fresh local eggs. We often share a farewell breakfast feast of Maine buckwheat pancakes, local maple syrup and fresh fruit.
Brianne McDonald of Minnehonk Made caters our lunches. They are a steady combination of creative, hearty salads that include fresh vegetables, grains and legumes.
Enya cooks dinner using produce from hers + other local gardens along with foraged delicacies from the areas we visit during our daily outings. You will also learn and participate in foraging. Enya worked in the restaurant industries of San Francisco CA, New Orleans LA, New York City + Europe. She has cooked on her own since she was a child and has developed a simple, yet creatively sophisticated taste. This was one of the aspects of starting the center that her friends and family were most excited about.
Our drinks are amazing. Live (tested) mountain spring water (flat & bubbles), regionally specific herbal teas (chaga among them) and a selection of locally wildcrafted herbal remedies will have you feeling like you are one with the forest after a your first day.