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Food & Lodging
 
Accomodation: 

This programme takes place in the “Ding Le Mei” building of the Joshua Tree Retreat Centre. This is a secluded building off the way from the main building. This affords us the privacy, space and ability to make sound in a secluded, discreet and “out of the way” venue with all of the amenities we will require for our programme.

The venue comprises a workshop room (which doubles into our dining space), and a host of different room accommodations. Some are twin rooms, others are triple and some are quad’s. There are plenty of Bathrooms available for your use. Your accommodation price varies depending on the accommodation you choose when you make your booking. Accommodation is offered on a 1st come 1st served basis.
 
 
Food: 
 
Our chef, Todd, will prepare our meals in the kitchen space.
 
We will be enjoying the gourmet delights of our talented chef Todd who will be making wholesome, healthy vegetarian meals. Special diets are catered for and all meals and snacks are provided. Please tell us your dietary requirements in the “anything we need to know about section” of the booking form.
 

Typical Menu for the Week: 

Day 1:
 
Lunch - Grilled Vegetable Sandwich, Goat Cheese, Pesto on a French Baguette served with Kettle chips
Dinner - Beyond Meat Shepherd's Pie, crusted with Yukon gold potatoes. Artisan Green Salad and Baby Heirloom Tomatoes, White corn, Cucumber, Meyer lemon Dressing. Dessert to be announced.
 
Day 2:
 
Breakfast - Fresh Fruit Salad, Assorted Bagels and Cream Cheese, Butter and preserves.
Lunch - Vegetarian Stir Fry with Ginger and Shiitake mushrooms with Cal rose Brown rice.
Dinner - Rigatoni pasta with basil and marinara, mozzarella cheese, marinara, fresh basil, Eggplant Parmesan, Tomatoes, shaved fennel, celery, walnuts, white balsamic vinaigrette and Spring Green Salad.
 
Day 3:
 
Breakfast - Fresh vegetable Frittata, sundried tomatoes, breakfast potatoes and wheat toast, butter and preserves.
Lunch - Baked Five Cheese Macaroni and Cheese and Mixed seasonal green salad, Balsamic Vinaigrette.
Dinner - Vegetarian Bangers, Mash and Seasonal vegetables.
 
Day 4:
 
Breakfast - Belgium Waffles, Fresh berries, maple syrup, whipped butter.
Lunch - Beyond Meat Burgers, lettuce, tomato, cheese, pickles, red onion, ketchup, mustard mayo and French Fries.
Dinner - Build your own Taco/ Burrito Bar, Tortillas, chips, salsa, Beans, rice, cheese, sour cream, guacamole, lettuce, tomatoes and jalapeños.
 
Day 5:
 
Breakfast - Scrambled Eggs, Breakfast potatoes and Assorted breads, muffins, preserves butter.
Lunch - Split Pea Soup and 3 G Grilled Cheese on brioche, Gouda, Gruyere and Goat.
Dinner - Spinach and mozzarella cheese ravioli, marinara sauce, Artisan Green Salad and Baby Heirloom tomatoes, cucumber, white corn, lemon dressing..
 
Day 6:
 
Breakfast - Banana pancakes, maple syrup, butter, Fresh fruit platter.
Lunch - Vegetarian Chili w/ cornbread, Crumbled Goat cheese, walnuts berry vinaigrette and Artisan Greens.
Dinner - “Meatless Ground” bolognese over gluten free sweet potato noodles, Fresh vegetables and Seasonal Salad.
 
Day 7:
 
Breakfast - Frittata with sundried tomatoes, goat cheese, olives, Fried potatoes, Muffins and toast.
 
Each day dinner is served with a different dessert ranging from cakes to puddings, pies and ice cream. Snacks, Juices, Water, Coffee and Tea will also be provided.
 
About Todd, Our Chef
 
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Todd started his career in the food service industry at the early age of 13. By 20, while his peers were still contemplating their major course of study at college, Todd opened his first restaurant in Miami, Florida. Todd’s creative vision and culinary talent gained him the recognition of XS Magazine’s “Florida’s Chefs To Watch.” At the age of 24, Todd opened the critically acclaimed Blue Goose Café in Pembroke Pines, Florida. Specializing in exotic game meats, Todd’s restaurant received rave reviews in some of Florida’s most respected publications, including the Miami Herald, the Sun-Sentinel, and Zagat Survey restaurant guide.

 
In 1998, Todd moved to California to venture even further in his culinary career. His talent was showcased through consultation on restaurant openings and catered events, including San Francisco’s largest Hawaiian Luau with over 3,000 guests. He was recognized on the “Top Thousand Chefs in America” list by the National Restaurant Association for his outstanding achievements that year. Todd moved to Los Angeles the following year to develop what became the enormously successful catering operation of Joe’s Restaurant in Venice. In 2005, Todd was asked to spearhead the restaurant and catering department of The Wine House, now known as Upstairs 2.
 
Todd has a natural flair for unique flavor and aesthetic appeal in all of his presentations. This combined with his capacity to bring ease and joy to his clientele have earned him an impeccable reputation for catering spectacular events.
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