One of the best reasons to visit camp
When we host our own events or campus buyouts, we work with a celebrated roster of chefs. Our chefs have a wide range of training and appreciation for cuisines from every corner of the world.
Our menus make best use of northern California’s bounty, incorporating seasonal, local and organic ingredients whenever possible. Our chefs often have personal relationships with fishermen, ranchers, mushroom foragers and farmers of all stripes. Expect to try traditional and innovative fusion meals, with diverse origins. Culinary inspiration from Japan, Korea, The Philippines, Iran, Germany, France, Italy, Senegal and Mexico all appear on our event menus.
Some chefs also offer daytime instruction, transforming the GP Lodge into a learning kitchen. And some will lead us into the wilderness, to learn the fundamentals of foraging native and wild species of mushrooms and plants.
Our menus make best use of northern California’s bounty, incorporating seasonal, local and organic ingredients whenever possible. Our chefs often have personal relationships with fishermen, ranchers, mushroom foragers and farmers of all stripes. Expect to try traditional and innovative fusion meals, with diverse origins. Culinary inspiration from Japan, Korea, The Philippines, Iran, Germany, France, Italy, Senegal and Mexico all appear on our event menus.
Some chefs also offer daytime instruction, transforming the GP Lodge into a learning kitchen. And some will lead us into the wilderness, to learn the fundamentals of foraging native and wild species of mushrooms and plants.
Past Sample MenusCHEF JESSE BLOOM, FOUNDER OF SACRED KITCHEN
TO START: Medjool dates, Red Chile Chevre, Candied Lemon Walnuts Broiled Mussels with Preserved Lemon and Paprika Oil Green Salad featuring local Citrus and Orange Cumin Vin House made Olive and Roasted Garlic Flat Breads MAINS: Fresh Ling Cod with Chermoula Local Roots, Chick Pea, & Plum Tagine Fez- Style Seven Vegetable "Quinoa" Cous Cous Carrot Ginger Orange Salad TO FINISH: Dessert Mandalas: Local Fresh Fruit, Dried Nuts & Fruit Melange. Tahini Orange Ambrosia, Homemade Cardamom Caramel, Saffron Whip CHEF HANIF SADR, FOUNDER OF KOMAAJ
TO START: Khiaar Dalar - Persian cucumbers, fermented herbs paste, barberries, sunflower seeds, carrot tops and apple cider vinegar. Vegan / GF Gilaani Ajeel - Soaked walnut, almond and hazelnut. Dried fig and mulberry. Vegan / GF MAINS: Kahou Sekanjebin - Gem lettuce, green garlic, clover sprouts, radish with mint syrup and fermented herb paste. Vegan / GF Zeitun Parvardeh (marinated olives) - Green olives, walnuts, garlic, pomegranate molasses And Persian hogweed. Vegan / GF Sabzi Katte (herbed rice) - Smoked basmati rice, chives, dill, green garlic and butter. GF Maahi Doudi (roasted fish) - Smoked trout fillets, sour orange molasses glaze, salted fish roe, sumac roasted carrots and pickled beets. GF Baghali Ghatogh (beans stew) - Lima beans, fava beans, dill, chives, quail eggs, whole wheat bread and daikon. TO FINISH: Komaaj (pastry) - Yogurt, eggs, rice flour and saffron. Serve with clotted cream, poppy seeds and honey. GF Chai Gol (herbal tea) - Hollyhocks flower, dried quince, orange blossom. CHEF SUSAN CANIGLIA, FOUNDER OF LUVING SPOONFULS
TO START: Roasted Beet & Walnut Hummus White Bean & Artichoke Dip Carrots, Watermelon Radish, Persian Cucumber House made Raw Onion Crackers ( GF), Flat bread Stuffed Sweet Mini Peppers with Lemony Goat Cheese Marinated Olives MAINS: Slow Braised Muscovy Hen Duck Legs in Pinot Noir Sauce with Porcini Mushrooms served with Barley Risotto LOLA Farms sauteed Winter Greens, Roasted Delicata Squash & Citrus LOLA Farms mixed Cauliflower with Golden Raisins, Pine Nuts, Ricotta and Crispy Capers County Line Harvest Winter Green Salad, Juliennes of Radicchio, Frisee, Oranges, Radish, Carrot, Pistachios TO FINISH: Citrus Olive Oil Cake with Cardamon Infused Whipped Cream CHEF MEGAN MCCULLOCH, FOUNDER OF WILD FOOD
TO START: Chanterelle & stinging nettle flatbreads with pecorino and truffle oil MAINS: Paradise valley greens with shaved raw sunchoke, fennel, pear, hazelnuts, spiced meyer lemon dressing Braised duck legs with celery root, leek and anise Farro with dried cherries, citrus, persimmon, fennel, green onion & chili Roast carrots & potatoes with carrot top chimichurri TO FINISH: Pear & almond frangipane tart with cardamaro-creme fraiche CHEF JOHN FARAIS, FOUNDER OF INDIGENOUS EDIBLES
Highlighting Native and Wild Foods in Winter TO START: Wild Rice, Sunflower Seed, Coyote Mint, Tamales Elderberry and Apple Soup MAINS: Purple Cornmeal Napoleon w/Smoked Boar Ragu (vegetarian option available) Pickled Sunchokes Crimini, Oyster, Chanterelle Mushrooms Late Harvest Squash Pumpkin Sauce Sides of Purple Peruvian, Oca and Makah tubers Mixed w/Wild Greens and Lambs Quarters TO FINISH: Chestnut Chocolate Cake (Gluten Free) |
Paneer & Roast Pepper salad by chef Sam Lippman, Photo by Erin Conger
Chef Jesse Bloom, Little Gem Stacks. Candied Pepitas. Purple Radish. Fancy Carrots. , Mushroom Soy Vin.
Turmeric chicken by chef Hanif Sadr of Komaaj
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