CAMP EARNEST
  • Retreats
  • About Us
  • Chefs & Menus
  • Event Calendar
  • Contact
  • Partners & Guests

Our Chefs Care
Farm-to-Table Family Style Feasts

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.  

Past Sample Menus

CHEF 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)


Picture
Paneer & Roast Pepper salad by chef Sam Lippman, Photo by Erin Conger
Picture
Chef Jesse Bloom, Little Gem Stacks. Candied Pepitas. Purple Radish. Fancy Carrots. , Mushroom Soy Vin.
Picture
Turmeric chicken by chef Hanif Sadr of Komaaj
Camp Earnest Copyright 2021
  • Retreats
  • About Us
  • Chefs & Menus
  • Event Calendar
  • Contact
  • Partners & Guests