Eat Retreat Los Altos Hills

In October 2012, Eat Retreat was held on a working farm in California where we pressed fresh olive oil, hacked pie baking and honed our palates with guided tastings.

Eat Retreat is like summer camp; the true value isn’t so much learning how to canoe, it’s creating a lifelong memory with the people that were in your canoe when it flipped over in the lake. Mike Lee, Eat Retreat alumni & founder of StudioFeast

Workshop Highlights

Eat Retreat was held on a working farm with attendee-led activities focused on animal husbandry and sustainable food.

Whole Lamb Butchery

Andrew Plotsky showed us how to break down a lamb, which was raised on Hidden Villa’s pastures. Attendees cooked the whole animal for our first meal together.

The Los Altos Hills Team

Kathryn Tomajan

Kathryn Tomajan farms three acres of olives in Sunol, California. She is a certified olive oil taster and the maker of Fat Gold. She holds a master’s degree from the University of Gastronomic Sciences in Pollenzo, Italy.

event organizer

Emily Davidson

Emily Davidson is the director of sales & marketing at Ancient Heritage Dairy in Portland, Oregon. Before that, she was a cheesemaker at Cowgirl Creamery. Emily also serves as a board member of Alpha Zeta, the national honors agricultural fraternity, and is an original co-founder of Eat Retreat.

culinary advisor

Nate Keller

Nate Keller has cooked in the kitchens of Google, founded his own catering company, and organized events for the Center for Urban Education about Sustainable Agriculture. He’s now the executive chef at Sprig, a dinner delivery start-up in San Francisco, CA.

If Eat Retreat is a snapshot of where food culture is going, it’s a future I can’t wait to get to.
Jesse Friedman, Eat Retreat alumni & founder of Almanac Beer Co.

Still Hungry?