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
Eat Retreat was held on a working farm with attendee-led activities focused on animal husbandry and sustainable food.
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.
Under the guidance of Heather Marold Thomason each Eat Retreater harvested a chicken, destined for a buttermilk bath.
Neil Davidson used local salmon to demonstrate the Native American fish smoking ceremony celebrated by his family.
Kathryn Tomajan is an olive miller who has made award-winning olive oil in California and Australia. She is a certified olive oil taster and serves on the Board of Directors for the California Olive Oil Council. She holds a master’s degree from the University of Gastronomic Sciences in Pollenzo, Italy.
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.