As experts in their craft, Eat Retreat attendees led skill-sharing workshops and guided tastings.
With 45 bricks, 8 cinder blocks, two sheets of metal and a bag of sand, Anthony Calleo built an oven and threw us a pizza party in the woods.
Rick Nahmias traveled across the country with a box of California citrus for a fruit history lesson and blind tasting.
Baker Erica Fair led a session in baking with alternative flours, resulting in the ultimate breakfast treats.
Sushi chef Erik Aplin taught us how to treat our knives and also demonstrated his fish butchery techniques on a whole bluefish.
From tiny quail eggs to the jumbo emu egg, Liz Martin led an investigative workshop all about eggs—included her own backyard chicken eggs.
A fully-stocked pantry fueled creativity and experimentation in the kitchen. Meal teams used Enzo olive oil to infuse vodka for bloody marys, adorn wood-fired pizza and make authentic Pão de Queijo (fancy Brazilian cheese puffs). And, all attendees took home a bottle of Enzo olive oil for their home kitchens.
A huge moment for me was Tuesday night dinner. I can’t believe I got to cook alongside professional chefs. I love collective cooking experiences, and this one felt like such a special accomplishment.Alex Jones, Value Chain Coordinator at Fair Food Philly