Craft Distillers
Ansley Coale walked Eat Retreaters through the distillation process and a tasting of the award-winning brandy, Germain-Robin, made in Ukiah, California.
Producers
Finger Lakes Distilling
Brian McKenzie and Thomas McKenzie of Finger Lakes Distilling hosted us for a distillery tour and spirit tasting. Eat Retreaters got to help make whiskey mash and run the still.
Finger Lakes Farmstead Cheese
Eat Retreaters tasted farmstead cheeses, toured the aging rooms and tried their hand at cheesemaking with Nancy Richards of Finger Lakes Farmstead Cheese.
Foraging with Casey Spacht
Casey Spacht is the founder of the regional farming cooperative Lancaster Farm Fresh. He’s also a well-known forager. He led a group of Eat Retreaters on a hike, revealing edible and medicinal treasures found in the woods of southeast Pennsylvania.
Gimme! Coffee
Gimme! Coffee’s Benn Bartishevich and Daralyn Kelleher educated Eat Retreaters on single-origin beans, coffee flavor profiles and the roasting process.
Hawk Meadow Farm
Steve, locally known as “Shiitake Steve,” and Anne Sierigk showed us their method of cultivating shiitake mushrooms in the forest. Attendees took home their own shiitake-inoculated log.
Just Desserts
Attendees spent the morning with local baker Leslie Muhlhahn learning the art and science of bread baking and making loaves the old-fashioned way.
Mendocino Grain Project
Doug Mosel and John Gramke led a tour of Mendocino Grain Project’s fields and granary where they raise, harvest and mill a diverse crop of ancient, heirloom and landrace grains.
Philo Ridge Vineyards
Eat Retreaters enjoyed a vineyard tour and barrel tasting with Fred Buonanno and Heather McKelvey, the vintners, winemakers and founders of Philo Ridge Vineyards.
ReAnimator Coffee
Eat Retreaters nerded out with Mark Corpus and Nathan Cochran of Philadelphia’s ReAnimator Coffee. With thermometers and scales, we learned the art and science of brewing the perfect cup.
Red Newt Cellars
Red Newt Cellars hosted Eat Retreaters during the most exciting time of year: the grape harvest. After time on the crush pad, we experience a guided Riesling tasting.
Savor Life: Live Local Radio
Eat Retreaters explored how audio interviews add depth and a personal connection to the local food movement in a workshop led by local radio personality Michael Warren Thomas.
Stoudt’s
In addition to being the oldest micro brewery in Pennsylvania, Stoudt’s is also a family-run bakery and cheese making operation. Eat Retreaters toured the brewery with beer pioneer Ed Stoudt followed by pretzel making and cheese tasting with his daughter Elizabeth Stoudt.
The Apple Farm
The Apple Farm is a working farm with a focus on education in Philo, California. Eat Retreaters were invited to observe the slaughter process as Sophia Bates and Brittany Davis harvested lambs.
Wyebrook Farm
In collaboration with Philadelphia’s Kensington Quarters, Wyebrook Farm invited Eat Retreaters to observe a pig harvest. Eat Retreat alum Bryan Mayer guided the group through slaughter at this working farm.