Sara Bradley paired Kentucky bourbon with country ham in what might be the most epic tasting workshop in Eat Retreat history.
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.
We learned to roast coffee from green beans with Alex Roth of Pepper Peddler Coffee.
Eat Retreaters ate their way across a domestic cheese board curated by Alex Jones, considered Midwestern Foodways and debated the future of our national food culture.
From tiny quail eggs to the jumbo emu egg, Liz Martin led an investigative workshop all about eggs—included her own backyard chicken eggs.
Food stylist Tina Bell Stamos showed off her tricks of the trade.
Baker Erica Fair led a session in baking with alternative flours, resulting in the ultimate breakfast treats.
Under the guidance of Heather Marold Thomason each Eat Retreater harvested a chicken, destined for a buttermilk bath.
Dafna Kory of INNA Jam taught us how to preserve small batches of seasonal fruit.
Sushi chef Erik Aplin taught us how to treat our knives and also demonstrated his fish butchery techniques on a whole bluefish.
We hunted for mushrooms with long-time forager Bob Lesnikoski and enjoyed the spoils during brunch on our last day together.
Neil Davidson used local salmon to demonstrate the Native American fish smoking ceremony celebrated by his family.
Poetry and tap dancing, puppetry and twerking… it turns out, Eat Retreaters’ skills go way beyond the kitchen.
We visited a local Wisconsin trout fishery to learn about aquaculture and catch our dinner.
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.
Eat Retreaters took home live culture from a yogurt-making session led by chef Mirit Cohen.