No writing retreat is complete without a bit of gluttony. At Cirenaica, we’re happy to accommodate by way of 9 chef-prepared meals at each retreat! This summer, we’re proud to welcome chefs Michelle Thiede and Kristen Dexter, co-owners of FORAGE, to the Cirenaica team. They’re bringing their cooking skills out to the lodge to ensure that we’re all always well fed.
They agreed to give us a little taste (get it?) of their tentative menu. Warning: you will be hungry after reading...
The tentative menu includes:
Lazy Monk Smoked pork country style ribs
Farmers market grilled vegetables
Herb roasted fingerling potatoes
Mason jar watermelon feta salad
Pulled buffalo chicken sandwiches
Fingerling potato salad,
Crudité with bleu cheese dip
Lemon caper grilled salmon
Grilled asparagus
Cheese and red pepper risotto
Chilled corn soup
Red pepper purée tortilla strips
Gazpacho
Baked cheese crostini
Caprese salad
Pepper crusted tenderloin
Shrimp cocktail
Parmesan grilled cauliflower
Fresh strawberries, pound cake and whipped cream
Fresh baked scones,
Banana nut pancake muffins
Fresh fruit with berry yogurt dip
Mini broccoli cheese egg cups
Smorgasbord with meat, cheese, hummus, spreads
Quinoa grain bowl with roasted veggies and…