Eat Retreat was a different experience for me this year. Since I was totally knocked out by a fever, it was a challenge to be fully present and engaged, and I didn’t get the warm fuzzies that I walked away with last year. Kind of a bummer, but the circumstances were out of my hands, and I’m convinced that in the long run there was a purpose that isn’t obvious just yet.
I still met a wonderful group of new folks and instead of some intense bonding over shots of Malort and keg stands with farm interns (I drove home to sleep on the second night – for the best!), I’ll have to track this year’s Eat Retreaters down individually for some serious QT over food in the coming year. Eat Retreat last year for me was all about the friendships that developed. I’ve got faith that the same will be true this year, only they’ll develop a little differently. Perhaps a little more slowly.
Andrew demonstrates how to break down a lamb, which became part of our Friday supper.
Friday night crew busting a move in the kitchen. Nate puts the finishing touches on some amazing grilled lamb.
Mike Lee prepping his ridiculous sichuan lamb. These were probably the two most delicious lamb dishes that I have ever eaten. Tender, succulent flavor for miles.
On Saturday, Neil shared how salmon are traditionally smoked by the Chinook.
An olive oil tasting and workshop, where I learned that the spicy burn on the back of your throat is a good thing! (Polyphenols, which are good for you.)
Heather preps the gorgeous guanciale she brought to share from the farm where she’s been apprenticing for most of this year.
Just barely beginning to get a little nuts in the kitchen.
I left just as the cocktails started. For the best.
And then I came back for brunch and goodbyes the next day! Mirit’s genius frushi.
The whole gang.