Women’s Retreat. 20 Women. 3 Days.

It was my honor to be asked to cook for this group of women again. After working with them last year I was beyond excited. We served Breakfast, Lunch and Dinner for 3 days during their retreat in La Jolla. Thank you and we look forward to next year’s retreat. Here is their custom menus and a few images.

Breakfast 1:

Juice, Yogurt, Granola, Fruit, Bagels & Cream Cheese

Side: Smoked Trout Salad served with Cucumber, Radish and Dill

Hot Dish: Egg Cups. Spinach Scramble and Canadian Bacon

Breakfast 2:

Juice, Granola, Yogurt, Fruit, Bagels & Cream Cheese

Side: Smoked Salmon served with Capers, Shallots, Heirloom Tomatoes and Lemon

Hot Dish: Asparagus Frittata

Lunch 1:

Choice of Vegetable Wrap. Herbed Cream Cheese with Bell Pepper, Cucumber, Tomato and Sprouts. OR Chicken Salad on Croissant.

Chips and Fruit Salad with Mint.

Lunch 2:

Choice of Vegetable Wrap. Herbed Cream Cheese with Bell Pepper, Cucumber, Tomato and Sprouts OR Turkey and Cheddar Cheese on Whole Grain Bread with Mayo, Mustard and Tomato.

Chips and Fruit Salad with Mint.

Dinner 1: (Mexican Themed)

Jicama and Belgian Endive Salad with Tequila-Orange Vinaigrette

Carne Asada served with Corn & Flour Tortillas and Pico de Gallo

Spinach Enchiladas

Black Bean, Corn and Monterey Jack Stuffed Poblano Peppers. Drizzled with Mexican Crema and topped with Cilantro.

Mango Sorbet

Dinner 2: (Italian)

Caesar Salad with Parmesan Crisps and Anchovy-Free Dressing

Meatballs. Beef with Parsley, Shallots and Pine Nuts served with Marinara

“Zoodles” served with Basil Pesto

Green Beans with Heirloom Tomatoes, Herbs, Lemon and Capers

Lemon Cheesecake

Dinner 3:

Arugula Salad with Citrus Vinaigrette

Chicken Florentine

Portobello Mushrooms stuffed with Sundried Tomatoes and Herbs

Gluten Free Orzo Pasta with Lemon, Asparagus and Herbs

Apple Crumble

Mexican Dinner  Breakfast