Guest Chef Weekends - Culinary Vacations in Northern
California
While guests traditionally enjoy cooking their own meals in Wilbur's
professionally equipped, spacious kitchen year 'round, Wilbur also periodically
offers several Guest Chef Weekends. Using local organic produce, dairy,
and fish or poultry, our accomplished guest chefs prepare inspiring,
delicious, and healthy meals for Friday dinner through Sunday brunch.
Read about upcoming guest chef
weekends...
Guest Chef Dates for 2012:
January 27-29 with Chef Marion Cascio
February 24-26 with Chef Charlie Cascio
March 30-April 1st with Chef Marion Cascio
April 27-29 with Chef Marion Cascio
May 18-20 with Chef Marion Cascio
June 22-24, Chef TBA
July - No Guest Chef
August - No Guest Chef
September 28-30 with Chef Marion Cascio
October 26-28 with Chef Charlie Cascio
November 16-18 with Chef Marion Cascio
December 28-30 with Chef Charlie Cascio - $180
Cost: $165 per person. This includes 5 delicious, healthy, gourmet,
buffet style meals.
Chef Biographies
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Chef Charlie
Cascio
Charlie has cooked throughout Europe, including Germany,
France, Belgium, and Spain. He has worked as a personal
private chef and has been head chef for numerous restaurants.
Charlie has taught natural food cooking seminars to individuals,
restaurants, and health professionals throughout Europe
and the United States.
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He continues
to cook for large conventions to develop natural health food products
and recipes, and to teach courses on cooking, including cooking
with raw foods.
Charlie worked as the head chef and kitchen manager for the Esalen Institute,
in Big Sur, California from 1998 through 2004 and continues to work for Esalen
as a consultant and instructor. He lives on the Northern California Coast on
a self-sustaining organic farm where he raises his own vegetables, chickens,
goats, and honeybees and makes his own cheeses and olive oil.
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Chef Tim West
Tim West began his culinary career at The Hudson Valley Flying Pig Café. There he found himself sitting down to eat between the persons who grew his food and those who had cooked it and realized that food didn’t come from the supermarket but rather from people. It was at that table where he developed a passion for local foods and farming. His interests led him to The Culinary Institute of America where he jump started his career as a founding member of the Chefs Sustaining Agriculture Club.
He has also cooked at the Esalen Institute in Big Sur, California, where he learned Living Foods cuisine, The St. Regis Hotel in Manhattan and the University of Massachusetts Amherst where he studied “Sustainable Food Systems and Social Food Movements” and instigated the writing of Food section of the UMass Amherst Climate Action Plan to achieve carbon neutrality.
Tim is also known for being a chef at Facebook.
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Chef Marion
Cascio
Marion grew up in Germany where she learned cooking and baking from her mom and grandmother. After five years studying French cuisine and hotel management, she moved to America.
Marion found her way to the Esalen Institute in Big Sur, California, where she worked as a chef and played an integral part in the creation of the Esalen Cookbook. While living in Big Sur, she and her husband also created an off-the-grid, sustainable farm raising goats, bees, and chickens, along with an extensive vegetable, herb and fruit tree garden.
Her cuisine draws from her vast culinary experience and her passion for fresh, local and organic food. She lives now in Ashland, Oregon, where she works in a restaurant and runs her own catering company.
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Chef Theresa
Mathur
Theresa is a passionate creator
of living and nourishing edible art. Her awareness
and instinct about transforming organic food from her
gardens, with its richly diverse colors and textures
and nutritional properties, into mouthwatering multi-colored
feasts, has made her interested in creating endless
masterpieces of living edible art.
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Theresa prepares gourmet cooked, living/raw, Ayurvedic, and vegan
delights for private individuals, group retreats and through
specialized catering. Her approach is a fusion of layering
flavors of common and exotic live foods along with select cooked
foods that further us towards greater nourishment.
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Wilbur Hot Springs retreat is located
approximately 140 miles northeast of San Francisco, CA in Colusa
County.
