Dear Friends of Wilbur ,
Today it was 81 degrees at Wilbur Hot Springs. The swimming pool was in the high 90s and the stars at night were big and bright. It a ppears as though we may be in for an early wildflower season.
S pring is definitely on its way at Wilbur. To celebrate the changing seasons, we're delighted that last month's Guest Chef, Rachel Fann, of Esalen will be returning for our upcoming Guest Chef Weekend on March 18 - 20. Guests greatly enjoyed Rachel's food and friendliness -- as one guest said, Rachel cooks with love and it's reflected in her meals. (See last month's menu, below.) As before, five gourmet meals are just $100 per person extra.
I am also pleased to tell you that my daughter Sarana, picture d b elow on a recent cover of Yoga mag a zine , will be leading a Yoga retreat at Wilbur on the weekend of June 3-5. Make your plans for excellent SaranaYoga, gourmet food, friendly people, and "in all the world no waters like these."
Sarana studied locally with Ana Forrest and graduated from Rodney Yee's advanced yoga teacher program. She then continued her yoga studies in India and Thailand. Currently, Sarana lives in Berkeley and teaches in the Bay Area and Davis.
And before we say farewell to winter, we'd like to remind you there's still time to take advantage of Wilbur 's Winter G etaway , which offers a 20% discount on mid - week stays of two nights or more . But this special ends March 17, so please hurry if you're interested! In the meantime, we invite you to check our web site at www.wilburhotsprings.com for other upcoming special events.
In good health,
Richard
Richard Louis Miller, M.A., Ph.D.
Wilbur Caretaker since 1972
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Menu for Wilbur Hot Springs February Guest Chef Weekend
Friday Dinner
Fresh O rganic L ocal S alad
with a delicate li ght lemon basil dressing
Tender F ilet of Petrale S ole
wrapped around prawns and simmered in a
white wine butter sauce with fresh herbs
Fresh C hive P asta with portabellas, fresh basil, tomatoes & asparag u s
Sautéed in o live o il and garlic
Homemade L emon M er i ngue P ie
Coffee and Tea
Saturday Morning Breakfast
Scrambled Eggs
Hot Oatmeal with all the toppings, raisins, nuts, brown sugar & butter
Granola, Yogurt, a fresh fruit platter, breads & c heeses
Juice, Coffee, Teas
Saturday Lunch
Build - your - own - T aco bar, with h ot soft corn T ortillas
Chicken simmered in Mexican Spices
And topped with "Rachies Ranchero Sauce"
Gua c a mole, chips, and homemade salsa
Hot p into "cowgirl" beans
Cheeses, and fillings
Saturday Dinner
Hearty Minestrone Soup
Roasted Tuscan Chicken with curr a nts and olives
Roasted Rosemary and Garlic Potatoes
Caesar Salad w ith a Caesar avocado dressing
And toasted garlic croutons
Sourdough Ba g uettes
Caramelized Pear Tart
Coffee/Tea
Sunday Brunch
Roasted Butternut/Coconut/Curry Soup ( *vegan )
Fresh b aked scones with curr a nts
Baked Potato/Egg Frittata
With chives/cheeses/mushrooms
Cheese, smoked salmon and Fruit Platters
Assorted Breads and Jams
Coffee & Tea and Organic Juices
A vegetarian option is available at all meals.