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GUEST CHEF WEEKENDS - Chef Reviews & Menus
For Reservations & Info To Email Click Here: [email protected] |
Past Guest Chef Weekends
Wilbur's First Guest Chef Weekend
Wilbur's first two Guest Chef Weekends, featuring former Esalen head
chefs Charlie and Marion Cascio, were both a sell out and a huge success.
Feedback from the guests was very positive – although we did have one
'complaint' that the food was so good that the guest ate too much! We
like those kind of complaints!
We asked our guests what they thought about the October Guest Chef Weekend.
Seven guests responded to our survey. (Thanks again to those who provided
input, which is very valuable to us!) Here's an overview of their comments:
Overall, on a scale of 1-10 the guests who responded to our survey rated
the weekend as 9.28. Quantity and quality and taste of food averaged
well over 9, while selection ranked well over 8. Five meals were considered
ideal, and all guests felt the Guest Chef Weekend (GCW) made their stay
better or different. Having a GCW once a month or periodically seemed
to be preferred frequency at this point.
Guests liked the healthy food, diverse menus, and not having to cook
themselves. Guests greatly enjoyed interacting with the friendly chefs
while they were cooking, and the camaraderie in the kitchen among the
chefs and other guests. When asked what they did not like, a few guests
mentioned the food (too much, which caused temptation;) and the lack
of communal cooking.
While there were many more positives than negatives, please note we appreciate all comments, which will help us make this new program even more enjoyable in the future. Based on the favorable feedback, we have other Guest Chef Weekends in the works.
Guest Chef Weekend Sample Menus
Mani Niall - "Springs the the Springs" Menu
All ingredients will be sourced organic and/or sustainable when possible,
with special focus on: whole, organic grains organic produce, tofu and
dairy products hormone free and/or organic chicken, wild salmon, artisan
breads and cheeses, organic tea and coffee, local honey. Every meal will
be vegetarian friendly.
Friday Dinner: 7:30 - 8:30
Warm lavash w/ Roasted pepper and eggplant caviar
Farmers Market Vegetable Salad
Roasted Beets
Apricot Chicken Tagine
Roasted Quinoa, smoked paprika, corn and leeks
Strawberry Shortcake (agave sweetened)
Tea and Housemade Chai
Saturday Breakfast: 8:30 am
Coffee, tea and juices
Demerara Five Grain Scones
9:30 - 10:30 am
Fresh fruit salad, yogurt, granola, artisan breads, preserves, butter
and honey, bagels, lox and cream cheese
Saturday Lunch:
Big Green salad tossed with avocado, carrots, cabbage and cucumbers
-- served on the side: hard boiled eggs, croutons, pumpkin seeds, balsamic
honey-mustard vinaigrette
Bread and humus
Smoked Tofu Loaf
Spring greens and red lentil soup
Chocolate Chip Cookies
Saturday Dinner: 7:00 - 8:30
Coconut and red curry soup
w/ bok choy and shitake
Thai rice noodles w/ snap peas
sweet and sour miso dressing
Organic jasmine rice
Ginger lemongrass tofu and Ginger lemon grass chicken
Apple and Fresh Raspberry Crisp
Sunday Brunch: 8:30 am
Coffee, tea and juices
Housemade Chai
Pumpkin raisin pecan muffins (spelt flour)
10:30 am to 11:30 am
Assorted Frittata-
roasted peppers and chevre
Aidell's chicken artichoke sausage and parmesan
Walnut bread French toast w/ maple syrup
Roasted Yukon gold and fingerling potatoes w/ rosemary
