Meals at the NorthWest Herb Symposium are a feast for the eyes, taste buds, and soul. Our meals are where we connect, nourish and relax.
Meals at the NorthWest Herb Symposium are a feast for the eyes, taste buds, and soul. Our meals are where we connect, nourish and relax.
Symposium Meal Options
Inclusive Symposium Package
Our Meal Package is comprised of eight nourishing, herb centered, meals.
They include Friday breakfast through Sunday lunch and cost only $150. This delicious food will be prepared and served by Chef Joseph Hart and staff. See his amazing 2018 menu below. Reserve your meal package with your symposium registration (below). * Sorry, except for Thursday's salmon dinner, meals cannot be purchased separately. |
Bring Your Own
You are welcome to bring your own food to consume at the symposium. However, there is no refrigeration in the dormitory buildings. There is a Red Apple grocery store three miles from Camp Casey as well as the Port Townsend food Co-op just a ferry ride away.
|
Eat Elsewhere
If you prefer to eat elsewhere, there are several restaurants in the towns of Coupeville and Oak Harbor which are just a short drive from Camp Casey. A small restaurant is located at the Keystone Ferry Dock, a short walk away.
|
Thursday Meal Accommodations
THURSDAY INTENSIVE LUNCH
A take-out style lunch on Thursday is included in your fee to attend any of the intensives that day. Lunches will be available from 12:00 pm to 1:00 pm near the registration desk in Classroom Building B. Intensives start after lunch at 1:00 pm in Classroom Building B.
THURSDAY NIGHT SALMON DINNER
Our Thursday Night Salmon Dinner will be served at 6:30 pm in the dining room of BOQ for those who wish to eat dinner without leaving Camp Casey. The cost is $25 and should be reserved and paid for in advance via the online registration process.
A take-out style lunch on Thursday is included in your fee to attend any of the intensives that day. Lunches will be available from 12:00 pm to 1:00 pm near the registration desk in Classroom Building B. Intensives start after lunch at 1:00 pm in Classroom Building B.
THURSDAY NIGHT SALMON DINNER
Our Thursday Night Salmon Dinner will be served at 6:30 pm in the dining room of BOQ for those who wish to eat dinner without leaving Camp Casey. The cost is $25 and should be reserved and paid for in advance via the online registration process.
|
|
|
NORTHWEST HERB SYMPOSIUM HEAD CHEF
|
|
2018 NorthWest Herb
Symposium Menu
Meals by Head Chef Joseph Hart of Portland, Oregon
MEAL SERVING TIMES
All Meals will be served in the Dining Room of
the Bachelor Officers' Quarters (BOQ)
* Each meal will offer gluten-free options*
Breakfast ~ 7:30 am - 8:30 am
Lunch ~ 12:30 pm - 1:30 pm
Dinner ~ 6:30 pm - 7:30 pm
All Meals will be served in the Dining Room of
the Bachelor Officers' Quarters (BOQ)
* Each meal will offer gluten-free options*
Breakfast ~ 7:30 am - 8:30 am
Lunch ~ 12:30 pm - 1:30 pm
Dinner ~ 6:30 pm - 7:30 pm
Thursday Lunch ~ August 23
|
Thursday Night ~ August 23 Salmon Dinner
|
Chicken Shawarma
|
Grilled Salmon
|
The Eight Meal Plan Menu Includes:
($150.00 pre-paid ~ Individual Meals Not Sold Separately)
Friday Breakfast ~ August 24, 2018
Farm Fresh Scrambled Eggs
Roasted Herb Potatoes
Housemade sage turkey sausage
Steel cut oatmeal from Ayers Creek Farm
Greek-style yogurt with seasonal fruit, granola
Blackberry banana bran muffin
Unsweetened vanilla almond milk
Herbal tea, fresh brewed coffee, water
Friday Lunch ~ August 24
Chorizo Tacos with Corn Tortillas
Tofu in Adobo
Cabbage, red onion escabeche, cotija cheese, salsa verde, cilantro, crema
Sikil pak crudite tray
Local greens, blistered squash, oregano, cilantro, salsa verde
Spanish rice
Oaxacan black beans
Cocadas (traditional coconut candy)
Herbal tea, fresh brewed coffee, Jamaica (hibiscus tea), water
Friday Dinner ~ August 24
Handmade Vegetable Lasagna
Handmade ricotta and pasta, fire roasted marinara sauce, squash, eggplant, mozzarella
VEGAN OPTION: Green beans, hazelnut romesco sauce
Italian sausage and peppers
Caesar Salad
Radicchio, kale, caesar, croutons, parmesan, marinated white anchovy
VEGAN OPTION: Radicchio, kale, tahini olive dressing
White Bean Salad
Beans, giardiniera relish, olive oil, herb pistou dressing, arugula, sorrel, watercress
Cherry Sorbet
Herbal tea, fresh brewed coffee, water
Handmade ricotta and pasta, fire roasted marinara sauce, squash, eggplant, mozzarella
VEGAN OPTION: Green beans, hazelnut romesco sauce
Italian sausage and peppers
Caesar Salad
Radicchio, kale, caesar, croutons, parmesan, marinated white anchovy
VEGAN OPTION: Radicchio, kale, tahini olive dressing
White Bean Salad
Beans, giardiniera relish, olive oil, herb pistou dressing, arugula, sorrel, watercress
Cherry Sorbet
Herbal tea, fresh brewed coffee, water
Saturday Breakfast ~ August 25, 2018
Chilaquilas
Eggs, chorizo, salsa verde, tortilla chips, refritos, cilantro, crema (optional)
VEGAN OPTION: Cauliflower totopos in lieu of the eggs and chorizo
Steel cut oatmeal from Ayers Creek Farm
Greek-style yogurt with seasonal fruit, granola
Congee rice porridge
Fig buckwheat scone
Unsweetened vanilla almond milk
Herbal tea, fresh brewed coffee, water
Saturday Lunch ~ August 25
Smoked Trout Plate
Mixed lettuces, heirloom tomatoes, chimichurri, radish, sprouts, herbs, beet pickled eggs, fresh sheep cheese
VEGAN OPTION: Broccolini romesco
Peach, herbs, honey
Cantaloupe (served cold)
Herbal tea, fresh brewed coffee, water
Saturday Dinner ~ August 25
Slow-Roasted Pork
Cherry sauce, foraged mushrooms, roasted cauliflower potato puree
VEGAN OPTION: Roasted butternut squash in lieu of the pork
Tomato, pickled okra balsamic, fennel pollen
Parsnip biscuits
Mint pea soup (served cold)
Seasonal fruit crisp
Herbal tea, fresh brewed coffee, water
Sunday Breakfast ~ August 26, 2018
PNW Eggs Florentine
Blanched nettles and spinach with a saffron turmeric hollandaise sauce
Steel cut oatmeal from Ayers Creek Farm
Greek-style yogurt with seasonal fruit, granola
Unsweetened vanilla almond milk
Herbal tea, fresh brewed coffee, water
Blanched nettles and spinach with a saffron turmeric hollandaise sauce
Steel cut oatmeal from Ayers Creek Farm
Greek-style yogurt with seasonal fruit, granola
Unsweetened vanilla almond milk
Herbal tea, fresh brewed coffee, water
Sunday Sack Lunch ToGo ~ August 26
Citrus Chicken Aoili Sandwich
Roasted chicken, lettuce, artisan bread, aoili, citrus, carrots, sprouts
Beet Chips
Za’atar, fried herbs
Herbal Chickpea Salad
Chickpeas, olive tahini dressing, kale, sumac, barberries, sesame, mint, fennel pollen
Stone fruit
Bird seed cookie
Bottled water
Roasted chicken, lettuce, artisan bread, aoili, citrus, carrots, sprouts
Beet Chips
Za’atar, fried herbs
Herbal Chickpea Salad
Chickpeas, olive tahini dressing, kale, sumac, barberries, sesame, mint, fennel pollen
Stone fruit
Bird seed cookie
Bottled water
