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 Darice Grass and staff. See her amazing 2020 menu below.
Order your meal package with your symposium registration (below).
** Sorry, except for Thursday's Seafood 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
Lunch on Thursday is included in your fee to attend any of the intensives that day. Lunch will be available from 12:00 pm to 1:00 pm in Mess Hall B. Intensives begin immediately after lunch at 1:00 pm in Classroom Building B and other locations.  

THURSDAY NIGHT SEAFOOD DINNER
Our Thursday Night Dinner will be served at 6:30 pm in Mess Hall B for those individuals who wish to eat dinner on-site without leaving Camp Casey. The cost is $25.00 and should be reserved and paid for in advance via the online registration process, or call our office at 425-868-0464.

MEALS AT THE 2020 NORTHWEST
HERB SYMPOSIUM WITH
HEAD CHEF DARICE GRASS

We are pleased to announce that Chef Darice Grass will be planning and preparing our healthy meals at the 2020 NorthWest Herb Symposium, "Botanicals at the Beach". We will
be serving a plant-based menu augmented with protein options
​ to satisfy every preferred palate.  
Again this year, local farms on Whidbey Island will provide much of the produce we will feature.

Be Sure to Order the Meal Options 
When You Register

2020 NorthWest Herb
​Symposium Menu
Meals by Head Chef Darice Grass of Poulsbo, Washington
(This Menu May be Altered Depending on Availability of Local Crops)
​
Do You Have Special Dietary Needs? We will be serving meals designed for vegetarians with meat protein options for omnivores. Unfortunately, we do not have staff or resources to provide specialty meals for individuals. If your food needs are not met by the offerings below, you will need to make your own arrangements and suggest you not order a meal plan from us.
Thank you so much for understanding. We appreciate and welcome you to NWHS 2020.


 MEAL SERVING TIMES
All Meals will be served in Mess Hall B 
** Each meal will offer vegan and 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 20
(Included with Your Intensive Registration)

Thursday Night Dinner ~ August 20
($25.00 pre-paid) ~ Advanced Reservation Required

LEMONGRASS PORK OR TOFU LETTUCE WRAPS (VEGAN, GF) SPICY VEGAN MAYO, PICKLED VEGETABLES, CILANTRO, NUOC CHAM (VEGAN, GF) FRESH FRUIT, SAVORY NORI GRANOLA AND ROASTED NUTS, COCONUT YOGURT (VEGAN, GF)

WELCOME DINNER
MARINATED OLIVES AND CRUDITE (VEGAN, GF)
WHIDBEY SEAFOOD STEW WITH
PENN COVE MUSSELS & CLAMS, WHITE FISH,
FENNEL, POTATOES, HERBS (GF)
VIBRANT CARROT AND BEAN SOUP WITH
HERB PISTOU (VEGAN, GF)
​NATURALLY LEAVENED FOCACCIA WITH DULSE (VEGAN) SALAD OF LOCAL GREENS AND THINGS, VINAIGRETTE (VEGAN, GF), 
SEASONAL FRUIT CRISP (VEGAN, GF)

 The Eight Meal Plan Menu Includes:
($150.00 pre-paid ~ Sorry, Individual Meals NOT Sold Separately)

Friday Breakfast ~ August 21, 2020

SAVORY QUINOA PATTIES
ROASTED VEGETABLES AND AVOCADO (VEGAN, GF)
YOGURT, FRESH FRUIT, GRANOLA (GF)
STEEL CUT OATMEAL (VEGAN, GF)
NON-DAIRY MILK (VEGAN, GF), HERBAL TEA, FRESH BREWED COFFEE AND WATER

Friday Lunch ~ August 21, 2020

WHITE BEAN AND KALE SALAD WITH ROMANO BEANS, CELERY,
RADISH PICKLE, ALMOND, LEMON TAHINI (VEGAN, GF)
BLACK LENTIL SALAD WITH CURRANTS AND CAPERS, ARUGULA, WALNUTS,
OPTIONAL CHEVRE (VEGAN, GF)
GREEK CUCUMBER & PEA SALAD WITH SHAVED CAULIFLOWER, RADISH, GARLICKY HERBED YOGURT (GF)
GF CRACKERS, CROSTINI, SPREADS (VEGAN, GF)
SEASONAL FRUIT AND CHEESE (GF)
HERBAL TEA, FRESH BREWED COFFEE AND WATER

Friday Dinner ~ August 21, 2020
SPICED LENTIL AND RICE MEJADRA WITH CARAMELIZED ONIONS (VEGAN, GF)
CHOPPED TOMATO AND CUCUMBER SALAD WITH RADISH, ONION AND FRESH HERBS (VEGAN, GF)
ROASTED LOCAL VEGETABLES (VEGAN, GF)
ORGANIC BRAISED CHICKEN THIGHS WITH LEMON (GF)
ROASTED PEARS WITH SESAME GINGER CRUMBLE AND COCONUT SEMIFREDDO (VEGAN, GF)
HERBAL TEA, FRESH BREWED COFFEE AND WATER

Saturday Breakfast ~ August 22, 2020

SEASONAL FRITTATA (GF)
VANILLA AND ORANGE CHIA PUDDING WITH BANANA, TOASTED NUTS AND AGAVE, HONEY (VEGAN, GF) STEEL CUT OATMEAL, FRESH FRUIT (VEGAN, GF) YOGURT (GF)
NON-DAIRY MILK (VEGAN, GF), HERBAL TEA, FRESH BREWED COFFEE AND WATER

Saturday Lunch ~ August 22, 2020

JAPANESE BROWN RICE BOWL BUFFET
ASSORTED PICKLED, ROASTED AND SEA VEGETABLES (VEGAN, GF)
MUSHROOMS, NORI, STEAMED GREENS WITH SESAME SHOYU DRESSING (VEGAN, GF)
SOFT-COOKED EGGS (GF)
HERBAL TEA, FRESH BREWED COFFEE AND WATER

Saturday Dinner ~ August 22, 2020

LOCALLY GROWN POLENTA WITH SUMMER VEGETABLE AND BEAN RAGOUT (VEGAN, GF)
RAISED PORK SHOULDER ROAST (GF)
HERBED RICOTTA (GF), SALAD OF LOCAL GREENS AND THINGS, VINAIGRETTE (VEGAN, GF)
CHOCOLATE PUDDING, COCONUT CREAM, COOKIES (VEGAN, GF)
HERBAL TEA, FRESH BREWED COFFEE AND WATER

Sunday Breakfast ~ August 23, 2020
BAKED OATMEAL WITH FRUIT AND NUTS (VEGAN, GF)
HAND-FORMED BREAKFAST SAUSAGE (GF)
YOGURT, FRESH FRUIT
NON-DAIRY MILK (VEGAN, GF), HERBAL TEA, FRESH BREWED COFFEE AND WATER
Sunday Boxed Lunch ~ August 23, 2020
TO TAKE ALONG YOUR MERRY WAY

© 2020 NorthWest Herb Symposium