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 Darice Grass and staff. See her amazing 2019 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.
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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.
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Thursday Meal Accommodations
THURSDAY INTENSIVE LUNCH
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 in the BOQ Dining Room. Intensives start after lunch at 1:00 pm in Classroom Building B.
THURSDAY NIGHT SEAFOOD DINNER
Our Thursday Night 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, or call our office at 425-868-0464.
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 in the BOQ Dining Room. Intensives start after lunch at 1:00 pm in Classroom Building B.
THURSDAY NIGHT SEAFOOD DINNER
Our Thursday Night 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, or call our office at 425-868-0464.
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MEALS AT THE 2019 NORTHWEST
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2019 NorthWest Herb
Symposium Menu
Meals by Head Chef Darice Grass of Poulsbo, Washington
(This Menu May be Altered Depending on Availability of Local Crops)
MEAL SERVING TIMES
Meals will be served in the Dining Room of
the Bachelor Officers' Quarters (BOQ) and Mess Hall B
* 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
Meals will be served in the Dining Room of
the Bachelor Officers' Quarters (BOQ) and Mess Hall B
* 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 22
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Thursday Night Dinner ~ August 22
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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
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The Eight Meal Plan Menu Includes:
($150.00 pre-paid ~ Individual Meals Not Sold Separately)
Friday Breakfast ~ August 23, 2019
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 23
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 23
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
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 24, 2019
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 24
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 24
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 25, 2019
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
HAND-FORMED BREAKFAST SAUSAGE (GF)
YOGURT, FRESH FRUIT
NON-DAIRY MILK (VEGAN, GF), HERBAL TEA, FRESH BREWED COFFEE AND WATER
Sunday Boxed Lunch ~ August 25
TO TAKE ALONG YOUR MERRY WAY