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.

Register Now

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.

MEALS AT THE 2019 NORTHWEST
HERB SYMPOSIUM WITH
HEAD CHEF DARICE GRASS

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We are pleased to announce that Chef Darice Grass will be planning and preparing our healthy meals at the 2019 NorthWest Herb Symposium, "Botanicals at the Beach", August 22-25, 2019. We will be serving a plant based menu augmented with protein options to satisfy every preferred palate.  
Again this year, Willowood Farm on Whidbey Island will provide much of the produce we will be serving.

Be Sure to Order the Meal Options 
When You Register.

2019 NorthWest Herb
​Symposium Menu
Meals by Head Chef Darice Grass of Paulsbo, Washington

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

Chef Darice Grass is Creating this Year's Menu Now.
It Will Be Posted Here when Complete. We are working with local farms to determine what crops will be available for our use.
Here below is last year's menu to show examples of the meals we will be serving.

Thursday Lunch ~ August 22
(Included with Your Intensive Registration)

Thursday Night ~ August 22nd Dinner
($25.00 pre-paid) ~ Advanced Reservation Required

Chicken Shawarma
Flatbread, hummus, shawarma chicken, roasted garlic, pickled cucumber, blistered tomato padron relish, shallots, sprouts, bulgarian feta cheese (optional)
VEGAN OPTION: Harissa carrots in lieu of chicken
Beet chips, za’atar, fried herbs
Mediterranean Salad
Mixed greens, carrots, marinated tomatoes, olives, pickled peppers, cucumber, sesame seeds, marinated onions, herbs
Herbal tea, fresh brewed coffee, water

Grilled Salmon
Local salmon, bull kelp, mixed raabs, candied orange, sesame oil, matsutake vinegar, thai basil, chives, honey padron glaze
Toasted Coconut Rice Cooked in Banana Leaf
Japanese Eggplant
Thai basil, garlic, szechuan pepper, sucanat
Plum almond cake with elderflower
Coconut ice cream, plum sauce, elderflower 
Herbal tea, fresh brewed coffee, water

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

Friday Breakfast ~ August 23

Farm Fresh Scrambled Eggs
Roasted Herb Potatoes  
​Housemade sage turkey sausage
Steel cut oatmeal/Ayers Creek Grits
Greek-style yogurt  with seasonal fruit, granola
Blackberry banana bran muffin
Unsweetened vanilla almond milk
Herbal tea, fresh brewed coffee, water

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Friday Lunch ~ August 23

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

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Friday Dinner ~ August 23

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

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Saturday Breakfast ~ August 24, 2019

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/Ayers Creek Grits
Greek-style yogurt  with seasonal fruit, granola
Congee rice porridge
Fig buckwheat scone
Unsweetened vanilla almond milk
Herbal tea, fresh brewed coffee, water

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Saturday Lunch ~ August 24

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

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Saturday Dinner ~ August 24

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

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Sunday Breakfast ~ August 25, 2018

PNW Eggs Florentine
Blanched nettles and spinach with a saffron turmeric hollandaise sauce
Steel cut oatmeal/Ayers Creek Grits
Greek-style yogurt  with seasonal fruit, granola
Unsweetened vanilla almond milk
Herbal tea, fresh brewed coffee, water

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Sunday Sack Lunch ToGo ~ August 25

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