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    Guest Chef Weekends

    Guest Chef Weekend includes five delicious and healthy meals beginning with Friday dinner, concluding with Sunday brunch; served Wilbur buffet style. Come take the healing waters and enjoy inspired meals prepared with local organic produce, dairy, and fish or poultry (including vegetarian options). $179 per person for 5 meals.

    Guest Chef Weekends 2015

    April 24-26
    May 29-June 1
    June 26-28
    Oct 30-Nov 1
    November 25-27
    December 30-Jan 1


    Friday Dinner:
    Fresh Cod Fillet with Meyer Lemon Confit
    Herbed Quinoa Pilaf
    Asparagus and Roasted Beets
    Local Organic Green Salad with Tahini Dressing
    Dinner Bread Chocolate Dipped Rosemary Shortbread

    Saturday Breakfast:
    Asparagus, Leek and Potato Frittata
    Homemade Granola and Organic Yogurt
    Selection of Breads
    Fruit Platter
    Fair Trade Coffee and Organic Tea
    Wilbur’s Homemade Chai
    Orange Juice

    Saturday Lunch:
    Sweet Potato & Cardamom Dahl
    Coconut Veggie Curry
    Black Rice
    Carrot Raita
    Date Coconut Mint Chutney
    Greens w/Vinaigrette

    Saturday Dinner:
    Rosemary Braised Lamb Shanks
    Creamy Polenta and Sweet Potato Fries
    Local Organic Chard Kale Salad w/Broccoli
    Crusty Baguettes

    Sunday Brunch:
    Huevos Rancheros with Red or Green Sauce (Ancho or Tomatillo)
    Organic Chicken/Veggie Enchiladas
    Slow Simmered Black Bean w/Yams, Roasted Garlic and Onions Guacamole & Chips
    Cole Slaw
    Fresh Organic Green Salad
    Hibiscus Lemonade
    Fair Trade Coffee and Organic Tea
    Wilbur’s Homemade Chai

    This weekend, they brought in a guest chef, Marion Cascio. My gods her food was glorious!

    Sarah O., Sonoma, CA, Yelp Review,

    …absolutely delicious and abundant!

    David N., Oakland, CA , 5 Star Yelp Review,
    Chef Marion Cascio

    Marion grew up in Germany in a house full of cooks and began her training in her parents’ restaurant. Once of age, she studied classical culinary arts in Germany, where she apprenticed in fine French cuisine for three years and cooked in several fine dining restaurants and a health clinic. In 1997 she moved to Big Sur, where she co-created a farm and homestead, raised goats, chickens, and bees and managed an extensive garden. The vegetables, herbs, olive and fruit trees which she grew all became part of her cooking. While living in Big Sur, Marion worked at the Esalen Institute where she cooked and baked healthy and delicious meals for the guests fresh from the Esalen gardens. Marion’s legacy working at Esalen lives on in the Esalen Cookbook she helped create. Now based in Ashland, Oregon she runs her own catering company, Heartfull Catering, and travels extensively to cook at different destinations. She sources most of her ingredients from local organic farms.

    Chef-LiamChef Liam McDermott

    Liam graduated from California Culinary Academy in 2002 with an A.O.S degree with honors, following a B.A. in Literature from Stanford University. He has worked as a chef and baker for many years at Esalen Institute and catered events throughout California each summer. Chef Liam is a passionate gardener and currently working toward a Master’s degree at Gaia University in Integrative EcoSocial Design with a focus upon Farm to Table cuisine and sustainable food systems. Liam lives and works as a healer, chef, and teacher facilitating courses on nutrition, cooking, cleansing and permaculture. He has spent the past 10 winters in various countries in Asia and the Americas studying meditation, yoga, gardening, permaculture, cooking, and developing his own practices.

    BodhiChef Bodhi Cole

    Bodhi Cole believes that eating well is one of the best things we can do for ourselves and our planet. She is totally committed to using all organic ingredients, and sourcing from the abundance of local farms here in Northern California. Bodhi has been cooking for over 20 years, and loves cooking delicious and nourishing food for the body and spirit. Bodhi runs a prepared meal delivery service in the bay area called Blooming Spoon.


    Chefs Amon & Jenna Muller of Full Belly Farm

    Chefs Amon and Jenna Muller formed the Full Belly Kitchen in 2010 to showcase the produce, fruit, meat, grain and oils from their 350-acre organic farm and the surrounding Capay Valley. Their philosophy is that by honoring the abundance of the seasons, they can create unforgettable menus for their clients. Using only the most fresh and perfectly ripe ingredients from their farm, Amon and Jenna strive to bring you a unique culinary experience. Both Amon and Jenna live and work on Full Belly Farm, cooking for farm dinners, weddings, birthday parties, and their family as well as with the general farm operations.