Past Guest Chef Weekends
LATEST GUEST CHEF WEEKEND
PHOTOS – MAY 20-22
Wilbur Hot Springs
Mani Niall
"Spring at the Springs" menu
All ingredients will be sourced organic and/or sustainable when possible, with special focus on: whole, organic grains organic produce, tofu and dairy products hormone free and/or organic chicken, wild salmon, artisan breads and cheeses, organic tea and coffee, local honey. Every meal will be vegetarian friendly.
Friday Dinner:
7:30 - 8:30
Warm lavash w/ Roasted pepper and eggplant caviar
Farmers Market Vegetable Salad
Roasted Beets
Apricot Chicken Tagine
Roasted Quinoa, smoked paprika, corn and leeks
Strawberry Shortcake (agave sweetened)
Tea and Housemade Chai
Saturday Breakfast:
8:30 am
Coffee, tea and juices
Demerara Five Grain Scones
9:30 - 10:30 am
fresh fruit salad, yogurt, granola, artisan breads, preserves, butter and honey, bagels, lox and cream cheese
Saturday Lunch:
Big Green salad tossed with avocado, carrots, cabbage and cucumbers -- served on the side: hard boiled eggs, croutons, pumpkin seeds, balsamic honey-mustard vinaigrette
Bread and hummus
Smoked Tofu Loaf
Spring greens and red lentil soup
Chocolate Chip Cookies
Saturday Dinner:
7:00 - 8:30
Coconut and red curry soup
w/ bok choy and shitake
Thai rice noodles w/ snap peas
sweet and sour miso dressing
Organic jasmine rice
Ginger lemongrass tofu and Ginger lemon grass chicken
Apple and Fresh Raspberry Crisp
Sunday Brunch:
8:30 am
Coffee, tea and juices
Housemade Chai
Pumpkin raisin pecan muffins (spelt flour)
10:30 am to 11:30 am
Assorted Frittata-
roasted peppers and chevre
Aidell's chicken artichoke sausage and parmesan
Walnut bread French toast w/ maple syrup
Roasted Yukon gold and fingerling potatoes w/ rosemary
WILBUR'S FIRST GUEST CHEF WEEKEND
Wilbur's first two Guest Chef Weekends, featuring former Esalen head chefs Charlie and Marion Cascio, were both a sell out and a huge success. Feedback from the guests was very positive -- although we did have one 'complaint' that the food was so good that the guest ate too much! We like those kind of complaints! (See the end of the newsletter for the entire menus of these two weekends.)
Here are a few photos from our first Guest Chef Weekend –
We asked our guests what they thought about the October Guest Chef Weekend. Seven guests responded to our survey. (Thanks again to those who provided input, which is very valuable to us!) Here's an overview of their comments:
Overall, on a scale of 1-10 the guests who responded to our survey rated the weekend as 9.28. Quantity and quality and taste of food averaged well over 9, while selection ranked well over 8. Five meals were considered ideal, and all guests felt the Guest Chef Weekend (GCW) made their stay better or different. Having a GCW once a month or periodically seemed to be preferred frequency at this point.
Guests liked the healthy food, diverse menus, and not having to cook themselves. Guests greatly enjoyed interacting with the friendly chefs while they were cooking, and the camaraderie in the kitchen among the chefs and other guests. When asked what they did not like, a few guests mentioned the food (too much, which caused temptation;) and the lack of communal cooking.
While there were many more positives than negatives, please note we appreciate all comments, which will help us make this new program even more enjoyable in the future. Based on the favorable feedback, we have other Guest Chef Weekends in the works – see below for tentative dates.
MENUS FROM PAST GUEST CHEFS WEEKENDS:
GUEST CHEF WEEKEND MENU – FEBUARY 25-26
Friday
Dinner ( 7:30 – 9:00 pm )
Fresh Organic Local Salad
with a delicate light lemon basil dressing
Tender Filet of Petrale Sole
wrapped around prawns and simmered in a
white wine butter sauce with fresh herbs
Fresh Chive Pasta with portabellas,
fresh basil, tomatoes & asparagus
Sautéed in olive oil and garlic
Homemade Lemon Meringue Pie
Coffee and Tea
Sunday Brunch ( 10:00 – 11:00 am )
Roasted Butternut/Coconut/Curry Soup (*vegan)
Fresh baked scones with currants
Baked Potato/Egg Frittata
With chives/cheeses/mushrooms
Cheese, smoked salmon and Fruit Platters
Assorted Breads and Jams
Coffee & Tea and Organic Juices
|
Saturday
Breakfast ( 8:30 - 9:30 am )
Scrambled Eggs
Hot Oatmeal with all the toppings,
raisins, nuts, brown sugar & butter
Granola, Yogurt, a fresh fruit platter,
breads & cheeses
Juice, Coffee, Teas
Saturday Lunch ( 1:00 – 2:00 pm )
Build-your-own-Taco bar,
with hot soft corn Tortillas
Chicken simmered in Mexican Spices
And topped with "Rachies Ranchero Sauce"
Guacamole, chips, and homemade salsa
Hot pinto "cowgirl" beans
Cheeses, and fillings
Saturday Dinner ( 7:00 – 8:30 pm )
Hearty Minestrone Soup
Roasted Tuscan Chicken
with currants and olives
Roasted Rosemary and Garlic Potatoes
Caesar Salad with a Caesar avocado dressing
And toasted garlic croutons
Sourdough Baguettes
Caramelized Pear Tart
Coffee/Tea
|
Most ingredients and produce are organic. A vegetarian option is available at all meals
|
GUEST CHEF WEEKEND MENU – JANUARY 28-30
Featuring Chef Charlie Cascio
Friday
Dinner ( 7:30 – 9:00 pm )
Poached Mahi Mahi or Tofu
with Calamata Olive Sauce
Black Chinese Rice Pilaf with
Sun-Dried Tomatoes & Pine Nuts
Local Red Russian Kale
with Caramelized Shallots
Local Winter Green Salad
Apple Strudel with Crème Anglaise
Sunday Brunch ( 10:00 – 11:00 am )
Eggs a la Wilbur with Smoked Salmon & Avocado
Exotic Fruit Plate, Cheese Plate
Oatmeal, Granola, Yogurt, Fresh Fruit,
Assorted Breakfast Breads, Jam, Honey,
Organic Coffee, Chai & Tea |
Saturday
Breakfast ( 8:30 - 9:30 am )
Scrambled Eggs, Oatmeal, Granola
Yogurt, Fresh Fruit
Assorted Breakfast Breads, Jam,
Honey, Organic Coffee, Tea
Saturday Lunch ( 1:00 – 2:00 pm )
Quinoa & Winter Squash Soufflé
Cream of Leek & Potato Soup
Spinach & Feta Salad
Saturday Dinner ( 7:00 – 8:30 pm )
Chicken Breast of Eggplant Stuffed
with Roasted Vegetables
Torino Style Hazelnut Polenta
Balsamic Glazed Beet & Watercress Salad
Chocolate Walnut Brownie |
Most ingredients and produce are organic.
|
GUEST CHEF WEEKEND MENU – OCTOBER 15-17
From Guest Chefs Charlie and Marion Cascio
Friday
Dinner 7:30 – 8:30 pm
Eggplant Nicoise
Fettucine
Broccoli Almondine
Chicken Minestrone
Lettuce and Heirloom Tomato Salad
Rhubarb Upside-Down Cake
with Whipped Cream
Sunday
Organic Coffee, tea, Bread and Jam 8:30 am
Brunch 10:30 – 11:30 am
Eggs "a la Wilbur"
Exotic Fruit Plate
Cheese Plate |
Saturday
Organic Coffee, tea, Bread and Jam 8:30 am
Breakfast 9:30 – 10:30 am
Oatmeal, Granola, Yogurt, Fresh Fruit,
Assorted Breakfast Breads, Jam and Honey
Lunch 1:00 – 2:00 pm
Caesar Salad with Fresh Ahi Tuna
and Avocado Dressing
Caramelized Onion Tart
with Black Olives and Anchovies
Roasted Butternut Squash Soup
Fresh Fruit in Season
Dinner 7:00 – 8:30 pm
South Moroccan Chicken or Veggie Couscous
Couscous Grain
Roasted Parsnips and Fennel
Mixed Green Salad
Chocolate Mousse |
Most ingredients and produce are organic.
|
GUEST CHEF WEEKEND MENU – NOVEMBER 5 - 7
From Guest Chefs Charlie and Marion Cascio
Friday
Dinner 7:30 – 9:30 pm
Coconut Curry (Chicken or Vegetarian)
with Brown Basmati Rice
Cucumber Raita Salad
Fresh Raisin Chutney
Tomato and Sweet Potato Dahl Soup
Pineapple Mango Salad with Mint
Sunday
Organic Coffee and Tea – 8:00 am
Brunch 9:45 – 10:45 am
Eggs "a la Wilbur"
Exotic Fruit Plate
Cheese Plate |
Saturday
Organic Coffee and Tea – 8:00 am
Breakfast 8:30 – 9:30 am
Oatmeal, Granola, Yogurt, Fresh Fruit,
Assorted Breakfast Breads, Jam and Honey
Lunch 1:00 – 2:00 pm
Warm Teriyaki Salad with Soba Noodles
and Baked Tofu
Oriental Cabbage Salad
Chicken Vegetable Soup
Fortune Cookies
Dinner 7:00 – 8:30 pm
Prosciutto Leek & Mushroom Strudel
Porcini Mushroom Sauce
Couscous Grain
Organic Broccoli
Roasted Butternut Squash Soup
Spinach and Tomato Salad
Chocolate Pound Cake
with Whipped Cream |
Most ingredients and produce are organic.
|
Also see: News and Upcoming Specials, including future Guest Chef Weekends.
To receive our periodic emails with Wilbur's latest news and great special offers, please sign up via email at: info@wilburhotsprings.com.
For reservations call (530) 473-2306 from 10am to 8pm daily.
Wilbur Hot Springs, Wilbur Springs, California 95987-9709.
For questions or comments about our website,
please e-mail us at info@wilburhotsprings.com
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