Mar 20-22
Chef Bodhi creates beautiful nutrient dense meals using organic and local ingredients and pasture raised meats and dairy. She specializes in gluten-free baking and working with food sensitivities. She believes that clean, vital food is essential to our wellbeing and the wellbeing of the planet. When Chef Bodhi is at Wilbur, she uses produce from many of the farms in the neighboring Capay Valley. At home in West Marin, she runs a private chef company called Blooming Spoon.
What’s on the Menu:
GCW March 2020
Friday Dinner
Appetizers: Garam Masala Deviled Eggs, Crudite w/ Indian Spiced Guacamole, Artisan Bread & Butter, Cheese Platter
Daal Stuffed Sweet Potatoes
Indian Lamb Curry
Aloo Gobi – Cauliflower & Potatoes w/ Green Peas
Jeweled Rice with Pistachio, Currants & Herbs
Local Lettuces w/ Spiced Chickpeas & Jicama
Mango Tart w/ Cardamom Shortbread & Saffron Whipped Cream
Sat Breakfast
Coffee, Chai, Tea, Juice
Homemade Granola & Yogurt & Whole Fruit
Artisan Breads and Spreads, GF Seed Bread
Hard Boiled Eggs
Saturday Lunch
Shawarma Chicken
Marrakech Carrot & Black Lentil Salad
Millet Tabouli
Local Lettuces w/ Tomato, Cucumber & Pickled Onions
Yogurt Sauce
Artisan Bread & Butter
Matcha Pistachio Cookies
Saturday Dinner
Appetizers: Pesto Polenta Squares w/ Wild Mushrooms, Pickled Local Carrots & Radishes, Cheese Platter, Artisan Bread & Butter
Tarragon Crusted Fish
Herbed Quinoa Pilaf w/ Pine Nuts & Lemon
Little Gems w/ Kumquats & Watermelon Radish w/ Preserved Lemon Dressing
Flourless Chocolate Roulade Cake w/ Hazelnut Cream
Sunday Breakfast
Coffee, Chai, Tea, Juice
Homemade Granola & Yogurt & Whole Fruit
Artisan Breads and Spreads, GF Seed Bread
Coconut Chia Pudding w/ Raspberries
Sunday Brunch
Chilaquiles Egg Bake w/ Green Chile, Olives, Mushrooms & Cheddar
Cilantro Smashed Potatoes
Roasted Tomato Salsa w/ Avocado
Romaine Salad w/ Black Beans, Corn & Chipotle Caesar Dressing
Fruit Platter
Roasted Banana Scones