CONTACT: 46 Stoller Rd., Trout Lake WA 98650

E-mail:      Telephone:  509.395.2030


BobI began my cooking career in a medical center as an apprentice chef along with food service management training at a local community college. I furthered my culinary education at the Cordon Bleu in London, UK. I have managed and cooked worldwide in venues ranging from haute cruise to logging camps, cruise ships, universities, health care facilities, pubs, a cafe serving the homeless and my own fine dining restaurant and country inn. I bring this diversity to your event at Trout Lake Abbey. I am looking forward to serving you as your Tenzo (cook). I see my service to your group as a spiritual practice.  Contact the Abbey directly for Bob’s services.

Bob’s Sample Menu

Breakfast – Tofu or Egg Scramble, Roasted Potatoes, Sautee Apples, Mixed Toast, Koran’s GF bread, Fruit Juice, tea, coffee

Lunch – Budapest Soup, Green Salad, Choc Chip Cookies

Dinner – Mexican Stuffed Peppers, Spinach Salad, Kale Salad, Banana coconut maple syrup dessert

Alma Tierra Catering


For the past 25+ years I have been in service through food.  I have cooked for many popular teachers and quite diverse audiences and settings of all sizes.  I specialize in meeting a wide spectrum of needs within a group from vegetarian/vegan/raw to more conventional fare. I place a strong emphasis on Organic, Local and Free Range choices. The intentionality I bring to my service is to prepare delicious, healthy and nutritious foods in a peaceful and loving manner… to nourish more than just the physical body.

StefanieStefanie Kantor

Stefanie Kantor has been a cook for over 8 years at retreat centers throughout the northwest. Her specialties include: gluten free, paleo, and vegetarian diets, but she can also cook a mean poultry or fish dish upon request. She is a frequent caterer at Trout Lake Abbey and is well liked for both her food and her warm personality by all who meet her. Contact her at or 503.915.9894.

Stefanie’s Sample Menu

Breakfast – brown rice farina, hard-boiled eggs, fresh fruit, gluten free and regular bread, jams, nut butters, coffee & tea

Lunch – is an entrée salad, orange marinated chicken, roasted bell pepper and zucchini, roasted beets, hummus, sheep feta, organic greens, gluten free and regular bread and olives.

Dinner – Baked Mahi Mahi with a roasted pepper/olive tapenade, sweet potato mash, broccoli, salad, and home made almond meal chocolate chip cookies.