Caterers

CONTACT: 46 Stoller Rd., Trout Lake WA 98650

E-mail:  Business@TLAbbey.com      Telephone:  509.395.2030


BobBob Davis

I 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


Pamela-catering

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 of 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.

www.almatierracatering.yolasite.com


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 stef_k@ymail.com or 503.915.9894.

Stefanie’s Sample Menu

Breakfast – brown rice farina, hard-boiled eggs, fresh fruit, gluten free and regular bread, jams, nut butter, 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 homemade almond meal chocolate chip cookies.


 Paige Common

In 2010, I brought to life my own passion for wellness by founding Eatin’ Alive, a vibrant food company focused on plant-based grab-and-go products. Our products have found success through wholesale grocery and farmers’ markets sales. In tandem with running Eatin’ Alive, I also launched my career as a personal chef, nutrition consultant, international retreat caterer, and speaker. Over the past seven years, I’ve helped clients clean out their pantries, nourished yogis on a retreat from beachside to mountain-top, and worked with individuals to customize dietary lifestyles for each unique body and vision.

Paige’s Sample Menu

BREAKFAST: Coconut Cashew & Greek Yogurt – gluten-free, seedy granola and edible flowers. Sauteed Greens. Quinoa Brekkie Bowl – roasted sweet potato, seasonal greens, spring onion, salsa, avocado. Vegetable Frittata – seasonal vegetables and local eggs. Seasonal Fruit. Coffee and Tea Service

LUNCH: Hummus Platter – hummus, seasonal herb pesto, almond/seed crackers, olives. Seasonal Soup – dal, curry, hearty vegetable chicken. Seasonal Salad – mixed greens, beets, carrots, and hazelnuts. Dressing: seasonal vinaigrette or cashew ranch.
Collard Green Wraps – falafel with cashew dill sauce, masala with cilantro chutney, roasted sweet potato with salsa, black bean burrito with creamy chipotle sauce.

DINNER: Wild Mushroom Burger – cashew aioli and fennel slaw. Grilled Citrus Salmon – wild salmon with citrus and dill. Crispy Polenta – cashew-garlic ricotta, blistered kale and sun-dried tomato puree. Mushroom Carnitas Tacos – creamy chipotle sauce, pineapple pico, corn tortillas. Masala Curry – kale, rice, coconut cream.

DESSERT: Peanut Butter Cups, Caramel Coconut Cups, Fruit Skewers, Seasonal Cobbler


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