Recommended Caterers 

Each of these chefs have a unique specialty, but all create beautiful and healthy food that will nourish your group during retreat.  They have worked in our kitchen and know our property well, and most have a deeply established connection with our team and the spirit of the Abbey.  While you are welcome to hire a chef outside our recommended list, these folks have a standing contract with us and we can vouch for their food, integrity and ease to work with. 


Teresa Estrada

I prepare and cook nutritious custom menus made with options for people with food sensitivities and for Paleo, Vegetarian, Gluten Free, Vegan, and Keto menus for families and events.

Having started as an alternative, paleo, and gluten-free pastry chef, after many years of testing recipes I have an arsenal of treats that compete with traditional desserts and taste even better. I use low glycemic sweeteners, coconut milk and alternative oils to create Vegan, Paleo, Keto treats and many are gluten-free.


Petra Knapp

Nourishment for unique gatherings. Bespoke food options crafted using a mix of custom and vintage serving boards. Our servings methods are designed to visually stunning presentation will surprise and delight your guests. My career in design has evolved to incorporate my love for entertaining & local foods. I gather inspiration through travel & the seasons of nature, & bring these elements to each grazing table I create. I’ll set the scene for your event so you can focus on having fun with your guests.



Teigha Mondragon

Starting at a young age my experiences with food led me to my life purpose of teaching food education, encouraging the tradition of home cooking and living our healthiest life in today’s fast, modern world.  I grew up in Vermont where we raised chickens, turkey’s, pigs and cows for our meat supply. We had a communal potato farm that provided for multiple generations of my family. Together we worked to plant, weed, debug and harvest the potatoes when each time arrived. I find it just as important today to have a close connection to the source of our food. I loved eating rhubarb and tomatoes fresh out of our garden and that high quality taste is the same nutritious, fresh type of food I work to deliver to my clients.  I look forward to working with you to make your next meal full of nourishment and a tasty memory!



Sara Mains

I have always been creating with food since I was a kid. My inspiration comes from what is growing in the garden, the forest, what is fresh at the farmers market, the fish that just came in off the boat, colors, flavors, moods and seasons. Food that both nurtures and is beautiful is very important to me. Meals that feed all the senses. I have created a wonderful variety of food experiences and I look forward to creating with your groups’ needs in mind! My background is in gardening, plants, art, dance as a healing art, and culinary arts.


Shane Eagan

Four and Twenty Blackbirds features local, wholesome, gourmet food in the Columbia Gorge of the Pacific Northwest. We cater special events and weddings as well as offer personal chef services.  Chef Shane Eagan specializes in developing menus that cater to dietary preferences.  Four and Twenty Blackbirds is also a food truck that can be found on the streets of Hood River, OR.  Chef Shane Eagan offers Holistic Private Chef meal delivery, take home options and cooking services as well.