Cooking Retreat

Dates

APRIL 17th & APRIL 18th 2009

RESERVE YOUR DATE BEFORE APRIL 1ST

AND RECEIVE AN APRON PERSONALIZED WITH YOUR NAME ON IT UPON ARRIVAL!

Please call if interested in future cooking retreats

Itinerary

"THE RIGHT START"
Johnson Mill Cooking Retreat

TBA

Start the right way by learning to implement new & innovative healthy dishes into your cooking repertoire. Enjoy an enchanting getaway to one of Utah's best kept secrets, Johnson Mill. Fill your retreat with informative cooking classes nestled in a charming and quaint destination. Don't miss your chance to create & enjoy fabulous food while immersing yourself in the beauty of Utah.

FEATURED MENUS

APPETIZER/TAPAS

grilled pita bread with pesto, olive tapenade, & white bean puree
baked asiago dip with crostini
caprese skewers with balsamic reduction
DINNER
wild rice salad
green beans with lemon and pine nuts
salmon en pappiote with basil vinaigrette
spiced apple tart
LUNCH
spinach salad with strawberry champagne vinaigrette
spiced tomato basil soup with asiago pita crisps
turkey breast on ciabatta with tomato jam
DINNER
grilled flank steak with blue cheese butter & grilled grapes
roasted sweet potatoes with thyme
winter fruit salad with pomegranate dressing
mixed berry crisp with vanilla bean crËme chantilly
BREAKFAST bonus class
French crepes with seasonal fruit & fresh cream
eggs benedict
old-fashioned oatmeal with apples, raisins and honey-toasted walnuts

3 DAY ITINERARY

DAY 1
Check in @ 3:00 pm
-MEET & GREET menu- provided by chef instructor
grilled pita bread with pesto, olive tapenade, & white bean puree
baked asiago dip with toasted garlic crostini
caprese skewers with balsamic reduction

Class @ 5:00 pm -food focus-
tips & techniques for a more healthful diet for you & your family
healthy ideas for hosting
mis en Place

-DINNER menu-
wild rice salad
green beans with lemon and pine nuts
salmon en pappiote with basil vinaigrette
spiced apple tart
DAY 2
Class @ 11:30 am -food focus-
implementing local ingredients
pantry essentials

-LUNCH menu-
spinach salad with strawberry champagne vinaigrette
spiced tomato basil soup with asiago pita crisps
turkey breast on ciabatta with tomato jam

Class @ 5:00 pm
-food focus-
menu planning
recipe concepts: cooking with ratios & balancing flavors
ingredient evaluation, selection & storage

-DINNER menu-
grilled flank steak with blue cheese butter & grilled grapes
roasted sweet potatoes with thyme
winter fruit salad with pomegranate dressing
mixed berry crisp with vanilla bean crËme chantilly

DAY 3 bonus class (RATE LISTED BELOW FOR BONUS DAY)
Class @ 8:30 am

-BREAKFAST menu-
French crepes with seasonal fruit & fresh cream
eggs benedict
old-fashioned oatmeal with apples, raisins and honey-toasted walnuts

Check out @ 11:00 am

LOCAL EMPHASIS

Local Food Producers & Retailers
Aquarius Fish Company | Emigration Market | Liberty Heights Fresh Market | Tony Caputoís Market & Deli.

Local Producers
Amano Artisan Chocolate | Beehive Cheese Company | Boulder Mountain Natural Beef | Cochranís Produce | Colosimoís Sausage | Crumb Brothers Artisan Bread | Drake Family Farms | Farnsworth Cider Mill | G Bar Ranch Natural Beef | Lau Family Farm | Marvinís Garden | Morgan Valley Lamb | Parker Farms Produce | Redmond RealSaltÆ | Ricoís Mexican Market & Catering | Rockhill Creamery | Springdale Fruit Company | S & R Fruit | Tamiís Grassfed Beef | Taylor Made (Utah) Beef | Traces | Tveit Gardens | Vosenís Bread Paradise | Weeks Berries of Paradise | Westhoff Beef.

Organizations Supporting Local Commerce
Buy Local First Utah | Full Circle Natural Foods | Utahís Own

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Policies

Please note that this retreat is non-refundable once booked.

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Pricing

Pricing Includes:

  • A welcome reception on Friday Evening for the chef-in-training
  • 2 interactive days of training with hands-on instruction
  • Detailed reference manual with recipes
  • Meals prepared by chefs-in-training will be served with wine/beverages
  • A sumptuous breakfast for 2 mornings

Rates
Rates for the cooking retreat start at 375.00 per chef in training. You may choose any room you would like and add on the cooking retreat to your reservation. This price is based on one person taking the taking part in the Cooking Classes.

Are both you and your guest interested in taking part in the cooking school? The rate is 99.00 for both days of instruction and food for the additional chef in training

If you are interested in the "Bonus Day" on Sunday morning, the rate is 50.00 per person.

If you have more questions, please contact our General Manager, Lani Lively, for more information at 435-654-4466

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