A Chef’s Perspective from a Wellness Retreat Kitchen
We haven’t shared much about our Nurture & Nourish Retreat that took place in February, and I think the reason why is that we’ve have been processing much of the experience from that day.
The afternoon that Shelley and I arrived in Wolfeboro, it had begun to snow. As we unloaded our gear and began moving furniture, we glanced outside toward the lake and noticed the snow beginning to fall heavier as the light slowly moved toward evening. Looking out over Lake Winnipesaukee, it was beautiful—the soft light catching the large tree just outside the picture windows, the snow falling quietly beyond it.
We haven’t shared much about our Nurture & Nourish Retreat that took place in February, and I think the reason why is that we’ve have been processing much of the experience from that day.
The afternoon that Shelley and I arrived in Wolfeboro, it had begun to snow. As we unloaded our gear and began moving furniture, we glanced outside toward the lake and noticed the snow beginning to fall heavier as the light slowly moved toward evening. Looking out over Lake Winnipesaukee, it was beautiful—the soft light catching the large tree just outside the picture windows, the snow falling quietly beyond it.
By morning, the snow had stopped and there was a gentle quiet, I do love walking outside during or after a snowfall. Everything feels clean, white, and still.
Inside, the kitchen was already beginning to hum. Pots warmed on the stove, teas were set out, and the table slowly took shape.
Setting the table is one of my favorite things to do because it signals care and intention. For this gathering, we folded napkins into little envelopes and tucked a handwritten note inside each one—a simple welcome for the women arriving to spend the day together. Mugs waited nearby beside jars of special teas chosen for warmth and comfort.
The day itself unfolded gently. Our guests arrived, shaking snow from their boots and settling into the quiet rhythm of the retreat. The morning began with a gentle yoga session, an invitation to move slowly, stretch tired winter bodies, and reconnect with breath.
During the day, the group gathered again for a gentle yoga practice and a restorative yoga practice—the kind of yoga that asks very little physically but offers a great deal in return. Supported by blankets and props, the women were guided into deep rest, allowing the body to soften and the nervous system to settle. In the stillness of winter, it felt especially fitting.
In the kitchen, the menu followed that same intention. Late February in New Hampshire calls for food that warms you from the inside out—meals that are grounding, nourishing, and deeply satisfying. Every dish was whole-food plant-based, built around ingredients that support energy while still feeling abundant and comforting.
Designing menus is where I truly thrive. I love opening cookbooks, turning pages, and letting ideas begin to form. Inspiration comes from the season, the setting, and the people who will gather around the table. From there, the menu begins to take shape—flavors that complement each other and meals that flow with the rhythm of the retreat.
One of my favorite moments comes when someone tries something new. Many guests are curious about whole-food plant-based meals but aren’t quite sure what to expect. There’s often a pause after the first bite, followed by a smile of surprise.
Healthy food can taste this good?
That moment never gets old.
At retreats like this, meals become part of the experience. A warm bowl of soup after yoga. A colorful plate shared around the table. A mug of tea held between hands while conversations unfold.
Food feeds more than hunger. It nourishes connection, comfort, and the quiet process of resetting.
Experiences like this remind me how powerful it is when people gather together with the shared intention of slowing down and nourishing themselves.
This is the heart behind the work I do with Roots & Roses—through retreats, cooking classes, and shared meals.
If you’re dreaming about hosting a retreat, gathering friends for a plant-based cooking class, or creating a nourishing experience for your community, I’d love to hear about it.
And for me, it’s always a joy to be part of that experience—one meal at a time.