Kris, you have been to all of the retreats.
Yes I have. I’ve been to every one of them. This will be my sixth one.
The Fall Retreat will be your first time as the head chef.
If that’s what you want to call it.
What do you want to call it?
You know, I don’t know. Because I have this whole different way I want to approach the kitchen this time.
What’s your approach?
Well, I’m planning the menus. I’m doing all the big prep. But then, I want people to take part in the other preparation and serving. I don’t want it to be anonymous volunteers. I want to open up space and say, “I have a particular need for this, this, and this, and if you can do these things, I need you.”
What’s on the menu?
It’s going to be all vegan. For the most part, it’s going to be gluten-free. I will probably have one or two not gluten-free desserts. It’ll be vegetarian options. So for breakfast, I’m working with hot oats with all different toppings. Yogurt and kind of parfaits. Some homemade gluten-free granola. I want to do an assortment of breads and bagels and things for toast, and then scrambled eggs. And then like juice and fruit.
What about coffee?
Oh. Duh. There’ll be coffee going all the time. Coffee and tea.
So what about Saturday dinner?
The dinner will be three different areas, three different menus if you will. I am working on a curried lentil stew with Naan.
So what else?
A Mexican based vegan casserole with chips and avocado. That’s a good filling, vegan one-pot kind of meal. And then the other one I am going to go with brown beans, fried potatoes, and vegan cornbread.
How are you going to fry the potatoes?
I’ve got freaking grills in that kitchen. Like home fries.
Nice. This is a really large selection for dinner.
Yes, but it’s also low fat, easy to prep, vegan, and gluten-free.
And then what about desserts?
It’ll be reruns from the Summer Retreat of the vegan chocolate Texas sheet cakes and apple pies.
Your apple pie is delicious. It