Lunch and Snack Break for Food Activist Workshop: $18.00 per person

Split Pea Soup - gf,df, vegetarian version
Salad Greens with Feta, Red Cabbage, Sunnies and Raisins , Assorted Dressings
Turkey Burgers with

Roasted Red Pepper and Goat Cheese
Veggie Burgers with

Roasted Red Pepper and Goat Cheese
Cucumber Mint Salad

Dessert and Snack
Zucchini Bread
GF, DF Peanut Butter Rice Krispy Treats
Fruit, Trail Mix

Coffee and Tea Service

Indian Buffet for a Film Crew: $18.00 per person

Red Lentil and Spinach Dahl

Saffron Basmati Rice with Peas

Chickpea Fritters with Cashew Cilantro Chutney

Cumin and Honey Braised Carrots


Coconut Rice Pudding

Lunch for a Yoga Retreat: $14.00 per person

Chicken and Leek Soup
Hungarian Cabbage and Chickpea Soup
Salad Greens with Feta, Red Cabbage, Sunnies Assorted Dressings
Black Bean and Avocado Salad
Hummus and Chips
Bread and Cheese
Tahini Brownies
Lavender Cookies

Farms and Producers Include:  Hawthorne Valley Farm, Hudson Valley Fresh, Ronnybrook Farm, Lyonsville Sugarhouse, Cayuga Farm, Nettle Meadow, Hudson Valley Harvest, The Farm Down The Road, Feather Ridge Farm, Stone Ridge Orchard, Kelder's Farm, and many others!

Organic Breakfast , Lunch and Dinner for a Meditation Retreat:  $52.00 per person

Boiled Eggs
Toast, Jam , Nut Butters
Cereal and Granola
Yogurt and Fruit

All Day Juice, Coffee and Tea Service

Tomato Vegetable Soup

Hummus Salad Wraps
BLT Sandwiches
Garden Salad
New Red Potato German Style Salad
Cookies and Bars

Garden salad with choice of dressings
Multigrain Bread and Farm Butter
Caper and Lemon Roasted Chicken
Green Beans

Roast New Potatoes
Carrot Cake with Buttercream Frosting

Hudson Valley Food Matters is like a pop-up kitchen.  I go to places where there is no food service and bring the  food service to you.  At venues like   Lifebridge Sanctuary,   The Northern Dipper, The  Hudson Valley Farm HubCountry and Farm B&B Ranch , I will work with groups from 15 to 75 people.

Dinner for a Weekend Workshop on Investing with Conscience: $26.00 per person

Navy Beans and Greens Soup
Polenta Lasagna with Spinach, Spring Onions and Goat Cheese
 Chicken Fennel Sausage and Roast Vegetable Ragout 

Salad with Choice of Dressings
Chocolate Cake
GF Truffle Cookies

Coffee and Tea Service

Lisa Jones
Chef and Kitchen Coordinator