Food & Dining
Our innovative chefs create farm-to-table magic. The ingredients we use reflect our values in the larger world. We purchase organic, local, and fair trade products to promote environmental stewardship, vibrant local economies, good working conditions, and animal welfare. A significant amount of our produce is grown right here on campus and we employ traditional season-extending methods such as greenhouse and hoop-house growing, pickling, freezing, canning, drying, and root cellar-ing to bring farm food to our table year-round.
Our culinary team prepares three meals a day during each retreat (starting with dinner on your arrival day, through breakfast on your departure day). Our staff can accommodate most dietary restrictions and nutritional preferences with enough notice – please be sure to note these requirements on your registration forms. All meals are served buffet-style.
A self-service beverage bar featuring fair-trade organically grown coffee, hot tea, iced tea, and water is always available, along with some snacks.
Our kitchen and dining room are glatt kosher under supervision of the Hartford Kashrut Commission.
As such, outside food is not allowed in the main building (but is allowed in your rooms). Water bottles are allowed in the main building but not in the dining room. if you would like to bring any kosher mevushal wine or other kosher alcohol to enjoy at our meals or otherwise, they must be checked in by our Mashgiach (kosher supervisor) upon your arrival.
The Adamah Farm employs traditional season-extending methods such as greenhouse and hoop-house growing, lacto-fermentation pickling, cheese making, freezing, curing, canning and drying to bring farm food to the table year-round. Our kitchen purchases local, organic, and fair trade products to promote environmental stewardship, vibrant local economies, good working conditions, and animal welfare. We source pasture-raised meats and poultry from Grow and Behold foods. Our ocean bounty is sourced using guidelines and recommendations set forth by the Blue Ocean Institute.