Happy August! Our farmers are harvesting a bounty of beautiful produce and bringing it right to the kitchen. Our terrific food is just one of the many reasons to plan your next retreat or conference at either Isabella Freedman in the Connecticut Berkshires or Pearlstone outside Baltimore, Maryland.
We love customizing our menus to fit your event. From wedding menus to welcome receptions with heavy Hors d’oeuvres, let our creativity help your event shine! Keep reading to learn more about our two amazing executive chefs who make every meal extraordinary.
Staying at Pearlstone or Isabella Freedman is a transformational experience. The unique combination of farm-to-table food, along with lodging, meeting space, warm and professional guest services staff, and the beautiful land creates a nurturing space that inspires groups to connect and grow.
Book your next retreat now; we can’t wait to feed your mind, body and soul.
Eve Wachhaus
Chief Operating Officer
Meet Pearlstone’s Executive Chef:
Sallie D’Alonzo
Sallie D’Alonzo is a graduate and Fellow of The Culinary Institute of America (CIA). She began her career at Restaurant La Terrase in Philadelphia, PA., where her passion continued to develop with like-minded professionals.
She staged with Maitre Cuisiner de France, Christian DeLouvrier at Le Maurice, NY, NY and earned her level III Pro Chef certification in 2010, from the CIA.
One specific highlight of her career was her time as the Vegan Chef at Cancer Treatment Centers of America, making and sharing vibrant, plant-based food to nourish the patients receiving various therapies. This is when she fell in love with this cuisine, and it continues to excite her today. She feels fortunate and grateful to be part of the Pearlstone Center and Adamah where she can continue to share her love of plant-based food, with her team and our community.
Meet Isabella Freedman’s Executive Chef:
Elias Andrade
Elias Andrade is a graduate of The Culinary Institute of America. Elias brings over 15 years of cooking experience ranging from restaurants, prepared foods, and catering in the Hudson Valley and Tri-State area.
His passion for sustainable and local food is an extension of this experience. Adamah allows him to not only promote these passions and ideals, but it also lets him nourish, educate, and grow within his community.
Our Food Ethic
Addressing food insecurity is an important part of our food ethic. Isabella Freedman and Pearlstone farms each donate $12,000 worth of fresh produce to local food banks each year.
Isabella Freedman donates to:
- Corner Food Pantry
- Friendly Hands Food Pantry
- Tuscan Brotherhood Homes
- The Falls Village Senior Center
Pearlstone donates to:
- Maryland Food Bank
- Baltimore Gift Economy (a group serving the Irvington community, with whom we also collaborate with on farm education)
- Ahavas Yisroel
“Our retreat centers are excited to share our renewed Food Ethic that celebrates the diversity of Jewish culture. We’re committed to tantalizing taste buds with a global culinary adventure, showcasing the unique flavors and traditions from Jewish communities around the world.”
-Rachael Walkins, National Culinary Director
How to book a retreat
A few 2024 dates are still open! Contact Heather or Simone for more information.
Heather Mekiliesky, Director of Sales, Pearlstone
Simone Stallman, Director of Sales & Business Development, Isabella Freedman
Testimonials
The food at Pearlstone is simply exceptional. Fresh farm-to-table kosher meals are served elegantly—not an easy task when feeding a large group! The food is not only delicious, but chock full of all of the nutrients needed to take care of your body and enjoy your time while onsite. Many of our participants wished they could eat everyday like they ate at Pearlstone!
–Stephanie Buncher, Events and Retreats Manager, ALEPH: Alliance for Jewish Renewal
AMAZING food. Huge compliments to the kitchen!
–Anonymous guest in guest survey
The food is fresh and delicious, and the kitchen staff is so accommodating.
–Sarah Sokolic, Co-Founder & Executive Director at Lab/Shul, Inc
My group was astounded by and delighted with the quality, variety and creativity of the food on our retreat. From abundant breakfast options to straight-from-the-farm vegetables to seared tuna, meals were a joyful part of our experience at Isabella Freedman.
–Rabbi David Jaffe, Kirva
