Cooking for Connection: Behind the Scenes with Our Seattle Retreat Chef Services
In August, our team had the honor of cooking for a spiritual healing retreat in the Snoqualmie Valley, a setting that felt worlds away from the noise of busy Seattle. From the moment we arrived, it was clear how thoughtfully the host had prepared her home not just for the 24 guests, but for us as well. The abundant gardens and chef’s kitchen invited inspiration at every turn, making it easy to translate the beauty of the space directly onto the plate. Wild grapes and blackberries became sparkling mocktails, roasted with honey or stirred into refreshing Italian sodas. Vine-ripened tomatoes, still warm from the sun, added brightness to salads and breakfast sandwich bars. Preparing and serving meals in the heart of the home allowed us to slip seamlessly into the rhythm of the retreat, making food a natural extension of the guests’ experience.
Designing a fully vegetarian and vegan menu for four days of meals from the welcome dinner to the closing breakfast was both a challenge and a joy. Plant-based cooking asks for creativity, and we embraced it by layering flavors and textures, offering variety, and keeping every dish balanced and nourishing. Seasonal produce from local farms anchored our menus, while ingredients harvested straight from the garden tied each plate back to the land where guests were gathering. The food became part of the retreat’s setting, an edible reflection of the environment that surrounded us. As part of our Seattle Retreat Chef Services, we aim to make every dish not only nourishing but memorable. This is the heart of what we provide through our Retreat Chef Services Seattle.
Among the highlights was Chef Sara’s Eggplant Milanese. Eggplant doesn’t often get the spotlight, yet this version roasted to bring out its umami depth, breaded and fried until crisp, and finished with a simple arugula and tomato salad turned skeptics into fans. Guests who typically avoided the vegetable came back for seconds, some even joking they could happily be vegetarian if this was the standard. For us, moments like these are deeply rewarding. They reflect not only the care that goes into planning and preparing each dish, but also the joy of watching people delight in food they didn’t expect to love. As chefs, we’re always inspired by the potential of Healthy Meal Prep not just as a convenience, but as a creative way to nourish people with vibrant, flavorful dishes that feel indulgent and intentional.
Meals at the retreat became more than nourishment; they were moments of connection. Around the buffet tables, guests laughed, reflected, and shared their experiences, letting the food support both body and spirit as they moved through their inner work. For me, the most meaningful part was knowing our meals weren’t just sustaining people, they were helping to shape the retreat itself, adding another layer of care to the transformation already unfolding. If you’re planning a retreat, we would be honored to create meals that align with your vision and give your guests an experience to carry with them long after they leave.
Eggplant Milanese
Yields: 4 servings
Time: ~1 hour
Ingredients
2 large Italian eggplants
2 cups Italian bread crumbs
2 eggs
1 cup all-purpose flour
2 tsp onion powder
2 tsp garlic powder
2 Tbsp nutritional yeast (or Parmesan, see swaps below)
2 cups high-heat oil (like avocado or canola)
Salt & pepper, to taste
To serve:
5 oz box baby arugula
2 Roma tomatoes, roughly chopped
Olive oil, balsamic vinegar, salt & pepper
Instructions
Roast the eggplant.
Preheat the oven to 400°F. Place whole eggplants on a foil-lined sheet pan and poke them 4–5 times with a small knife. Roast 30–40 minutes, until the skin is wrinkly and a fork slides in easily.Prep the eggplant.
Carefully peel off the skins (they’ll be hot and use a small knife to help). Keep the stems on for looks. Slice each eggplant in half lengthwise and season generously with salt and pepper.Set up your dredging station.
Bowl 1: Flour + onion powder + garlic powder + 1 tsp salt.
Bowl 2: Whisked eggs + 2 Tbsp cold water.
Bowl 3: Bread crumbs + nutritional yeast + 1 tsp salt + ½ tsp pepper.
Get your pan ready.
Place a cooling rack over a sheet tray (for draining later). Heat oil in a medium, high-sided pan over medium heat for 5–10 minutes. Test with a pinch of bread crumbs, if they sizzle, you’re good.Bread the eggplant.
Use one hand for “dry” and one for “wet”: coat each piece in flour (shake off excess), dip in egg wash, then cover completely with bread crumbs.Fry it up.
Work in batches about 2 pieces at a time. Fry until golden brown on both sides. Transfer to the rack, sprinkle with a pinch of salt while hot.Toss the salad.
Mix arugula and tomatoes with olive oil, balsamic, salt, and pepper.Serve.
Pile the salad over the crispy eggplant. Dig in immediately, you won’t regret it.
Swaps & Tips
Cheesy option: Swap nutritional yeast for grated Parmesan.
Vegan option: Replace eggs with ⅓ cup water + 2 Tbsp ground flax seed.
Don’t crowd the pan. Crispy edges need space!
