DINING AT SAT NAM FEST

The Food adds enormously to an already fantastic experience.

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DINING AT SAT NAM FEST

The food at Sat Nam Fest is lovingly and consciously prepared by Eastover Estate & Retreat. With years of experience working with food and creating healthful, tasty and joyous dining experiences, we are looking forward to their delicious meals!

Sat Nam Fest meals are served out of the main dining hall and provide a cozy atmosphere to sit with friends, old and new, to break bread (even gluten free) and share delicious and nourishing vegetarian meals. Meal passes can be pre-purchased when you register online for a discounted fee. All meals will be served buffet style with an abundance of exciting and nourishing options at each meal.

The menu is all vegetarian with vegan and gluten free options. In our effort to best serve you and our planet, we prepare meals using as much local and organic foods as possible. Each meal will also provide a pure foods section with simple clean foods such as steamed vegetables, Quinoa, millet or brown rice for those wanting to keep to a simpler cleansing diet while at Sat Nam Fest.

ABOUT THE HEAD CHEF

Katie Hartman is a retreat catering chef based in the southwest. Growing up cooking and eating traditional foods with her Sicilian grandparents, baking with her German grandmother and sprouting lentils with her mom, Katie developed a curiosity and passion for real food made with love early in life. Katie has been cooking vegan food professionally since 2003. She has worked in vegetarian restaurants and for private clients in Chicago, New Zealand and northern California. Katie began catering retreats in Joshua Tree, California in 2011, and joined the Sat Nam kitchen crew in 2013. Katie is honored and thrilled to bring her team out to Massachusetts and serve Sat Nam East this year!

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The food…amazing!!!  Thank you, thank you, thank you to all those folks that put their hard work and love into those meals. And a HUGE thanks to having the gluten free options. Please continue to offer that!!  Thanks!

Shakta

SAT NAM FEST BERKSHIRES 2017 MENU

Wednesday

Lunch

~ Main Dishes ~

Potato green chili stew

Portobello fajitas

Black beans

Cilantro lime rice

Sautéed chard

~ Sides ~

Cilantro cashew cream,

Fire roasted salsa

Salsa verde

Cheese

Pickled cabbage

Tortillas

Chips

~ Salad ~

Green salad with radish, red cabbage, roasted peppers and corn, shoestring tortilla crisps, spiced pepitas and avocado dressing

 

Dinner

~ Main Dishes ~

Tomato coconut soup

Jamaican curry with butternut squash, plantains, potatoes, carrots and peas

Red beans and rice

Jamaican braised cabbage

Chickpea mango salad

Steamed kale

Kitcheree

~ Salad Bar ~

Multicolored peppers, shredded beets, shredded carrot, tomato, red onion, curried cashews, Papaya red pepper dressing

Lemon olive oil dressing

~ Dessert ~

Raw macaroons

Thursday

Breakfast

~ Main Dishes ~

Vegan Spanish tortilla with roasted red pepper sauce

Oatmeal Bar

Fresh fruit platter

Kitcheree

Quinoa

Steamed chard

Green salad with avocado dressing

~Sides & Toppings~

Granola

Yogurt and non dairy milks

Toast

Peanut butter, jams Nuts, seeds, dried fruit

Lunch

~ Main Dishes ~

Carrot ginger soup

Pineapple teriyaki tofu with stir fry and grilled pineapple

Coconut rice

Steamed kale

Sesame broccoli slaw

Marinated cucumbers

~ Salad Bar ~

Sprouts, carrot, pea pods, radish, green cabbage, 5 spice almonds, edamame

Peanut miso dressing

Orange ginger dressing

Dinner

~ Main Dishes ~

White bean soup

Spinach pecan cakes with beet cherry chutney

Greek potatoes

Mediterranean green beans

Steamed chard

Plain quinoa

Hummus and pita

~ Salad Bar ~

Tomato, cucumbers, red onion, Kalamata olives, artichoke hearts, red peppers, feta,  roasted chickpeas

Red wine vinaigrette

Tahini dressing

~ Dessert ~

Chocolate chip, olive oil and rosemary cake (vegan and gluten free)

Friday

Breakfast

~ Main Dishes~

Scrambled tofu with mushrooms and spinach

Roasted potatoes

Steamed kale

Green salad with lemon olive oil dressing

Kitcheree

Fresh fruit platter

Oatmeal bar

~Sides & Toppings ~

Granola

Yogurt and non-dairy milks

Toast, peanut butter, jams

Nuts, seeds, dried fruit

Fresh fruit platter

Lunch

~Main Dishes~

Veg chili

Brown rice

Whole roasted sweet potatoes

Corn on the cob

Cornbread

Kale salad with roasted mushrooms, shredded carrot, purple cabbage, pickled onions, spiced pepitas, avocado and lime dijon dressing

~ Salad Bar & Sides ~

Cheese, sour cream, pickled jalapenos

Salad bar- sprouts, shredded beets, cucumbers, tomatoes, radish, multicolored peppers, onion

and cilantro, quinoa

Avocado dressing, citrus coriander vinaigrette

Dinner

~ Main Dishes ~

Coconut red lentil soup

Thai green curry with tofu, zucchini, eggplant, corn, pea pods, tomato and herbs

Jasmine rice

Steamed broccoli

Pad Thai

Yellow curry potato salad
~ Salad Bar ~

Multicolored peppers, shredded carrot, red cabbage, cucumbers, mango, peanuts, curried cashews, red curry roasted chickpeas, herbs, carrot ginger dressing

~ Dessert ~

Raw coconut cream pie

Saturday

Breakfast

~ Main Dishes ~

Southwest quinoa polenta with ranchero sauce

Roasted red and sweet potatoes

Black beans

Steamed chard

Green salad with citrus coriander dressing

Kitcheree

Oatmeal Bar

~ Sides & Toppings ~

Granola

Yogurt and non dairy milks

Toast, peanut butter, jams

Nuts, seeds, dried fruit

Fresh fruit platter 

Lunch

~ Main Dishes ~

Moroccan split pea soup

Crazy salad with shwarma tofu, carrot, celery, red peppers, dried apricots and plums, grapes, cilantro, mint, sliced almonds and yellow curry vinaigrette

Yukon and sweet potato gratin

Steamed kale

Kitcheree

Beet berry basil salad & Arugula, asparagus, fennel and orange salad

~ Salad Bar ~

Sprouts, tomatoes, cucumbers, shredded carrot, sunflower seeds, chickpeas, pita, olives, artichoke hearts, Balsamic vinaigrette, Apple cider vinaigrette

Dinner

~ Main Dishes ~

Dal

Channa masala

Veg cashew korma

Basmati rice

Curried roasted cauliflower

South Indian green beans

~ Salad Bar & Sides ~

Apple chutney, Coconut mint chutney, Raita

Spinach, shredded carrot, shredded beets, cucumbers, tomatoes, raisins, sliced almonds, goat cheese, Lemon ginger dressing

~ Dessert ~

Chai cake (vegan and gluten free)

Sunday

Breakfast

~ Main Dishes~

Scrambled tofu with mushrooms and spinach

Roasted potatoes

Steamed kale

Green salad with lemon olive oil dressing

Kitcheree

Fresh fruit platter

Oatmeal bar

~Sides & Toppings ~

Granola

Yogurt and non-dairy milks

Toast, peanut butter, jams

Nuts, seeds, dried fruit

Fresh fruit platter

Lunch

~ Main Dishes ~

French lentil soup

Provencal veggie terrine

Quinoa polenta with roasted red pepper sauce

Steamed chard

Thyme roasted carrots

Mushroom walnut pate with crostini and GF crackers

Kitcheree

~ Nicosia Salad Bar ~

Marinated potatoes, blanched green beans, tomatoes, olives, capers, parmesan

Thyme white wine vinaigrette

Fig balsamic vinaigrette

COME HOME TO YOUR HEART