FULLY CUSTOMIZED
Meals for Retreats
Abby Cooks Wild supports business coaches, wellness practitioners, and retreat leaders who want to offer their clients an exceptional, nourishing experience without the stress of managing meals. I create elevated, whole-food menus for small retreats and events of up to 15 people, each one customized to your group’s dietary needs, preferences, and the overall intention of your gathering.
I believe food is an integral part of the retreat arc—it sets the tone, anchors connection, and reinforces the sense of care you’ve already built into your programming. When
meals are handled with ease and intention, participants feel held and able to fully immerse themselves in the work.
Choose the service style that best supports your retreat: fully on-site cooking and service, or a streamlined delivery option with everything prepared and simple instructions to guide your team.
Connect with Abby to begin creating the culinary component of your retreat experience.
SAMPLE MENU
BREAKFAST:
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Blintz Souffle with Citrus Fruit Salad
Cheese blintzes baked with a mixture of eggs, orange juice, vanilla, sugar & sour cream. Serve with citrus fruit salad dressed with an orange juice-based dressing and garnished with fresh mint
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Assorted Mini Quiche
Asparagus & Bacon, Mushroom & Gruyere, Rainbow Veggie, or Quiche Lorraine
Greek Yogurt Parfaits
Layers of Greek yogurt, Abby’s homemade granola & fresh berries with assorted homemade breakfast breads: blueberry scones, banana bread, cinnamon swirl or chocolate zucchini bread. These can also be turned into muffins instead of loaves.
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LUNCH:
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Grilled Rodeo Chicken with Summer Salad
Chicken breasts with smoky BBQ rub and a salad of grape tomatoes, cucumber, chickpeas, mint & feta dressed with balsamic vinaigrette
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Chili Lime Fish Tacos with Avocado Crema
Chile lime rubbed tilapia fillets in corn tortillas with cabbage, avocado, tomato, cilantro & garlic lime crema
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DINNER:
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Grilled Pork Tenderloin with Cherry-Peach Relish
Pork tenderloin seasoned with honey & vinegar wash and topped with fresh cherry- peach based relish with jalapeno & basil dressed with lime juice. Serve with your choice of rice pilaf or side salad.
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Grilled Flank Steak with Summer Veggies
Flank steaks marinated in beef broth, onion, GF soy sauce, & Worcestershire with summer veggie medley incl. zucchini, summer squash, red onion & tomatoes.
Interested?
