I am so excited to announce Emily Park as our retreat chef October 1 – 6 in Collioure, France. Emily is a Portland, Oregon–based chef with a deep interest in local, seasonal cooking and artisan bread making. She is one of two chef-owners of the Meadowlark supper club, hosting bimonthly pop-up dinners around Portland since 2014. Her full bio is below.
The Return to the Tactile Retreat is an invitation to literally stop and smell the roses. Come to Karbohemia (in Collioure, France) to strengthen your writing skills, and also your relationship with the physical world. Lodging and all meals are included. Only a few spots remain. You can learn more and register here.
Below is just a taste of what Emily is thinking of preparing for us during the retreat:
Breakfast Monday through Thursday will be a simple Continental-style affair with pastries from the local boulangerie, fresh fruit, that incredible French yogurt, and coffee.
Lunches will consist primarily of soups, salads, etc. For example, a Niçoise salad with tuna confit, gazpacho with an avocado & pepper tartine, or a vegetarian quiche accompanied by a simple salad.
In the evenings, I think it would be nice…to have an aperitif “hour” (really more like 20-30 minutes). Perhaps on the terrace…? I imagine guests having a glass of rosé and some hors d’oeuvres, which could be a charcuterie/cheese board (unless you prefer to serve cheese after dinner, in the French manner?), oysters with mignonette, and/or little bites like grilled figs stuffed with goat cheese, or mezze with housemade flatbread, or classic Provençal snacks like panisses or pissaladiere.
This would be followed by a sit-down, family-style dinner in the dining room. Entrées might include bourride (a saffron/fennel-scented seafood stew with aioli); harissa-rubbed lamb with yogurt and olive oil; flattened chicken thighs with charred lemon salsa verde; or ricotta gnocchi with summer squash, cherry tomato confit, and chanterelle mushrooms; all accompanied by fresh salads or other vegetable dishes. To end things on a sweet, but not overly heavy note, I imagine desserts like plum clafoutis with whipped creme fraiche; fig leaf panna cotta with melon granita; or basil/wine-poached peaches with fresh-baked madeleines…
Emily Park is a Portland, Oregon-based chef with a deep interest in local, seasonal cooking and artisan bread making. She is one of two chef-owners of the Meadowlark supper club, hosting bimonthly pop-up dinners around Portland since 2014. She also works at Lovely’s 50-50, a farm-to-table wood-fired pizzeria in North Portland, and as the farm baker at Our Table Cooperative in Sherwood, OR. She enjoys weekly visits to the farmers market, nurturing her sourdough starter, and exploring culinary traditions from around the world, especially the rustic edges of cuisines from the Mediterranean to East Asia. A lover of the written word, she has also worked as an editor of cookbooks and food studies books, and is currently co-authoring her first cookbook.