Twelve Days in the Wiawaka Kitchen in Late Summer 2005

Something, good, local, homey and lovingly prepared is always cooking in the kitchen at Wiawaka. Here is a sampling of "Twelve Days in the Wiawaka Kitchen Late Summer 2005". This account of the meals was compiled (and prepared) by Hallie Holdenfield and friends at the end of the 2005 season. More delicious dishes are being developed for the Summer 2006 Season by Hallie and another Wiawaka chef Lesley Stockton. You are in for a treat.

If food is a passion, why not book a stay to encompass the Wiawaka talk by Laura Schenone about her book 1000 Years over a Hot Stove that will take place on July 22nd? You'll find details on our calendar of events. While you are visiting us, please support the work we do at Wiawaka (and satisfy your taste buds) by purchasing a jar of Wiawaka Preserves made by master jam maker Catherine Golden, or a Wiawaka blend coffee roasted especially for us by the folks at Liquid Assets to savor once you are back home.

Thursday, August 25th
Breakfast: Hot millet cereal with apricots and prunes, granola bread Lunch: Pulled pork sandwiches, celery salad with garlic vinaigrette, oatmeal hazelnut cookies Dinner: Slow roasted mustard glazed salmon, roasted potatoes, green salad, peach blueberry cake

Friday, August 26th Breakfast: oatmeal, ginger muffins, fruit salad Lunch: Tuna salad sandwiches, gazpacho with add your own condiments (yogurt, diced veggies), brownies Dinner: Oven-fired cornflake chicken, sauteed cabbage and beet greens with caraway and apple, potatoes mousseline, strawberry shortcake

Saturday, August 27th
Breakfast: Scrambled eggs, bacon, oatmeal popovers Lunch: Barbeque and corn on the cob Dinner: Italian night - Pasta carbonara with a little cream and a lot of kale, garlic bread, tomato and basil salad, plum apple crumble a la mode

Sunday, August 28th
Breakfast: Pancakes with sauteed bananas and apples, sausages Lunch: Steamed Asian chicken with scallions, soy and ginger, couscous, quinoa and bulgur salad, pineapple upside down cake Dinner: Smorgasbord

Monday, August 29th
Breakfast: French toast, oatmeal, sausages Lunch: Make your own ham and swiss sandwiches, carrot ginger puree, Toll House chocolate chip cookies Dinner: Make your own tacos, toffee brownies

Tuesday, August 30th
Breaksfast: Granola bread, oatmeal, fresh seasonal fruit salad Lunch: Egg salad sandwiches with pickled red onions, curried lentil soup with spinach and tomatoes, oatmeal apricot cookies Dinner: Sauteed lemon chicken breasts, roasted acorn squash, green salad with peas and chives, chocolate indulgence with poached pears

Wednesday, August 31st
Breakfast: Cornmeal buttermilk pudding, hot cream biscuits, citrus salad Lunch: Eggplant stew with tomatoes and peppers, yellow rice butterscotch brownies Dinner: Lasagne, garlic bread, sauteed spinach with lima beans and shallots, citrus mousse

Thursday, September 1st
Breakfast: Grits, granola Lunch: Make your own chicken salad sandwiches with grapes and walnuts, banana nilla wafer pudding Dinner: Roasted haddock with sour cream and chive sauce, boiled new potatoes with mint, green beans with almonds and garlic, lemon bars

Friday, September 2nd
Breakfast: Hot millet cereal with apricots and prunes, lemon yogurt Lunch: Puffy corn omelet, sauteed zucchini with stewed tomatoes, green salad, Toll House chocolate chip cookies Dinner: Bronzed spice dusted chicken breasts, braised carrots and leeks, roasted potatoes with garlic and rosemary, make your own sundaes

Saturday, September 3rd
Breakfast: Oatmeal pudding, scrambled eggs, bacon Lunch: Potato, chickpea, and butternut squash stew with romescu sauce, salad, raspberry coconut bars Dinner: Cuban Lebanese Night - Cuban roast pork loin, mjadra (lentils and rice with caramelized onions), tzatziki, and baby spinach salad with tomatoes and feta cheese, frozen caramel mousse

Sunday, September 5th
Breakfast: Oatmeal, orange walnut muffins, fresh fruit