San Juan Island is a destination for people from all over the world. I am the caterer for a a series of knitting workshops for Cat Bordhi at Lakedale Resort at Three Lakes. I see many of the participants twice a year, spring and fall. The workshops are so popular people book out a year in advance. It is like cooking for old friends. For lunch they like vegetarian soups, salads and savory bites. For dinner I offer flavorful healthy entrees with vegetarian options, usually a gluten free side dish and a variety of seasonal veggies. For dessert, I keep it small, but decadent.
Island Chicken Marabella with prunes,
capers and a balsamic and brown sugar glaze
Blanched Broccolini
Golden Beets
Mixed sweet black rice, short grain brown rice pilaf
with sweet onions and zante currants
Chocolate Hazelnut Mousse
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