Arrival
Nights
2 Adults
Room Type
RESERVE
spring flavors culinary retreat

Spring Flavors

April 23 – 25, 2021

This Earth Day weekend Shou Sugi Ban House hosts the fourth culinary immersion in collaboration with Mads Refslund. We will be serving meals from Refslund’s Nordic-inspired menu with Asian influences, and hosting engaging workshops that celebrate the best of the season. 

Honoring sustainability and seasonality is an integral aspect of the Shou Sugi Ban House philosophy. With this, our culinary team chose Earth Day to mark the transition into spring. As we begin to shed our heavy layers and transition out of shorter days, our bodies crave to acquire a diet rich in seasonal ingredients, fresh herbs and lighter fare. 

Join us for a Shou Sugi Ban House celebration of the Earth’s bounty. All programs are available à la carte to both overnight and day guests.

What’s Included:
  • Accommodations in one of our Guest Studios with fireplace, soaking tub and garden patio
  • Organic Japanese in-room amenities and nightly seasonal soak
  • Daily breakfast
  • Daily morning movement class
Schedule:

FRIDAY
6:00 – 7:00PM | Spring Cleaning for the Liver
7:30 – 9:30PM | Four-course Dinner by Mads Refslund

SATURDAY
10:00 – 11:00AM | Spring Flavors with Mads Refslund
11:30AM – 12:30PM | Waste Less, Eat More: Whole Plants & Animals
1:30 – 2:30PM | Seasonal Lunch by Mads Refslund
3:00 – 5:00PM | Afternoon Tea Tasting
6:00 – 7:00PM | Shamanic Release
7:30 – 9:30PM | Five-course Dinner by Mads Refslund

SUNDAY
1:30 – 2:00PM | Seasonal Lunch by Mads Refslund
5:00 – 6:00PM | Herb Garden Mocktails Workshop
6:30 – 8:30PM | Four-course Dinner by Mads Refslund

Workshop Descriptions:

Spring Cleaning for the Liver: Learn through food and diet how you can cleanse your liver, the only organ in your body which can regenerate itself. Our resident nutritionist will lead you through an exploration of this incredible organ and its function in your daily life.

Spring Flavors with Mads Refslund: Join acclaimed chef Mads Refslund for an informal Q&A session to learn more about his food philosophy and his contributions to the modern culinary landscape.

Waste Less, Eat More: Whole Plants & Animals: Explore the concept of “Nose-to-Tail Eating” and why it’s not just good for the planet but also good for your body. Understand where important nutrients from both plants and animals come from and how you can improve your own diversity in eating.

Shamanic Release: An energetic grounding practice with journeying, the Shaman’s way of meditation, will open your mind to your multi-dimensional Being. This practice is integrated into a guided imagery journey to ignite your subconscious for seeing, learning and accepting changes and to create the foundation for full embodiment.

Herb Garden Mocktails: Take commonly found garden herbs and turn them into refreshing mocktails. Learn about their benefits and gather recipes to bring home and enjoy at any time.