A Retreat & Conference Center
318 West Main Street
Chester, CT 06412
Phone (860) 322-5770
Fax (860) 322-5744
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Even when cooking for a large group, executive chef Steve Matterazzo ensures that each individual’s meal is delicious and delightful. Guest House menus are creative and imaginative and our meals are always satisfying and healthful. Every meal offers variety and a vegetarian/vegan option is included whenever necessary. With advance notice we can customize menus to accommodate individuals with dietary restrictions and groups who wish to serve entirely vegetarian or vegan meals, or any other special diet.
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Retreat and Conference Food Service
- Three healthy, expertly prepared meals a day
- Fresh local ingredients used whenever possible
- Menus can always be designed to include a vegetarian/vegan option
- Custom menus for groups who wish to serve entirely vegetarian or vegan meals
- With advance notice, options for individuals with dietary restrictions
- All-day beverage service
- Deluxe afternoon snack and beverage service, if desired, for an additional charge
Cuisine at Guest House
Executive Chef Steve Matterazzo believes that food is most delicious when it is prepared in a manner that brings out the natural flavors of the ingredients. He begins with fresh, whole foods, and then designs dishes and menus that incorporate the flavors of the world to best bring out the natural quality of these ingredients. His menus are creative and imaginative.
Much of modern cooking revolves around hiding poor quality ingredients under masks of heavy sauces, artificial flavors, sugary dressings, etc. Steve’s kitchen does not add thickeners, dyes, preservatives, or chemicals in any of his cooking. Since he works to obtain the highest quality meat and produce available, his kitchen staff knows that clean, simple preparations will yield gourmet results.
We also believe that the health of our bodies and the environment is always connected. Local or regional products are used whenever possible. All coffee is fair-trade and Rainforest Alliance Certified. All salad dressings are made from scratch.
We serve a large spread at breakfast that provides a good mix of proteins, fruits and vegetables, grains, and dairy products.
Eggs are served in some form every day, for example:
Western-style scrambled eggs with tomato, ham, and peppers
Tuscan-style sausage, roasted red peppers, and spinach
Quiches with fresh seasonal vegetables with fresh herbs
Egg beaters dairy-free ingredients also available
Other hot breakfast items we have served lately:
Organic oatmeal with apples, cinnamon, and flax seeds
Almond encrusted French toast
Sweet Potato Homefries
Fresh baked muffins
In addition, with every breakfast we serve:
Toast assortment of fresh breads and gluten-free bread, jams, organic peanut butter, soy-nut, and almond butter, cream cheese, butter and other spreads
Homemade granola and other cereals with milk and soymilk
Choice of Kashi-brand organic and gluten-free cereals
Yogurt and cottage cheese
Assortment of juices
Lunches usually include a wide variety of items including one or two entrees, fresh vegetables, salads, breads, and fruit. Salad is included with every lunch.
Some recent main entrees:
Chicken Fresco with balsamic vinegar, tomato, and lemon
Curry vegetable stew
Tarragon walnut chicken salad
Vegetable and goat cheese tortes
Turkey and ham cold cuts and sandwich bar
Chicken Caesar Salad
Quinoa with cinnamon, apple, and pistachio
Two-cheese nachos with black beans and salsa
Wide variety of homemade soups
Tuscan white bean salad
All soups are made in-house, from scratch. They are usually vegetarian and gluten-free. Some recent examples:Tomato and roasted pepper
Butternut Squash Bisque
New England Clam Chowder
Dinner generally includes a meat or fish preparation along with at least two side dishes. During a week-long retreat, we may include one or two vegetarian dinners during the week. Salad is served with every dinner.
Some recent dinner menus:
Pork loin encrusted with roasted garlic and thyme
Rosemary and black pepper roasted sweet potatoes
Apple cranberry bread stuffing
Wile rice with sauteed mushrooms
New England Style Baked Cod
Dill crusted roasted potatoes
Yellow Squash and Zucchini
Snacks and beverages are available from one hour before breakfast to one hour after dinner every day.
Organic, fair trade coffee
Iced tea & lemonade
Assorted teas (black, herbal, and decaffeinated)
Fresh whole fruit
Actual menus vary by the season and can be customized for any group.