• Guest House

  • Retreat & Conference Center

  • 318 West Main Street
    Chester, Connecticut 06412
    (860) 322-5770

  • Slideshow Slides (Drop Images In This Box)
    • Gh_exterior1
      5
      appear
    • Head_contact
      5
      appear
    • Head_accomo
      5
      appear
    • Head_job_search
      5
      appear
    • Head_facilities
      5
      appear
    • Exterior_pano
      5
      appear

  • Even when cooking for a large group, executive chef Sam Johnson 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. Fresh local and regional organic products are used whenever possible. 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.

  • Photo Gallery (Drop Images Below)

  • Retreat and Conference Food Service

    • Three healthy, expertly prepared meals a day
    • Fresh local and organic ingredients 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 and fresh fruit service
    • Deluxe afternoon snack and beverage service, if desired, for an additional charge

  • Cuisine at Guest House

  • Executive Chef Sam Johnson 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. Sam’s kitchen does not use thickeners, dyes, preservatives, or chemicals in any of his cooking. Since he works with local farmers 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. At Guest House, all beef is grass-fed and organic, and all chicken is pastured and organic. Organic dairy products and produce are purchased whenever possible. All coffee is organic and fair-trade. All salad dressings are made from scratch. Sam’s kitchen never uses products that contain hydrogenated oil, high-fructose corn syrup, aspartame, MSG, ingredients with preservatives, artificial colors, or flavors.

  • Food Menu Retreat Conference Center

    Breakfast:
    We serve a large spread at breakfast that provides a good mix of proteins, fruits and vegetables, grains, and dairy products.

    Organic eggs are served in some form every day. Recent examples:

    Scrambled eggs with sautéed greens
    Huevos Rancheros
    Mushroom Leek Frittata
    Asparagus and Gruyere quiche with fresh thyme

    Other hot breakfast items we have served lately:

    Organic oatmeal with apples and walnuts
    French toast scented with orange blossom water
    Organic chicken sausage
    Home fries
    Fresh baked muffins

    In addition, with every breakfast we serve:

    Toast assortment, jams, peanut butter, almond butter, cream cheese, butter and other spreads
    Homemade granola and other cereals with milk and soymilk
    Fresh fruit
    Yogurt and cottage cheese
    Assortment of juices

    Lunch:
    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:

    Wild salmon salad with fresh dill
    Curried tuna salad with red grapes
    Sourdough pizza with fresh vegetables
    Tarragon walnut chicken salad
    Fresh vegetable quiche
    Turkey and ham cold cuts and sandwich bar
    Open-face avocado and melted Swiss cheese sandwiches
    Salad Nicoise
    Two-cheese nachos with black beans and salsa
    Wide variety of homemade soups
    Tuscan white bean salad

    Dinner:
    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:

    Roast leg of lamb with minted yogurt sauce
    Tabouli
    Hummus
    Spinach and chickpea curry
    Basmati rice
    Cardamom ice cream

    Thyme crusted wild salmon
    French lentils sautéed with fresh greens
    Grilled asparagus with Parmesan and lemon
    Baked apples with caramel sauce

    Jamaican jerk chicken with pineapple salsa
    Brown Basmati rice and black beans
    Grilled yellow and green zucchini
    Hazelnut brownies with whipped cream

    Snacks:
    Snacks and beverages are available from one hour before breakfast to one hour after dinner every day.

    Included are:

    Fair trade coffee
    Decaf coffee
    Iced tea
    Assorted teas (black, herbal, and decafinated)
    Fresh fruit
    Nuts and dried fruit

    Actual menus vary by the season and can be customized for any group.