• Guest House

  • Retreat and 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

Subscribe to the Guest House newsletter:

Add Your Email

  • 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. 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 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 and fresh fruit 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 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. Organic dairy products and produce are purchased whenever possible. All coffee is organic and fair-trade. All salad dressings are made from scratch. Steve’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.

    We source our eggs from a local farmer in our neighborhood who keeps her chickens in cage-free, cruelty-free conditions. Eggs are served in some form every day. Recent examples:

    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
    Blueberry pancakes
    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
    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:

    Chicken Fresco with balsamic vinegar, tomato, and lemon
    Shrimp risotto
    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
    Salad Nicoise
    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
    Tomato Florentine
    Ginger Carrot
    Butternut Squash Bisque
    New England Clam Chowder

    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:

    Pork loin encrusted with roasted garlic and thyme
    Rosemary and black pepper roasted sweet potatoes
    Apple cranberry bread stuffing
    Carrot cake

    Apricot-glazed salmon
    Broccoli rabe
    Wile rice with sauteed mushrooms
    Gingerbread trifle

    New England Style Baked Cod
    Acorn squash
    Dill crusted roasted potatoes
    Yellow Squash and Zucchini
    Blueberry Shortcake

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

    Included are:

    Organic, fair trade, and rain-forest certified 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.