Compassionate Kitchen

At Shadowcliff, meals are more than food: they’re a central part of the group experience. Our Compassionate Kitchen prepares simple, delicious meals with care, using seasonal ingredients and recipes that nourish body and spirit. When groups dine with us, meals are served family-style in the Rempel Lodge dining room, creating space for conversation, connection, and reflection.

From planning menus to buying, preparing, and serving food, our goal is to align our choices with a restorative world, living both well and lightly on the earth.

We primarily prepare meals for groups who have arranged food service in advance. Individual guests may purchase meals when booking their room or at check-in, depending on availability. Guests are also welcome to cook in our guest kitchens in Rempel Lodge and Cliffside Lodge, and all cabins include full kitchens.

We believe our relationship with food should reflect our values. Our kitchen aims to cook in a way that is thoughtful, joyful, and grounded in gratitude for the land, the growers, and the people gathering around the table.

We focus on:

Seasonal, local, and organic ingredients whenever possible
Vegetable-forward menus inspired by global cooking traditions
Whole grains, legumes, and hearty soups that offer comfort and nutrition
Thoughtfully sourced proteins, with an emphasis on quality over quantity
Beautiful presentation, because meals should nourish all the senses

While not strictly vegetarian, many meals use meat more as an accent than a centerpiece, allowing fresh, seasonal flavors to shine.

We can generally accommodate the following dietary needs with advance notice:

Vegetarian
Gluten-free
Dairy-free

Have you read Like Water for Chocolate? It speaks beautifully to the idea that meals carry the energy of the people preparing them. At Shadowcliff, we embrace that belief.

We encourage our kitchen team to enter the space with a happy heart, appreciation for their coworkers, gratitude for the food and this place, and a willingness to serve guests and one another.

Over the years, many cooks have shared their knowledge of nutrition, technique, and food justice with staff and guests — and have also been eager learners themselves.

Above all, we strive to maintain gratitude for every ingredient in this kitchen: for the hands that grew it, picked it, transported it, and placed it before us. To cook with intention is to honor the gift of food and the gift of being here together.

One of the greatest impacts of our Compassionate Kitchen happens at the moment of serving.

We offer a served buffet experience, where hot items are served by staff, cold items are self-serve, staff are available to answer questions and guide guests through the meal, and portion sizes help minimize food waste while ensuring everyone receives enough.

Don't let the word “buffet” fool you. Our meals emphasize eye appeal and flavor. The colors, textures, and aromas are designed to welcome guests with warmth and generosity.

Guests are always welcome to return for seconds.

Groups participating in meal service take part in seva, a Sanskrit word meaning selfless service.

Post-meal seva includes:

Gathering and clearing plates
Returning items to the kitchen
Supporting staff in washing dishes

These few minutes of shared service are one of the most meaningful expressions of our values: community care, simplicity, and cooperation.

Regarding waste: as a seasonal lodge surrounded by wildlife (in particular black bears), we must dispose of food scraps responsibly. Composting on-site is not currently feasible, but minimizing food waste is a shared goal for our staff and guests alike.

We strive to make purchasing decisions that support ecological and social responsibility. We prioritize:

Local and seasonal produce
Organic ingredients when feasible
Ethically sourced proteins
Minimizing food waste through portion awareness and shared service

Fresh seasonal fruits and vegetables from local or regional sources are an important part of each meal served at Shadowcliff. We try to source as locally as possible, and as local farms undergo their own transitions, we continue to cultivate new partnerships when possible.

When conventional produce is necessary, we focus on items with the lowest pesticide residues, such as:

Asparagus, avocados, bananas, broccoli, cauliflower, sweet corn, kiwis, mangoes, onions, papayas, pineapples, and sweet peas.

Shadowcliff guests have come to expect delicious, high-quality meals at our table. Our job is to know the price of each ingredient served in terms of not just dollars but also ecological and social justice. We can be economical without sacrificing quality and serve satisfying quantities while minimizing waste.

We use a four-level hierarchy to guide our ingredient choices:

Local Seasonal Organic (SLO):
When possible, we try to purchase produce within 200 miles, grown organically and in season, to reduce transport emissions and maximize flavor.
Local (Conventional or Some Organic):
The average food item on the U.S. table travels at least 1,500 miles before it gets to the plate! Long-distance travel often necessitates preservation and ripening agents to increase the food’s shelf life. We try to support regional farmers who use thoughtful growing methods, reducing fuel use and increasing freshness.
Organic (Non-Local):
Chosen when local options are unavailable. The energy costs involved in producing chemical fertilizers and pesticides are huge. And foods free of residues from these chemicals are safer and taste better.
Ethically Produced Conventional:
Especially for items like coffee, tea, chocolate, and rice, we seek companies aligned with fair labor and environmental responsibility.

Our Approach to Food

Preparation

Serving

Clean-up and Seva

Our Values in Practice

Purchasing Principles

Meal Packages for Groups

Planning a Group Stay?