Sicily: Markets & Vineyards
Journey to Ortigia, Sicily, a captivating island where ancient Greek ruins meet vibrant daily markets, a hub for European chefs and food writers. This
four-day retreat, led by renowned author Dianne Jacob and Le Cordon Bleu instructor Demet Guzey, immerses participants in the heart of Sicilian food culture. You'll explore the bustling Ortigia market, experiencing firsthand the island's rich agricultural history through its produce like blood oranges, almonds, and fresh seafood. A highlight includes a farm-to-table cooking class at a family farm, nestled among olive, almond, and citrus trees, followed by an al fresco meal. The experience extends to a visit to a family-owned winery, focusing on organic Nero d'Avola grapes and tasting famed Moscato Bianco and sweet Passito. Integrated writing workshops, guided by Jacob's extensive experience, encourage participants to hone their skills while absorbing the local culinary narrative. The retreat begins with a group transfer from Catania, ensuring a seamless start to this enriching Sicilian adventure.
Netherlands: Regenerative Farm Practice
Discover Gagel Farm in the eastern Netherlands, a 45-hectare regenerative farm dedicated to rebuilding its ecosystem. This retreat, offered in both June and August 2026, invites home cooks and professionals to experience a place-based culinary practice. Participants engage as farmer, forager, gardener, and cook, exploring the farm's diverse landscape—forest edges, wetland ditches, and market garden—to gather ingredients. Cooking is done over open fire, with meals shared communally. The 'Wild & Cultivated' June retreat focuses on foraging and cooking with seasonal offerings, culminating in a personal culinary manifesto. The 'Culinary Culture Transition' August retreat delves into the impact of regenerative principles on food culture. Led by chef Terri Salminen and culinary curator Roos Burger, these retreats offer a deep dive into sustainable gastronomy, fostering a connection between land and plate. Local makers also contribute regional ingredients, enriching the experience.
Japan: Onsen Town & Recipe Rethinking
Immerse yourself in the serene mountain hot spring town of Yamanaka Onsen, Japan, at Mokkei, a community kitchen founded by author Hannah Kirshner. This six-day retreat for eight writers challenges participants to question the essence of a recipe. Led by Kirshner and acclaimed journalist Clarissa Wei, the program begins with a lecture on recipe documentation, followed by tea ceremonies and town explorations. A key feature is a cooking session with a local auntie, leading to a group workshop deconstructing the prepared dish. Author Bryan Washington will guide a two-part workshop on day five, and Kirshner will conclude with a lecture on recipes as cultural archives. The retreat explores recipes as service, archive, and narrative, with sessions on publishing and pitching. Unstructured time is provided for writing, with one-on-one mentoring available. Participants stay in traditional Japanese guesthouses and enjoy communal meals featuring local ingredients, with opportunities to visit the public onsen.
Greece: Island Seasonality & Writing
Experience Mèlisses, a unique cliffside guesthouse on the Cycladic island of Andros, Greece. This retreat focuses on the intersection of food and writing, bringing together chef, illustrator, and food writer Letitia Clark, and poet and educator Jay Deshpande. Over five days in early autumn, participants engage in morning cooking classes with Clark, focusing on seasonal island produce like lemons, pumpkins, and persimmons, sourced from the guesthouse's own gardens and local farms. Writing sessions with Deshpande are woven throughout the day, encouraging reflection and creation. Evenings are dedicated to communal meals, fostering a sense of connection. The retreat culminates in a specially styled final supper. Participants will also embark on excursions to secluded beaches, farms, and villages to gather inspiration. October on Andros is an ideal time, offering abundant produce and a tranquil atmosphere after the summer tourist season.
Paris: Literary Cafés & Culinary Narratives
Discover the literary heart of Paris through its iconic cafés in this five-day retreat designed for writers. Led by award-winning author Nina Mukerjee Furstenau, specializing in food-culture-memoir, and guided by wine expert Tania Teschke, the program leverages the city's rich history of creative inspiration. Morning workshops focus on writing about place, flavor, and mood, complemented by one-on-one sessions with Furstenau. Participants are encouraged to explore Paris with specific writing prompts, visiting literary cafés, bookshops, and market streets frequented by literary giants like Hemingway and Sartre. A walking tour tracing Hemingway's Paris is included, alongside a pastry-making class. The retreat culminates with a day trip to the Champagne region, featuring guided tours, lunch, and tastings. Accommodation is provided at a boutique hotel in Saint-Germain, offering a comfortable base for exploration and creation.
Rural Japan: Foraging & Village Life
Participate in a unique 10-day retreat in Takigahara, a rural village in Ishikawa Prefecture, Japan, where a deep-rooted reverence for food and its origins is central to daily life. This immersive experience, run by the storytelling project Astray, places a group of 16 participants directly within the local food system. You will learn to build a meal from scratch by foraging edible plants, fermenting seasonings, preparing noodles from seaweed, and crafting bamboo chopsticks. Instruction comes from local villagers, including an artist and chicken farmer, a food educator and fermenter, a skilled sea-woman diver, a bamboo artisan, and a Buddhist priestess. Throughout the 10 days, meals are prepared communally, culminating in a final-night feast presented as a concept restaurant by the group. Other dinners are prepared by a Hokkaido-based hunter-chef duo, Maya and Takuto, who explore the journey of food from mountain to plate and the ethics of consumption.
