PROGRAM LOCATION

Hollyhock Retreat Centre
Box 127
Manson’s Landing, BC VOP1KO
(Located on Cortes Island, BC)
1-800-933-6339
www.hollyhock.ca
registration@hollyhock.bc.ca

Hollyhock’s site on Cortes Island in British Columbia, Canada is a magical space that exists to inspire, empower, enlighten, nourish, and heal people who are striving to make the world a better place. Their seasonal workshops, retreats, and conferences focus on well-being, wisdom practices, arts and culture, business, leadership and activism—all in a magnificent setting on British Columbia’s wilderness coast.

Hollyhock is located on the sunniest southeastern beach of Cortes Island, British Columbia, about 100 miles (160 km) north of Vancouver. Cortes is one of several islands that form the north end of Georgia Strait, between the glaciers of Vancouver Island and the Coast Mountain range of the mainland. You’ll find Hollyhock at the end of Highfield Road about 11 miles (18km) from the Whaletown ferry terminal.

Travel information: Hollyhock’s staff will be happy to mail, email or fax detailed travel information for your travel planning. Call (800) 933-6339 or e-mail: registration@hollyhock.bc.ca.

For an Ocean front room add $25 per adult/night
For an Ocean-view room, add $20 per adult/night
Add an additional 7% for GST* and 8% for room tax.

*GST is partially refundable to non-Canadian citizens—ask for a refund application upon departure.

CORE PROGRAM CURRICULUM: Fall Cuisine

Mornings
Start your day with optional yoga and meditation followed by Hollyhock’s freshly prepared whole foods breakfast; served buffet style.

Our 4-hour cooking classes (new Fall menus) begin with a demonstration of the day’s menu by our Chef- Instructor, Peter Berley, so you’re sure to learn every tip and technique in the preparation of each recipe as well as the food and healing information that supports it. Then you’ll participate in preparing the entire menu hands-on with your fellow students, followed by a delicious lunch.

Afternoons
The afternoons are free to enjoy guided nature walks, hikes, meditation and a your choice of optional bodywork. Certain days include kayaking for an additional charge and an evening fresh oyster roast!

Evenings
A delicious dinner using as much available produce from Hollyhock’s own organic garden. In our lecture/workshops you’ll discover a whole new way to think about food. You’ll learn the criteria for health-supportive eating and menu planning and how to stock your cupboards with the highest quality ingredients. Through the use of models such as expansive/contractive, acid/alkaline, the allergy addiction cycle, and Five Phases from Chinese Medicine you’ll learn to understand and eliminate food cravings and how to plan healthy balanced meals that support your personal goals. We’ll also explore the underlying factors such as allergies, Candida and heavy metal toxicity that often sabotage our best efforts.

As the week progresses, you’ll see your skill levels soar, your palate develop and your understanding of whole foods expand. You’ll go home with countless tips and tools to prepare food that not only tastes great, but also promotes a healthier vital life.

The Program completes on Thursday afternoon following lunch at approximately 1:00 p.m.

A Natural Gourmet Certificate of Completion will be awarded to participants attending all sessions.

INSTRUCTORS

Diane Carlson, Cooking Retreat Founder, Program Director, and Chef Instructor, Diane was the Co-President and Director of the Natural Gourmet Cookery School/Institute for Food and Health in New York City for nearly 11 years, and a 2002 finalist in the National Association of Women in Business Owners Signature Awards. She previously owned and operated Five Seasons Whole Foods Cookery and Education Center in Minneapolis, offering cooking and theory classes, private cooking and catering, and a Teacher s Training Program. As founder of The Conscious Gourmet, she creates and leads culinary retreats for the body, mind and soul, and in 2004 she will be offering a new teacher’s training program in natural foods cooking and theory.

Peter Berley, Chef Instructor Former Executive chef at Angelica Kitchen in NYC, Peter is a private chef, caterer and author of the award winning, The Modern Vegetarian Kitchen, and Fresh Food Fast, A Modern Vegetarian Guide to Seasonal Menus in Minutes. Previous owner of the Fire Pond Restaurant in Blue Hill, Maine, Peter has been active in the natural foods movement for over 25 years. His food has been featured on TV Food Network, Chef du Jour and Martha Stewart.

PROGRAM FEE

The Program Fee is $1,390 USD; approximately $1,033 U.S. plus accommodations and includes the following:

• 5 Demonstration/Hands-on mostly vegetarian 4-hour Cooking Classes utilizing high quality, mostly organic ingredients when available
• Lunch
• 5 Lecture/Workshops
• Knife Skills Class
• Program Binder, Cooking Class Recipes, Lecture/Workshop Handouts
  

The Program Fee does not include the following:
Accommodations, airfare, airport ground transportation, meals or beverages other than listed above, health or travel insurance. Additional services such as massage and kayaking are available at the participant’s option and expense. If you choose to participate in activities outside of the group itinerary, no deductions, allowances or substitutions will be made.

For additional information on program content call Diane at (203) 966-3559 or e-mail diane@theconsciousgourmet.com.

Accomodations

The prices for accomodations include the following:

REGISTRATION/POLICIES

Registration

Register for both the accommodations and program by calling Hollyhock at (800) 933-6339 or registration@hollyhock.bc.ca. A non-refundable $350 per person authorized on a Visa or MasterCard, reserves your space. By registering early you can ensure your choice of accommodations. Ask for a free catalog of classes! Hollyhock will provide confirmation letters, travel information and cancellation policies.

Cancellations/Transfers handled by Hollyhock

• Your deposit is non-refundable. If you need to cancel, a credit will be available for this year or next, if the notice given falls within the following time periods:
• Before 4 weeks prior to the start date: Full $350 credit is available.
• Between 4 and 2 weeks prior to the start date: $250 credit is available
• 2 weeks or less from the start date: Deposit is forfeited
  

Note: Credits are transferable to another person with your consent in writing.

Liability
During the course of the Program you will be using sharp knives and working in a kitchen. Diane Carlson dba The Conscious Gourmet and/or the Natural Gourmet Cookery Corporation and/or Hollyhock assume no liability for any accident occurring on the premise or for any accidents that occur outside the program (hiking, transportation to/ from your home before and/or after the program). We recommend you have adequate personal medical coverage.

Please e-mail Diane Carlson at: diane@theconsciousgourmet.com or call 203-966-3559 for details on all upcoming retreats.