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Artisans in the Redwoods |
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‘FURTHER IN’ |
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Itinerary |
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| Friday, June 24, 2005 | Saturday, June 25, 2005 |
| Afternoon arrival - 2p.m. or later Choose campsite Appetizers - Fruit, cheeses, freshly baked breads, wine, café Dinner - citrus/Serrano marinated chicken salad. Pasta salad with crisp vegetables, a fresh tomato & basil & mozzarella with olive oil and balsamic vinegar salad, desserts, café Evening campfire - Introductions and greetings from park ranger, familiarization to Albee Creek and Rockefeller Forest with slide show, followed by moon rising over Albee meadow |
Wake to the sweet smells of the morning air,
and fresh brewed coffee. Followed by chuck wagon breakfast, pancake and
eggs, breakfast meat, fresh fruits and juices. Mid-morning - Partake, if you like, in a guided walk through the Rockefeller Forest. Daytime - For personal creative efforts, with picnic baskets available Lunch - Soups and salads, desserts and café Dinner - Appetizers, tri-tip steaks, rotisserie chicken, grilled seasonal vegetables, salads (cucumber/tomato with red onion & lemon, topped with bread crumbs), fresh-baked bread, wine, desserts, café Evening campfire - Opportunity for readings and showings. Performance by local Delta Blues artist, Don Haupt. |
| Sunday, June 26, 2005 | Monday, June 27, 2005 |
| Full Sunday brunch - French toast, savory
crepes, breakfast meats, eggs Florentine and Benedict, champagne, fruit
salad (Havarti cheese, strawberries, oranges, in a red onion vinaigrette), juices, and café, etc. Full day for your personal creative efforts, with picnic baskets available, and/or lunch back at camp Appetizers - Fruit, cheeses, fresh-baked breads, wine, desserts, café Dinner - Grilled salmon fillet with tarragon/white wine beurre butter, grilled chicken breasts (marinated in raspberry and red onion vinaigrette). Salads (arugula, beet, with pecans and goat cheese) & (carrot, pineapple, orange coleslaw with honey), fresh-baked breads, wine, desserts, café |
Chuck wagon breakfast Personal quality time Depart noon. |
| Menu prepared by Rene Pineda,
quality-minded chef and owner of the Brass Rail Inn, a renowned dinner
house, and caterer to the Bay Area's annual Team in Training's Redwood Run.
Saturday night performance by local Delta Blues artist Don Haupt. Fresh-baked breads from Brio Breadworks of Arcata, delivered fresh each day. Freshly baked scones of Michael's Scones, a baker for the local café houses. Specialty desserts prepared by Ramone's Bakery of Arcata. |
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