…for it is one of the realms where it is easiest, and best, to appreciate the wonders and depths of nature. In its flavors, on your tongue, and in your belly. We eat simply, but very well, with fresh picked produce directly from the fields and forests around you, ever more locally supplied meats and mains, from our constantly evolving repertoire of recipes, all coming out of the Dapur Gede, our big communal kitchen. We eat family style, are happy to cater to you & your group’s dietary needs. Cooking courses will be arranged in the coming year, for those interested in having an organic diet become a permanent part of their life.
Herein, a visual sample of some of the things we like to eat on the mountain…
One of our favorite, and most frequent, examples of simplicity & quality, on the farm-locally produced tempe, marinated, and cooked with the right mix of crunch and tenderness, cool sauce on the side.
A Segregated, slightly Westernized Karedok, leading off for lunch
Known colloquially on the mountain as the “magic pot,” our Moroccan tagine tempers nicely our blend of Indonesian and Western flavors. Here filled with a local lamb leg, fresh veggies, and more herbs than you could guess.
Pasta salad with wild rocket, herb vinaigrette, and the beautifully purple pickled sweet potato.
Locally sourced tenderloin, rarerly burned on Tennessee griddle, with our okra, daikon, etc…
We like to eat family style on the mountain, smaller groups fit well in the dining area of the big kitchen, while the adjacent formal dining/meeting area can seat groups of 30 or more.
A hubbub about the neck, of the pork, and yes, it was that good.
While temporarily our salad photos seem all to have been eaten, this is where the root of it comes from-the land down below. Rucola Cultivata, our core crop, though it has many friends.
Can you identify all of the fruits & vegetables in the photo on the right?
A pork neck, in a bowl, accompanied by okra & a chair that became an airplane, on a sunny day.