Love and medicine

In most cases between June 15 and September 15, there will be a resident chef on site preparing everyone’s meals. With our remote location, there are no nearby restaurants or supermarkets. In situations where a group or organization is booking the place for a private retreat, event, or program, or during less busy times of the year, guests are more than welcome to bring their own food and use Cross River’s kitchen.

When our resident chef is on site, delicious home-cooked meals are prepared fresh every day on a chef's choice menu plan. The culinary possibilities change according to the season, creativity, flow of respective programs, and any special dietary requirements from guests. The latter, including vegetarian and vegan dishes, will be integrated into the menu plan as guest arrival dates draw near. Meals are served in the main lodge three times a day, buffet style, and everyone on site dines together. There will also be regular coffee, tea, and juices available throughout the day, and local beers and/or wines are regularly stocked. Guests who choose to go on a hike or off site for the day can opt for a bagged lunch.