Planetary Food Workshop

Apr 25, 2019 - Apr 28, 2019

What happens when you pair ancient wisdom, and luscious seasonal food with two world class macrobiotic chefs’?

Magic, that’s what!

Join us for a delicious weekend of cooking and feasting as Chefs Christina Pirello and Patrick Verre share their secrets of ‘Planetary Food’, turning simple ingredients into mind-blowing meals that are good for your health and the health of the planet.

From the secret to seasoning (everyone’s nemesis) to timing of dishes, to the very important consequences are food choices have on both our health and the health of the planet.

Christina and Patrick will change the way you perceive…and cook macrobiotic dishes…creating ‘Planetary Food’.


Plan now on joining us for the first in a series of Planetary Food weekend workshops

Eastover Estate and Eco-Village / 430 East Street / Lenox, MA 01240

For More Information and to Register…go to / /

Or call us at 1-800-266-5815


Single Occupancy - $1,300.00 / Double occupancy - $1,200.00 per person



Thursday, April 25th

3:00 PM – Check-in
6:00 PM – Welcome dinner and orientation
Longtime macrobiotic teacher and counselor, Edward Esko will be on hand to introduce the teachers, the itinerary, and to further discuss the concept of planetary food

Friday, April 26th

9:30 AM to 12:30 PM – Cooking Class
12:30 PM to 1:30 PM – Lunch, free time
3:00 PM to 6:00 PM Cooking Class
6:30 PM to 7:30 PM – Dinner
8:00 PM to 10:00 PM – Planetary Food Panel Discussion Featuring:
Christina Pirello Patrick Verre, Edward Esko, Alex Jack and Bettina Zumdick

Saturday, April 27th

9:30 AM to 12:30 PM – Cooking Class
12:30 PM to 1:30 PM – Lunch, free time
3:00 PM to 6:00 PM Cooking Class
6:30 PM to 7:30 PM – Dinner
8:00 to 10:00 PM – Party Time
Closing remarks and social gathering

Sunday, April 28th

8:30 AM to 10:00 AM – Parting Breakfast


Our menus are based on group preferences and budget. We offer delicious, balanced vegetarian and non-vegetarian meals which typically include raw salads and hot vegetable dishes. Upon request, we will gladly prepare unseasoned blanched or steamed dishes for lunch and dinner. We easily accommodate gluten/dairy free needs, and many of our seasonings and oils are provided on the side for guests to season meals to taste. Several rooms have refrigerators, so guests are welcome to bring food that suit their needs if they have issues we cannot accommodate. Please note that we are unable to reduce meal costs due to food allergies.

Payment Policy

A $50 non-refundable deposit is taken at the time registration occurs.
The full balance is collected 7 days prior to arrival.

Cancellation Policy

Other than the deposit, no fees are incurred if cancelled up to 7 days after reservation date.
50% of the total cost is retained if cancelled less than 4 days prior to event.
The $50 deposit given at registration is non-refundable.