A Home Away Blog » Chef Rene Hostettler’s Gourmet Recovery Meals

Meal times at A Home Away Retreat.

Jane — Sat, 28 Aug 2010 21:28:54 +0000

Addiction Recovery can be in a non-institutional, non-government controlled or funded Boutique Retreat.

You deserve to be treated with respect, and fed great food!

What The Chefs Prepared in Drug Rehab

Jane — Fri, 20 Aug 2010 21:54:56 +0000

This is a sampling of what you would have eaten at A Home Away this month. There is room at the table for you!

Thursday July 29th, Green Leaf Salad with roasted Tomatoes, Peppers, Olives and Feta Cheese

Monday August 2nd, “Piemontese Style” Chicken Cacciatore

Monday August 2nd, Lemon Mousse with white Balsamic Berry Salad

Tuesday August 3rd, “Sicilian Style” Pizza

Tuesday August 3rd, Surf and Turf with Sauce Hollandaise

Tuesday August 3rd, Chocolate Hazelnut Terrine with Raspberry Coulis

Wednesday August 4th, Napa Cabbage Salad

Wednesday August 4th, Whole Wheat Bagel with smoked Salmon, Avocados and Pea Shoots

Wednesday August 4th, “Marrocan Style Lamb Kebabs with dried Apricots and Bell peppers

Wednesday August 11th, French Crepes filled with smoked Salmon and Caper Mousse

Thursday August 12th, Lemon Meringue Tart

A Home Away Retreat’s Chef Prepare Magnificant Holistic Delights for Recovery

Jane — Wed, 04 Aug 2010 05:09:04 +0000

Here is a pictoral essay of what our guests enjoyed from Chef Rene and Chef David throughout July. Recovering from a seemingly hopeless state of mind and body never tasted so good! You deserve private, luxury rehab.

Monday July 19th, Braised BBQ Ribs

Monday July 19th, Baked Tomatoes

Monday July 19th, Okanagan Cherry Pie

Wednesday July 21st, Carrot and Ginger Salad

Tuesday July 20th, Chicken Breast Saltimbocca with Rosemary Jus

Tuesday July 20th, Valrhona Chocolate Mousse with roasted Pistachio Nuts and Berry Cream

Monday July 26th, Raspberry Mousse

Monday July 26th, Macademia Nut crusted Halibutt Fillet with roasted red Pepper Coulis

Mixed Summer Vegetables

Tuesday July 27th, Vegetable Smoothies

Tuesday July 27th, Sockeye Salmon Burger with Camembert Cheese and Apple red Onion Relish

Tuesday July 27th, Chicken Tikka Masala

Tuesday July 27th, Truffe au Chocolate et Amarena

Wednesday July 28th, Summer Berries and Lemon Curd Pastry

Wednesday July 28th, Sauteed Okras “Southern Style”

Wednesday July 28th, Sundried Tomato and Eggplant Caviar Potstickers

See what we’ve been eating at A Home Away Retreat

Jane — Sun, 25 Jul 2010 06:04:35 +0000

Body, mind and spirit are addressed at A Home Away. Chef Rene and Chef David create amazing delights. Drug Rehab is hard work. Our guests enjoy the fruits of Kelowna, and the fruits of their hard work. Go ahead, see what you missed by not starting your drug rehab last week.

Alumni BBQ – What a success!

Jane — Fri, 23 Jul 2010 02:34:06 +0000

We are very grateful at A Home Away. Last Saturday we hosted our 2nd Annual Alumni BBQ, and what a sucess. We had former guests come from far and wide, and some from just across the lake, to celebrate their sobriety in the place where it began. I commented to one of our former guests about how lucky John and I were for the grandchildren. “Oh,” he stated, “which one is your grandchild?”. I smiled big, and said, “All of them!” And there were a number of happy children present that have sober parents today. Some of them born before sobriety, some after, and one still in utero. What lucky children for their parents new lifestyle.

There were a lot of hugs and tears, and reminiscing. The kids took full advantage of the pool and the sunshine, splashing and laughing endlessly. Everyone else took advantage of the opportunity to reconnect, make new friends, and enjoy Chef Rene’s iced cappuchinos and fruit punch. After a few hours when we got to the actual BBQ, the meal, as expected, was amazing. People are still talking about Chef David’s chocolate cake masterpiece. I don’t know how he does it!

After we were all full, we moved down to the lower level of the patio. We put our chairs in a big circle, surrounded by blossoms and birdsong, and had a ’round of gratefuls’. Each person present (about 25 of us), had an opportunity to express what they were grateful for. There was overwhelming love surging through the circle as alumni shared about moving from the depair and death of addiction, to hope, light and peace.

Jim Copeman, our music director brought his drums and assortment of percussion instruments. Along with AHA’s own drums there was a music maker for everyone. Jim lead us in a few pointers, then in a melodic and hypnotic series of drumming sessions. It was an incredible experience, sitting into the late evening, the magnificant moon rising up to shine off the lake, and being a part of a drumming circle of miracles. Everyone had indeed moved from the discord of their lives to harmony with the universe. Thanks be to God.

And not to forget our beloved friend Cocoa, who seemed to enjoy the day almost more than we did. Thanks be to Cocoa!

Photos of Culinary Delights in Drug Rehab. Come and Experience Boutique Drug Rehab

Jane — Thu, 15 Jul 2010 02:55:47 +0000

Amazing Food to Recover with at A Home Away Retreat

Jane — Tue, 13 Jul 2010 02:52:11 +0000

A Home Away Menu, July 1st to July 7th

We are eating some amazing meals here in drug rehab. Lovingly prepared and presented, 3 times a day. Take a look!

Monday, July 5th

Lunch:
Grilled Vegetable and Goat cheese Wraps

Beef Tartar Quenelles on Crostini
Sautéed Zucchini and Eggplant Salad
Quark Fruit Mousse

Dinner:
Pork Tenderloin with warm Apple Chilli Vinaigrette
Olive Oil Oregano roasted Yams
Green and Yellow Bean Bundles
Kohlrabi in Horseradish Béchamel Sauce
Mixed Greens with roasted Bell Peppers and Goat Cheese
Potato Bread Rolls
Vacherin Ice Cream Cake

Tuesday, July 6th

Lunch:
Shrimp Quesadillas with homemade Salsa and Guacamole
Chipotle Chicken Skewers with Cilantro Drizzle
Three Bean Salad
Grilled Fruit Kabobs with Yogurt Dip

Dinner:
Jerked Catfish on the Grill with Mango Salsa
Rice and Beans

Semolina Gnocchi
Spicy braised Kale with Peppers
Green Cabbage and Pink Lady Apple Slaw
Brioche

Banana Crème Caramel

Wednesday, July 7th

Lunch:
Mini Ham Croissants

Chilled red Beet Soup
Jamica Cucumber Citrus Salad
Profiteroles filled with Vanilla Cream and Berries

Dinner:

Grilled Hoisin Chicken Thighs

Buttermilk Basmati Rice with toasted Coconut
Spicy Spinach Puree and Potatoes

Steamed yellow Curry Cauliflower
Green and red Leaf Lettuce with Cottage Cheese
Naan Bread

White Chocolate Tarte with Letchis and Blackberries

Thursday, July 1st

Breakfast:
Home Away’s daily selection of Bircher Muesli, Breads, homemade Pastries, fresh and dried Fruits, variation of Meats and Egg dishes.

Lunch:
Chicken and Mushroom Duxelles on caramelized red Onions with crispy double smoked Bacon and Balsamic Reduction
Spicy Coconut and Lemon Grass Soup with poached Tiger Prawns
Pearl Pudding with marinated Peaches

Dinner:
Grilled Beef Rib Eye Steaks with Rosemary Maple Butter
Potato and Leeks Gratin
Lentil and Apricot Compote
Medley of grilled local Summer Vegetables
Classic Canadian Caesar Salad
Garlic Bread
Canadian brown Sugar Pie

Saturday, July 3rd

Breakfast:
Cranberry and Blood Orange Muffins
Quaker and Yogurt Parfait
Creamy Eggs with Spring Onions
Corn Syrup and Grainy Mustard glazed Virginia Ham
Fresh Fruits

Lunch:
3 Deck Sandwiches with Basil Pesto, Camembert Cheese, Schinken Speck and Vine Ripened Tomatoes
Organic Wild Rice Salad with Tofu
Black Berry and Anjou Pear Biscuits

Dinner:
In Beurre Noisette seared Atlantic Halibut served with Virgin Sauce
Snap Peas, Mint and Heirloom Tomatoes Penne Pasta with Parmesan Tuille
Seasonal Vegetables
Sautéed Asparagus topped with Chilli Pepper
Focaccia Bread
Mixed Greens with Orange, Grapefruit Fillets and toasted Pistachios
Walnut Praline and Vanilla Ice Cream

Sunday, July 4th

Brunch:
Smoked Salmon Roulade
Yellow Beets and Goat Cheese Neapolitans
Turkey Terrine
Butter Milk and Lime Crepes
Fresh Fruit Salad
Seared Qualicum Beach Scallops, Bacon Hollandaise
Peanut Butter and white Chocolate Chip Cookies

Dinner:
Chicken Breast Piccata with roasted red Pepper Sauce
Portobello Mushroom Cannelloni
Grilled Vegetable Parcells
Warm Baby Potato Salad
Butter Lettuce and Frisee with dried Fruits
Artisan Bread
Swiss Chocolate and Berry Cake

Meals to Heal, Gourmet Creations in Drug Rehab

Jane — Sat, 03 Jul 2010 05:42:17 +0000

Our guests are always really happy at meal times. Drug Rehab is really hard work, our guests are presented three times a day with just one of the rewards of sobriety - amazing meals by Chef Rene and Chef David.

Menu June 17th to June 23rd

Sunday, June 20th

Brunch:
Breakfast Pizza
Ginger Fruit Salad
Poached Salmon and Dill Crepe
Truffle Honey glazed Turkey Leg
Fresh Fruits
Chocolate Bread

Dinner:
B.B.Q roasted whole Chicken
Homemade smoked B.B.Q Sauce
Grilled Vegetable Salad tossed with Feta Cheese and Walnut Dressing
Cole Slaw
Potato and green Onion Casserole
Corn on the Cob
Blueberry Sundae with Cashew Nut Brittle

Monday, June 21st

Lunch:
Reuben Sandwiches

Ahi Tuna Tartar Quenelles served on English cucumber

Spicy Melon Soup
Caramel Surprise with marinated Fruits

Dinner:

Herb crusted Prime Rib served with green Peppercorn, dark Chocolate Sauce

Spinach and Ricotta Lasagne
Sautéed Collard Greens

Spring Vegetables

Frisse and Baby Spinach Salad with Strawberries
Callebaut Chocolate and Thyme Lava Cake served with Peach Coulis and Chantilly

Tuesday, June 22nd

Lunch
Poached Bartlett Pears with Roquefort Cheese and Leeks baked in Filo Pastry
Blanched Cauliflower red Curry Salad
French Crepe Rondelles filled with smoked Salmon and Horseradish Caper Spread

Fudgy Chocolate Brownies and Fruit Smoothies

Dinner:
Fresh Tilapia with Lemon, Capers and Italian Parsley Butter Sauce

Parsnip and Yam Puree with Vanilla
Millet and roasted red Pepper Risotto
Crispy fried Okra in Corn Meal
Variation of seasonal Vegetables
Focaccia
Butter Lettuce with sundried Fruits and fresh Herbs
Canadian Spartan Apple Strudel with Vanilla sauce

Wednesday, June 23rd

Lunch:
Pierogi with Scallion Bacon filling served with a light Saffron Boursin Sauce
Napa Cabbage Salad with fresh Pineapple and Chorizo
Cold Avocado Soup
Doughnuts “Berlin Style” filled with Blackberry Jam

Dinner:
Organic Chicken Breasts wrapped in Parma Ham, topped with Tomato Confit and Racelette Cheese
Sautéed Yukon Gold Potatoes
Wild Flower Honey glazed Baby Carrots
Steamed Broccoli with toasted Almond splitters

Whole Wheat Pesto Baguette
Caesar Salad with Yogurt
Almond and Bing Cherry Tart topped with frozen Caramel Yogurt

Thursday, June 17th

Lunch:
Asparagus and caramelised root Vegetable Chicken Crepe
Three Onion Bisque served with Parmesan Crostini
Banana Bread Pudding with Milk Chocolate Mousse

Dinner:
Pan seared Atlantic black Cod and Macadamia Nut Crisp
Chateau Potatoes
Sautéed Zucchini “Paris Style”
Vine Ripe Tomatoes stuffed with sweet Pepper confetti and Tarragon
Wild Mushroom and Prawn Ragout served in a little Miche Bread
Green and red Leaf Lettuce
Brioche
Strawberry Surprise with black Pepper Ice Cream

Saturday, June 19th

Breakfast:
Prosciutto, Leeks and Maple Omelette
Pear and Brie Cheese French Toast
Seasonal Fruit Platter
Quaker and Berry Parfait
Creamy Sugar Roll

Lunch:
Albacore Tuna and Coriander Croquette
Green Lentil Cream Soup finished with a Herb Ice Cream
Floating Islands in Raspberry Crème Anglaise

Dinner:
Slowly braised Wild Boar Shoulder in Apple Reduction
Blue Cheese Soufflé
Trilogy of Mushrooms
Fresh steamed B.C. Spring Carrots
Ratatouille “Provencal Style”
Mesculine Spring Mix
Artisan Almond Bread
Red Cherry Shortcake with Vanilla Mango Puree

Meals to Live For in Luxury Rehab. Spectacular!

Jane — Thu, 24 Jun 2010 04:08:16 +0000

Home Away Menu June 3rd to June 9th

Thursday, June 10th
Breakfast:
Home Away’s daily selection of Bircher Muesli, Breads, homemade Pastries, fresh and dried Fruits, variation of Meats and Egg dishes.

Lunch:
Sockeye Salmon Sandwiches with mixed Fruit Relish
Three Bean and Chilli Pepper Salad
Rhubarb and Pear Cake Pudding

Dinner:
Duck Confit with Fig Chutney
Warm Cous Cous and Parsley Salad
Grilled Asparagus
Steamed Kohlrabi tossed with fresh Herb Butter
Waldorf Salad
Naan Bread
Lemon and brown Sugar Beaver Tail Pastry

Saturday, June 12th
Breakfast:
Egg Gratin
English Sausage and Gruyere Cheese on English Muffins
Cream of Wheat and Strawberries
Fresh Fruit Platter
Homemade Butter Croissants

Lunch:
Turkey and Avocado Ciabatta garnished with Lucerne
Celery and Apple Soup
Russet Potato Chips
Iced Italian Cappuccino
Dinner:
Beef Sirloin Steaks cured in Ginger and Cilantro, served with Blueberry % Spice Sauce
Sweet and Sour Bok Choy
Carrot and Cinnamon Puree
Spinach and roasted Almond Salad
Brioche
Queen Elizabeth Cake

Sunday, June 13th
Brunch:
Sea Scallop Crepes with mild Cheese Sauce
White Bean and Maple Bacon Salad
Breakfast Burrito
Fruit Salad in Peppermint Habanero Syrup
Peanut Butter Cookies
Dinner:
Grilled Caribbean Mahi Mahi with Mango Tamarind Salsa
Steamed Coconut Rice
Seasonal Vegetable Medley
Candied red Onions, Peanut and Goat Cheese Crostini
Artisan Bread
Butter Lettuce with dried Prosciutto and shaved Parmesan
Chocolate Cake and Nectarine Compote

Monday, June 14th
Lunch:
Grilled Pita Bread Sandwich with Corned Beef, Mozzarella and Olive Tapenade
Red Beet Salad
Stuffed Champignons
Coconut Flan on Papaya Salad

Dinner:
Hoisin and Pineapple marinated Chicken Thighs on the Grill
Homemade Saffron Tagliatelle with fresh Basil Chiffonnade
Broccoli Florets
Vegetable Potpourri
Baby Spinach Salad with poached Peckham Pears and Stilton Cheese
Spicy Potato Bread Rolls
Canadian Apple Pie

Tuesday, June 15th
Lunch:
Puff Pastry Bouchees with Mushrooms and Turkey
Curried Celery and Fuji Apple Salad
Vichyssoise
Fresh baked Carrot and Ginger Muffins

Dinner:
Slowly roasted Bone in Pork Rib Eye with Dijon Honey Sauce and Horseradish Mousse
Cafe de Paris
Cannellini Bean Salad with Bacon and Tarragon
Green Bean Salad topped with Feta Cheese
Carrot and ginger Salad with Maple Dressing
Okanagan Valley Mixed Greens
Ripe Cheddar Cheese Baguettes
Apricot Blanc Manger with warm red Cherries

Wednesday, June 16th

Lunch:
Vegetarian Vietnamese Rice Paper Rolls with Ginger Soy Dip
Creamy Boston Clam Chowder
Tomato and Bocconcini Salad
Almond Croissant and fresh Fruits

Dinner:
Red Snapper topped with Orange Lavender Ricotta and baked in Filo Pastry
Mixed Wild Rice Timbales
Steamed Fennel in Curry
Creamy Spinach with yellow Tomato Concasses
Artisan Bread
British Columbia’s Nanaimo Bars

Worth coming just for the food! Gourmet Meals in Rehab

Jane — Mon, 14 Jun 2010 03:00:07 +0000

Home Away Menu June 3rd to June 9th

Hard work in Drug Rehab creates a powerful appetite for healthy, fresh meals. This is no cafeteria style menu. This is world-class cusine in West Kelowna, BC

Thursday, June 3rd

Breakfast:
Home Away’s daily selection of Bircher Muesli, Breads, homemade Pastries, fresh and dried Fruits, variation of Meats and Egg dishes.

Lunch:
Thin crusted whole wheat Pizza topped with fresh Cheese, Chorizo and fresh
Herbs
Sweet Peas and Mint Soup with Goat Cheese Croutons
Chocolate and Strawberry French Crepe Roll

Dinner:
Sichuan Pepper and Orange marinated Chicken Breast
Yukon Gold Potatoes and Mushrooms served with Truffle Butter
Asian Style Avocado and Pear Salad
Steamed Bok Choy tossed with Allspice
Swiss Chard
Miso glazed Bread Rolls
Litchi and Mango Rice Pudding

Saturday, June 5th

Breakfast:
Turmeric and Ginger scrambled Eggs
Crispy Canadian Bacon
Quaker Parfait
Seasonal Fruit Platter
Oatmeal and Raisin Muffins

Lunch:
Apple, Bacon and Cheddar Cheese Bagel Sandwich
Green Bean and Coriander Salad with Ginger Soy Vinaigrette
Spicy Shrimps
Walnut Cranberry Shortbread Cookie & Fruit Mousse

Dinner:
3 Way sliced Mini Angus Beef Burgers (Oka Cheese and caramelised red Onions, Bacon and Cheddar, Tomato and Scallions)
Green B.C. Lettuce
Baked Potatoes “American Style”, stuffed with Chives and Sour Cream

Pickled Ginger, Radish and Cucumber SlawVegetable Crudités with Spinach Dip Sauce

Meringue Lemon Tart

Sunday, June 6th

Brunch:
Berry Fruit Salad in Cinnamon Vanilla Syrup
Ripe Banana Pancakes
Italian Sausages and Hash Browns
Black Eyed Peas Ragout
Smoked Salmon and Asparagus Eggs Benedict
Raisin and Cardamom Pudding

Dinner:

Slowly roasted Lamb Shoulder au Jus
Rosemary Yorkshire Pudding
Roasted Asparagus and toasted Almonds
Sautéed Baby Carrots and Zucchini
Tomato and Basil Neapolitan
Endive and Citrus Salad
Chocolate Éclairs

Monday, June 7th

Lunch:
General Tao Chicken Stir Fry
Oriental Style Egg Noodles
Hot n’ Sour Soup with Tofu
Papaya and Green Tea Cream

Dinner:
Pork Picatta “Milan Style”
Polenta with Gorgonzola and fresh Sage
Steamed Organic Rappini with Saffron Butter
Cauliflower Mornay
Okanagan Greens with Fruit Chips and fried Goat Cheese
Rye Bread
Pecan Pie & Almond Soft Ice

Tuesday, June 8th

Lunch:
Alsace Style Pizza
Curried Celery and Fuji Apple Salad
Banana Bread Muffins with dark Chocolate and Chilly

Dinner:
Miso glazed Atlantic Halibut Steaks with Lemongrass Foam
Israelian Cous Cous Timbales with Spinach and Habanero Peppers
Steamed Gai Lan

Sautéed Snow Peas and sundried Tomatoes

Endive and Bean Sprout Salad

Focaccia

Warm caramelised Peach Ravioli and Crème Anglaise topped with Milk Chocolate

Wednesday, June 9th

Lunch:
BLT Sandwiches on whole Wheat Bread
Maryland Crab Cakes with Chive Sour Cream
Roasted Bell Pepper Roulade
Homemade Meringues and Fruit Salad
Dinner:
Beef Strip Loin Stir fry “Stroganoff”
Double coloured Potato Musseline
Sautéed Cucumbers with Dill and Yogurt
Braised Kale Parcels
Arugula Salad with shaved Parmesan, roasted Pecan Nuts and Fennel Chips
Mini Ciabattas
Seasonal Berry Trifles