Six people in one kitchen, soup on the stove and roasting squash scenting the whole house: a good night at Blossom starts like this. The kitchen is set for a dinner party, the house sleeps up to four adults or a family of up to six, and nobody has to drive home. Here is a plant-based fall dinner to cook together, with the shopping, a timeline and where to set the table.
The menu
To start. Warm bread with olive oil and flaky salt, a bowl of olives, and a white bean dip with lemon and garlic, with raw vegetables for scooping.
Soup. Roasted squash with onion, ginger and coconut milk, blended smooth.
Main. A mushroom and white bean ragout, slow-cooked with garlic and thyme, over soft polenta finished with olive oil instead of butter.
Salad. Bitter greens with sliced pears, toasted pumpkin seeds and a mustard vinaigrette.
Dessert. A big apple crisp with an oat and walnut topping, made with plant butter or coconut oil.
The shopping
Do it on foot the afternoon of: the house is a short walk from town. Get produce and pantry staples at Ray's, the town grocery. For bread, ask at Farmhouse Bakery which loaves are dairy and egg free, or message Little Whisk Baking Co. on Instagram well ahead and ask about her sourdough. She makes it mainly for friends and family, and it's the secret that bread lovers will die for. Bring specialty items like plant butter, good polenta and a favorite olive oil from home, or look for them on the way in at Berryvale Grocery in Mount Shasta or the Ashland Food Co-op.
For the table, I like Iruai, natural wine made right here in Etna. The winery opens to the public only for special events, so order your bottles to arrive at home before your trip. If it matters to your guests, ask the winery about fining, which can use egg, milk or fish products.
The timeline, for dinner at 7
2:00 pm. Walk into town for groceries and bread.
3:30 pm. Hand out jobs: soup, main, salad, dessert, table and music (ask us about audio equipment before you arrive). Everyone gets a job and an opinion.
4:00 pm. Squash into the oven. Assemble the crisp.
5:00 pm. Blend the soup. Start the mushrooms and beans low and slow, and slide the crisp into the oven as the squash comes out.
6:00 pm. Set the table. Light the wood stove if the evening is cold, and set the voice-controlled lights to a warm glow.
6:30 pm. Polenta on the stove, bread warming, dip and olives out. Dress the salad at the last minute.
7:00 pm. Sit down. Soup, then the main. Dessert when someone finally asks.
Where to set the table
In good weather, carry everything out to the walled garden, made for slow afternoons and staying out for the stars. Late-October nights are cold, so bring your warmest layers and keep the soup hot. If the weather turns, set the table by the wood stove instead, and let the cloud couch take the overflow.
Or let someone else cook
A private chef can be arranged through our concierge for an added fee. Tell the concierge your table is plant-based, how many are eating and any allergies, and ask early. You still get the table under the stars.
Good to know
Little Whisk bakes by custom order, so message her well ahead. Farmhouse Bakery doesn't post hours online, so call (530) 467-3003.
Shop early in the day, since small-town hours change with the season.
Bring specialty ingredients from home.
Ask the concierge about a private chef and audio equipment well before you arrive.
The house sleeps up to four adults or a family of up to six, and the couch makes a comfortable extra bed. For more than 14 people on the property at one time, let us know ahead so we can help with the proper permits.
Pass the bread, pour another glass and embrace your Blossom era. See open dates and prices for your stay at Blossom Sanctuary. Join the Sovereign Circle free through December 31, 2026 for the member rate and a gift with your first stay.
Planning for a group? Text the concierge at 530 572 1122 or write to Concierge@blossomsanctuary.com.
