Food
We offer food for participants who prefer to pay for meals rather than prepare them. In recognition of the instructors and their contribution to Firemaker, we provide food for them, prepared by us. We will also be asking for volunteers to help prepare food for the instructors and their assistants to honour them for what they bring.
You may choose to bring your own food, but most participants choose the prepared meals as the price is very reasonable, the food is delicious, and without food prep time you'll have more time for workshops and connecting with new and old friends.
While we try to make our meals as inclusive as we can, please understand that we cannot accommodate every single participant’s dietary preferences and food sensitivities for every meal. We ask that if you have serious allergies/sensitivities or strict food preferences that you please bring supplementary food with you and let us know what your allergies are.
Bring your own cooking equipment, unless you wish to buy your meals (which must be arranged and paid for in advance - see pricing and registration).
Whether you choose to pay for the prepared meals or would like to bring your own food, PLEASE bring your own personal plate, bowl, mug (for tea or coffee) and cutlery. There is plenty of good drinking water available, so bring your own personal water bottles instead of bottled water.
You may choose to bring your own food, but most participants choose the prepared meals as the price is very reasonable, the food is delicious, and without food prep time you'll have more time for workshops and connecting with new and old friends.
While we try to make our meals as inclusive as we can, please understand that we cannot accommodate every single participant’s dietary preferences and food sensitivities for every meal. We ask that if you have serious allergies/sensitivities or strict food preferences that you please bring supplementary food with you and let us know what your allergies are.
Bring your own cooking equipment, unless you wish to buy your meals (which must be arranged and paid for in advance - see pricing and registration).
Whether you choose to pay for the prepared meals or would like to bring your own food, PLEASE bring your own personal plate, bowl, mug (for tea or coffee) and cutlery. There is plenty of good drinking water available, so bring your own personal water bottles instead of bottled water.
Sample Menu
Here is a sample menu from 2010, with accompanying notes. The food for the recent gatherings was largely based on this menu. Our chef this year will try to hold to similar guidelines, but there will be differences.
Gluten - Every meal will offer gluten-free options but we cannot provide a 100% GF kitchen and some cross contamination may occur.
With all breakfasts: There will be homemade granola, plain yoghurt, dairy and non-dairy milks, fresh fruit, raisins, seeds, & almonds. Bread (wheat, non-wheat & some gluten-free), almond butter, jam, honey, butter, Earth Balance, apple cider, tea & coffee.
With all lunches: There will be raw cut vegetables, sauerkraut, two soup options, bread (wheat, non-wheat, & gluten free), sandwich fixings, honey, tea, coffee, fruit.
With all dinners: There will be green salad, homemade salad dressing, sauerkraut, honey, tea & coffee.
Note: Menu may vary slightly based on produce availability, cost and chef inspiration/whim.
Gluten - Every meal will offer gluten-free options but we cannot provide a 100% GF kitchen and some cross contamination may occur.
With all breakfasts: There will be homemade granola, plain yoghurt, dairy and non-dairy milks, fresh fruit, raisins, seeds, & almonds. Bread (wheat, non-wheat & some gluten-free), almond butter, jam, honey, butter, Earth Balance, apple cider, tea & coffee.
With all lunches: There will be raw cut vegetables, sauerkraut, two soup options, bread (wheat, non-wheat, & gluten free), sandwich fixings, honey, tea, coffee, fruit.
With all dinners: There will be green salad, homemade salad dressing, sauerkraut, honey, tea & coffee.
Note: Menu may vary slightly based on produce availability, cost and chef inspiration/whim.
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