Dining Experience

Food from the Heart

What started as a love of food and gathering around the dinner table has grown into the 5-star food service for which Easton Mountain is known. 

Our founder, John Stasio, has been a ‘foodie’ since before the title was popular. Early memories of cooking with family and gathering around the kitchen table turned into cooking for friends and  community, which turned into a period of catering private events – all in service of bringing folks together, connection through food, and cooking as an expression of Love. 

It’s no surprise, then, that dining at Easton Mountain is at the heart of our gatherings. We celebrate the nourishing power of food and shared meals! Three times a day during retreats guests come together to enjoy a variety of flavors and cuisines, consciously crafted by our team of chefs and volunteers. 

A buffet table with various dishes including salad, pita bread, pasta salad, fried chicken, and dips, with stacks of plates in the background.
Fanned slices of cantaloupe melon with blueberries and strawberries on a rectangular white plate, with additional blueberries and grapes on a separate dish, set on a wooden table.
A variety of buffet dishes including chopped tomatoes, cucumbers, cauliflower, broccoli, pickled vegetables, potato salad, shredded lettuce, and cooked meats displayed in bowls and trays on a table.
A bowl of vegetable soup containing cabbage, cherry tomatoes, beans, broccoli, and other vegetables on a dark countertop, with a fork resting on the bowl and a woven placemat in the background.
A glass bowl filled with sliced cucumbers, cherry tomatoes, and leafy greens, viewed from above on a wooden surface.
A man wearing a red bandana and a black shirt, smiling while mixing ground meat in a large metal bowl in a commercial kitchen.
Fresh vegetable salad with mixed greens, red bell peppers, artichoke hearts, and cooked quinoa in a metal container.
A cheese platter with various cheeses, grapes, and thin slices of vegetables on a stone or slate serving board.
A large tray of fried chicken alongside a bowl of salad with tongs, and bowls of dipping sauce and creamy dressing on a wooden table.
An elderly man with a gray beard and pink bandana preparing food in a commercial kitchen. He is wearing a green apron and gloves, and is chopping cherry tomatoes on a yellow cutting board. There are two cantaloupes, a knife, and a bowl of chopped tom
A display of wine bottles and empty wine glasses on a table with a purple tablecloth.
An assortment of cheeses, fruits, nuts, dried fruits, and charcuterie arranged on a platter.
A long dining table with purple tablecloth, set for a meal with glasses, plates, and utensils, featuring a floral centerpiece and candles. The room has large windows and indoor plants.
A large rectangular tray of fruit-topped dessert with whipped cream and fresh berries, including strawberries, blueberries, blackberries, and small green leaves for garnish.
A blue bowl containing an omelet, cherry tomatoes, black beans, fresh greens, and a salad with grains and vegetables on a light wooden surface.
A man wearing a colorful bucket hat and a sleeveless shirt is grilling food outdoors on a barbecue grill that is on fire. There is a wooden building and trees in the background.

What’s on the menu?

Sample menus
Sample menus
Sliced cantaloupe with blueberries and strawberries on a rectangular white platter, and red grapes on a separate platter, garnished with sliced strawberries and blueberries.
Assorted cold salads and vegetables served in bowls and dishes at a buffet, including chopped tomatoes, cucumbers, cauliflower, broccoli, pasta salad, and shredded cheese with onions.
A bowl of vegetable soup with beans, cabbage, cherry tomatoes, and broccoli on a black table with a spoon inside, and a woven coaster and a wooden tray nearby.
Bowl of sliced cucumbers, cherry tomatoes, and green leafy vegetables on a wooden surface.
A man wearing a red bandana and black shirt is preparing a large batch of ground meat in a commercial kitchen. He is smiling and appears to be mixing or inspecting the meat in a large stainless steel bowl.
Fresh vegetable quinoa casserole in a baking dish, topped with spinach, red bell peppers, artichoke hearts, and green peas.
Assorted cheeses, grapes, and dried apricots on a serving platter with a seafood background.
A meal with fried chicken, a salad, and dipping sauces on a wooden table.
An elderly man with a white beard wearing a pink bandana and a green apron is preparing food in a kitchen. He is chopping cherry tomatoes on a white cutting board, with fruits, a knife, and kitchen utensils around him.
A collection of empty wine glasses arranged in rows on a table with dark purple tablecloth, with several bottles of wine behind them.
A tray of assorted cheeses, fruits, nuts, dried fruits, cured meats, and a bowl of dipping queso.
A long dining table covered with a purple tablecloth, set with plates, glasses, silverware, purple cloth napkins, and a large floral centerpiece with pink and white flowers, in a room with large windows, greenery, and sunlight.
Large rectangular cake decorated with strawberries, blackberries, blueberries, and whipped cream with green mint leaves around the edges.
A blue plate with a slice of yellow quiche, cherry tomatoes, a green salad with sprouts, a scoop of white dip, and a portion of rice salad with vegetables, on a wooden surface.
A man wearing a colorful bucket hat and a sleeveless shirt is standing at a grill with flames visible inside, outdoors on a sunny day.

Meet the Crew

has been captaining the ship that is Easton Mountain’s kitchen since 2017, after six years as an Easton volunteer. Rick is many things: a seasoned chef, a witty friend, an honorable Navy vet and a cheeky son of a gun. His compassion and care are as resilient as he himself.

Chef Rick Schnetzer

joined Easton Mountain at the beginning of 2025. His impact was immediate, and delicious. Efficient, creative and highly skilled, Chris creates meals that are so satisfying they linger in our guests’ memories long after the last dinner plate has been put away.

Chef Chris Capone

A skillet filled with cooked kale, diced carrots, and tofu cubes, on a black countertop.

Dish washing (and sanitizing) is essential to any food service operation and our dishwashers are deeply appreciated. It’s a role shared between on-site community members and volunteers. One of our community members most often shoulders the task, and deserves an extra expression of gratitude: John Hearne, thank you!

Speaking of clean dishes…

has shared his radiance and joie de vivre with Easton Mountain since 2024. A traveller and free spirit, Terry blesses us during warm seasons with his grounded presence, joyful spirit and incredible food that’s inspired by his travels, creativity and zeal.

Chef Terry Ford

is the newest addition to Easton Mountain’s kitchen. Their plant-based creations are made with heart, enjoyed by all and encourage an approach to food choices that centers curiosity and environmental harmony alongside exceptional flavor. 

Chef Cameron Clay

Plate with two tacos, rice, black beans, cucumber slice, and salad, on a red table.

Pull up a chair!