Contact UsStanford Sierra Conference Center
P.O. Box 10618
South Lake Tahoe, CA 96158 Physical Address:
130 Fallen Leaf Road
Fallen Leaf, CA 96150
May 12 through the 15th, we will host the 17th Annual Healthy Living Retreat for Women. This outstanding program with speakers from the Stanford School of Medicine and Bay area provides the latest information on women's health and wellness. Featured lectures include Christopher Gardner, PhD, Stanford nutrition researcher on "Solutions to the Omnivore's Dilemma". Christopher's work is at the forefront of nutrition research and he is a popular repeat Healthy Living speaker.The weekend also includes workshops on more specialized topics. Dr. Margaret Deanesly is another popular return speaker and will share facts on aging. Dr. Margaret has an amazing ability to present important health information with clear and humorous delivery. Four 45-minute hands-on workshops to fine tune or update your healthy habits round out the structured program. Check the website for topics and descriptions. Normally we have about half return participants and half new. The weekend is a wonderful opportunity to treat yourself and maybe pick up an idea or two of easy changes you could make to your lifestyle. There are about 10 spots remaining for the upcoming Healthy Living retreat. For more information, visit the website or call Gracie Gurganus at 530-541-1244.
Inc Magazine's review of the top 10 entrepreneur courses includes Tina Seelig who headlines Stanford Sierra's April 28 to May 1 Creative Camp. Tina is fan and regular visitor to Stanford Sierra. Tina was a key presenter for three of the four Write Retreats, creative writing programs, and was an integral part of the planning for the upcoming Creative Camp.The Creative Camp aims to coach, inspire and awaken the authentic creativity of participants. Tina Seelig kicks off the program Thursday evening with "Levers for Unlocking Creativity". Friday's workshops include a design project presented by Bay area creative and branding guru Dennis Boyle of IDEO and Peggy Burke. Instructors from Stanford's Institute of Design, Forrest Glick and Leticia Britos Cavagnara will teach digital photography and improv respectively. Two of the Creative Camp workshops cover writing. Elise Bauer, creator and author of successful cooking blog Simply Recipes will cover blogging, and Professor Terry Castle from Stanford's English department will lead Life into Art: Finding a Voice in Memoir and Autobiography. The Creative Camp will include studio time to develop your creativity through charcoal drawing or watercolor painting and free time to explore the creative path of your choice. There are also opportunities for movement to get those creative juices flowing. Participants can start the day with yoga then after breakfast, Stanford Dance lecturer Aleta Hayes will lead a dance warm up. Space is still available for alumni or non alumni to register for the Creative Camp. For more information and to register visit the website or call Gracie Gurganus at 530-542-5600.
With opening day of our spring conference season quickly approaching, I talked with Dave Dennis, executive chef, to find out what's cooking in the Stanford Sierra Conference Center kitchen for spring 2011. Nancy: What is your overall philosophy for meals served at Camp? Dave: Light is the name of game for spring and to limit ingredients to four or five per dish. We plan to use as much organic produce, wild fish and organic product as possible based on what is available, and keep as local as possible. Nancy: Any new ideas you are excited to try? Dave:We're taking classic dishes and keeping them classic, then adding a twist by making the entrees lighter. We'll take chicken and dumplings, reduce the amount of butter, cream and heavy ingredients, so it comes out lower in fat and lighter all the way around . For plated entrees we're tweaking our presentation and reducing portion size to the recommended 4 to 5 ounce piece of protein versus 8 ounces or more.Nancy: What dinner entrees are you planning for spring? Dave: A few highlights are a grilled fillet of Alaskan salmon with fresh taragon and mustard vinaigrette served with arugula and a micro vegetable salad, or a grilled breast of free range chicken drizzled with lemon herb vinaigrette and served with a wild rice risotto and steamed fresh vegetables and for a vegetarian entree whole wheat pasta tossed with organic braised greens, tomato and fresh herb olive oil. Nancy: What wines from our list would complement those entrees? Dave: The Cooper Garrod chardonnay would go well with all three , the Robert Mondavi Carneros Pinot Noir with the salmon & shellfish, and the Cinnabar mercury rising is an excellent choice with beef, lamb or pork. If you want to try Dave's cuisine for yourself, we have space available for individual reservations in our spring alumni programs, the Alumni Creative Camp April 28 to May 1, The Seventeenth Annual Healthy Living Retreat for Women May 12 to 15 and the Memorial Weekend Program for Adults May 27 to 30. Visit the spring programs website for more information.