Food coverage is supported by a generous donation from Susan and Moses Libitzky.
Camp Newman, with its location at the heart of a region that attracts foodies and oenophiles, is hosting its first retreat celebrating all things food and wine at its location in Santa Rosa.
Newman’s first-ever Jewish Food & Wine Retreat is in partnership with Napa’s Congregation Beth Shalom and will take place Sept. 13-15.
Newman, which is part of the Union for Reform Judaism, is primarily known as a summer camp for Jewish children and teens affiliated with Reform synagogues. But now its new facilities — rebuilt after the 2017 Tubbs Fire — “have given us such an opportunity to rethink the way we use this property,” said Jordanna Flores, director of year-round programs.
Before the fire, the property was considered more of a summer camp that could host an occasional adult retreat. Now, “it’s more of an adult conference center where there’s also a camp,” Flores said.
Given Newman’s location in Sonoma County, she added, a retreat celebrating food and wine “feels very true to who we are.”
While organizers expect many adults already affiliated with Newman to attend, they said plenty of new people have signed up. Flores emphasized that this event is just as much for camp newcomers.
The retreat has several themes: food as sustenance, food memories, sustainability and food justice. The latter ensures that people have access to healthy, affordable food and that workers are treated fairly. (Note: The camp and the retreat are not kosher.)
“The word ‘mazon,’ or sustenance, appears so many times in the blessing we say after the meal,” Flores said. “If food is your onramp to Judaism, it could also be your pathway to tzedakah and making the world a more just and compassionate place.”
Headlining the event is Shannon Sarna, the New Jersey-based founding editor of the Jewish food blog The Nosher and author of two cookbooks: “Modern Jewish Baker” and “Jewish Comfort Food.” Her session will be about food memories.
Most of the sessions will be led by locals, including two J. food writers: Micah Siva will talk about plant-based Jewish cuisine and her cookbook “Nosh,” and I will moderate a panel featuring some of the area’s local Jewish delis.
I’m especially excited because a panel like this — with a wealth of delis to tap into — would not have been possible until the past year or two. At this writing, Wise Sons, Loveski, Ethel’s, Drewish and Bubbala’s are all scheduled to participate.
Chef Barbara Shenson of San Mateo-based Catering by Barb and Stephanie will offer a session on Rosh Hashanah side dishes, and local cheesemaker Omer Seltzer of the Sebastopol-based Mt. Eitan Cheese will guide a tasting.
Participating winemakers are Jeff Morgan of Covenant Wines, Ernie Weir of Hagafen Cellars and Drew Neiman of Neiman Cellars. Each session will be different. Morgan will share his journey about how a formerly secular Jew came to make kosher wine; Neiman will talk about pairing his wines with cheese. Weir will talk about how to taste wine.
There will also be sessions on barbecue, craft cocktail mixing, pickling and “Beyond S’more’s,” offering innovative desserts made over the campfire.
Martee Fischman, Newman’s director of retreat services and site operations, said that many usual camp activities will be offered, such as tie-dying, hiking or just relaxing with a glass of wine.
Registration is open until Sept. 6.
“Our hope is that this could be an annual thing,” said Fischman. “We’ll see what people like and what the community is asking for.”