Jewish Food and Wine Retreat

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Jewish Food & Wine Retreat

September 5-7, 2025

The Jewish Food and Wine Retreat is a weekend for foodies and wine aficionados in the heart of Sonoma County! This year, celebrate Global Jewish Cuisine from the Middle East, Asia, Mexico and beyond. A weekend of sustenance, rejuvenation, nourishing mind & body and connecting with your foodie community.

Breath-taking natural beauty, luxurious accommodations, delicious food, engaging workshops, cooking classes and demos from chefs and vintners, all within a joyful Jewish community.

 

Check out what everyone is saying about our Inaugural Jewish Food & Wine Retreat!

Beth Lee: In 2010, Beth left her high tech career behind and launched her food blog, OMG! Yummy, where she creates recipes in her multicultural Jewish kitchen. Through her food blog, Beth has reconnected with her love of baking, documenting her family’s eclectic food heritage and encouraging others to cook their family culture as well. Her first cookbook, The Essential Jewish Baking Cookbook, came out August 2021. Beth’s blog and book have been featured in the New York Times, KRON Live in the Bay TV, San Francisco Chronicle, San Jose Mercury News and on many podcasts and blogs.
 

Chef Alex Fuentes was born and raised in Southern California and initially went to University of Texas in Austin to become an Architect. While there he discovered his love for cooking, and pivoted to study at the Culinary Institute of America at Greystone in Napa, where he received his degree in Culinary Arts. He has studied under multiple talented Chefs, including at Animal in Los Angeles and SPQR in San Francisco. He joined SingleThread in 2017 and while here also earned a grant to the Ment’or Program where he studied sustainability in several Michelin starred restaurants for three months in Europe, including at Bilbao, Paris and Amass in Copenhagen. Chef Alex has great passion for zero food waste, and is also heavily involved with SingleThread’s Research and Development efforts. 

 

BJ Rasmussen‘s passion for BBQ began in 2001 when he moved to Maryland to start a BBQ business with his best friend Ed and mentor Tom Windwillow. After building a home designed triple barrel smoker, the business was off and running and his love affair with live fire, hardwood smoked BBQ began. In early 2023 BJ was introduced to Competition BBQ through friend and now teammate, Barbara McCombs. BJ was able to take his skill set to the Competition arena taking home 10th place in a field of 31 competitors. In 2024, BJ took home first place in Tri-Tip and pork ribs and his passion and desire to create top notch BBQ has never been stronger.

 

Rabbi Jhos Singer is a sideways sage, with both academic degrees and rogue rabbinic credentials. He holds a Master’s degree in Jewish Studies from the Graduate Theological Union as well as independent ordination from Rabbi Benay Lappe, the Rosh Yeshiva (Dean) of SVARA, a traditionally radical queer Yeshiva. He has served for decades as a Jewish educator and/or congregational leader with the Jewish Community Center of San Francisco, Camp Tawonga, Chochmat HaLev, and The Coastside Jewish Community of Half Moon Bay. In addition to Jewish wisdom he is passionate about his gloriously quirky family, living in hilarious harmony with the earth, Manischewitz wine, and mixology. His teachings can be found in Hot Off The ShtenderEliTalksBalancing on the MechitzaJewish Mixology with Jhos, and Torah Queeries.

Micah Siva, is a trained chef, registered dietitian, recipe writer, and food photographer, specializing in modern Jewish cuisine. Micah is the author of Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine and children’s book, “1, 2, 3 Nosh with Me” After graduating from the Natural Gourmet Institute of Health & Culinary Arts, she pursued a career in nutrition and later worked for global brands, media outlets, and publications in food media. She shares Jewish-inspired, plant-forward recipes through her blog, Nosh with Micah. Micah lives in San Francisco, California, with her husband, Josh, son Ari, and dog, Buckwheat.

 
Aliza Greyevsky Somekh is the Founder of Bishulim SF, which offers catering services and cooking classes focused on contemporary Israeli cuisine. Aliza is inspired by Israel as a melting pot intertwining different nationalities and cultures, a place fusing East and West, resulting in the most unique and delicious dishes. ​Aliza’s approach to cuisine – reinterpreting Israeli classics – grew out of her mother’s inspirational cooking and the abundance of quality produce in California. 
 

Eliot Swartz attended the prestige’s Culinary Institute Of America in Hyde Park NY. Upon graduation, Eliot held positions as executive chef at various white tablecloth restaurants and has consulted in the development and execution of restaurant openings. Eliot was honored to return to his alma mater as the commencement speaker for the graduating class, and as a member of the Society of Fellows of the Institute. Eliot co-founded and was co-chair of Two Chefs On A Roll, a company, which was started with $7000 dollars, and was built into a multi-million-dollar enterprise, with 2 facilities, one in Southern California the other in Pennsylvania. He is the Founder and President of Kitchen Culture Inc., a consulting company who partners with restaurant owners, manufacturers and celebrities on new product development, quality assurance and strategic vision in the Retail and Foodservice categories.

 

Weekend of Nourishment

This retreat experience is grounded in nourishment – of body, mind and soul. Each workshop, gathering and tasting aims to ensure guests are (ful)filled and deeply connected: to what sustains them, what inspires them and what grounds them. 

Check out a general retreat schedule and check back often as we announce our featured chefs and vintners!

Friday, September 5
Friday Schedule
3:00-5:00p Welcome & Registration
5:15p Welcome Toast & Community Gathering
6:00p Kabbalat Shabbat Services
7:15p Dinner with local vintners
9:00p Beyond the Babka Dessert Reception
  Team Trivia
Saturday, September 6
Saturday Schedule
All Day Drop-in Activities: tie-dye challah cover, organic print-making,  DIY spice mix table, “wine” garden, pickleball
7:00-9:30a Yoga & Self-Guided Hikes
Breakfast starting at 8:00
9:45a “Shabboptions”–Experience Shabbat through Food
11:00a Block 1: Choose from Multiple Chef’s Sessions
12:00-12:45a Lunch
1:15 Block 2: Choose from Multiple Chef’s Sessions
2:30 Relax Your Way: Swim, Drop-In Art, Pickleball and more
3:30 Snack & Refreshments
4:00p Block 3: Choose from Multiple Chef’s Sessions
5:30-7:00p Wine Tasting On-Site – enjoy 4 different wineries bringing the tastings to us at camp!
7:00p Dinner
8:00p Campfire Singing & S’mores
Sunday, September 7
Sunday
8:00a Yoga & Self-Guided Hikes
9:00-10:00a Breakfast
10:00a Block 4: Choose from Multiple Chef’s Sessions
11:15a Closing Experience
12:00p See you next year: August 28-30, 2026!

Accomodations

Weekend, all-inclusive packages start at $675 per person*! Choose from three types of weekend accommodations and enjoy access to all retreat activities, workshops and experiences, lodging, linens, sumptuous meals and all wine and non-alcoholic beverages.

  • Enjoy hotel-style accommodations in The Lodge ($945-1295 per person) with single- or double-occupancy rooms equipped with queen beds, coffee station and en suite bathrooms.
  • Stay with a small group of friends in our state-of-the art, Private Cabins with en suite bathrooms sleep up to 8 and are the perfect option for a campier type of weekend ($725 per person + bring a group of 5+ and save an additional $50/person).
  • We also offer both single- and double-occupancy options with twin-sized beds and en suite bathrooms at our Camp Motel ($675-$925 per person).

The Lodge Accommodations
$945 per person – Double-Occupancy
$1295 per person – Single-Occupancy

The Lodge is a brand new upscale, hotel-style building with 28-double occupancy rooms. Centrally located at the heart of camp, steps from the Dining Hall and all that main camp has to offer. View The Lodge Room Map >

Each room has:

    • 2 queen beds & a private bathroom
    • Mini fridge, microwave & Keurig coffee maker
    • small outdoor seating area with rocking chairs
    • Several single ADA accessible rooms available

Private Cabins
$725 per person – up to 8 people
Bring a group of 5+ and everyone receives $50 off their retreat package!

 

We have several cabin villages with a variety of outdoor amenities and a short walk to the heart of camp!

Offers:

  • 1/2-cabins sleep up to 8 people (you will have the opportunity to indicate who you want to live with in the registration process) and are great for groups of friends. Group rates are available for 5+ people staying together in a private cabin!
  • Each suite includes four sets of bunk beds with one private bathroom with multiple shower stalls
  • All cabins include A/C and heat.
  • Several ADA accessible cabins available.

Camp Motel
$675 per person – Double-Occupancy
$925 per person – Private Room

Our Camp Motel is located a short 5 min up-hill walk from the center of camp with a wonderful view overlooking the valley. Golf-cart transportation will be available to and from the Motel throughout the weekend during key transition times.

  • Motel Rooms can sleep up to 4 people (Food & Wine weekend will be only single and double-occupancy) and include twin-sized bunk beds in the 6 upper-level rooms and twin-sized single beds in the lower level rooms
  • Each room includes a private bathroom and shower
  • Balcony with incredible views

FAQs

Is this a glatt kosher event?

We are a Reform Movement camp and our facility is kosher style, meaning we do not mix milk & meat or serve any pork or shellfish.  The chicken and beef we serve is not certified kosher. Some participants who keep kosher, choose to eat vegetarian or vegan when they are with us. Please also note that some food will be cooked during Shabbat.

Can I bring my kids?

This is a 21+ event. If you’d like to come to Camp Newman as a family, please check out our Family Weekends.

If i'm flying in, what do i need to know?

If you are flying from outside the Bay Area, there are several convenient airports: STS (Santa Rosa – 30 min drive to camp), OAK (Oakland – 90 min drive to camp) and SFO (San Francisco – 90 min drive to camp). Retreat check-in will begin at 3pm on Friday and we anticipate participants arriving between 3-5pm. Our retreat will end around 12pm on Sunday.

What if i don't drink alcohol?

This will be a wonderfully engaging weekend, regardless of whether you chose to partake in wine tasting. There will be plenty of non-alcoholic beverages available for all!