Hospitality & Culinary

Our boutique accommodations are a key part of our healing hospitality. Every space is thoughtfully designed for rest and rejuvenation. During your stay, you will have 1–2 roommates. Each room includes a private bathroom, high-quality linens, and toiletries.

We provide nutritious meals for various dietary needs. Each meal includes gluten-free, vegan, vegetarian, dairy-free, soy-free, and kosher options. Our team is trained on the best practices to prevent cross-contamination; however, we cannot guarantee zero cross-contamination.

Our restaurant-quality, farm-to-table meals are well-balanced, nutritious, varied, and delicious. Each meal has several options, providing something for everyone’s preferences. Meals are shared community style in a buffet line. In addition to three meals each day, snacks, coffee, and tea are available throughout your stay.

Our culinary team is dedicated to accommodating kosher needs to the best of our ability. For a complete list of kosher meals available, please contact our team. 

What we offer:

• A dedicated Kosher microwave and refrigerator
• Space to store any food and snacks that you bring with you
• A dedicated Keurig coffee maker and Kosher coffee pods
• Upon request, a salad can be prepared for lunch and dinner by a trained culinary team member (please notify the culinary department in advance if you would like this option)
• Cutting board and knife used exclusively for kosher salad preparation by culinary team members
• Kosher frozen meals; a dinner and lunch option
• Limited stocked pantry of additional kosher canned goods and items
• Plastic utensils and plates
• Candles and a safe place to observe the Sabbath

Yes! When possible, we serve seasonal, local, and organic produce. However, we cannot guarantee that all meals are 100% organic.

On our Tennessee campus, we purchase 95% of our meats—grass-fed beef, free-range/pastured chickens, and pastured pork products—directly from Tennessee Grass Fed Farms, a local farm 19 miles from our campus.

In addition to the above, we harvest many of the fruits, vegetables, and herbs we use from our own gardens and source additional produce from local farmers.