For those new to Roux & Choux Entertaining, I am Jenn Sharp, I host parties, bring people together and I am thrilled you are here! Thank you for being a part or our community, encouraging those around you and giving me the chance to know you.

If you enjoy the banter, the food or the love, please hit that ♥️, so others can find us.

The Retreat: The Start….

So if you’ve been anywhere around Roux & Choux or the past 9 months, you’ve heard the build-up.

The 2026 Food Writers’ Retreat. In the Poconos.

But what none of us could have anticipated was the feeling when it happened. Not just meeting your Substack heroes, or having new friends, but the peace and satisfaction that came from feeling supported and empowered.

We hear the “Tribe” trope thrown about a lot. With good intentions. But this group, these people, their sincerity and generosity made this concept clear. Twenty people, some familiar virtually on social media, a couple that had met once or twice in real life, but mostly people that didn’t know each other at all. Coming together to create

So many of us when asked about it just paused and discovered the words were failing us (and still are for me.) Some of you have put a voice where mine is frustratingly silent , , , , , , and others (If I missed anyone’s post here I apologize).

Others sent beautiful notes, gifts, special DMs that will stay with me forever.

How could I have known?

But as , and said FIVE MINUTES AFTER ENTERING, “Jenn, where are we doing this next year? I’m in!.” (More on this)

Thank you my friends for that. It brought me an immeasurable sense of relief and joy.

The Heart

It was too short, I will say that. I think most people felt the same. We tried to curate a balance of learning, fun and down time.

The basic framework was teams of 2-4 people, each team cooked one meal on which they had planned and collaborated with their group for months. We all agreed that if we use this format next year we will have only two meals each day: brunch and dinner. It was a LOT of food.! But god was it good! Delicious. Dishes made by some of the best cooks in the food world, in a beautiful 19th century home on a 27 acre estate…complete with waterfalls, furry critters, a movie theatre and gym.

But for us, it was about the chat. The sitting around the fireplace just getting to know each other, frequently with a cup of coffee or a cocktail.

My idea of paradise.

graced us with her wonderful, down-to-earth publication advice and dry wit, for two separate sessions Friday and Saturday: “How to write a Killer Cookbook Proposal” and “Getting Published Outside your Substack.” She answered questions and gave everyone direct, honest answers about how to approach their individual idea and vision. It was such a wealth of information and absolutely enlightening for me. Thank you Dianne.

Other amazing features - doing a food photography workshop! Loved this my friend!

leading us in team exercises (used in improv) [this was SO FUN 😂] “Wash the Milk, people!”

who lead the Team Annapurnas (proctoring for his lovely wife who was stuck in India due to the middle east issue) and later doing an amazing zoom session on the Nuance of Spice; and leading us in a discovery of cultivating creativity…oh and Coco starting the mornings with meditation. 💕

But the minutes in the middle were the magic.

It’s Au Revoir, right?

The end came too soon, but the love and friendship continues. The Food Writers’ Retreat 2027 is in its infancy. I can’t wait to see you all again, and meet the new people who will join us. Details coming next month. To anyone interested, please feel free to message me with any questions.

From my heart…thank you for one of the best experiences I’ve ever had, for the support and magical comments that will stay with me forever and being Roux & Choux Charter Members for life.

My door is always open. I guess you know I say that with all sincerity. ❤️

On the Farm…disconnect to reconnect

This past weekend about 10 of us said “No” to our devices in order to explore the “Yeses” that might surface in our psyche.

Our farm is about three miles from our home. Ten acres of woods, gardens, bees and the home to some of our more hippie among us… Jack, Coco, Shalako. They have a sweet set-up with their campers, the bathhouse they built, fresh vegetables on their doorstep and an outdoor kitchen and campfire set-up that draws deep conversation, retrospection, birds and creativity. (And your mind is wondering if I should have said “mosquitos” but we were blessed to miss them this time)

This weekend we all set aside our dopamine craving to look at our devices every 5 seconds, left them in our vehicles and just recentered.

We (my sister, family friends, my kids) gathered at 9:00 AM Saturday morning for yoga. The smell and feel of the grass, the wind gently cooling us as we sank into poses that grounded us for the day. Later to relive when we left. A visceral connection that we can recall by closing our eyes and breathing….as I am now.

Deep breath.

Colton quietly led us through asanas that left us feeling prepared for the meditation that followed and made a beautiful segue into the day. Afterwards we prepped breakfast around the (not yet lit) campfire and enjoyed a couple of hours of sharing thoughts and philosophies. did a wonderful workshop on watercolor, and we all created in the great outdoors. That evening we cooked dinner, sat around the roaring fire and connected.

These times are priceless. The conversations got deeper, more tuned to bringing the introspection into our every day. The second day found this group huddled in deep work….listing each person’s “strengths” to contribute to the group and items they were “seeking” or needing, that could be offered by the other members. Watching each of my kids and loved ones putting their hands up to help each other, and finding a voice to say what they needed (that’s the hardest isn’t it?)…it made me feel my life has not been for naught.

These people, this tribe, this family, they are my riches.

We’re Baaaaaa-A-ck!

is back! I’m so thrilled to be hosting next week for a lovely Mother’s Day Brunch. Bring this lovely lady’s delicious dishes into your celebration. Cook along or just sit back and make the cocktail. Sharing KITCHENS LIVE is my video publication that brings your favorite Substack Food Writers and Cooks to you LIVE. Making their creations somewhere in the world and sharing from my humble kitchen in New Orleans. We have a blast! Save to your calendar! !!

Who: The OH SO TALENTED ! Recipe Tester & Developer. I got to know Kerry a bit at the retreat and what a sweetheart she is. You will love seeing her cooking (and having cocktails) live!

When: Friday, May 1, 12:00 PM CST/1:00 PM EST

What: Kerry’s favorite scones of all time, Strawberries & Cream and a delicious Quiche! (Recipe and details in the SKL post going out this weekend).

Where: Jenn & Kerry’s kitchens via !

Get the recipes and details sent straight to your box and be alerted when we go LIVE!

SUBSCRIBE to Sharing KITCHENS LIVE

Share Roux & Choux Entertaining

Oh Lord, Orange Cinnamon Rolls

I used ‘s wonderful recipe as a base and made a few magical adaptation. Enjoy! Here’s John’s original recipe. Please note my additions or changes are in bold italics.

Cinnamon Rolls

Original Author John Kanell

Adaptation Jenn Sharp

Equipment

• Mixing Bowls

• Stand mixer

• 9x13-inch baking pan

• Rolling Pin

• Microplane (zester)

Ingredients

For the Dough:

• 1 cup warm milk (110-120F) (240mL)

• 5 Tbsp granulated sugar (63g)

• 2¼ teaspoons active dry yeast (.25oz/7g packet)

• 4⅔ cups all-purpose flour plus more for dusting (560g)

• packed light brown sugar (90g)

• ½ cup unsalted butter melted (113g)

• 1 large egg room temperature

• 1 Tbsp vanilla bean paste (or extract)

• 2 teaspoons salt

• 1 teaspoon cinnamon

• ⅛ teaspoon cardamom

• ⅛ teaspoon grated nutmeg

For the Filling:

• 6 Tbsp salted butter room temperature (85g)

• ½ cup light brown sugar (110g)

• 1½ Tbsp cinnamon

• ¼ teaspoon cardamom

• ¼ teaspoon grated nutmeg

For the Icing: (not Preppy Kitchen recipe)

• 8 Tbsp salted butter (226g)

• 4 oz full fat cream cheese (113g)

• ¼ teaspoon vanilla bean paste (or extract)

• Pinch of salt

• 2.5 cups confectioner’s sugar (300g)

• 2 Tbsp coconut milk or ¼ tsp coconut extract and 1.5 Tbsp of milk

• ¼ teaspoon orange extract

• juice and zest of ½ navel orange

• juice ½ lemon

• additional confectioner’s sugar to desired consistency

Instructions

For the Dough:

• In the bowl of a stand mixer with the dough hook attachment, stir warm milk, granulated sugar, and yeast. Let stand until foamy, about 5 minutes.

• Add remaining dough ingredients. Begin mixing on low, and increase to medium/medium low after initial incorporation. You want the dough to be springy and slightly tacky, clearing the side of the bowl, but not stick to your hands. Recipes recommend 8-10 minutes. The dough may still stick a bit to the bottom of the bowl.

• Transfer the dough to a lightly oiled large bowl. Cover with a towel and place in an oven that has been warmed to 75℉ and then turned off. Do not allow the oven to be too hot! (I turn mine on, stick a thermometer in it, watch it get to 75℉ and promptly turn it off)

• Lightly grease a 9x13-inch glass baking dish with butter.

• Flour your surface (I use my granite island top) and turn the dough out. Roll to a roughly 12” x 24” rectangle.

For the Filling:

• Drop spoonfuls of SOFT butter every couple of inches and smooth with a spatula, leaving a ½-inch border down one long side of the dough. (make sure your butter is very soft! Microwave in 5 second increments if needed to get it spreadable)

• In a small bowl, stir together the sugar, cinnamon, cardamom & nutmeg. Sprinkle the sugar/spice mixture over the butter, covering evenly.

• Starting on a long side of the rectangle, opposite the unbuttered side, roll the dough into a tight log. Cut the log into 12 equal pieces (about 2 inches wide) using unflavored dental floss. (No mint here!) Place a 12-15” piece of dental floss under the log at the line you want to cut, cross floss over the top and pull. This makes a nice clean cut without mashing your rolls.

• Place the rolls cut side down evenly spaced in the glass dish. Loosely cover and let rise in a warm place until almost doubled in size, about 1 hour. Again, the 75℉ oven trick does best for me. IF YOU’D LIKE TO BAKE THE FOLLOWING MORNING DO NOT ALLOW TO RISE THE SECOND TIME, AS IN THIS STEP, BUT INSTEAD SEE NEXT ONE.

• At this point if making “overnight” rolls, cover with cling wrap and place in fridge over night. Take out the following morning and allow to rise on the counter for an hour (or in the 75℉ oven as noted before)

• If using the oven to proof, take rolls out of oven, and preheat to 350F.

• Uncover and bake for 20 to 25 minutes or until lightly browned on top. Place on a wire rack to cool.

For the Icing:

While waiting for dough to rise, mix the icing together. Cream butter and cream cheese for 2 minutes, then add confectioner’s sugar one cup at a time, starting on low, then increasing to blend. Repeat until sugar is completely incorporated. Add remaining ingredients and blend just until mixed. If consistency is too liquid add confectioner’s sugar a couple of tablespoons at a time. If too stiff, add more orange juice a tablespoon at a time until you get the desired thickness.

Once rolls are removed from the oven, and while still hot, smooth a third of the icing onto the hot rolls. This creates a gooey yummy flavor profile and texture (thank you ! Brilliant). Once almost cool, layer remaining icing on the top.

Best served warm but are also delicious heated for about 12 seconds in the microwave (one bun).

Please let me know if you try these and send me a picture!!

Thank you for reading my publication. If you’d like to get a wider peek into the crazy world that is my life, and my mind, join the club. Roux & Choux Social that is. Cheers!🥂

💗

Thank you to for signing on to this “little idea” and helping so wonderfully with the “CHEF” coordination. You are a star, my friend. And , what an inspiration and a go-getter! She has given wonderful input and ideas and been a true treasure in the development of the First Substack Food Writers’ Retreat - 2026.

Below is the Yes, Chef! schedule and a list of people sharing a bit of their talents and stories with us. But the real mission here was always to meet you all In Real Life. To relax with a cocktail, have time to dream and share a conversation face to face with the friends we’ve garnered in our SS community. So excited! See you in 27 days!

ATTENDEES

We’ve had a few shuffles about through the months as eye surgeries and family reunions forced a few of our guests to make the hard choice; and we’ve added a few more delightfully bright-eyed friends to take their place. Our current list is as follows in case you’d like to reach out and follow/subscribe to your fellow retreat goers substacks:

(Joy Marr)

(Zoom Class)

Body Guard and Heavy Lifter- Colton Sharp 😂

Subscribe now

Yes, Chef!

The meals have been planned, the excitement is increasing and YOUR TEAM is almost up! See below for your time and date to shine!

Thursday, March 19, 2026

Arrival - light buffet and cocktails - & Coco

Friday, March 20, 2026

Breakfast: MORNING GLORIES!

“CHEF!” , &

Lunch: SOUPER LUNCH BUNCH

“CHEF!” , &

Dinner: DINNER DIVAS

“CHEF!” , , &

Saturday, March 21, 2026

Breakfast: BREAKFAST BADASS BITCHES

“CHEF!” , &

Lunch: NOONTIME NINJAS

“CHEF!” , &

Dinner: TEAM ANNAPURNAS

“CHEF!” , , &

Sunday, March 22, 2026

A La Prochaine…

Continental Breakfast - & Coco

THE DAY PLAN

I am so thankful to have all of you cooking and working together to build a terrific experience. Although we have teams assigned to each meal, please be mindful of helping, if needed (i.e., washing up, making coffee, general help).

ARRIVAL NIGHT!

The night you arrive we will have a light buffet style set-up for dinner and a welcome cocktail kickoff to celebrate! & will be providing some tools to inspire our creativity and guide us to a peaceful, creative frame of mind. Thank you my friends!

FRIDAY

7:30 MORNING GLORIES prep breakfast and we all have that much needed cup of coffee to start the day!

MEDITATION with Coco (if desired) - Colton is my son…in our tribe he is the calming force we look to for direction.

Join us for a quiet moment, if you like, to ground the day and welcome it with gratitude.

8:30 BREAKFAST

Kitchen Tidy

Take a walk, chat, enjoy!

10:30 Food Photography - How to make your Food Pop! Rebecca is a fabulous cook, fearless nomad, published cookbook author and prolific recipe developer. But my favorite of her many talents is her STUNNING food photography. Rebecca will do a hands-on demo to share how she does it!

11:30 SOUPER LUNCH BUNCH prep lunch

12:30 LUNCH

Kitchen Tidy

Free time

2:00 - 3:30 Killer Cookbook Proposals, a Mini-Class In this 1.5 hour class, Dianne will lead you through the questions that arise about writing books, including: when is the right time to write a book, whether you need an agent, and what makes a cookbook proposal irresistible enough to get a book deal! She will also review with the group her hand-out on prepping a book proposal. (materials provided)

Free time

5:30 DINNER DIVAS prep dinner

7:00 DINNER & COCKTAILS

Kitchen Tidy

Feel free to help yourself to the bar. Need cocktail inspiration? Just ask!

SATURDAY

7:30 BADASS BREAKFAST BITCHES prep breakfast and we all have that much needed cup of coffee to start the day!

MEDITATION with Coco (if desired)

Join us for a quiet moment, if you like, to ground the day and welcome it with gratitude.

8:30 BREAKFAST

Kitchen Tidy

Take a walk, chat, enjoy!

10:30 The Importance of the Pivot! Mindy will be sharing with us the ins and outs of business, how to stay agile and prepare for the unexpected. She is a CHOPPED! winner, and has built a multimillion dollar restaurant group starting as a one-woman show out of her home in Portland, Oregon. Mindy founded Collective Kitchen, a commissary kitchen and cooking classroom, which became Collective Market, a 3,000 square ft. local foodie market with counter service brunch daily. She founded a bagel brand, Notorious B.A.G.E.L. and Spring of 2026, her supper club, Treehouse Kitchenwill make its debut.

11:30 NOONTIME NINJAS prep lunch

12:30 LUNCH

Kitchen Tidy

Free time

2:30 - 3:30 Why to Write Outside Your Substack. If you plan to write a book on the subject of your Substack, get published outside your newsletter. Doing so gives you pre-approval from book publishers that your subject appeals to a wide audience. In this class, Dianne explains the different types of freelance writing and provides ideas of where to be published.

Free time

4:30 The Nuance of Spice Annada will be sharing with us the alchemy of spices and how to use them. Thank you for coordinating with Annada to develop this special event.

5:30 TEAM ANNAPURNAS prep dinner

7:00 DINNER & COCKTAILS

Kitchen Tidy

Feel free to help yourself to the bar. Need cocktail inspiration? Just ask!

AFTER DINNER… & will lead us in a casual, cocktail in hand, snuggle-by-the-hearth kind of conversation discussing how we do, or aspire to do, different expressions of creativity in our lives…and how to make those intentions reality.

SUNDAY

7:30 Coffee and a Continental Breakfast

Kitchen Tidy

8:30 Pack & Prep for departure

9:30 Shuttle Departs for Airport - Happy Trails my Friend…til we meet again. 2027???? Maybe!

Anyone able to stay and help break down & load up, we appreciate your kindness. 💕

AVAILABILITY

We have had a couple of spots, so if you have anyone you would like to invite, please let them know. We can accommodate a private or a shared accommodation with a bit of shuffling. 😊. Shared accommodation means shared rooms, not beds. If anyone is interested please ask them to reach out to me to make arrangements or email me at jenniferjuneausharp@gmail.com.

SHUTTLE RECAP

The shuttle will be leaving Wilkes-Barre , PA on March 19, 2026 at 5:00 PM so please make sure your arrivals are well ahead of that to ensure you catch the bus. I have inquired with the company (several times) about signage or indicators for you to identify the shuttle, as one of the attendees requested. I have not gotten a response but will update as soon as that’s available. The return shuttle will leave the venue at 9:30 on March 22, 2026 and get into Wilkes-Barre airport at approximately 11:00 AM barring unforeseen circumstances. Please ensure your departures are inline with this timeframe to allow adequate time for airport security etc.

TRAVEL INSURANCE

It is strongly recommended that everyone invest in travel insurance to protect you should travel issues arise or, heaven forbid, an act of God prevent the event from happening. We will have a liability policy covering injury etc, but this does not cover participants for individual loss.

NOTES

It’s been my pleasure to coordinate this trip with all of you amazing foodies. Please note that upon arrival this is a self-service event; meaning we do not have “staff” to take care of housekeeping, cleaning, meals, transport (except the fixed time shuttles to/from Wilkes Barre Airport) etc. I’m delighted to help in any way possible, but just to manage expectation, members should know we are independently responsible for ourselves. If you have questions or concerns, I invite those happily.

I am looking so forward to meeting all of you! 🥂❤️🍸

BON VOYAGE!

I will see you soon, friends! If you need anything in particular that you can’t carry in your luggage or need me to fit in my car (Colton & I are driving up) just let me know. I will do my best! Also, for those driving to the event if you could reach out to me directly I would appreciate it. Thank you! Laissez les bon temps roller! 🥂👑🎭

I literally CAN NOT WAIT! But I must. 😎

ATTENDEES

We’ve had a few shuffles about through the months as eye surgeries and family reunions forced a few of our guests to make the hard choice; and we’ve added a few more delightfully bright-eyed friends to take their place. Our current list is as follows in case you’d like to reach out and follow/subscribe to your fellow retreat goers substacks:

(Joy Marr)

(Zoom Class)

Emily Pilley

Body Guard and Heavy Lifter- Colton or Shalako Sharp 😂

Subscribe now

Yes, Chef!

Everyone has been planning and creating their menus, chatting and making connections and coming up with AWESOME names! I so appreciate each of you displaying such a loving spirit with one another. This trip is about BUILDING BONDS, EMPOWERING OUR FRIENDS & SHARING OUR KNOWLEDGE. And I am happy to say you have fulfilled the brief. If anyone has questions or concerns please reach out to as she so graciously took on the job as coordinator of the cooking event. As discussed previously, please have your grocery list to her (via the Shared Doc, I believe) by the first week of February so I have time to formulate my bulk shopping needs. If you have any specific ingredients that you can throw in your luggage please do so. 😊. Spices add up!

ARRIVAL NIGHT!

The night you arrive we will have an easy buffet style set-up for dinner and a welcome cocktail kickoff to celebrate! & will be providing some tools to inspire our creativity and guide us to a peaceful, creative frame of mind. Thank you my friends!

AVAILABILITY

We have had a couple of rooms free up, so if you have anyone you would like to invite, please let them know. We can accommodate a private or a shared accommodation with a bit of shuffling. 😊. Shared accommodation means shared rooms, not beds. If anyone is interested please ask them to reach out to me to make arrangements or email me at jenniferjuneausharp@gmail.com.

SHUTTLE RECAP

The shuttle will be leaving Wilkes-Barre , PA on March 19, 2026 at 5:00 PM so please make sure your arrivals are well ahead of that to ensure you catch the bus. The return shuttle will leave the venue at 9:30 on March 22, 2026 and get into Wilkes-Barre airport at approximately 11:00 AM barring unforeseen circumstances. Please ensure your departures are inline with this timeframe to allow adequate time for airport security etc.

TRAVEL INSURANCE

It is strongly recommended that everyone invest in travel insurance to protect you should travel issues arise or, heaven forbid, an act of God prevent the event from happening. We will have a liability policy covering injury etc, but this does not cover participants for individual loss.

NOTES

It’s been my pleasure to coordinate this trip with all of you amazing foodies. Please note that upon arrival this is a self-service event; meaning we do not have “staff” to take care of housekeeping, cleaning, meals, transport (except the fixed time shuttles to/from Wilkes Barre Airport) etc. I’m delighted to help in any way possible, but just to manage expectation, members should know we are independently responsible for ourselves. If you have questions or concerns, I invite those happily.

I am looking so forward to meeting all of you! 🥂❤️🍸

BON VOYAGE!

I will see you soon, friends! If you need anything in particular that you can’t carry in your luggage or need me to fit in my car (I’m driving up) just let me know. I will do my best! Also, for those driving to the event if you could reach out to me directly I would appreciate it. Thank you! Laissez les bon temps roller! 🥂👑🎭

RETREAT FRIENDS ATTENDING

Please see below the list of attendees in case you would like to follow or subscribe to those you may not know. I strongly suggest this for all of us so that we may learn a bit about our fellow retreat goers and make everyone feel welcome and included. (the R&C mission after all ❤️)

(Joy Marr)

(Zoom Class)

Body Guard and Heavy Lifter- Colton or Shalako Sharp

Subscribe now

NEXT STEPS

As we move closer to November 1st, the project takes on a new momentum! The next installment of the venue will be paid, we give the go ahead for travel plans and we start to finalize some of the itinerary. After the first, I will compile a detailed update to keep everyone in the loop. Also, November 14th, on Sharing KITCHENS LIVE will be sharing a lovely Holiday Pie and helping us draw names for the “Yes, Chef!” event. You will find out at this time who the team leaders (“Chef”) will be and whose team you are on! I think this is going to be so fun! Thank you to for your contributions and help. And to any others that have shared their generous ideas in this process.

PERMISSION REQUIRED

Please let me know if you would like to be a TEAM LEADER for a meal (acting as “Chef”). Everyone will be included in the drawings but if anyone would prefer to not play a lead role, I will withhold them from the pool until we are drawing for team members afterwards. Please DM me in Substack so that I can keep all of them in one place. Thank you ❤️

AVAILABILITY

We have had a couple of rooms free up (cancellations), so if you have anyone you would like to invite, please let them know that we have ONE private room available now and two shared accommodations (each is a double bed, in a room with two doubles). Shared accommodation means shared rooms, not beds.

NOTES

It’s been my pleasure to coordinate this trip with all of you amazing foodies. Please note that upon arrival this is a self-service event; meaning we do not have “staff” to take care of housekeeping, cleaning, meals, transport (except the fixed time shuttles to/from Wilkes Barre Airport) etc. I’m delighted to help in any way possible, but just to manage expectation, members should know we are independently responsible for ourselves. If you have questions or concerns, I invite those happily.

I am looking so forward to meeting all of you! 🥂❤️🍸

Book Now

ATTENDENCE

The response to the retreat was so amazing. Thank you to all of you who have decided to attend. I know each of us is incredibly excited to meet one another. As of this morning, I’ve had an upgrade (from shared acc. to private) so there are TWO shared accommodations left (double beds).

Rooms are shared, not beds. If you have a request to book a shared bed with a friend or family member, please let me know. If the rooms available don’t have that option, I will try to accommodate.

All of the advertised private rooms are booked. However, if a private room is necessity, please reach out and I will attempt to work that out.

TRAVEL CLARIFICATION

Currently everything is in order and looking great! However, I would like to suggest that we wait until AFTER NOVEMBER 1, 2025 to book travel/flights etc. I will send out an email/post on Substack to confirm on November 2, 2025 and give the all-clear. With November 1st being the cut-off date attendees may receive a full refund, it seems like a natural timeline break. It is also the day the venue charges us the next payment for our lodging. Too many cancellations could jeopardize the trip for everyone, but I do not foresee that happening. [Barring some unexpected non-sense, like oh, I don’t know a global pandemic. (That used to be a joke..) ] All looks wonderful! Just erring to the side of caution. 😉

HOUSEKEEPING DETAILS

Shuttle

The shuttle has been booked to pick up whomever may need it at 3:30 EST on March 19, 2026 at the Wilkes-Barre/Scranton Airport (APV). Please keep this in mind when booking your flights (once Flight Go-Ahead is given November 2, 2025) to allow for potential late arrivals etc. It may be best to consider flights that arrive by noon, if possible. Also, for return flights, afternoon would be best if you are planning to utilize the shuttle as it will leave the venue at 10:30 AM on Sunday. With airport security, travel time etc afternoon flights would probably be most prudent.

Insurance

I will be reaching out to event insurance providers this week, if anyone has a recommendation they have used, please let me know. We suggest that guests purchase travel insurance for their own needs (cancellations, etc). I will be securing liability insurance but I am not sure what coverage there will be for other potential risks. I did see that pandemics are NOT covered as a rule. More on this to come.

Next Payment

Your next payment should automatically charge to your card on file October 15, 2025 if you chose the installment plan. If for some reason you don’t get an email reminder about this, or are not charged around that date, please let me know. We are learning this process together. 😎

Yes, Chef! Lottery

I am SO DAMN CHUFFED about this! I cannot wait to cook with you amazing people! I will be gathering a list of those interested in hosting and/or co-hosting a meal and we will hold a drawing on Sharing KITCHENS LIVE on November 7, 2025. Everyone will have the opportunity to participate; the drawing will be to determine positions. Watch for SKL posts, details to come.

Subscribe now

Anyone still on the fence about joining the Retreat, click it, Dahlin’! ⬇️

The Poconos or Bust!

Special Thanks

I want to give a heartfelt “Thank you” to those of you who have contributed, chatted, suggested and of course booked! and others. Thank you also to and for agreeing to share their knowledge, experience and gracious good will with all of us. And to ALL OF YOU who have made this possible. See you in 2026! (or the next SKL 🥂)

Subscribe now

I can not wait to meet you all! Everyday we engage with each other, read each other’s recipes, advice, and tips…and between the lines, see each other’s dreams, hopes and occasional despair. You get to know people in that space.

I’m happy to know you.

So this Spring we will have a chance to meet in real life! To hang out, cook together, chat, share a skill (if desired), maybe a bit of meditation or yoga, and enjoy the wealth of talent encompassed in those rooms. Hope to see you there.

What’s Included

The retreat includes Room accommodation, Meals, Beverages (including alcohol), Activities, Speakers( Sally Ekus & Dianne Jacob), Insurance & Airport Shuttle (One trip for Arrivals on Thursday/Return trip on Sunday Morning). Airfare is not included.

FEATURED SPEAKERS

We are thrilled to be bringing you the amazing Dianne Jacob, Writing Coach and renowned Author & everybody’s favorite, Sally Ekus, Senior Literary Agent. Dianne will be joining us virtually to help you on the path to writing that cookbook you’ve been planning. Sally will be hosting an in-person workshop geared toward getting that cookbook published! We will have more details soon.

Yes, Chef!

If you would like to lead a meal, please note we will be drawing names to determine hosts and co-hosts. The rest of us will be an array of sous chefs and kitchen staff. I’ve got my Tojiro packed! More on this later.

Would you like to Share a Skill?

We will be reaching out to get info on those interested in sharing a skill with the group. It may be Food Photography, Food Writing, Knife Skills, Mind/Body Food Relationships, Food Styling or any host of possible options. has agreed to host a Food Photography Skill Share along with a discussion on how to manage multiple sites and drive traffic & subscriptions to Substack.

We’ll chat soon!

HOW IT WORKS

Where: Green Gables, Cresco, Pennsylvania

When: Thursday, March 19 - Sunday, March 22. (Checkin 4:00 PM/Checkout 10:00 AM)

Who: Substack Food Writers (The retreat is not being marketed publicly; however, anyone with the link may book)

What: An opportunity to meet our Food Writer community in person

BOOK NOW

Confirmation to Book Flights:

A threshold of bookings is needed to assure the viability of the event. Here's how it will work:

• Once we’ve reached the minimum number of paid deposits (12-15 depending on accommodation), we will send out a “GO AHEAD” to book flights;

• This notice will be shared via Substack and/or the email or direct message format opted into;

• We aim to provide this confirmation by October 1, 2025.

While retreat payments are FULLY REFUNDABLE, should the retreat not meet its required threshold of attendance, we cannot reimburse or assist with flight cancellations or changes. It is strongly suggested that attendees wait for this notification before booking flight/travel to and from the destination.

IMPORTANT: Please book and pay deposit ($500) by September 1, 2025 so that we may meet our threshold and move forward! 🥂.

Honestly, I’m more worried we won’t have enough rooms so it’s more about making sure you get one! However, it’s important to have systems in place to address all scenarios. Thank you, friends.

DETAILS

How to Book

The booking platform should be fairly straightforward. When entering the site:

• There is ONE Package available, ALL OF THE OPTIONS ARE UNDER THIS PACKAGE. You may scroll down for Initial Itinerary (more details to come) and FAQs;

• Choose the “Book Now” option and choose number of rooms and number of travelers;

• Some of the rooms are setup to be shared; however, SHARED ROOM DOES NOT MEAN SHARED BED. To book a shared bed in the case of a family member, friend, spouse, choose the (2) traveler option which makes this available. (If you have any problems, please let me know and we will figure it out!)

• There are private room options (choose “1” traveler, then your single occupancy choice);

• Next, Payment Options (Pay in Full or Installments).

• Onto Setup/Login (for Squadtrip)

• Next page, Registration Questions. Some of these are required (name, contact info, emergency contact etc) others are not.

• Then, disclosures and waivers of liability which includes cancellation policy (more below)

• Squadtrip charges a 6% booking fee which is included in the listed price. This is not associated with any of the organizers or retreat funds and is withheld by Squadtrip for use of the platform and to pay Stripe fees.

Cancellation Policy

If you need to cancel, we totally understand—life happens!

• Cancel by November 1, 2025 for a full refund.

• Cancel between November 1, 2025 and January 1, 2026 for a 50% refund.

• Cancellations after January 1, 2026 are not eligible for a refund.

These windows are in place to respect the commitments of other attendees (flights, travel plans, etc). If extenuating circumstances arise, please don’t hesitate to reach out to me, I’ll do my best to accommodate where possible. All cancellations outside of the above windows are at the discretion of the organizers.

The Organizers

As you all know, I am not a travel planner or retreat organizer. Please be gentle. 😊. If you have any problems, reach out to me at any time (Jenn Sharp) 985-510-9652. Or shoot me an email at jenniferjuneausharp@gmail.com. I’m happy to help.

I want to thank for their input and patience. I appreciate you. 💕

LET THE PARTY BEGIN!!

How to Join: Click here to add it to your calendar and to join the LIVE. If you are subscribed to Sharing KITCHENS LIVE you should receive a link in your email and/or by push notification.

What: LIVE Stroll through An Hải Đông Produce Market & Making a Quick Young Coconut Coffee

Who: The Absolutely Charming jess of the scone archives

When: July 25, 2025 6:00 PM Central (4:00PM Pacific, 7:00PM Eastern, 6:00 AM July 26 in Da Nang, GMT +7)

(Note: Hope to see your name on my screen! You know I love it! ❤️ Make sure to give us a shout (aka comment 😉))

THE VOTE!

Ok, lots to consider but I’ve narrowed it down! Flights look pretty similar to Wilkes-Barre and Ashville (from San Diego for 😊 and a few other test cities).

FIRST CHOICE

https://t.vrbo.io/QEReqm4miVb

This estate in Pennsylvania has it all!

Pros:

• 15 bedrooms (more private room options)

• Sleeps potentially 34

• Hot Tub/Fire Pit/Meditation space on the pond, etc.

• Gorgeous Grounds

• Only one hour from airport (we will provide shuttle)

Cons:

• 5-10 degrees colder in March than North Carolina

• Not a gourmet kitchen (like NC)

• No Sauna

• A little more expensive, but shuttle cost may offset

SECOND CHOICE

https://t.vrbo.io/oRy9eLwniVb

My favorite I think, North Carolina

Pros:

• Gorgeous!

• Less Expensive (shuttle may cost more, there is one that was cheaper but I would need to book soon)

• Gourmet Kitchen

• Heated Pool

• Sauna/Hot tub/Fire pits, etc.

• Closer for me to drive (Gotto bring china and crystal and cocktail shakers!)

• 5-10% warmer in March

Cons:

• 7 Bedrooms so less option for private accommodation

• Less rooms available may mean not booking enough attendees to hit break even

• 2 hours from airport (we will provide shuttle)

So that’s it guys! Click on them, review for yourself and GIVE ME YOUR VOTE!

Once I have the venue chosen I can get the ball rolling: set-up Squadtrip, open registration and get deposits to secure the accommodation, shuttle and speaker.

Peace out guys!

Jenn

Personal Note: I am not a professional event planner. I have thrown a few hundred parties, a few weddings, small intimate retreats, etc but please bear with me as we figure this out together. All suggestions and contributions to the process are welcome. My greatest fear is participants not being pleased. However, keeping the REAL GOAL in mind is key: to meet this lovely community in person, share some slow moments, some food, a few skills and build better bonds.

So onto the next step.

Audience

I think we have that one down. Also, let me know how you feel about other foodies outside Substack that may be interested?

DATE

From what I am seeing March is the winner. Would Thursday, March 19 (late afternoon checkin) through Sunday, March 22, 2026 (checkout after breakfast) work for everyone? I know finding a date that works for all will be difficult but I would like to try. That is two weekends before Easter so hopefully would not interfere with family preparations for the holiday.

VENUE

According to our first post inquiry West Coast & East Coast are neck and neck on location. Gulf Coast pulling into third…

Until I have confirmed numbers, I can not be sure about accommodation needs, but at this point I am looking at 20+ beds. Should we have greater interest than 20 attendees, I will need to reassess accommodation and/or have a cutoff number. Others who may want to attend past this point could pay a smaller attendance fee and find separate accommodation close by.

Currently the four venues I have my eyes on are open in March, but probably won’t be for long. Spring & Fall are the two busiest retreat seasons. As always, I love your input and suggestions, you all have been so forthcoming and it’s much appreciated!

Riverview Manor, Blue Ridge Mountains, North Carolina (sleeps 24)

https://t.vrbo.io/GsK9t4IZeVb

Huntley Lodge, Cle Elum, Washington

This accommodation sleeps 40. Budget-wise this would be a great option if attendance is over 25. It’s the most expensive nightly rate.

https://t.vrbo.io/v50wCcrUeVb

Kings Landing, Cle Elum, Washington (sleeps 22)

https://t.vrbo.io/T2dkHBkkfVb

Fleur De Lis Mansion, French Quarter, New Orleans (sleeps 22)

https://t.vrbo.io/Krlg0FHVeVb

Thoughts?

Please click the links and review accommodation levels, amenities, etc. There are some private bedrooms available, but the majority are varieties of shared accommodation. PLEASE BE AWARE OF THIS.

Once I have confirmation of firm attendee numbers, venue and date, I will be sending out a link to you for Squadtrip, to choose your preferred accommodation. I am hoping to have that out NEXT WEEK.

Please RSVP as soon as possible. Thank you.

SPEAKER/WORKSHOP FACILITATOR

I am in talks (sounds like I am heading up the Malta Conference 😂) with a couple of potential speakers: a publishing agent and a writing coach/speaker from our Substack realm. From what I have gleaned, this is a fluid and subjective process, based on the individual and their requirements vs. their valuing of the offering at hand. I have received compensation requirements for one, which I think we can do (with 15-20 attendees). In order to have both (which would integrate so nicely together) we would need to bump up attendance to 25-30 and choose other venue options.

THE FOOD

In my last post I asked if anyone would like to lead a meal (as Chef) with the remainder of us as acting kitchen staff. ❤️ The answer was a resounding YES! My estimation is there would be 8 actual meals (Thursday evening, Friday - 3, Saturday - 3, Sunday breakfast) so we may need to draw straws on that😊; Or possibly co-host, as Rebecca suggested, and this would allow for multiple dishes to be represented by various people? As always, give me feedback.

"Feed me Seymore!"

Yes Chef!

and I discussed the logistics of ingredients for guests to Host or Lead a meal. On one hand, I could shop for everyone’s ingredients, and the food cost be included in your retreat fee. However, you are the better person to choose those in order to have control over brands, preferences or substitutions. So we decided that it may be a better option to offer a reduction on the retreat cost up to a certain cap $150-200 for those hosting dinner; $100-150 for breakfast or lunch, and let each person arrange their own grocery delivery for their dishes.

Me being the purchasing agent presents its own challenges, so again…

Let me know

Deposit

The Good News

Money is always the trickiest. We all LOVE the idea of a retreat, but a bit of skin in the game can get scary. I completely understand.

has graciously agreed to be a second administrator on the retreat account. I would like everyone to feel comfortable that there is adequate oversight of the funds. I will be setting up the retreat through Squadtrip so all deposits, payments, paperwork and itineraries can be kept in one location and easily accessed.

I think we need to plan for a greater cost and rebate at the end, if applicable. By adding a few hundred more than the cost of venue, food, insurance & speaker, we may be able to absorb losses from dropouts, contingencies and administrative costs. Any significant funds remaining will be reimbursed after the event.

Also, we could possibly have the payments broken up over the next 5 months rather than all at once. I need to collect enough to book venue and speaker as these will need to be arranged in advance. Remaining funds could be due on the 15th of the following 5 months, with the balance being paid out 60 days before the retreat. Thought?

The Real News

It seems a bit quick, but in order to choose a venue, I need to know how many people are planning to attend and are able to make a deposit soon. I am estimating the total cost to be between 900-$1200 per person, depending on room choice, for 4 days, 3 nights, based on 15-20 confirmed. I will set the booking limit to the number of beds available (minus comps). If we get an initial huge response, other venue choices can be considered to accommodate. Or additional attendees may acquire alternate accommodation nearby and pay a smaller fee (towards food and Workshop/Speaker).

There is no profit margin added. I will pay my cost, like each of you, but I would like to comp my son and daughter who will be helping me, if no one has any objections. There are countless jobs and moving parts that I will need actual hands for in the lead up and they are used to the drill! Colton is also my meditation guru, so if can’t make it, he can be our wellness rep. 💕

Take away….please DM me and let me know you are planning to attend.

A $500 deposit will be required soon. More on that as RSVPs are received.

VIRTUAL ATTENDANCE

Some of our supporters ( ) have asked is we might LIVE stream some of the events for those that live abroad or are unable to make it. I am happy to do this! If we do incur a cost for the speaker, and are streaming them, they may have certain restrictions or requests regarding that. I’m not sure. Perhaps attendees on the LIVE could contribute to that cost, if so? These are questions surfacing as we progress. All good stuff. We’ll know more as we move forward.

THANK YOU

My friends, I appreciate you hanging in there…I know this is a lot. You are in essence helping to make this possible for each other! I am looking so forward to meeting all of you and just relaxing together…cooking, maybe a bit of yoga or meditation, definitely some alcohol, and a lot of laughs. Peace out. ☺️

Wish granted!

WHO?

Well you, of course. This is an informal, welcoming group, and if you have been following and engaging with food people, but can’t boil water, you are still a part of the inner circle. Hope to meet you there!

This post is just a bit of information gathering to help identify what you all may prefer with regards to budget, location, etc. Please be frank (your answers will not be shared, but logged only as a percentage of the whole).

Also, if I may, please share and restack this post as I’m not sure what exposure it will get with algorithms, etc. and I would like it to reach as many of our Food Tribe as possible. Thank you!

PREFERENCES

Budget

Of course the amenities will dictate the cost of the retreat. (Not sure Hotel Del ⬆️ is a practical choice😁) Also your cost to travel to the decided location will be specific to you. But this query is to get INITIAL thoughts.

These numbers are fluid as various factors firm up (duration, location, etc).

Duration

Depending on accommodation, the first and last day may be shortened by “check-in/out.” I will be researching retreat facilities as well as other accommodation options (Air BNB, that Swiss Chalet you own and want to loan us? 😎). Please feel free to DM me with alternate options and ideas.

Location

Please indicate what part of the country (we’ll think International for the next one 😊) would be most appealing to you.

Month

The location will determine best weather (March in New Hampshire is very different than March in New Orleans 😂). So please note your preferred month of Spring.

Speakers

Substack treats these options as radio buttons (only allowing one choice). Please choose your favorite, although more than one offering may surface as we share skills … on Food Photography!

Offerings

Please indicate if these items may be of interest.

PLEASE RESTACK ❤️

Please feel free to leave a comment and let me know ideas or expansions on these inquiries. All info and input is appreciated!

See you SOMEWHERE soon…

Cheers,

Jenn

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