(Em)Power Your Way to Peak Performance Learning Food & Fitness Tips: Olympic Medalist Allison Wagner and Chef Marisa Churchill

The Setting: Couldn’t be more picture perfect since the three-day session is being held at the ever-so relaxing Mayacamas Ranch, 80-acres of natural beauty nestled above the Napa and Sonoma valleys in Calistoga, California.

This three-day Health, Fitness, and Cooking Retreat will cover such topics as Power Foods, FAST (“the salad bar is your prep-cook”) Healthy Foods, and Diet and Athletic Performance. Olympic Swimmer Allison Wagner will not only discusss her philosophy on nutrition and training but will also give one-to-one advice for those looking to improve their performance. (Allison is currently preparing for a comeback and is training for Beijing in 2008, and from what I’ve heard, she’s a serious contender for the Gold!)

Plus, Marisa Churchill is a California Culinary Academy graduate, specializing in baking and pastry.

She later continued her education in both savory cooking and advanced pastry skills at the Culinary Institute of America at Greystone. Marisa has worked at such notable restaurants as Rubicon, and The Slanted Door. In 2003, she became the executive pastry chef at restaurant LuLu, where food critic Michael Bauer named her desserts “clearly some of the best desserts around.” In 2005, she became the executive pastry chef at Hiro Sone and Lissa Doumani’s new restaurant Ame. She recently completed her first cookbook, “Chocolate Soup.”

For more details:

By Vagablond’s Token Redhead.

Posted by Janice Nieder on March 14, 2007 in Food

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