Cuisine

Crestone Mountain Zen Center is well known for its fine and inventive vegetarian cuisine.

Our Zen kitchen practice has been transmitted from Tenzo (Head of the Kitchen) to Tenzo for more than 50 years. It stretches back to the San Francisco Zen Center and its pioneering Greens Restaurant, which was opened in 1979 by our current Abbot Zentatsu Baker Roshi and founding chef Deborah Madison. Greens has been rooted in a farm-to-table philosophy since its inception and played an instrumental role in introducing fine vegetarian dining to America. We are proud to continue this lineage.

At CMZC, we prepare three meals per day, which guests can eat in our beautiful dining room or while enjoying the expansive views from our lawn.

We use primarily organic ingredients and source locally as much as possible. In the summer a good portion of the produce comes from our own 2500 square foot vegetable and fruit gardens.

Almost everything we serve is homemade. We continually develop and experiment with food processing and preservation methods such as fermentation, canning, and dehydration. On a daily basis we make and serve a variety of fresh breads, milk products like yogurt and kefir, and spreads ranging from fruit preserves to nut butters.

As part of our Ecological Transformation Initiative, our current effort is to deepen our cooperation with local farmers and help support a local San Luis Valley food system.