Dinner is at 6pm in the social hall of the North Chapel Unitarian Church in Woodstock (unless otherwise noted) and is $15 for adults, $10 for children

2024 Calendar and Menus

March 26th at the North Chapel in Woodstock - Our chef this week is Tina Marie who spent many years cooking in Chicago's upscale underground supper club scene. She is now a proud Woodstock resident who provides private chef services to local families.  She loves to share food in community and has done so for more than 20 years.  

Tina will be preparing a chopped salad with homemade avocado ranch dressing; chili con carne with slow cooked chuck roast, beans and mild chili peppers served with Vermont cheddar and maple butter cornbread.  There will also be assorted desserts courtesy of Donna Miles from the North Chapel community. (Vegetarian, gluten free and vegan options available)

February 27th at the North Chapel in Woodstock - We will be serving a green salad, pasta with homemade marinara sauce and meatballs and Mountain Creamery ice-cream for dessert.

February 13th at the North Chapel in Woodstock - Chef Jan from Seattle (who has worked all over the world as a private chef, taught cooking classes for children and opened her own bakery) will be making a kale salad with feta vinaigrette, spiced pepitas and cranberries; chicken kapama (greek chicken stew) with baked focaccia and a twist on the greek dessert, Melopita (a homey, crustless cheesecake)

February 6th at the North Chapel in Woodstock - Ken Woodhead of Woodstock will be preparing two curries; one chicken and one vegetarian. We will start with a mixed green salad and finish the meal with a citrus/raspberry dessert plate.

January 30th at the North Chapel in Woodstock - Chef Casey Hueling, owner of Tug Mountain Pizza will be bringing his mobile pizza oven! Dinner will start with a salad featuring vegetables from our garden and root cellar, roast chicken with potatoes and a dessert pizza.

January 23rd at the North Chapel in Woodstock - Vegetarian Borsht with beets and onions from our Food Justice garden, potato and cheese pierogis made with our own potatoes and and a honey babka for dessert.

Our Anti Cabin Fever Dinners are weekly community dinners throughout the winter season that offer a regular, positive, social and healthy eating experience for little cost during the cold months. Each Tuesday, from the beginning of January until the first Tuesday in April, a local chef, many from the area's best restaurants, prepares a delicious meal often with our help. The dinners are not only fun, they help with our local food justice efforts and subsidize costs for our annual work trip to Costa Rica in June, to reforest a biological corridor critical to our migratory songbirds and native rainforest species.