fine cuisine and catering

At Holy Family soups are made from scratch each week and cookies are baked fresh each day. Over 75% of our produce is organic and we strive to source our meat and poultry from local Connecticut farmers whenever possible. Traditional menus always incorporate vegetarian and vegan options and often include a vast salad bar. We take pride in accommodating people's allergies and unique dietary needs.

Executive Chef, Joe Ethier, is a master of healthy and fresh homecooking reminiscent of the comforting meals you had as a child visiting your grandmother's house on Sunday. Joe has been instrumental in creating the dynamic and exciting West Hartford food scene for over twenty years. Before coming to Holy Family, Chef Joe was the Executive Chef at Mezzanotti in Hartford and has also brought his love of Mediterranean cuisine to The Blacksmith Tavern, Apricot’s, and The Union Oyster Company in Mystic.

If you have any questions or special needs, contact Chef Joe at  jethier@holyfamilyretreat.org.

I have been coming on retreat for over 10 years, and Joe's cooking is the best I've ever had. I always leave feeling nourished in spirit and body. The food is plentiful, healthy, and clearly a labor of love.You can taste the care in every homemade soup and each chocolate dipped strawberry!  
-Susan N.  



 

Kasia Owczarek"I look forward to meeting you and helping you plan your event. A variety of conference rooms, comfortable overnight accommodations, a full service dining room, a superb chef, tranquil grounds, and attractive pricing are just a few reasons why our center stands out as an excellent choice for hosting your special event."  

- Kasia Owczarek, Ph.D.  
Director of Special Events

Copyright © 2017 Passionist Fathers of Connecticut, Inc.