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We plan fabulous meals fit for carnivores, cookie-tarians, vegetarians, pescatarians, vegans, gluten free folks...Shakerag loves you all and will provide plenty of healthy choices at mealtime.


Breakfast will include fresh eggs, seasonal fruit, oatmeal, local grits, toast, homemade jams, and locally roasted fair trade coffee. You can always build a salad at lunch with fresh organic lettuces, tomatoes, kale, swiss chard, quinoa, and grilled tofu, topped with a homemade dressing, or stack a sandwich on Ginger’s sourdough bread. Dinners promise to be bountiful with plenty of your favorite Shakerag recipes returning – Frank Stitt’s Pea Cakes, Hugh Acheson's Hominy Stew, and others which we have developed over the years.

Meals at Shakerag Workshops have been a highlight of our program from the very first year. This year will be no different, given our continued interest in using local foods and buying from local farmers as much as possible. We love planning what we will be eating in June – thinking about the balance of options at meals, trying new recipes, making sure that we use old favorites – our planning committee’s discussions about food are among our favorite meetings! We hope that you will be pleased with our food and will enjoy eating at Shakerag as much as we do.

Shakerag Workshops of St. Andrew’s-Sewanee School does not discriminate on the basis of race, nationality, religion, sexual orientation, or gender.

Photo Credit (Header Image): Rinne Allen