We recently spent an evening in the kitchen at Casa de Luz East with sous chef Gabby Martinez, working through what we'll be putting out in Utopia in March 2027. This is where it landed.
Not a separate tray off to the side — everything we put out at lunch and dinner, all week. All of it vegan and whole-food plant-based too, with no oil and no refined sugar.
Three kinds out on the dessert table at every lunch service at the Texas retreat, included with your ticket. The varieties rotate through the week, so it's a different plate each day.
One each evening, rotating through these four. Every one vegan, whole-food plant-based and gluten-free, with no oil and no refined sugar — and not one of them tastes like a compromise.
Split one open and the berry filling runs out onto the plate. The sauce over the top is cashew creme — no dairy, no oil, and nothing refined in it.
Dense and properly fudgy, cut thick and served with fresh strawberries over the top.
Fresh strawberries laid over the whole top, edge to edge, by hand. It comes out of the kitchen looking exactly like this.
Real sliced apple under a nut crumble, in a whole-food crust. No shortening, no refined sugar — the sweetness is the fruit.
Chocolate-covered strawberries and almond butter date truffles — dates stuffed with almond butter and covered in chocolate — out and waiting when you arrive at check-in on Thursday, March 18. Before you've unpacked a bag or found your room.
Gluten-freeMario and Gabby lead the kitchen at both 2027 retreats, so Michigan’s dessert lineup will be similar to this one — a few additions and tweaks likely, the same standard throughout, and the same gluten-free promise. Abundance at both 2027 retreats.
