Feeding your Soul - NY Yoga Retreat

When was the last time you treated yourself? Spent an entire long weekend focusing on yourself? 

It’s been awhile, huh? Say you could have that long weekend…but multiplied. Add a beautiful property, restorative yoga by Catskill Mountain Yoga Festival founder Raegan Reed, healing sound baths with Ananda Priti, essential oils classes, stretch classes, an indoor pool,  a hot tub, and hiking trails through the fall foliage of the Catskill Mountains.

PLUS delicious gourmet farm-to-table home-cooked meals. 

Sounds too good to be true…but it’s NOT. This October, we are packing our bags for a tranquil yoga retreat at a luxury retreat property set in the beautiful Catskill Mountains.

Those gourmet meals? They will be provided by Deanna D’Angelo, the talented chef based out of Bovina, New York. 

Our fall Catskills Yoga Retreat will take place October 3-6, 2025, and includes three breakfasts, three brunches, and three dinners prepared with organic, locally sourced farm-fresh food.

Chef Deanna sat down with us to discuss the artistry of her kitchen creations. 

What first inspired you to become a chef, and how has your journey evolved over time?

I fell in love with cooking as a small child in my grandmother and uncle Mario's kitchen. It just never left me. I started cooking for my family more and more from the age of 12. My dream has always been to cook for brides on their wedding day. 

My journey has evolved through my education of food and the importance of local adaptation. Basically, if you want your food to taste like your grandmother’s you need ingredients with integrity and the willingness to make everything homemade, not work with processed foods. 

How would you describe your cooking style in three words?

I am not sure how to describe my cooking style, I guess, Mediterranean more than just Italian. I love simple dishes with few ingredients. I adore working on an open fire, it lends to the flavor so elegantly. 

What’s one misconception people may have about being a chef?

That I eat luxurious meals or eat out alot. I do neither of those things. My personal favorite meal is a simple roast of some kind with carrots, potatoes and fresh herbs. Usually, it's a sandwich. 

What’s a lesser-known ingredient or technique that you love working with, and why?

I use cumin in so many dishes; it is my favorite spice. Not sure if everyone uses it or not but they should. Since I do not use any premade bouillons or spice mixes I have found that cumin adds a beautiful depth of flavor to so many things. It is my secret ingredient in meatballs – no one knows.  

What is your process when devising menus?

Since I cater weddings the process is a little different I think. We work with a large group of people and all kinds of food preferences/restrictions and allergies. We are also event caterers so there are things to consider. I create a menu that will work best for that specific group of people. I have learned that for me what works the best is keeping it simple. All vegetables are always vegan, the only gluten on the menu is bread and pasta, we try to make it so everyone –  regardless of food issues – can go through a buffet and easily identify what they are eating.

What seasonal ingredients do you plan to highlight in your fall menu, and how do you feel they support wellness and balance?

All good ingredients support wellness and balance. In fall we have beautiful tomatoes, squash, dark leafy greens, potatoes, like the wonderful oriental sweet potato, root vegetables and more. Fall is harvest season so there is an abundance of beautiful food here during that time. 

Can you describe a signature dish you might prepare for the retreat and the inspiration behind it?

The signature dish that I make for most of my events are Homemade Manicotti. It is made from a crepe-like pasta, super thin, then rolled with three cheeses and baked in Marinara. It sounds like a heavy dish, but it is the lightest pasta you will ever eat. This is a traditional dish I learned from my grandmother and mother. When I serve this it is like giving everyone a hug. It is one of those dishes that makes you feel like someone loves you.

What role does mindfulness play in your cooking, and how do you encourage guests to engage with their meals in a more intentional way?

I practice mindfulness every time I cook because I personally believe that the attitude of the person preparing your food can affect how it is received in the body. I only encourage guests to enjoy the food. I hope it makes them happy and feel loved. 

If your cooking style had a yoga pose, which one would it be and why?

That is a funny question, but I think the warrior pose. It is strange, but the combination of openness, reaching and balance works best to explain my cooking style. 

The Catskill Mountain NY Yoga Retreat with Raegan Reed takes place in Hancock, NY, October 3-6. Yoga classes take place daily, and spa services like facials and massages are available as add-ons. To learn more about the retreat and to reserve your space, click here. 

Photos by Red Rosey Photography