Winter Cabin Escape | Part II

Pack up, go, & gather.

I recently escaped with friends in the mountains outside of the city to gather and feast. I’m still reminiscing not only about what we created together, but the time spent and memories created…

For the full story, make sure to see Part I!

It includes 2 of the 5 recipes shared in this menu:  Coffee and Cardamom Braised Lamb Shanks with Figs & Kumquat Gremolata and Grilled Halloumi & Flowering Raab with Pistachio-Olive Relish & Pickled Chilis by Tournant. It also includes 75 additional photos in this collection.


I hope you feel inspired by this story & plan your own escape soon with friends!


For the full experience, view the collection with this soundtrack.

Escape Menu

Coffee & Cardamom Braised Lamb Shanks with Figs and Kumquat Gremolata

Salt-Roasted Roots with Harissa, Burnt Lemons & Honey

Grilled Halloumi & Flowering Raab with Pistachio-Olive Relish & Pickled Chilis

Radicchio Salad with Fennel, Radishes, Tender Shoots, Buttermilk & Herbs

Easy Grilled Flatbreads



Concept development, photography, art direction, prop sourcing & styling, writing by Christiann Koepke
Recipe development, menu curation, ingredient sourcing, cooking and food styling by Mona & Jaret of Tournant
Location scouting, on site management, production assistant: Russ Lowe
Production assistant: Sarah Knott



Easy Grilled Flatbreads

These flatbreads are a snap to prepare. They are wonderful cooked until nicely charred in spots, then used to dip into fire-roasted brie or to soak up delicious juices from the lamb.
Author: Mona Johnson & Jaret Foster


  • Pre made pizza dough


  • -Pick up pre-made pizza dough from the market or your favorite pizzeria.
  • -Stretch bits of dough into flatbread shapes and grill over medium high heat on a grate over the fire until firm and slightly charred. Flip over to cook the other side. Serve while hot.

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