Healthy Living Weekend

at Mohonk Mountain House

Friday April 10 - Sunday April 12, 2015

Spend a weekend learning to eat for your heart, your weight, and your overall health with colorful and delicious foods! Explore and taste how eating healthy can be satisfying and flavorful with our expert chefs and authors.

Special Rates Available for this Program! For reservations, please call .

Healthy Living Weekend Events

Friday                Saturday            Sunday         Program Leaders

FRIDAY, April 10

9:00 p.m.  The Power of Funny "Food Play"
Bill and Claire Wurtzel, authors of Funny Food, use Bill’s hilarious food art to illustrate how "food play" can nurture your body, your relationship, and your mind.  Learn how to get into the creative zone through this interactive workshop and tasting.

SATURDAY, April 11

11:00 a.m.  "Funny Food" for All Ages!
Join Bill Wurtzel again as he demonstrates recipes for  "Food Play" from Funny Food, a "Best Children’s Book of 2012."  Families and children of all ages will learn about nutrition as they make playful food art using healthy ingredients. There will also be a sing-along.

At lunch, visit the Main Dining room where Bill will host a  special station for those who want to make Funny Food from the buffet.

2:00 p.m.  Irresistible Chocolate Vegan Desserts For Everyone with Fran Costigan, Queen of Vegan Desserts: Cooking demonstration and tasting
Chef Costigan will explain how to choose and use dairy-free high percentage premium chocolates and a variety of wholesome, organic, plant-based ingredients to make luscious desserts.

4:00 p.m.  Book Signing with Fran Costigan and the Wurtzel’s at Afternoon Tea and Cookies

9:00 p.m.  Dance the Night Away with Live Music from the Big Blue Big Band

SUNDAY, April 12

10:30 a.m.  Jim Hyland from Winter Sun Farms Presents "How to Weave Local Food Into a Well Rounded Healthy Life Style"
Jim will explore how having more awareness and connection to the food you eat can lead to simple but profound life style changes.


Claire Wurtzel is a professor in a masters degree program at the American Museum of Natural History. She also guides teachers in public and independent schools in their work with students who have academic and/or behavioral challenges.  In the last three years Claire has partnered with her husband, Bill, facilitating workshops for children and families to teach about nutrition in joyful, artistic ways. They have presented in schools, museums and other cultural institutions. Most recently, Claire and Bill have facilitated workshops for adults on the power of playfulness to open ones mind to innovation and creativity.

Bill  Wurtzel As an advertising creative director, Bill Wurtzel won over 200 awards including World’s Best TV commercials. At night he was a jazz guitarist and played with many jazz greats including the Count Basie Countsmen, Bill Doggett, Jimmy McGriff and the Harlem Blues & Jazz Band. He now performs jazz and classical guitar regularly including weekly concerts at the American Folk Art Museum. Bill is a director of the Jazz Foundation of America. Bill has been making fun, healthy breakfasts to amuse his wife Claire ever since they were married 54 years ago. 7 years ago Claire convinced Bill to photograph his food art. These became the 365 illustrations for Funny Food, selected as A Best Children’s Book of 2012. A sequel will be published by Rizzoli International in 2016. Visit their website at

Fran Costigan, pastry chef, culinary instructor, and author, is internationally renowned as the “Queen of Vegan Desserts.”  The sumptuous, yet healthy desserts in her cookbook, More Great Good Dairy-Free Desserts Naturally, satisfy vegans and omnivores alike. She teaches in New York City (classes include the unique Costigan Vegan Baking Boot Camp Intensive®), and at events throughout North America and Europe. Fran’s work has been featured on television and radio, and in print and online publications. For more information visit

Jim Hyland, President of Winter Sun Farms  Winter Sun Farms started with the simple notion of eating more of the wonderful Hudson Valley bounty all year long. In looking at our food system, Jim decided we could do a much better job. He set out to deliver great food, but to follow some important principles. Winter Sun buys from Hudson Valley farms, processes in the Hudson Valley, and sells in the region. Sustainable can mean many things, but to Winter Sun Farms it means taking into consideration all the elements we touch, from recycling containers, to composting waste, and especially to how our food is grown. The food is what drives us. Winter Sun Farms strives to make delicious products with the highest quality produce. In doing so, Winter Sun promises not to forget the farmer who grows our food, the person who eats our food, and the land that nurtures us all.

See you there!

For reservations, please call .