Zephyr Adventures is a virtual company. There are six of us working from six home offices in six cities in five states.
We love this because it allows us to balance our lives with work much better than if we were commuting into an office to work standard hours and because it saves us costs, which we can pass on to you in terms of lower prices.
Working virtually is also more efficient. We communicate frequently with each other via email, instant messaging, phone, and video chat but don’t spend time hanging out near the office water cooler. We balance this by holding an annual meeting which rotates locations each year and where we can get face time as an entire group.
Last week we held our annual meeting meeting in Bozeman, Montana. We worked, cross-country skied, worked, visited a local brewery, worked, and ate great meals together. The meeting was fun, productive, and inspiring as we planned for 2015.
As just one fun tidbit from the meeting, I thought I would post the menu prepared for us by a private chef, Lori Stockwell Davis, on our final night. Lori is a local farmer and chef and most of the food was grown at Harvest House Farm, only 1.5 miles from where we stayed. Talk about local food – delicious!
Beet Kvass, fermented beet drink
Pickled Vegetable Medley
Spicy Broiled Shrimp Cocktail with Creamy Tarragon Sauce
Bierock Rolls- A savory mixture of cabbage and beef baked in a soft bun
Roasted Pork with Caraway/Apple Glaze
Locally-grown (and made!) Saurkraut
Baked Yams Topped with Bacon-Sesame Brittle
Pan-seared Salmon with Mustard, Honey/Lemon, and Dill Sauces Served on a Bed of Wilted Spinach and Micrograms
Lemon-Yogurt Mousse over Huckleberries
Hand-made Chocolate Truffles