Dining experiences to delight your palate.
Savor creatively prepared local ingredients from world-renowned chefs with the freshest of local flavors. Menus designed to tantalize and delight with a selection of regional specialties that offer unique, world-class dining sensations are a culinary highlight of every Auberge resort.
Crafting exciting new culinary concepts that honor the classics throughout Hotel Jerome, Zack’s mission was to create a relaxed and approachable dining experience with regionally inspired dishes that delight.
Served at Auberge du Soleil, Napa Valley California
Asparagus, Slow Cooked Egg (Makes 4 Portions)
- 2 bunches of asparagus
- 4 eggs
- 12 ounce Kampachi Fillet
- Fleur de Sel (French sea salt) to taste
Heat a water bath with a thermo-circulator to 63 degrees Celsius. Submerge the eggs in the water bath for 45 minutes. Shock the eggs in ice water and reserve. Peel all but 2 spears of asparagus. Using a peeler, shave thin strips of asparagus from the unpeeled spears and reserve in ice water. Cook the peeled asparagus in salted boiling water until tender. Drain and divide the asparagus spears and arrange among four plates. Reheat the egg for 5 minutes in the water bath at 63 degrees Celsius. Break eggs one by one into a bowl and place on the asparagus. Season eggs with fleur de sel. Slice Kampachi and place on the eggs, season with fleur de sel. Lightly splash with Black Olive Vinaigrette. Garnish with shaved asparagus.
- Robert Curry
Executive Chef, Auberge du Soleil
Served at Esperanza, Cabo San Lucas Mexico
Esperanza Signature Guacamole (Makes 1 Bowl)
- 3 ripe avocados
- 1 lime (juice)
- 2 tbsp. chopped fresh cilantro
- 1 romaine tomato, cubed without seeds
- 1 tbsp. chopped onion
- Serrano or jalapeño chili to taste, chopped without seeds (optional)
- Salt & pepper to taste
Cut ripe avocados in half, cutting around the large, smooth pit. Separate the avocado halves and remove the pit. Take out the flesh from the avocados. Use a whisk or a fork to mash the avocados until smooth. Add the rest of ingredients, mixed very well and add salt and pepper to taste.
- Gonzola Cerda
Executive Chef, Esperanza
Served at Solage Calistoga, Napa Valley California
Heirloom Tomato Soup (Makes 6 Portions)
- 1 Yellow Onion, medium dice
- 1/4C Blended Olive Oil
- 1 Bunch Fresh Basil, tied with 4 sprigs Thyme
and 4 of Marjoram 2 Clove Garlic, micro-planed
- 5 Overripe Heirloom Tomatoes, cored and large
chunked 1/2 T Salt
- 1 t Balsamic Vinegar• 1/4C Extra Virgin Olive Oil
In a large sauce-pot, sweat onions with herbs in oil over medium low heat until tender. Stir in garlic quickly add tomatoes and salt. Bring to a gentle simmer and cook for about 10-15 minutes or until tomatoes are broken down. Drizzling in balsamic vinegar, remove herbs and blend soup, pouring in extra virgin olive oil.
- Brandon Sharp
Executive Chef, Solbar
Served at Hotel Jerome, Aspen Colorado
Gluten Free Pumpkin Bread (Makes 1 Loaf)
- 1 (15 ounce) can pumpkin purée
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups gluten free all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans. In a large bowl, mix pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Bake for about 50 minutes.
- Aleece Gallagher
Pastry Chef, Hotel Jerome
Use citrus juices, vinegars and spicy heat to amp up the flavors in low-fat foods.
FOOD OF PLACE
Auberge Resorts’ executive chefs present a series of one-of-a-kind culinary experiences inspired by the culture, flavors and traditions of each resort’s regional setting.