Taste Baja through the work of world-renowned Chef Mads Refslund, co-founder of Noma in Copenhagen - hailed as the "Best Restaurant in the World" four times. Explore Cabo together on a trip to an organic farm in Pescadero and draw inspiration from Chef Mad's commitment to no-waste cuisine. Then, dive into the underwater world on a scuba excursion. Before the weekend ends, experience a sublime dinner, created by Chef Mads and our Chef Yvan, crafted from locally-sourced, eco-conscious ingredients. Book now, space is limited.
HIS RECENTLY RELEASED FIRST COOKBOOK EMPHASIZES HIS BELIEF THAT ANYONE CAN CREATE TREASURE FROM WASTE FOOD.
Meet Chef Mads Refslund
Danish Chef Mads Refslund lives in New York City, specializes in New Nordic cuisine. He cemented his reputation by working up the Copenhagen culinary ladder at Michelin-starred restaurants Formel B, Restaurationen, The Paul, and Kokkeriet. Together with Rene Redzepi and Claus Meyer, he co-founded Noma, which would go on to receive 2 Michelin Stars and was four times ranked the best restaurant in the world (2010, 2011, 2012, and 2014). His own Restaurant MR in Copenhagen would also receive its own Michelin star within its first year opening. In 2011 Mads moved to New York City to join the partners of Indochine in opening ACME, a seasonally-driven New American restaurant with subtle Nordic accents. His eagerly anticipated first New York restaurant is slated to open in the Fall of 2020.
JOURNEYS WITH CHEF MADS
Take a behind-the-scenes look into the world of foraging and no-waste cuisine at four more award-winning Auberge properties.
Chef Mads will take over dinner service at Prospect restaurant from February 1-March 31, 2020. His menus will emphasize his sustainable and no-waste cooking philosophy, and highlight produce from local farms, along with proteins from Colorado ranches.
Accompany Chef Mads on a foraging expedition to learn how to spot not just what’s edible, but what’s wildly delicious. The immersive weekend also includes a private yoga class open to nature, a private dinner at Solstice, and a cocktail class incorporating ingredients from Solage’s edible flower and herb garden.
Meet Chef Mads at a cocktail reception in the Bistro, followed by a dinner prepared by the Danish chef in the atmospheric Dining Room. On May 22, Chef Mads leads a Masterclass on how to turn food that would normally go to waste, from vegetable peelings to overripe fruit, into incredible creations that epitomize his no-waste, sustainable cooking style.
Hike through the meadows and wetlands in and around Litchfield Hills with Chef Mads and expert forager Tama Matsuoka Wong to learn how to spot delicious wild edibles from cattails to lemony yellow sorrel, along with the best techniques for harvesting each. The weekend also includes a cocktail reception with Chef Mads and dinner highlighting foraged ingredients and his no-waste cooking style.