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Seeing the Baja Through the Eyes of a Top Danish Chef

I’ve worked at some incredible places throughout my career, but one reason I love being a part of the Auberge family is their brilliant programming. I’m especially looking forward to hosting Chef Mads Refslund for a special culinary weekend on March 13 to 15, 2020. Chef Mads is best known as a co-founder of the groundbreaking Danish restaurant Noma, which went on to receive two Michelin Stars and become ranked best restaurant in the world by Restaurant Magazine four times.

Chef Mads has a fanatic dedication to terroir-based foods, and first learned how to forage in Danish forests (with its hundreds of edible varieties of mushrooms) and along its beaches, with its thickets of rose-hip bushes, sea lettuce, and sea arrow grass, which tastes very similar to cilantro, used liberally in Mexican cooking. Denmark’s miles of coastline also mean that Nordic cuisine is quite seafood-focused, much like our own cooking at COMAL. But while a New Nordic menu might feature plenty of sea urchin, langoustines and fatty fish like herring and mackerel, we use the incredible catch we find along the Baja coastline, including giant totoaba and sea bass. I’m looking forward to introducing Chef Mads to our superb Baja ingredients, and I’m excited to see how he interprets them with his unique style of cooking.

Tour an organic farm and picnic on the beach 

We’ll visit an organic farm in Pescadero to discover just how flavorful produce plucked straight from the ground can be. I’ll take you on a tour of what’s in season and discuss practices like crop rotation, and you’ll get a chance to get your hands dirty as you harvest ingredients for lunch. Afterwards, we’ll head to the nearby beach where local fishermen will join us with the morning’s catch and my culinary team and I will craft an open-air feast for you to enjoy steps from the water.

Mingle with Chef Mads at a reception-style gathering

Enjoy passed appetizers and Bruma Wines as you chat with Chef Mads over his Cabo adventures at El Molino. Pick up a signed copy of his cookbook, Scraps, Wilt + Weeds: Turning Wasted Food into Plenty and learn the backstories behind Chef Mads’s favorite recipes.