Culinary adventures into a world of flavor
Taste of Auberge
Experience food and drink in its most inspired form with Auberge Resorts Collection's new Taste of Auberge culinary journeys, which bring together exclusive chef collaborations and restaurant pop-ups in some of the most desirable destinations on Earth. Explore once-in-a-lifetime culinary journeys that will not only impress your palate, but transform the way you eat and engage with food. Sample fresh, locally sourced ingredients and native flavors and witness the creative preparation and cultural ritual that goes into making every dish sensational. Hone your own skills in the kitchen in chef-led interactive cooking classes and connect with loved ones over memorable meals you’ll reminisce about for years to come.
2022 Taste of Auberge Experiences
Usu-Zan by SingleThread at The Lodge at Blue Sky
The Culinary Journey:
Welcome canapés in the Usu-Zan lounge.
Savor a seven-course tasting menu with beverage pairings. Beverage pairings will feature Dom Pérignon Champagne with some of the best producers from Sonoma and from around the world.
The seven-course menu includes a signature hot pot per table. Hot pot choices include: Hokkaido King Crab Seafood Miso, A-5 Wagyu Shabu-Shabu, Roasted Duclair Duck or Shojin Style Vegetarian and (1) must be selected at booking.
The dining experience will also feature after dinner digestifs to conclude the evening.
Nami Nori at Mauna Lani - Discover ONE OF THE "10 BEST NEW RESTAURANTS IN AMERICA"
The Culinary Journey:
Three-Course Temaki Dinner Experience at the Francis H. I’i Brown Suite | Sip on a matcharita – a signature cocktail by Nami Nori – before a three-course Temaki dinner featuring Japanese dishes crafted with ingredients sourced from the Island of Hawai’i.
Nami Nori On-the-Go at The Surf Shack | Venture to the Surf Shack and pick up a Temaki Kit, featuring fresh ingredients such as Kona Kampachi and lilikoi ponzu.
Temaki Cooking Class at the Francis H. I’i Brown Suite | Nami Nori’s Chef Partner, Taka Sakaeda, will lead an interactive and experiential temaki cooking class. Absorb the traditions of temaki, practice the fundamentals of sushi-making and savor your creations as the golden sun dips below the horizon.
A new series of inspiring epicurean events
Taste of Auberge is a new series featuring pop-ups and chef residencies at hotels and resorts throughout 2022. Celebrating the connection that can be made over food, the series brings an authentic collaboration between each property’s renowned executive chef and the world’s leading chefs, interpreting the highest quality local and seasonal ingredients through a global and creative lens.
Flavors of Malliouhana, a year-long curated series, Anguilla
Malliouhana has unveiled Taste of Auberge: Flavors of Malliouhana, a year-long curated series with world-renowned chefs to celebrate Anguilla’s rich traditions and flavors. Author, television personality and award-winning Chef JJ Johnson will be the series’ presenting chef this March, followed by James Beard award-winning owner and Chef Nina Compton in July. Known for his barrier-breaking style that is illuminated by the Caribbean flavors of his upbringing, Chef Johnson’s 3-week residency will take place March 11-26, 2022, and will feature epicurean events, live cooking demonstrations and exclusive menu items throughout the resort.
Chef Elizabeth Karmel at Primland, Blue Ridge Mountains
Nationally-celebrated barbecue pitmaster Chef Elizabeth Karmel will bring her crowd-pleasing recipes to the Blue Ridge Mountains at Primland, cooking with fire alongside Chef Ryan DeRieux from March 10-13, 2022.
Charlie Bird at White Barn Inn, Maine
Chef Ryan Hardy, owner of the Italian-inspired New York eatery Charlie Bird from Delicious Hospitality Group, will bring the restaurant’s cult-favorite dishes to Kennebunk, Maine and host several unique dining events for guests of White Barn Inn over April 22-24, 2022. In partnership with the inn’s Culinary team, Taste of Auberge: Charlie Bird at White Barn Inn will be inclusive of an interactive event, curated dinner and a special turndown amenity.
Chef Virgilio Martínez at Chileno Bay, Los Cabos
In Los Cabos, Mexico, Chileno Bay Resort & Residences, presents an exclusive gastronomy series in which standout chefs from Mexico and Latin America work with heirloom Baja ingredients from land and sea alongside Executive Chef Yvan Mucharraz. Heralded by Chef Virgilio Martínez of Peru’s Central, one of the World’s 50 Best Restaurants, the series will bring the spirit of Lima to Los Cabos May 6-8, 2022. Taste of Auberge: Baja Lab Kitchen at Chileno Bay will occur monthly throughout signature restaurant COMAL's fifth anniversary year and include the exceptional opportunity for private in-villa tasting dinners with each chef.
Chef Norberto Piattoni at Hacienda AltaGracia, Costa Rica
Star Chefs Take Up Residency to Interpret Local Ingredients. Founded on farming and community, the brand new Hacienda AltaGracia in Pérez Zeledón, Costa Rica is guided by the philosophy of eating close to nature. The resort’s husband-and-wife chef team, Arno Janse van Rensburg and Liezl Odendaal, will be joined by Francis Mallmann’s protegee Chef Norberto Piattoni for Taste of Auberge: The Modestos at AltaGracia, a soulful expression of Costa Rican and Argentine culinary rituals, in 2022.
Chef Viet Pham and Chef Dean Fearing at Madeline, Telluride
In Telluride, Madeline Hotel & Residences invites epicureans to celebrate the spirit of Southwestern cuisine at Taste of Auberge: Annual Alpine Cookout at Madeline on July 2, 2022. The second annual event will draw visiting culinary icons, such as celebrity Chef Viet Pham and Texas all-star Chef Dean Fearing, who will collaborate with Executive Chef Bill Greenwood on a mouthwatering menu, including Chef Pham’s famed Pretty Bird signature hot chicken sandwich.
Sommelier June Rodil at Commodore Perry Estate, Austin
Commodore Perry Estate, Auberge Resorts Collection and Estate Wine Director Mary Catherine Edmondson will welcome Houston-based Sommelier June Rodil of Good Night Hospitality to Austin for a March 8, 2022 wine tasting event.
Death & Co. at The Vanderbilt, Rhode Island
Partnership with Death & Co. Levels Up Cocktail Creativity. Auberge Resorts Collection has formed a relationship with renowned cocktail institution Death & Co. Expanding upon a partnership in the brand’s Austin property last year, The Vanderbilt, Auberge Resorts Collection will host a multi-day collaboration in celebration of the seminal bar’s third book, Death & Co: Welcome home, alongside a unique experience inspired by the storied surroundings of the Newport mansion. The weekend events will include a specialty cocktail class and a takeover of the mansion’s bar, delivering the establishment’s signature cocktails and branded menu.
Additional Taste of Auberge events will be announced throughout 2022
Gastronomic series promise bucket list dining experiences all year long. With more than 45 events taking place across 15 properties, Taste of Auberge will be one of the most exciting and dynamic destination culinary series in the world. Our chefs and the visiting chefs-in-residence look forward to creating extraordinary dining experiences for our guests throughout 2022.
Dining Rooted in the Local Terrain | Featured Experiences
Gain a unique window into the local culture with each bite, each sip or each foray into the field with a local farmer.
Chileno Bay Resort & Residences | Agave Journey
Discover Mexican agave spirits with a lesson on one of its most culturally significant traditions—agave. Agave distillation dates back to the Aztecs and is a pillar of Mexican history. Chileno Bay’s renowned mixologists will guide you on the Agave Journey, which explores the multiple origins, methods, and chemistry profiles that make tequila, mezcal and sotol distinct. As you enjoy a sampling of spirits, the team transports you to Oaxaca or Jalisco with stories of the places, people and labor of love that is bottled up in each sip of mezcal or tequila.
Learn More
The Lodge at Blue Sky | Organic Farm School
Learn the tricks of the organic farm from our Head Farmer Lyndsey Gammon. During your organic farm "school" experience, you'll learn Lynsey's secrets for creating a biodiverse farm and how she’s implemented and sustained sustainable farming in a short growing season. Head out to the field to harvest the tender greens, baby root vegetables and flowers that make our farm so special. After some harvesting, we will begin an abbreviated list of farm chores including irrigating crops, hoeing and cultivating, transplanting vegetables into the ground, and planting seeds in the greenhouse. Your harvest will be used for a special farm lunch.
Learn MoreOne-of-a-Kind Culinary Adventures
Savor a taste of the good life
Explore the unique restaurants at Auberge Resorts Collection
Set on a rocky promontory surrounded by the crashing waves, La Cocina del Mar's salty sea air complements the exquisite variety of just-caught and foraged seafood prepared to let the vibrant natural flavors shine through. Artisan cocktails elevate local fruits and Mexican spirits.
"Maine’s White Barn Inn Restaurant Turned a One-Time Hay House into a High-End Legend," according to Boston Magazine. Ingredients from local farmers, fishermen and foragers feature highly in White Barn Inn's contemporary coastal delights. The rustic, yet picturesque barn sets the stage for an unforgettable meal, worthy of its AAA Five Diamond and Forbes Five-Star accolades.
Savor haute Western cuisine accompanied by epic alpine views. Dine at Yuta, where Executive Chef Galen Zamora draws inspiration from the region's Uto-Aztec, Ute and New Spain cultures. Delight in private picnic lunches or a private meal in a mountaintop Yurt - enhanced by heirloom ingredients from Gracie's Farm and High West Whiskey Distillery, both located on-property.
Join us in our elegant dining space, The Garden Room, designed by interior designer Celerie Kemble. Overlooking the Shakespeare Garden, The Garden Room celebrates elegant rusticity with indoor and outdoor dining spaces inspired by the natural beauty of our property. Explore the Garden Delights, Market's Bounty and Garden Gastronomy menus while dining in the countryside.
Picobar, has stunning views of the surrounding Mayacamas Mountains. The word “pico” means “peak” — showcasing whatever’s in peak season from the mountains, valleys and rivers. Enjoy a casual meal of tacos with homemade Napa flavored tortillas or grab a snack bite poolside like chips and Picobar guacamole, uniquely made with whipped avocado, pistachio and kale dip.
Known for her lavish Jazz Age social gatherings and soirées, estate matriarch Lutie Perry and her convivial spirit live on, refracted through the fresh, whimsical lens of powerhouse designer Ken Fulk. Come here to connect over craft cocktails and snacks on an intimate date, or share family-style plates with a group of friends, all in an effortlessly glamorous setting tucked into formal gardens.
13 consecutive Michelin stars reveal the depth of quality and creativity at Napa's first culinary destination. Executive Chef Robert Curry presents Mediterranean-inspired fare paired with wines from their 15,000-bottle cellar. Whether dining at the restaurant or bar and bistro, anticipate an experience steeped in wine country's storied traditions and stunning vistas.
SkyFire, Santa Fe, New Mexico
Bishop’s Lodge
Our Newest Culinary Stars
Gustavo Rios | Solage, Napa Valley
Gustavo Rios brings a passion for thoughtfully created cuisine, cultivated at some of the best restaurants on both the East and West Coasts. Gustavo Rios previously served as Chef de Cuisine at six-time Michelin-starred Solbar, before being named Executive Chef at Solage. Solbar has been named one of Wine Enthusiast’s 100 Best Wine Restaurants and received a Wine Spectator Award of Excellence. Gustavo was named Manager of the Year in 2013 by Solage Resorts and Hotels for his dedicated work at Solbar.
Recognized as the James Beard Foundation "Rising Star of the Year" during his tenure at Bouley Bakery. Galen Zamarra joins the highly anticipated new property, The Lodge at Blue Sky. As Executive Chef, he will create an inspired culinary experience including Yuta, The Lodge's signature restaurant, featuring authentic flavors inspired by indigenous ingredients and breathtaking views. In his nearly 25 years of experience in both The United States and Europe, Zamarra has cultivated his craft under acclaimed chefs such as David Bouley in New York and Michelin 3-starred chefs Georges Blanc, Michel Bras and Alain Passard in France.
Journey further into a world of extraordinary flavors
COMAL | Los Cabos
Named after a type of cast-iron cooking pan in use for centuries in Mexico, and often passed down through generations in the same family, COMAL is rooted in the authentic and traditional, but injected with its own modern, inventive spirit. Here’s where to find Cabo’s most innovative takes on regional flavors and traditions like braised short rib with cacao broth—set against a contemporary indoor-outdoor space spread across three levels, and dramatic Sea of Cortez backdrop.
Learn More
Solbar | Napa Valley
Here is where you’ll find area vintners gathered after hours with craft cocktails, friends unwinding over leisurely dinners, and couples letting time slip away under the glow of a 20-foot fire pit. Solbar divides its menu into light, delicate flavors to stimulate your palate, and bold, savory dishes to comfort your soul, all with ingredients that showcase the best of what’s fresh and seasonal in the Napa Valley. Please note we are only able to offer outdoor seating at this time.
View More
Wheeler Room at Prospect | Aspen, Colorado
Here’s where to find elevated, yet always approachable American bistro dishes that showcase the best of what’s in season in the Roaring Fork Valley.
Learn More
Timber Room | Telluride
Toast to the moment with expertly crafted whiskey-forward cocktails and our extensive champagne selection around a warming fireplace or the commanding bar. Dine on Devilish Eggs with shaved black truffle or a Timber Room baked potato topped with crème fraîche and Russian osetra caviar. Sophisticated, yet always approachable modern mountain dishes range from line-caught wild salmon with lemon caper butter to Rocky Mountain elk loin with local huckleberry jus.
Learn MoreNotable Past Culinary Experiences
Over the past year, guests were invited to scuba dive off the coast of La Paz, Mexico in search of seaweed, learn how to spot and harvest edible wild plants deep in the forests of Connecticut, and take master classes and workshops on how to use local, foraged ingredients in a sustainable, waste-free fashion courtesy of these world-renowned chefs.
Aligning the central desire to enjoy life’s simple pleasures through the modern classics, we are excited to create a temporary, exclusive Texas touch point to the renowned cocktail institution, Death & Co, in a new way at Commodore Perry Estate. During a multi-day collaboration, August 12-16, in our Mansion Social Club, our Inn Rooms, membership and guest programming and our new neighborhood restaurant Lutie’s, we seek to design a set of layered experiences for our guests and members to enjoy the superior craft of Death & Co inspired by the storied surroundings of Commodore Perry Estate.
At Aska, Chef Fredrik Berselius earned two Michelin stars in 2016 and a three-star review in New York Times by Pete Wells. For our Wild Abandon dinner, Chef Fredrik used local organic ingredients, many of which are grown onsite at Blue Sky’s Gracie’s Farm. An homage to the bounty of Utah's short growing season and high-alpine terrain, our Wild Abandon dinner celebrates true farm-to-table dining and profound respect for our land.
Chef Mads Refslund, one of the initial partners of the groundbreaking Danish restaurant Noma, delivered an immersive behind-the-scenes look into the world of foraging and no-waste cuisine at five award-winning Auberge properties. Refslund, one of the original proponents of cooking with food scraps, also hosted one-of-a-kind dinners, cocktail receptions and private meals showcasing how some of the most wasted, neglected ingredients can yield the most extraordinary results.
A native of Santiago, Chile, Chef Victoria Blamey oversaw the culinary offerings at Mayflower Inn & Spa through September of 2020. Most recently known as executive chef of the reimagined Gotham Bar and Grill, Blamey earned a coveted three-star review from The New York Times during her tenure there. Drawn to the rarefied air of fine-dining, Blamey has worked in many celebrated kitchens around the world.
