“The idea that pastry relates only to sweets is limiting and prevents creativity,” says Hotel Jerome Executive Pastry Chef Ben Kunert. Join us at Bad Harriet as Chef Kunert pushes the boundaries of how pastry techniques are applied. Accompanying him is bar maven Mary Lou Mountain, who has worked closely with Chef in creating a progressive cocktail journey meant to complete each dish.

Gather for an intimate family-style dinner inspired by Los Olivos' historic olive groves. In collaboration with Global Gardens, Executive Chef Rhoda invites you to a five-course dinner with Mediterranean influences and tableside presentations. Experience locally harvested vegetables and flavors transformed by Global Gardens' award-winning olive oil. Join early for our cocktail hour, featuring two mixed beverages and passed appetizers, then enjoy a taste of Los Olivos with a live jazz guitarist and an optional wine pairing.

With over 30 years of history and evolution, this five-day epicurean extravaganza features the finest culinarians of the region. From classically trained to self-taught to James Beard Award-Winning chefs, the 60 participants share their talents and unique stories. Their cuisine is further enhanced by the thoughtfully curated line-up of renown wineries.

Immerse yourself in Rhode Island’s iconic export as you spend the day with the experts at West Passage Oysters. Journey to Wickford Town Dock and learn from West Passage’s team about the history of half shells in Rhode Island, an oyster’s life cycle, and how shellfish are farmed in Newport’s Narragansett Bay. Then, hop aboard West Passage Oyster’s 21ft farm boat to their lease at Rome Point for a firsthand experience on how oysters are farmed daily. Once at the farm, try your hand at harvesting, shucking, and eating the fresh oysters straight from the water, creating an unforgettable experience you’ll find only in Rhode Island.

Gather at Gracie's Farm with our talented team of female farmHers as we honor the land that has brought us the hardworking hero vegetables that nourish us through Utah's short growing season. Pay homage to the synergistic connection between our farmers and Executive Chef Jason Franey, and to the culinary art that they co-create with ingredients plucked fresh from the earth.

This summer, spend an evening imbibing in craft cocktails at Primland's historic Tobacco Barn, located a short walk from the Lodge. An idyllic setting to enjoy early evening cocktails on Thursdays, Fridays and Saturdays from 3-8PM. New seasonal refreshing cocktails and a selection of beers and wines available.

From the limestone-rich soils of the Central Coast to volcanic ash and clay found at higher elevations, the terroir speaks to us through the vines. At Stanly Ranch, the voice of the soil can be heard through the Grange, our chef’s garden that honors our infinite connection between the land. Alongside wineries that have a shared dedication to presenting the voice of the soil, we invite you to join us for an intimate dining experience that reflects the bounty of the land and various expressions of the terroir through six different wines.

Collectible wine and collectible art come together to create Amuse Bouche Napa Valley Red Blend, a joint wine venture with Heidi Barrett and John Schwartz. This Pomerol-style Merlot/Cabernet Franc blend is made from some of the best grape sources in the Napa Valley. Amuse Bouche wine aspires to rival its greatest cross-Atlantic counterparts, such as Chateau Petrus and Chateau Le Pin.

Join us for a celebration of local grape growers, farmers, chefs and makers. Enjoy a walk-around tasting with gourmet food pairings and live music as we honor some of Napa Valley most acclaimed restaurants and wineries.

Get into the festive spirit as we welcome Jenna Bush Hager and Barbara Pierce Bush for an intimate book signing and Prelude cocktail soiree to celebrate their book, Love Comes First. On Friday, December 8th, join us in our historic barn and toast to the beginning of the holiday season and enjoy handcrafted, seasonal cocktails and light bites alongside Jenna Bush Hager and Barbara Bush Hager.

The mai tai might be your favorite beachside cocktail, but it also conveys the story of Hawaii’s agricultural past. Its main ingredient is aged, fermented and distilled using sugarcane, a valuable crop that bolstered Hawaii’s economy in the nineteenth century. Venture to the northernmost tip of Hawai’i Island to explore Kuleana Rum Works’s 40-some-acre sugarcane farm, then return to Mauna Lani for a private dinner and mixology class with Kuleana Rum Works’s award-winning rum.

Taste the quintessential flavors of the coast with Chef David Levi, founder of the former local five-star Vinland restaurant. Join Chef David as he takes guests on a personally-guided walking culinary tour of Portland, visiting five of Portland’s eight best loved restaurants.

Discover the age old art of pasta making with this hands-on experience. It all starts in The Grange with our Farm Director, Nick Runkle, as he leads you through the garden collecting herbs and flowers to incorporate into your dish. Next, guests will learn how to turn the raw ingredients laid out in front of them into delicious pasta dough with expert guidance from Executive Chef Garrison Price.

The hotel’s 363 Bar has been reimagined by Thanos Prunarus, the founder of Baba Au Rum, which has earned international acclaim as one of the World's 50 Best Bars. Guests can now enjoy unconventional tiki and rum cocktails from Baba Au Rum’s original menu as well as libations crafted just for the hotel. 363 Bar is open to guests outside of the hotel and features a lite bites menu by Chef Lazarou.

Gastronomic series promise bucket list dining experiences all year long. With more than 45 events taking place across 15 properties in 2022, Taste of Auberge is 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 2023.

Once a year, Calistoga’s main street is reserved from end to end with a thousand-foot table in honor of the town’s annual harvest dinner. The event historically kicks off days before the Fall season in celebration of a plentiful harvest, bringing together locals and visitors for the ultimate family feast. Forbes praises Executive Chef Rios “boundary-pushing creativity” and his cooking for being “vibrant, exciting, and alive.”

Guests of the Mayflower indulged in the tastes of Via Carota aperitifs alongside specialty Italian snacks curated by our culinary team – from Olive Oil Cake with Candied Orange with the Negroni Classico to strawberries and Zabaglione with the Espresso Martini – all to be enjoyed amongst the glow of our Tap Room pre- or post-dinner.

Mauna Lani presented the inaugural Mauna Lani Culinary Classic, a three-day food celebration featuring the best in gastronomy, wine and mixology. Showcasing award-winning local and national talent as well as an unbeatable line-up of experiences, the Culinary Classic connects chefs, sommeliers, mixologists, friends and neighbors in the name of culinary creativity.

The masterminds behind New York City's most coveted speakeasy, PS by Pine & Polk, took residency at The Lodge at Blue Sky for a two-week pop-up at the high alpine yurt. After a day of exploring in the Wasatch Mountains, guests joined co-owners Lindsay Weiss & Alyssa Golub and Bar Director Melissa Brooke as they hosted this innovative cocktail experience, serving thoughtfully curated libations and bites by PS at Pine & Polk.

At the Midsummer Bloom dinner, guests enjoyed an unforgettable dining journey with Chef Flynn McGarry of Gem, celebrating the captivating beauty of wild and edible flowers grown at Wildflower Farms. The family-style dinner party, featured a plethora of vegetables and locally sourced proteins. It was outside summer feast, perfectly paired with our favorite wines from Provence’s Domaines Ott.

In August, renowned visiting Chef James Kent took the helm of Yuta, Blue Sky's signature restaurant, creating a 5-course chef's choice menu with freshly harvested ingredients from our very own Gracie's Farm and innovative wine pairings.

Diners at Blue Sky celebratde the exceptional talent of women in the food and agricultural industries in a series of al fresco events hosted by Lynsey Gammon, the Director of Farming, Gracie's Farm at Blue Sky, and our favorite female guest experts who are leaders in their field.

Drawing from the bounty of Costa Rica, this chef-led series brought local Latin ingredients and indigenous storytelling to Hacienda AltaGracia through the lens of chef-duo Norma Listman + Saqib Keval from Masala y Maiz. Located in Mexico City, Masala y Maiz explores the migration of people, culinary techniques, ingredients, cultural food ways and political movements between South Asia, East Africa & Mexico.

Diners at at our historic Newport mansion were transported back to a time of raucous parties of the early 20th-century, when the East Coast’s most notorious families threw extravagant, over-the-top fêtes, with our one-of-kind, white glove experience at The Vanderbilt.

Hotel Jerome highlighted a number of dynamic women from across the globe whose talents have made them leaders in their industries and role models for the next generation.

Etéreo welcomed Chef Chintan Pandya and Roni Mazumdar of Unapologetic Foods, the culinary empire behind NYC’s hotspot Dhamaka and Michelin-Star South Indian gem Semma. Earning multiple accolades from the James Beard Foundation Awards, the duo has elevated authentic Indian food in New York City by introducing flavors that layer in a meditative way, and was named #1 Restaurant of the year by both the New York Times and Esquire.

Etéreo welcomed Undercote, the highly acclaimed cocktail lounge beneath Michelin-Starred and James Beard Award-nominated Korean steakhouse of NYC and Miami, COTE. Principal bartender Sondre Kasin collaborated with Etéreo's team and curated a robust menu of creative cocktails at the Itzam bar.

Take a trip to the countryside through Garden Gastronomy, a collaboration with Veuve Clicquot's premiere champagne, La Grande Dame. Indulge in the Garden Caviar Experience, Inspiring Chef Cortney Burns’ ode to the nostalgic pairing of champagne and caviar with a seasonal twist. Revel in the tastes of the freshest Connecticut bounty.

Taikun Sushi will offer a one-of-a-kind epicurean at Bad Harriet this Winter Season. Taikun Sushi is a premium omakase experience from New York City-based Chef Kei Yoshino. Sourcing only the finest international and domestic ingredients, the Taikun team will bring Bad Harriet guests on an unforgettable 14-piece, 9-course journey.

Diners stepped into Mayflower's 'Room of Joyful Pursuits’ and experienced a fanciful and convivial private dining experience dreamed up by celebrated interior designer and event curator, Rebecca Gardner, founder of Houses & Parties. Guests enjoyed a custom, seasonal menu from Mayflower’s Inspiring Chef Cortney Burns atop a whimsical tablescape designed by Houses & Parties.

Diners embarked on an unforgettable culinary journey at Hotel Jerome with world renowned Swedish chefs Marcus Nemrin and Jonas Hartwig – and wine director Kurt Inge Ecklund – who, together, helm the historic Sofiero Castle. Inspired by local Scandinavian ingredients, their five-course menu created an enchanting night of flavor exploration that left guests captivated by both its tastes and stories.

Nozomi, meaning hope, is Esperanza’s ode to the long-standing tradition of Japanese explorers who would brave the wild elements to cross the Pacific Ocean in hopes for a better life fishing and trading in La Baja.

Gramercy Tavern’s James Beard award-winning Executive Chef Michael Anthony curated dinners and events with Clay’s Executive Chef Rob Lawson, connecting the cuisines of New York City and the Hudson Valley.

SoCal's seafood sensation, Broad Street Oyster Company, was on holiday at Mauna Lani's retro surf den, the surf Shack.

Award-winning Chef Tyson Cole's signature dishes with menu by chefs Lucas Candler and Jack Yoss and curated sake pairings by Stuart Morris, one of the only American Sake Masters.

Named one of the top 50 Best Bars in North America, Selva Oaxaca Cocktail Bar is an ode to the diversity and richness of local ingredients and Mexican distillates.

Daniela Soto-Innes is a Mexican-born chef and the youngest chef named World’s Best Female Chef by the World’s 50 Best Restaurant Awards.

California-inspired lifestyle brand Jenni Kayne transformed poolside cabanas into beautiful private champagne and caviar lounges.

Chef T.J. Steele’s Michelin-starred Oaxacan hot spot Claro traveled from New York for a special Thanksgiving weekend collaboration.

Quintonil has been on The World’s 50 Best Restaurants list since 2015, where it currently ranks ninth globally. Chef Roberto Solis, Owner and Executive Chef of Nectar, is known as the father of the New Yucatan cuisine.

San Francisco’s two Michelin-starred Saison hosted a fire cooking workshop and an intimate coursed dinner in Commodore Perry Estate.

Employees Only has been a pioneer of the craft cocktail renaissance in New York City.

Oxomoco, the Michelin-starred Brooklyn eatery serving cuisine authentic to Mexico’s southwestern region.

This fall, Auberge du Soleil celebrated its third-annual Champagne Week with daily Champagne tastings hosted by premier and Grand Cru houses, along with tantalizing Champagne-paired dining experiences in the Michelin Star Restaurant.

Chef Matthew Kammerer, the innovator at the helm of the Michelin-starred Harbor House on the Mendocino Coast.

Chef Barton Seaver and other prominent Maine purveyors curated experiences at the White Barn Inn.

Santa Fe Wine & Chile Fiesta carefully curates programming featuring the Santa Fe restaurant community, wineries from around the world and top local and national experts in the sommelier and wine education realm.

La Docena in Mexico City is now one of the most acclaimed and socially responsible restaurants in Mexico. Alfredo Villanueva (of Villa Torel) was recognized in 2021 as one of the 50 Best Discoveries in food and spirits.

Guests took stock of the harvest as they joined Head FarmHer Lynsey Gammon for an epicurean journey through sustainable, organic farming.

Maille has a longstanding heritage as the premium French dijon brand. An experience crafted by Maille mustard sommelier Chef Brandon Collins.

Hotel Jerome gave guests unprecedented access to the highly anticipated Aspen Food and Wine Festival.

The event drew visiting culinary icons such as celebrity Chef Viet Pham, Chef Dean Fearing, Chef Mark Tarbell and Chef Mark Kiffin.

Cadence, named one of the best new restaurants of 2021 by The New York Times, features plant-based Southern soul cuisine. Guests experienced Chef Shenarri Freeman’s cooking style, which puts wellness and sustainability at the forefront.

Chef Ferrero has built a culinary career dedicated to the study of beef from production to consumption. His restaurants in Mexico celebrate carne and Chef Ferrero's hard-won expertise and creativity.

Award-winning Chef Tyson Cole’s presented his signature non-traditional take on Japanese food developed at Uchi.

Bastille Day celebrations included of sabering champage and culinary offerings served in signature Le Creuset vessels.

Chef Pablo and artist Kenneth Johnson collaborated to create a creative interpretation of two artful forms: food and art.

Auberge du Soleil partnered with Haus to create refreshing low-ABV beverages.

Virgilio is a world renowned Peruvian Chef and restaurateur at the forefront of spreading Peruvian cuisine globally.

Charlie Bird from Delicious Hospitality Group, brought the restaurant’s cult-favorite dishes to Kennebunk.

Argentinian Chef Norberto Piattoni refined his craft at the renowned Restaurant Garzon, as head chef under Francis Mallman. He has worked under the moniker ‘The Modestos’ since 2020 doing a series of charity pop-ups in New York and Los Angeles.

Benito Molina of Manzanilla completed his professional studies at the New England Culinary Institute in Vermont, where he met and learned from French masters.

Hotel Jerome brought the Best in the Bar Business to Aspen for one-week residencies, adding their flair and creativity to complement their menu.

A native of Southern California, José Luis grew up in a Mexican household and the birthplace of the farm-to-table movement. His product-driven menu at ARCA brings together the bold and explosive flavors of Mexico.

Nationally-celebrated barbecue pitmaster Chef Elizabeth Karmel brought her crowd-pleasing recipes to the Blue Ridge Mountains.

Houston-based Sommelier June Rodil of Good Night Hospitality hosted a wine tasting event.

New York-based Nami Nori, ranked as one of the "10 Best New Restaurants in America", seamlessly blended the fresh ingredients of Hawai'i with the dynamic flavors of Japan.

Husband-and-wife winemakers Andy Erickson and Annie Favia-Erickson guided an epicurean progression through the intimate journey in the world of Favia wines.

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. He also hosted events 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. Drawn to the rarefied air of fine dining, Blamey has worked in many celebrated kitchens around the world.