Culinary adventures into a world of flavor

Each full moon evening in June, July and August hotel guests are invited to sample complimentary tastings of locally produced biodynamic wines, stargazing, and soaking in the three temperate pools by moonlight at Spa du Soleil.

Anguilla’s favorite beachside hideaway, Malliouhana, Auberge Resorts Collection, is set to partner with the highly acclaimed Chef Nina Compton to introduce a month-long residency this July 2022 as part of Flavors of Malliouhana, the resort’s newly curated series of collaborations with world-renowned chefs that celebrates the island’s rich gastronomic traditions. In this next chapter of the series, James Beard award-winning restaurateur and chef, Compton will artfully infuse her masterful expertise while utilizing the vibrancy and flavors of the local culture. Malliouhana continues to put the island at the forefront of a global culinary discussion.

An exploration of French-influenced cooking inspired by Maille's longstanding heritage as the premium French dijon brand. Crafted by Maille mustard sommelier Chef Brandon Collins, in collaboration with Executive Chef Nicolas Lebas, the special dining menu features mustard as the quintessential ingredient and flavor enhancer. Seasonal and local ingredients are perfectly selected and combined using various traditional French techniques. Additionally, an experiential foraging workshop will be hosted by Chef Brandon and a local guide, offering an in-depth perspective on local flora and herbs.

Follow the changing of the growing season at The Lodge at Blue Sky. From the first tastes of spring with the Shoots and Greens Dinner to the "workhorse crop" showcased in the Garlic Dinner, followed by the star of the growing season, Tomatoes and lastly, the tender, sweet and substantial root vegetables. Take stock of the harvest as you join Executive Chef Galen Zamarra, Head FarmHer Lynsey Gammon for an epicurean journey through sustainable, organic farming.

Beginning with an archery tournament and tasting on Friday afternoon and wrapping up with a restorative sound bath and tasting on Saturday, our weekend with Arietta Winery promises to be an event like no other. Connect with your adventurous spirit, sample curated wines paired with a six-course tasting menu created by James Beard Award Winning Executive Chef Galen Zamarra and awaken the senses with Arietta wines throughout.

Join us for a special barefoot beachside BBQ dinner for one-night only exclusively at La Playita. A sea-to-land collaboration between chefs Yvan Mucharraz, Tomás Bermúdez and Alfredo Villanueva celebrating Baja Lab Kitchen. In 2015, Tomás opened La Docena in Mexico City, which 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 Discovery, a platform by The 50 Best that highlights food and spirits destinations approved by 50 Best specialists worldwide.

Barton Seaver, the Maine-based chef and leader in seafood sustainability activism, will bring his passion and experience from time spent working on fishing boats and in small family-run restaurants to White Barn Inn, Auberge Resorts Collection in coastal Kennebunk, Maine. Taste of Auberge: Barton Seaver at White Barn Inn will include a quintessential mussel bake, fresh oyster and beer tasting as well as a seated dinner, all with locally-sourced seafood prepared from fin to tail, over October 28-30, 2022.

Oxomoco, the Michelin-starred Brooklyn eatery serving cuisine authentic to Mexico’s southwestern region, is coming to Los Cabos between October 28 and November 6, 2022. Taste of Auberge: Oxomoco at Esperanza will offer a weekend of special dinners, such as an Oxacacan style barbeque highlighting the heirloom ingredients found in the mountains, desert and sea of Baja, and additional culinary amenities crafted between Oxomoco’s Chef Justin Bazdarich and Esperanza’s Executive Chef Alexis Palacios.

Join for an immersive weekend featuring Chef Barton Seaver and other prominent Maine purveyors as they celebrate the signature tastes of the Maine coast. Enjoy a curated lineup of events including collaborative dinners with White Barn Inn’s Executive Chef Mathew Woolf, a quintessential, rustic mussel dinner, Maine oyster and beer tasting with Maine Beer Co., specially curated Land & Sea dinner and fireside chats with the chefs and purveyors.

In Austin, Texas, Taste of Auberge: Saison at Commodore Perry will bring the team from San Francisco’s two Michelin-starred Saison in to lead various experiences such as a fire cooking workshop and an intimate coursed dinner in Commodore Perry Estate, Auberge Resorts Collection’s gardens on November 4 and 5, 2022.

Jorge Vallejo, Owner and Executive Chef of Quintonil, has established a dialogue between past and present of Mexico’s culinary traditions. Quintonil has been on The World’s 50 Best Restaurants list since 2015, where it currently ranks ninth globally and eighth on the Latin America’s 50 Best Restaurants list. Chef Roberto Solis, Owner and Executive Chef of Nectar, is known as the father of the New Yucatan cuisine, Chef Solis has dedicated his professional life to the re-discovery and promotion of the ancestral ingredients found in the peninsula. He is best known for his first acclaimed restaurant, Nectar, in Merida, where he presented a totally new approach to celebrate the Mayan.

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. Born in Mexico City, she moved to Texas when she was a child and studied at Le Cordon Bleu in Austin, Texas. She trained in both Europe and New York under chefs Danny Trace, Chris Shepherd and Enrique Olvera. In 2014, she helped to open Cosme in New York City, serving there as the Chef de Cuisine. In 2016, she received the James Beard Award for Rising Star Chef, and in 2019, she was named the World’s Best Female Chef at the World’s 50 Best Restaurant Awards. Join us for a special dinner for one-night only exclusively at COMAL on December 3, 2022.

Experience culinary and beverage delights with a trip to the countryside through the Garden Gastronomy experience at Mayflower Inn & Spa, 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 and foray into a gastronomical garden delight of vegetable accouterments and other flavor pairings to eat alongside Ossetra caviar and herb ladened buckwheat blinis.

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. Set to be Santorini’s most spirituous and luxurious cocktail destination, 363 Bar is open to guests outside of the hotel and features a lite bites menu by Chef Lazarou.

Join us at Stanly Ranch to sample the dynamism of Chef Matthew Kammerer, the innovator at the helm of the Michelin-starred Harbor House on the Mendocino Coast. Chef Matthew’s approach is inspired by the rugged coastline and inland forests he calls home, and his menus focus on seafood and vegetables cooked using fire, steam and smoke.

Napa’s ultimate tasting excursion begins on the terrace of your Valley View Suite with a celebratory flight of Napa Valley’s best sparkling wines matched up against some of the best Champagne houses of France. Experiences will feature specialty menus at The Restaurant, in addition to Courtyard tastings with prominent Champagne houses like Dom Perignon, Krug, Billecart-Salmon, Pommery, Laurent Perrier and others.

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.

A special collaboration over the 4th of July weekend, celebrated mixology, Mayan ancestry, and summer vibes. Please Drink Tequila, a cheeky take on PDT’s famous NY acronym, took over Chagarro, Etéreo’s beach bar and culinary outpost with mixology and gastronomy created by PDT’s award-winning founders, including bartending legend Jeff Bell.

The Lodge at Blue Sky was honored to host a weekend celebrating dynamic wines, farm-to-table cuisine and the women who make it all possible. Our Women in Food and Farming series included a look into the world of regenerative and sustainable farming practices, a bespoke pasta-making experience, inimitable wines from the Staglin Family Vineyard – a 130-year-old winery hailing from Rutherford, California – and a bevy of incredible cuisine.

Hotel Jerome is gave our guests unprecedented access to one of the most exclusive cultural happenings in town, the highly anticipated Aspen Food and Wine Festival. With the Hotel Jerome Epicurean Passport, guests receive insider access to an array of exclusive events and curated programming from June 16th-19th,

In Telluride, Madeline Hotel & Residences invited 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 drew visiting culinary icons such as Salt Lake City celebrity Chef Viet Pham, Texas all-star Chef Dean Fearing, Phoenix famed chef Mark Tarbell and Santa Fe legend Mark Kiffin

Chileno Bay in Los Cabos welcomed Chef Ferrero. Born in Argentine Patagonia, Chef has built a culinary career dedicated to the study of beef from production to consumption. He moved to Mexico in 2001 to be near his wife’s family, and since that time has opened restaurants that celebrate carne and travelled the world cooking in some of the most highly regarded kitchens, sharing his knowledge and creativity

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, through Taste of Auberge.

Hotel Jerome welcomed Uchi, Award-winning Chef Tyson Cole’s signature non-traditional take on Japanese food, from July 13-16, 2022 for a takeover of the property’s Prospect restaurant. The menu featured signature dishes by chef Lucas Candler and curated sake pairings by Stuart Morris, one of the only American Sake Masters. The weekend also included private dining options and exclusive workshops for guests to enjoy.

Vive la France! There is no better place to celebrate the spirit of la révolution than Auberge du Soleil. Greeting the day with a favorite tradition - sabering champagne over the terrace with sweeping vineyard views as our backdrop - followed by a number of offerings available throughout the day. Served in signature Le Creuset vessels, with each course expertly paired with French wines selected from our award-winning cellar by Wine Director,Kris Margerum. Hotel guests may also enjoy a classic Aperol Spritz while lounging poolside, and sample tastes of champagne throughout the day and when checking in for services at the Spa du Soleil.

An artful dinner experience at Bishop's Lodge, Santa Fe, New Mexico inspired by works by Kenneth Johnson. Chef Pablo and artist Kenneth will collaborate to create a creative interpretation of two artful forms: food and art. In partnership with Bobby Beals and SWAIA.

Special Rosé-themed cocktails will be featured throughout the month as Auberge du Soleil celebrates its third annual Rosé All May. In addition to the release of its private label Rosé and daily afternoon Rosé tastings, the hotel is partnering with Haus, a locally-based pioneer of farm-to-bottle apéritifs, to create refreshing low-ABV (alcohol by volume) beverages. Guests will enjoy Haus Spa Water featuring Haus Rose Rosé served over ice with cucumber and lemon while relaxing after a treatment at the Spa du Soleil, a Rose Rosé Spritz while lounging poolside, or a refreshing Haus on the Rocks at The Bar.

Proudly known as the “Culinary Capital of the Caribbean,” Anguilla introduced a new, five-day international epicurean festival in 2022, The Anguilla Culinary Experience. Joining together talented chefs from Anguilla and around the world with food-loving guests, Malliouhana was delighted to host four exclusive events within the festival, showcasing the epicurean talents of our bountiful Caribbean paradise, and our expert culinary team. From May 11 to 14, guests surrendered their tastebuds during our exclusive VIP Dinner with bespoke dishes and wine pairings for an unforgettable evening.

In Los Cabos, Mexico, Chileno Bay Resort & Residences, presented an exclusive gastronomy series in which standout chefs from Mexico and Latin America. Heralded by Chef Virgilio Martínez of Peru’s Central, one of the World’s 50 Best Restaurants, the series brought the spirit of Lima to Los Cabos between 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 Ryan Hardy, owner of the Italian-inspired New York eatery Charlie Bird from Delicious Hospitality Group, brought the restaurant’s cult-favorite dishes to Kennebunk April 22-24, 2022. He hosted several unique dining events for guests of White Barn Inn. In partnership with the Inn’s Culinary team, Taste of Auberge: Charlie Bird at White Barn Inn was inclusive of an interactive event, curated dinner and a special turndown amenity.

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, were joined by Francis Mallmann’s protegée Chef Norberto Piattoni for Taste of Auberge: The Modestos at AltaGracia, a soulful expression of Costa Rican and Argentine culinary rituals, in 2022.

Benito Molina of Manzanilla - Benito completed his professional studies at the New England Culinary Institute in Vermont where he met and learned from French masters. He later moved to Boston to work with renowned chef Todd English before moving to Mexico City where he first worked as Executive Chef. He later moved to Baja California where he and his wife opened Manzanilla, specializing in sustainable local products.

During the month of March, Hotel Jerome brought the Best in the Bar Business to Hotel Jerome for one-week residencies throughout the month, adding their flair and creativity to complement their menu. Guests sampled the creations of three decorated industry legends throughout the month of March, each of whom created a menu of three to five signature libations during their residency exclusively at Bad Harriet.

Jose Luis Hinostroza of ARCA – A native of Southern California, José Luis grew up in a Mexican household in the heart of one of the richest agricultural regions in America and the birthplace of the farm-to-table movement. He first ventured from home to work at Alinea in Chicago then moved to Spain to work under Jordi Roca at El Celler de Can Roca and by age 24 he was named Chef de Cuisine at the 2 Michelin-star restaurant De Kromme Watergang in The Netherlands. Until recently, he was at Noma in Copenhagen and formed part of the research and development team of Noma Mexico. His product-driven menu at ARCA brings together the bold and explosive flavors of Mexico.

As part of the Flavors of Malliouhana series, Chef JJ Johnson joined Malliouhana in March for three exclusive events. Chef JJ Johnson is a James Beard award winning chef, TV personality, author, and philanthropist best known for his barrier-breaking cuisine informed by the Caribbean flavors of his upbringing. Praised by The New York Times as “a young chef on the rise,” and deemed by Esquire as “the food prophet of Harlem," Chef JJ’s signature cooking style combines culturally relevant ingredients and classical technique with a global point of view that we look forward to fusing with our island flavors and celebrated culinary team at Malliouhana.

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.

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.

New York-based Nami Nori, ranked as one of the "10 Best New Restaurants in America" by the Robb Report, joined Mauna Lani in February 2022 for a culinary collaboration which seamlessly blends the fresh ingredients of Hawai'i with the dynamic flavors of Japan during curated culinary experiences - a 3-course dinner experience, Temaki sets at the Surf Shack and Temaki cooking classes.

Hotel Jerome will welcome celebrated husband-and-wife winemakers Andy Erickson and Annie Favia-Erickson to Aspen for a one-of-a-kind culinary experience on February 11, 2022. Join us at Hotel Jerome for an intimate journey in the world of Favia wines, embarking on an epicurean progression guided by the unrivaled Napa Valley power couple. Gather for an exclusive evening of incredible cuisine and legendary wine, featuring a six-course chef’s tasting menu paired with wines that are hand-selected by Annie and Andy.

In January 2022, SingleThread took residence at The Lodge at Blue Sky for a transportive seven-course culinary homage to Hokkaido, Japan, called Usu-Zan. This limited engagement culinary experience was created by Chef Kyle and Katina Connaughton. Usu-Zan is the name of the small, active volcano located in the remote village where the Connaughton’s lived in Hokkaido and gave the area its unique landscape and incredible agricultural bounty. The experiences with new friends, gathered around the table enjoying rich, soulful donabe hot pots inspired many of the ideas of what SingleThread would one day become.

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.

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.

Nestled at the base of the Sangre de Cristo mountains, SkyFire draws inspiration from the diverse, rich ingredients and textures found in Mexico, and infuses them with unexpected modern techniques. The transformative element of fire is present throughout the bar, main dining room and terrace where piñon or cedar wood logs are burned to evoke a scent which roots you to our grounding atmosphere, and the wood-fired grill imparts complexity to bright, vibrant dishes. For reservations, call ​505-390-7682​.

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.