Explore the wildly delicious, innovative cooking of Chef Mads Refslund as he takes up special residence at Hotel Jerome.This February and March, Chef Mads Refslund, one of the initial partners of the groundbreaking Danish restaurant Noma, comes to Hotel Jerome as the featured chef at Prospect. Chef Mads will take over dinner service from February 3-March 31, 2020, with menus that emphasize his sustainable and zero-waste cooking philosophy, and highlight produce from local farms, and proteins from Colorado ranches.
- Monday, February 3rd - Tuesday, March 31st
- Confirm your reservation today | 970-429-7610 or email | firstname.lastname@example.org
- 6 course menu - $175
My husband and I enjoyed this dinner a couple of weeks ago - one of the best meals I’ve ever had! Not only was it delicious, it was fun and interactive! Caylin Jensen
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.
Join Chef Mads on a (literal) deep-dive into the world of sustainable seafood. Scuba dive off the coast of La Paz to forage for seaweed, then explore King Kampachi’s open-ocean pens situated in the clear, clean waters of the Gulf of California. Back onshore, take a tour of its hatcheries, and enjoy lunch at the farm prepared by Chef Mads and Comal chef Yvan Mucharraz. A VIP reception, cookbook signing, and forage-to-feast dinner by Chef Mads, Chef Yvan and a local winemaker follow.
Accompany Chef Mads and “mushroom huntress” Connie Green, the founder and owner of Wine Forest, 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.