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Stories from Auberge Resorts Collection

Stories from Auberge Resorts Collection

Chileno Bay The Secret Story Behind our Coffee Beans

El Molino coffee at Chileno Bay Resort

“I don’t buy coffee,” Jesús Salazar, founder and CEO of El Cafeologo in San Cristóbal de Las Casas, Chiapas, once said. What Salazar does is far more involved. He works directly with small coffee farmers in the southern state of Chiapas to develop their coffee production, teaching picking techniques and processing methods, then helps with roasting and cupping. In 2010, Salazar worked with just four farmers. Our coffee shop El Molino proudly buys premium, fair-trade, organic beans from Salazar, and thanks to partners like us, Salazar has increased his network to 35 “micro-producers.”

Osvaldo Vasquez Beverage Manager
Staff
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Mauna Lani Connecting with the Spirit of Hawaii

Uncle Danny in the Cave with children

Hiking through Kalāhuipua‘a Historic Park, we stopped along the trail to appreciate the variety of petroglyphs that depict primitive life symbols and provide a view into Hawaiʻi’s rich and ancient history. The area also offers around 40 natural caves composed of lava tubes and partially collapsed lava bubbles that are perfect for exploring, and we were in search of one cave in particular – the mythical “spirit cave”. A short hike from our retreat at Mauna Lani, I was tipped off about the park’s unusual cave during a discussion with Uncle Danny, the resort’s resident expert in Hawaiian history and culture. 

Soaking it all in
Guest
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Hotel Jerome Aspen Snowmass’s Best-Kept Secret

skiing in Aspen

As a 31+ year local, I’m frequently asked about Aspen Snowmass’s best-kept winter secret. Well, I'm here to let the "snowcat" out of the bag. With over 1,500 acres of ungroomed terrain exclusively for the use of up to 36 people per day, it's the Aspen Mountain Powder Tours. If you're an intermediate skier/rider or better, there's nothing more fun than skiing or boarding "hero snow" all day long with your own private guides and snowcat. Try it—you'll thank me! 

Mary Manning
Local
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Commodore Perry Sweet as Peaches

peach

My husband and I are driving the backcountry roads that wind through the Texas Hill Country, heading to Fredericksburg. An hour and a half west of Austin, the country drive takes us past Texas Longhorn cattle with three-feet-long horns, and enticing mom-and-pop antique shops that will have to wait for another time. On these last days of summer vacation, we are on a mission to eat the peaches that Fredericksburg is famous for. That rose-gold fruit has always represented summer to me - the long, slow days of youth that stretch out forever - and I’m nostalgic for the floral fruit.

In Search for Fresh Fruit
Local
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Commodore Perry What Makes the Perfect Enchilada?

Homemade tortillas in Austin Texas

“The tortillas! They have to be fresh, homemade tortillas!” laughs Connie Martinez, owner of La Cocina de Consuelo. Born Consuelo Arroyo Martinez in Zacatecas State, Mexico, Connie immigrated to the US in the early 1960s, and her journey to owning a restaurant began as a church fundraiser in 1983. Connie led the women’s group and sold enchiladas to fellow parishioners, co-workers, friends, and family. Those people soon became regular customers and, in the early ‘90s, her delicious enchiladas became well known throughout Austin, Texas, as “Connie’s Enchiladas.” Before long, Connie was catering parties, weddings, and other special events. She even catered to First Lady Laura Bush, Governor of Texas Anne Richards, and artist Amado Pena, among others.

Tex-Mex Foodie
Local
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Solage Unexpected Discoveries Bloom Everywhere

flower cart at Solage Napa Valley

Like many unexpected discoveries that can happen during an adventure in the Napa Valley, I stumbled upon one walking through the lobby of the Solage Resort. It was the striking colors that first caught my eye followed by the light fragrance that seemed like a combination of delicate roses and lemons. Abundant blooms of fresh flowers – fluffy, fully bloomed camellias and ranunculus; multi-colored tulips, delicate, sweet-perfumed jasmine and honeysuckle and bright, sunny daffodils – filled a cart that also contained beautiful recycled glass bottles of varying sizes, all for creating personal, handcrafted bouquets.

Shannon Thompson
Guest
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Vanderbilt Take a Dip at Newport’s Americana Ice Cream Shop

ice cream with sprinkles

We’re delighted by the sugary scent of velvety soft serve every morning we open our ice cream shop on Aquidneck Island. As the third generation of caretakers of Frosty Freez, we take pride in running one of Newport’s tried-and-true institutions, a convivial outpost in Middletown that’s served the community with sweet treats—from delectable ice cream sandwiches to frozen yogurt in cups or wafer cones—since the dawn of the 1950s.

Mark and Kim Pachico
Local
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Calistoga Ranch On the QT…In Search of Solitude

night view of Calistoga Ranch

Like clockwork, I hit a point each October where I can’t quite shake the stress that’s built up over the year. When I turn the calendar and see the holidays are closing in, I know it’s time for a major reset—a retreat from the world to soothe my mind and soul. I returned to Napa, a place I’ve long adored in the spring for its lively mood. Late autumn/winter is something entirely different. Though the wineries are open, the crowds are gone. Days are mild; evenings crisp. Cloaked in post-harvest hues of russet and gold, the valley evinces a quiet allure. It’s a time for rest and renewal.

A Quiet Traveler
Guest
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Hotel Jerome Toasting J-Bar’s Legendary “Aspen Crud”

Aspen Crud at J-Bar - Hotel Jerome

With its lively buzz and Old West vibe, the legendary J-Bar isn’t just Aspen’s social hub. It’s also a reminder—and bustling relic—of the town’s rich history. Cowboys and miners once rode their horses through J-Bar’s doors during Aspen’s silver boom, and drinks are still slung over the original century-plus-year-old maple bar. When Prohibition struck in 1920, J-Bar went the way of a host of other bars across America: it became a soda fountain. “Necessity is the mother of invention,” as they say, and the Aspen Crud was soon born.

Ryan Cox Head Bartender for J-Bar
Staff
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