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Stories from Auberge Resorts Collection

Stories from Auberge Resorts Collection

Blue Sky Intermediate Skiers Can Have Their Heli-Thrills, Too

heliskiing at The Lodge at Blue Sky, Utah

After a quick ten-minute flight that skimmed over snow-dusted pine trees and steep crags, our helicopter touched down. We were just above a slope in the Sessions private ski zone in the Wasatch Mountain Range, with nothing but wide- open space and endless horizons stretching in every direction. The small group of skiers I had with me couldn’t wait to hit the pure, untouched powder. But they weren’t extreme skiers, or even expert ones. All four were just intermediate skiers—and they were heli-sking for the first time in their lives.

Tommy Clark Adventure Director
Staff
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Mayflower Introducing THE WELL at Mayflower Inn, New England’s Newest Holistic Wellness Destination: A Conversation with Dr. Frank Lipman, M.D

Frank Lipman of THE WELL at Mayflower Inn

As the Chief Medical Officer of THE WELL at Mayflower Inn, renowned functional medicine doctor Frank Lipman, M.D, has been a pioneer of integrative and functional medicine for almost 40 years. He is also the best-selling author of How to Be Well and The New Rules of Aging Well. Under his guidance, trained health practitioners investigate different areas of guests’ lives during one-on-one coaching sessions, then formulate personalized, adjustable plans that outline attainable actions guests can take in order to achieve their wellness goals, be that improving nutrition, digestion, sleep, or reducing stress. In light of the launch of THE WELL at Mayflower Inn & Spa, we asked Lipman about the importance of functional medicine and ways in which you can increase well-being in your own life.

Frank Lipman, M.D. Chief Medical Officer of THE WELL at Mayflower Inn
Staff
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Bishop's Lodge A Behind-the-Scenes Peek at SkyFire's Locally Made Ceramics

Kimmy Rohrs of Whiskey and Clay, Santa Fe

I’ve created custom ceramics under the Whiskey and Clay line for restaurants in Marfa, Texas to Beverly Hills. But SkyFire at Bishop’s Lodge is the first restaurant in Santa Fe for which I’ve crafted unique pieces. Drawn to Santa Fe by its vibrant arts scene, proximity to nature, and slower pace of life, I moved here a few years ago—so it’s a huge honor to already be a part of such a treasured Santa Fe landmark. (Local friends have shared stories of horseback riding and cherished family holidays at the Lodge, and I hope to create my own memories, too, when it reopens.)

Kimmy Rohrs Ceramicist
Local
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Bishop's Lodge Dean Fearing on Santa Fe, Southwestern Cuisine and SkyFire

SkyFire restaurant seating

Santa Fe has always had a certain kind of magical hold over me. I have so many memories, with the most amazing being the opening party for Mark Miller’s Coyote Café in the ‘80s—a seminal moment for Southwestern cuisine. A group of us—myself, Mark, Robert del Grande who had Café Annie in Houston at the time, and Stephan Pyles who had just opened up Routh Street Café in Dallas—had started this movement of cooking with indigenous Southwestern ingredients. This was its big moment, when Southwestern cuisine finally got its deserved space in the spotlight.

Dean Fearing Concept Chef
Staff
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Esperanza Magic by the Sea of Cortez

Scallops dish

There’s something so enchanting about sitting with your feet tucked under the warm sand while a salty aroma passes by with the breeze. Gazing into the eyes of the Sea of Cortez and up at the orange and pink-streaked sky, tasting the tender gifts of the ocean. It’s that unforgettable intimacy between yourself and nature and the people you love most that makes a moment truly special, that grounds you in its fairytale. 

Sarah Flynn Happy Guest
Guest

Chileno Bay Dining With a Noma Legend in Cabo

I didn’t know what to expect when a large white radish, served on a bed of ice, was put before me. But I lifted its top to find it stuffed with slivers of super fresh striped bass, young coconut, green strawberries and a deeply flavorful dashi broth. Another great dish was the exceptionally tender grilled squid. Sunflower seeds are used a lot in Mexican cooking, and Chef Mads made a reduced jam from macadamia nut milk, sunflower seeds and petals to accent the squid.

Noma Legend
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Esperanza Dine Under the Light of a Full Moon

Cocina del Mar at Esperanza

The moon has great significance in Mexican culture. While the meaning of the word Mexico has never been confirmed, one theory posits that in aztekatl (the language of the Aztecs), meztli means “moon,” and xictli means “navel,” which combined puts the derivation of Mexico as “place in the navel of the moon.” Additionally, one of Mexico’s most important archaeological structures is the Pyramid of the Moon, situated in what once was the ancient Mesoamerican city Teotihuacan. At Cocina del Mar, we celebrate the moon with a Full Moon Dinner series, held monthly under the beautiful lunar glow.

Executive Chef
Staff
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Blue Sky Homemade Treats Feed Your Body and Soul

pastries

My morning starts with a guided snowshoe adventure exploring The Lodge at Blue Sky’s back country and watching the sun peek over the Wasatch Mountains. Alpine views seem to stretch for miles in every direction and open meadows reveal herds of elk that freely roam throughout the property. The fresh mountain air feels invigorating and exhilarating, while the journey works up my appetite. With only the sound of our snowshoes against the fresh powder, we make our way back to the lodge.

Appreciative of the Details
Guest
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Chileno Bay Seeing the Baja Through the Eyes of a Top Danish Chef

chef Mads

I’ve worked at some incredible places throughout my career, but one reason I love being a part of the Auberge family is their brilliant programming. I’m especially looking forward to hosting Chef Mads Refslund for a special culinary weekend on March 13 to 15, 2020. Chef Mads is best known as a co-founder of the groundbreaking Danish restaurant Noma, which went on to receive two Michelin Stars and become the ranked best restaurant in the world by Restaurant Magazine four times.

Yvan Mucharraz Executive Chef
Staff
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Blue Sky Environmental Clay Shooting

Shooting clays at The Lodge at Blue Sky

On my first day at The Lodge at Blue Sky, I signed up for a sporting clay lesson since it is one of their signature adventures. I was a bit nervous because I had never shot a shotgun before. I inquired as to what my options were to learn how to shoot clays. I had never shot a gun before, but I really wanted to understand how it was done and if I would be any good at it. Luckily, there is an option to receive private instruction on shooting clays as a beginner as well as different level courses. 

Seeking Adventure
Guest
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Commodore Perry An Insider’s Visit to Round Top

Round Top Treasures

I’ve been standing outside the doors to the Round Top Antiques Fair for 30 minutes, but if you’re not here before the doors open, you’ll miss your chance on the best items. I’ve been coming to Round Top since I was a little girl, when my mother, aunt, and I would drive over from Louisiana. Since those early days, Round Top, just an hour and 15 minutes outside of Austin, has evolved from a flea market into a European antiques fair, with big-name dealers coming in from all around the world to sell their rare collectibles.

Brittany Baque Senior Designer at Ken Fulk
Local
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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

Man posing in front of a ski mountain 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

Man holding a basket of peaches

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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