Meet Chef Mads as he visits White Barn Inn to explore the coastal landscape and find inspiration in the rich local ingredients Maine has to offer. You'll have the opportunity to learn the techniques Chef has honed in his decades as a top chef, using almost 100% of his ingredients to honor his produce and product and adding depth and complexity to his dishes. Finally, enjoy an exclusive dinner prepared by Chef Mads.
Your Itinerary, by Day
Wednesday, May 20
Kick-off this incredible experience with a cocktail class hosted by our very own Hugo Aguirre, who will demonstrate his tips and tricks to using ingredients found in your own backyard to take every cocktail to the next level. Then, join Chef Mads at an intimate reception to learn about his career, techniques, and new endeavors | Exclusive to Two-Night package guests
Thursday, May 21
Join us for a spectacular evening with an incredible 5-course dinner prepared by Chef Mads. This intimate experience will showcase Chef Mads' talents paired perfectly with wine selections from our sommelier | Included in Two-Night and One-Night Packages | Dinner may be purchased a la carte without an overnight package for $250/person
Friday, May 22
Join Chef Mads for a cooking demonstration and lunch. In this demo, he will share his techniques for working with live seafood and his signature approach to no-waste cooking. The experience will end with a lunch incorporating the ingredients used in the demo | Included in Two-Night and One-Night Packages | Cooking demo and lunch can be purchased a la carte for $150/person
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.
Chef Mads will take over dinner service at Prospect restaurant from February 1-March 31, 2020. His menus will emphasize his sustainable and no-waste cooking philosophy, and highlight produce from local farms, along with proteins from Colorado ranches.
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 follows.
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.
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.