Culinary adventures into a world of flavor Taste of Auberge

The annual Calistoga Food & Wine Festival was a celebration of local grape growers, farmers, chefs and makers. Guests enjoyed a walk-around tasting with gourmet food pairings and live music as we honored some of Napa Valley's most acclaimed restaurants and wineries.

This experience was a remarkable fusion of Italian, French and Mexican cuisine as New York-based Michelin-starred restaurant Musket Room – and new sister restaurant, Raf’s – brought their coveted flavors tot he Riviers Maya.

From April - November, guests immersed themselves in Rhode Island’s iconic export as they spent the day with the experts at West Passage Oysters – including a firsthand experience on how oysters are farmed, plus harvesting, shucking and eating fresh oysters straight from the water.

The welcoming glow of the fireplace illuminated The Barn as the masterminds behind What’s Gaby Cooking and The Defined Dish created a Friendsgiving memory to last a lifetime: an evening brought alive with laughter, stories and soul-nourishing flavors.

Handshake, Mexico City's renowned bar ranked #3 by The World's 50 Best Bars, and highly acclaimed Migrante restaurant joined forces at Etèreo for a culinary experience unlike any other. Diners immersed themselves in the artistry of Handshake Speakeasy’s distinguished mixologists and savored epicurean delights crafted by Migrante’s head chef, an unforgettable adventure for taste buds and spirits alike.

Auberge du Soleil celebrated its fourth-annual Champagne Week with daily Champagne tastings hosted by premier and Grand Cru houses, along with tantalizing Champagne-paired dining experiences ini the Michelin Star Restaurant.

Hosted by the esteemed Master Sommelier Larry Stone of Lingua Franca, this exceptional evening was an opportunity to sample the unique terror and flavors of Oregon’s renowned Eola-Amity Hills wine region while enjoying the company of fellow wine enthusiasts and connoisseurs.

In a remarkable collaboration, Executive Chef Daniel Humm – acclaimed for his three Michelin Stars and seven James Beard Foundation Awards – collaborated with Wildflower Farms’ Executive Chef Rob Lawson to present an extraordinary plant-focused menu and weekend of epicurean programming.

Collectible wine and collectible art came together to create Amuse Bouche Napa Valley Red Blend, a joint wine venture with Heidi Barrett and John Schwartz. This Pomerol-style Merlot/Cabernet Franc blend is made from some of the best grape sources in the Napa Valley.

With over 30 years of history and evolution, this five-day epicurean extravaganza featured the finest culinarians of the region. From classically trained to self-taught to James Beard Award-Winning chefs, the 60 participants shared their talents and unique stories.

At Bad Harriet, Hotel Jerome Executive Pastry Chef Ben Kunert pushed the boundaries of how pastry techniques are applied. Accompanying him was bar maven Mary Lou Mountain, who worked closely with Chef in creating a progressive cocktail journey meant to complete each dish.

Guests headed to Gracie's Farm with our talented team of female farmHers as we honored the land that has brought us the hardworking hero vegetables that nourish us through Utah's short growing season. The series paid homage to the synergistic connection between our farmers and Executive Chef Jason Franey.

An intimate family-style dinner inspired by Los Olivos' historic olive groves, Executive Chef Rhoda invited guests to a five-course dinner with Mediterranean influences and tableside presentations. On display were locally harvested vegetables and flavors transformed by Global Gardens' award-winning olive oil.

Alongside wineries that have a shared dedication to presenting the voice of the soil, guests joined us for an intimate dining experience that reflected the bounty of the land and various expressions of the terroir through six different wines.

Once a year, Calistoga’s main street is reserved from end to end with a thousand-foot table in honor of the town’s annual harvest dinner. The event historically kicks off in celebration of a plentiful harvest, bringing together locals and visitors for the ultimate family feast.

Guests of the Mayflower indulged in the tastes of Via Carota aperitifs alongside specialty Italian snacks curated by our culinary team – all to be enjoyed amongst the glow of our Tap Room pre- or post-dinner.

This three-day food celebration featured the best in gastronomy, wine and mixology, connecting chefs, sommeliers, mixologists, friends and neighbors in the name of culinary creativity.

The masterminds behind New York City's most coveted speakeasy, PS by Pine & Polk, took residency at The Lodge at Blue Sky for a two-week pop-up at the high alpine yurt – an innovative cocktail experience, serving thoughtfully curated libations and bites by PS at Pine & Polk.

At the Midsummer Bloom dinner, guests enjoyed an unforgettable dining journey celebrating the captivating beauty of wild and edible flowers grown at Wildflower Farms. The family-style dinner party featured a plethora of vegetables and locally sourced proteins.

In August, renowned visiting Chef James Kent took the helm of Yuta, Blue Sky's signature restaurant, creating a 5-course chef's choice menu with freshly harvested ingredients from our very own Gracie's Farm and innovative wine pairings.

Diners at Blue Sky celebrated the exceptional talent of women in the food and agricultural industries in a series of al fresco events hosted by Lynsey Gammon, the Director of Farming, Gracie's Farm at Blue Sky, and our favorite female guest experts who are leaders in their field.

This chef-led series brought local Latin ingredients and indigenous storytelling to Hacienda AltaGracia through the lens of chef-duo Norma Listman and Saqib Keval from Masala y Maiz. Located in Mexico City, Masala y Maiz explores the culinary and interpersonal connections between South Asia, East Africa and Mexico.

Diners at at our historic Newport mansion were transported back to a time of raucous parties of the early 20th century – when the East Coast’s most notorious families threw extravagant fêtes – with our one-of-kind, white glove experience at The Vanderbilt.

Hotel Jerome highlighted a number of dynamic women from across the globe whose talents have made them leaders in their industries and role models for the next generation.

Etéreo welcomed the chefs of Unapologetic Foods, the culinary empire behind NYC’s hotspot Dhamaka and Michelin-Star South Indian gem Semma. Earning multiple accolades, the duo has elevated authentic Indian food in New York City by introducing flavors that layer in a meditative way.

Etéreo welcomed Undercote, the highly acclaimed cocktail lounge beneath the Korean steakhouse of NYC and Miami, COTE. Principal bartender Sondre Kasin collaborated with Etéreo's team and curated a robust menu of creative cocktails at the Itzam bar.

Through this collaboration with Veuve Clicquot's premiere champagne, La Grande Dame, guests indulged in the Garden Caviar Experience, an ode to the nostalgic pairing of champagne and caviar with a seasonal twist.

Taikun Sushi – a premium omakase experience from New York City-based Chef Kei Yoshino – offered a one-of-a-kind epicurean experience at Bad Harriet, sourcing only the finest international and domestic ingredients for an unforgettable 14-piece, 9-course journey.

Diners experienced a fanciful and convivial private dining experience dreamed up by celebrated interior designer and event curator Rebecca Gardner, founder of Houses & Parties.

Diners embarked on an unforgettable culinary journey at Hotel Jerome with the world-renowned Swedish chefs who helm the historic Sofiero Castle. Inspired by local Scandinavian ingredients, their five-course menu created an enchanting night of flavor exploration.

Nozomi, meaning hope, is Esperanza’s ode to the long-standing tradition of Japanese explorers who would brave the wild elements to cross the Pacific Ocean in hopes for a better life fishing and trading in La Baja.

Gramercy Tavern’s James Beard award-winning Executive Chef Michael Anthony curated dinners and events with Clay’s Executive Chef Rob Lawson, connecting the cuisines of New York City and the Hudson Valley.

SoCal's seafood sensation, Broad Street Oyster Company, was on holiday at Mauna Lani's retro surf den, the surf Shack.

Award-winning Chef Tyson Cole's signature dishes with menu by chefs Lucas Candler and Jack Yoss and curated sake pairings by Stuart Morris, one of the only American Sake Masters.

Named one of the top 50 Best Bars in North America, Selva Oaxaca Cocktail Bar is an ode to the diversity and richness of local ingredients and Mexican distillates.

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.

California-inspired lifestyle brand Jenni Kayne transformed poolside cabanas into beautiful private champagne and caviar lounges.

Chef T.J. Steele’s Michelin-starred Oaxacan hot spot Claro traveled from New York for a special Thanksgiving weekend collaboration.

Quintonil has been on The World’s 50 Best Restaurants list since 2015, where it currently ranks ninth globally. Chef Roberto Solis, Owner and Executive Chef of Nectar, is known as the father of the New Yucatan cuisine.

San Francisco’s two Michelin-starred Saison hosted a fire cooking workshop and an intimate coursed dinner in Commodore Perry Estate.

Employees Only has been a pioneer of the craft cocktail renaissance in New York City.

Oxomoco, the Michelin-starred Brooklyn eatery serving cuisine authentic to Mexico’s southwestern region.

Chef Matthew Kammerer, the innovator at the helm of the Michelin-starred Harbor House on the Mendocino Coast.

Chef Barton Seaver and other prominent Maine purveyors curated experiences at the White Barn Inn.

Santa Fe Wine & Chile Fiesta carefully curates programming featuring the Santa Fe restaurant community, wineries from around the world and top local and national experts in the sommelier and wine education realm.

La Docena in Mexico City 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 Discoveries in food and spirits.

Guests took stock of the harvest as they joined Head FarmHer Lynsey Gammon for an epicurean journey through sustainable, organic farming.

Maille has a longstanding heritage as the premium French dijon brand. An experience crafted by Maille mustard sommelier Chef Brandon Collins.

Hotel Jerome gave guests unprecedented access to the highly anticipated Aspen Food and Wine Festival.

The event drew visiting culinary icons such as celebrity Chef Viet Pham, Chef Dean Fearing, Chef Mark Tarbell and Chef Mark Kiffin.

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.

Chef Ferrero has built a culinary career dedicated to the study of beef from production to consumption. His restaurants in Mexico celebrate carne and Chef Ferrero's hard-won expertise and creativity.

Award-winning Chef Tyson Cole’s presented his signature non-traditional take on Japanese food developed at Uchi.

Chef Pablo and artist Kenneth Johnson collaborated to build a creative interpretation of two artful forms: food and art.