Auberge Resorts announced the debut of culinary experiences, as the group’s Auberge Adventures: Culinary Series program kicks off at each of its luxury properties across North America. Each resort will offer a series of one-of-a-kind culinary experiences inspired by the culture, flavors and culinary traditions of the resort’s regional setting.
“A core pillar of our brand is to celebrate the essence of place in each resort location and enable our guests to experience a cultural connection with each destination – from Napa Valley to the South Carolina Lowcountry, from the Rocky Mountains to the beach in Baja,” said Mark Harmon, CEO of Auberge Resorts. “Our new culinary adventures elevate that message in a tangible way that our guests will certainly appreciate.”
Each resort – Auberge du Soleil, the Auberge Residences at Pronghorn, Calistoga Ranch, Esperanza, Hotel Jerome, Inn at Palmetto Bluff, and Solage Calistoga, has outlined monthly programming throughout 2013. Highlights include:
Solage Calistoga:.........“Around the World in Eighty Dumplings” – From gnocchi to gyozas to matzo balls, chefs at Solage will teach guests how to create unique versions of dumplings and explain why they prepare them the way they do.
Hotel Jerome:.............Class: “Cooking With the Forest Floor” Executive Chef Rob Zack hosts a class on ramps, mushrooms, and asparagus. These Springtime delicacies are only in season for a short time and are indicative of Spring’s subtle flavors
“Day Drinking” – Wine Director Jill Zimorski pairs lighter wines perfect for lighter dishes and warmer weather.
The Inn at Palmetto Bluff: April 26-27: “Taste of the South” – Rivers-Marie winemaker, Thomas Rivers Brown, will visit Palmetto Bluff to pour his award-winning wine. The South Carolina native is hailed as one of the most exciting talents in winemaking today.
“Bounty of the May” – Each week, the Inn at Palmetto Bluff will celebrate the fruits of the May River by foraging for shrimp, oysters and crab; their chefs will then teach guests how to prepare the traditional Gullah and Lowcountry dishes
Auberge du Soleil:.......Poolside Barbeque on Wednesdays: Executive Chef Robert Curry will bring his home style cooking “a la Auberge du Soleil” to the Cabana with a barbeque demo, food sampling and his favorite poolside wines
Calistoga Ranch:......... “Mustard Vinaigrette from the Vineyard” class by Chef Ojeda
Esperanza:...................May 24-25: James Beard award-wining cookbook author, TV host and chef Joanne Weir hosts a culinary weekend at Esperanza. Chef Weir joins Esperanza’s Executive Chef Gonzalo Cerda in the kitchen to prepare a multi-course dinner menu at Cocina del Mar oceanfront restaurant that uses fresh local ingredients and special cooking techniques
The Inn at Palmetto Bluff: “Puttin’ Up” An age-old Southern tradition, guests will learn the art of making fresh jams, preserves, pickles and relishes.
Pronghorn:..................May 17: “Brewmaster’s Dinner” – Renowned brewmaster Larry Sidor of Crux Fermentation Project will take guests on an adventure through the craft beers that define Bend and Central Oregon. Executive Chef Kevin Linde will offer a multi-course tasting menu that is perfectly paired with the beers.
Calistoga Ranch:.........“Sweet Summer Time” – Summer cocktails and teas will incorporate delicious fruit from their own garden paired with light and easy bites.
Esperanza:...................May 31-June 1: Executive Chef Mauricio Navarro from Villa Maria Cristina, a Relais & Châteaux Hotel in Guanajuato, will prepare an eclectic selection of Mexican and international dishes complemented by fine wines selected by Esperanza’s sommelier
Hotel Jerome:.............“Cake Decorating” – Guests may learn the tricks of the trade to kick off wedding season, hosted by Pastry Chef Aleece Gallagher.
The Inn at Palmetto Bluff: June 22: Mike and Kendall Officer of Carlisle Winery will take guests on a journey through old-vine Zinfandel and red Rhone varietels.
Pronghorn:.................Chef Brandon Carter of The Inn at Palmetto Bluff will bring his culinary expertise to Pronghorn and share in the artisanal and recreational opportunities unique to Central Oregon.
Calistoga Ranch:........ “Localvor Exploration” Spend a day in the resort’s Secret Garden with Executive Chef Christian Ojeda, Resident Beekeeper, Steve Ferrini, local food producers and winemaker Kirk Venge. After a full day of collecting delicious ingredients, guests will return to the kitchen to prepare a self-designed multi-course feast using the gathered ingredients.
Esperanza:...................At the margarita-making class with Esperanza’s head bartender, guests will prepare signature mxxargaritas using fresh produce from the organic garden.
Hotel Jerome:..............“Light Reds for Summertime” class hosted by Wine Director, Jill Zimorski
The Inn at Palmetto Bluff: “The Art of Q” Barbecue across the South is incredibly diverse with each region having its own distinct style. The chefs will explore a variety of the different regional preparations and teach guests a variety of methods and dishes that can be recreated at home, sauce and all.
Pronghorn:.................July 28: Level II Sommelier Corey Friesen will present an educational
overview of the wines of Oregon.
Esperanza:...................Learn about the ocean life found in the Sea of Cortez while preparing a refreshing oyster and local “chocolata” clam ceviche with Executive Chef Gonzalo Cerda
Hotel Jerome:..............“Rosé & Garden Party”- A late afternoon gathering on Prospect’s terrace featuring what is fresh from local gardens, complemented by the ultimate summer sipping wine: rosé.
The Inn at Palmetto Bluff: August 24: “Summer of Riesling” tasting class with Ernst Loosen
Pronghorn:.................August 9: Progressive Wine Dinner - In conjunction with VaPiano winery, Executive Chef Kevin Linde and Sommelier Corey Friesen will prepare a multi-course progressive menu served throughout the club grounds
Solage Calistoga:........Guests will explore the many colors and flavors of Sangria, learn how to select the ripest from farmer’s market fruit, marry it with affordable wine, and become the hero of the garden party.
Auberge du Soleil:......."Local and Fresh” - locally sourced and focused on seasonality, Auberge Chefs share their best secrets and tricks for selecting produce to create everything from simple salads to hors d’oeuvres and side dishes.
Esperanza:..................Executive Chef Gonzalo Cerda offers a seafood paella cooking class inspired by Esperanza’s coastal setting.
Hotel Jerome:..............“Foraging & Cooking” – A class from Executive Chef Rob Zack on how to clean, prepare, cook and enjoy the bounty of local mushrooms.
The Inn at Palmetto Bluff: Sept. 1: Annual Beer Dinner & Oyster Roast at Moreland Landing – The Labor Day tradition continues with a family-friendly traditional Lowcountry boil featuring food, music and local brews at Moreland Landing.
Pronghorn:................Level II Sommelier Corey Friesen will lead guests on a tasting exploration of the wines of Walla Walla, Washington.
Auberge du Soleil:.......“All About Meat” – From quail, veal, squab and venison to the simplest short rib recipe, Chef Robert Curry will share techniques and recipes to use in everyday cooking.
Calistoga Ranch:.........Early Morning Harvest: Harvest Breakfast in the Vineyards followed by a one-of-a-kind opportunity to join winemaker Kirk Venge and help harvest the resort’s own Sotero Vineyard Cabernet Grapes
Esperanza:..................Pumpkin carving tournament hosted by the culinary team at Esperanza
Oct. 25-26: Local acclaimed chef Margarita Carrillo will share her passion for protecting the country’s culinary traditions and countryside with guests during special dinners at Cocina del Mar oceanfront restaurant.
Hotel Jerome:..............Classes: “One-Pot Wonders” hosted by Chef Zack; “Ravioli From Scratch” hosted by Jessica Chalk, Executive Sous Chef
The Inn at Palmetto Bluff: Oct. 25-26: “One Fish, Two Fish, Red Fish, Blue Fish” - A wine tasting and dinner based on the books of Dr. Seuss
Pronghorn:..................Oct. 4: “Wine Crush” – Event to celebrate the wine harvest; Pronghorn will tap an actual cask of wine that will flow throughout the evening.
Solage:.........................The culinary team will host a class on bocadillos and tapas using an extensive variety of ingredients and techniques.
Auberge du Soleil:......Nov. 14: Executive Chef Curry shares techniques for making perfect hors d’oeuvres, while guests sip holiday cocktails that feature local and seasonal ingredients.
Calistoga Ranch: “Wine Blending” – Guests will add a bottle to their collections during this exclusive wine blending experience in the Wine Cave. Advice and bottling techniques will be taught by winemaker Kirk Venge.
Esperanza:...................Guests may join Esperanza’s culinary team at sunset for a Mexican-style clambake on the resort’s private beach. Guests will prepare and enjoy shellfish unique to Esperanza’s seaside location including Pacific clams, chocolata clams, black mussels and scallops accented with chorizo.
Hotel Jerome:..............Classes – “PPP” or “The Perfect Pumpkin Pie” hosted by Aleece Gallagher, Pastry Chef and “Thanksgiving Made Easy” hosted by Chef Zack and Wine Director Jill Zimorski
The Inn at Palmetto Bluff: Nov. 20-24: “Music to Your Mouth – Annual Festival” The Inn brings together leading culinarians, winemakers, musicians and artists to accentuate the abundance of ingredients from the surrounding waters, woods and local farms. www.musictoyourmouth.com.
Auberge du Soleil: ........“Mediterranean Journeys” – From simple seafood to elaborate shellfish dishes, this class will cover everything that swims in the glorious oceans and rivers
Calistoga Ranch:...........“Olive Harvest Party” – The 3rd Annual Olive Harvest Party will be enjoyed by all in the Wine Cave and will feature an olive-curing demonstration by Steve Ferrini followed by a four-course dinner created by Chef Ojeda
Esperanza:................... Esperanza’s Master Tequilero will lead guests on a journey into the origins of tequila and the complex and meticulous process of its creation. Guests will sample six of the more than 100 varieties of Mexico’s most sophisticated tequilas served at Esperanza
Hotel Jerome: “Gingerbread Decorating for Adults” – class hosted by Aleece Gallagher, Pastry Chef
Solage:........................“Bubble All The Way” – Guests will taste their way through the portfolio of Roederer Estate sparkling wines with Gran Schulman. The Solbar kitchen will prepare special bites to complement the bubbly.
About Auberge Resorts
Auberge Resorts is a collection of exceptional hotels, resorts and private clubs, each with a unique personality that assures a memorable guest experience. While Auberge Resorts nurtures the individuality of each establishment, all are characterized by a set of communal elements: intimate, understated elegance; captivating locations that inspire exceptional cuisine and spa experiences; and gracious yet unobtrusive service. Among the Auberge collection of distinctive properties are: Auberge du Soleil, Napa Valley, Calif.; Calistoga Ranch, Napa Valley, Calif.; Solage Calistoga, Napa Valley, Calif.; Esperanza, Cabo San Lucas, Mexico; The Inn at Palmetto Bluff, Bluffton, S.C.; Hotel Jerome, Aspen, Colo.; Pronghorn Golf Club & Resort, Bend, Ore.; Auberge Residences at Element 52, Telluride, Colo.; and the Malliouhana Hotel & Spa on the Island of Anguilla, British West Indies, with several others currently in development. For more information about Auberge Resorts, please visit www.aubergeresorts.com. Follow Auberge Resorts on Facebook at facebook.com/AubergeResorts and on Twitter at @AubergeResorts.