Culinary adventures into a world of flavor

Step into Mayflower's 'Room of Joyful Pursuits’ and experience a fanciful and convivial private dining experience dreamed up by celebrated interior designer and event curator Rebecca Gardner, founder of Houses & Parties. Enjoy a custom, seasonal menu from Mayflower’s Inspiring Chef Cortney Burns atop a whimsical tablescape designed by Houses & Parties.

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.

Embark on an unforgettable culinary journey at Hotel Jerome with world renowned Swedish chefs Marcus Nemrin and Jonas Hartwig – and wine director Kurt Inge Ecklund – who, together, helm the historic Sofiero Castle. Inspired by local Scandinavian ingredients, their five-course menu promises an enchanting night of flavor exploration sure to leave you captivated by both its tastes and stories.

Discover Napa Valley’s female trailblazers who forged a path in the world of wine. Pioneers of Cabernet Sauvignon, Heidi Barrett, Rosemary Cakebread, and Celia Welch all graduated from UC Davis, a tier one research university well known for their study of winemaking and grape growing. This group of legendary women are all responsible for some of the Valley’s most sought after vintages.

Tste the quintessential flavors of the coast with Chef David Levi, founder of the former local five-star Vinland restaurant. Join Chef David as he takes guests on a personally-guided walking culinary tour of Portland, visiting five of Portland’s eight best loved restaurants.

We’re bringing the elevated fare of our sister property, Commodore Perry Estate in Austin, Texas, for a weekend of unforgettable culinary and artful experiences. Husband and wife duo – Executive Chef Bradley Nicholson and Executive Pastry Chef Susana Querejazu – join Bishop’s Lodge Executive Chef Pablo Peñalosa Nájera and Pastry Chef Erica Vining for a tasting menu, pastry class and lively brunch as we celebrate a weekend of exciting culinary experiences.

Taikun Sushi will offer a one-of-a-kind epicurean at Bad Harriet this Winter Season. Taikun Sushi is a premium omakase experience from New York City-based Chef Kei Yoshino. Sourcing only the finest international and domestic ingredients, the Taikun team will bring Bad Harriet guests on an unforgettable 14-piece, 9-course journey.

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

Take a trip to the countryside through Garden Gastronomy, a collaboration with Veuve Clicquot's premiere champagne, La Grande Dame. Indulge in the Garden Caviar Experience, Inspiring Chef Cortney Burns’ ode to the nostalgic pairing of champagne and caviar with a seasonal twist. Revel in the tastes of the freshest Connecticut bounty.

The hotel’s 363 Bar has been reimagined by Thanos Prunarus, the founder of Baba Au Rum, which has earned international acclaim as one of the World's 50 Best Bars. Guests can now enjoy unconventional tiki and rum cocktails from Baba Au Rum’s original menu as well as libations crafted just for the hotel. 363 Bar is open to guests outside of the hotel and features a lite bites menu by Chef Lazarou.

Gastronomic series promise bucket list dining experiences all year long. With more than 45 events taking place across 15 properties in 2022, Taste of Auberge is one of the most exciting and dynamic destination culinary series in the world. Our chefs and the visiting chefs-in-residence look forward to creating extraordinary dining experiences for our guests throughout 2023.

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.

Founder of BHAKTA Spirits, Raj Peter Bhakta, and former proprietor of cult favorite WhistlePig Whiskey traveled to Aspen to curate vintages for a a six-course chef’s tasting menu.

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.

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

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.

Guests sampled curated wines paired with a six-course tasting menu created by our master culinary team paired with Arietta wines throughout.

Highly acclaimed Chef Nina Compton to collaborated during a month-long residency.

Each full moon evening guests are sample complimentary tastings of locally produced biodynamic wines, while soaking at the Spa du Soleil.

Our Women in Food and Farming offered a glimpse into the world of regenerative and sustainable farming practices with Staglin Family Vineyard wines.

PDT quickly rose to notoriety in the cocktail world for its innovative cocktails, genuine hospitality, and signature gourmet hot dogs created by renowned chefs.

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.

Bastille Day celebrations included of sabering champage and culinary offerings served in signature Le Creuset vessels.

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

Auberge du Soleil partnered with Haus to create refreshing low-ABV beverages.

Proudly known as the “Culinary Capital of the Caribbean,” Anguilla introduced a new, five-day international epicurean festival in 2022, The Anguilla Culinary Experience. Malliouhana was showcase the epicurean talents of our bountiful Caribbean paradise, and our expert culinary team.

Virgilio is a world renowned Peruvian Chef and restaurateur at the forefront of spreading Peruvian cuisine globally.

Charlie Bird from Delicious Hospitality Group, brought the restaurant’s cult-favorite dishes to Kennebunk.

Argentinian Chef Norberto Piattoni refined his craft at the renowned Restaurant Garzon, as head chef under Francis Mallman. He has worked under the moniker ‘The Modestos’ since 2020 doing a series of charity pop-ups in New York and Los Angeles.

Benito Molina of Manzanilla completed his professional studies at the New England Culinary Institute in Vermont, where he met and learned from French masters.

Hotel Jerome brought the Best in the Bar Business to Aspen for one-week residencies, adding their flair and creativity to complement their menu.

A native of Southern California, José Luis grew up in a Mexican household and the birthplace of the farm-to-table movement. His product-driven menu at ARCA brings together the bold and explosive flavors of Mexico.

Chef JJ Johnson's signature cooking style combines culturally relevant ingredients and classical technique with a global point of view.

Nationally-celebrated barbecue pitmaster Chef Elizabeth Karmel brought her crowd-pleasing recipes to the Blue Ridge Mountains.

Houston-based Sommelier June Rodil of Good Night Hospitality hosted a wine tasting event.

New York-based Nami Nori, ranked as one of the "10 Best New Restaurants in America", seamlessly blended the fresh ingredients of Hawai'i with the dynamic flavors of Japan.

Husband-and-wife winemakers Andy Erickson and Annie Favia-Erickson guided an epicurean progression through the intimate journey in the world of Favia wines.

SingleThread took residence at The Lodge at Blue Sky for a transportive seven-course culinary homage to Hokkaido, Japan.

Chef Fredrik used local organic ingredients, many of which are grown onsite at Blue Sky’s Gracie’s Farm.

One of the initial partners of the groundbreaking Danish restaurant Noma delivered an immersive behind-the-scenes look into the world of foraging and no-waste cuisine at five award-winning Auberge properties. He also hosted events showcasing how some of the most wasted, neglected ingredients can yield the most extraordinary results.

A native of Santiago, Chile, Chef Victoria Blamey oversaw the culinary offerings at Mayflower Inn & Spa through September of 2020. Drawn to the rarefied air of fine dining, Blamey has worked in many celebrated kitchens around the world.

13 consecutive Michelin stars reveal the depth of quality and creativity at Napa's first culinary destination. Executive Chef Robert Curry presents Mediterranean-inspired fare paired with wines from their 15,000-bottle cellar. Whether dining at the restaurant or bar and bistro, anticipate an experience steeped in wine country's storied traditions and stunning vistas.

Nestled at the base of the Sangre de Cristo mountains, SkyFire draws inspiration from the diverse, rich ingredients and textures found in Mexico, and infuses them with unexpected modern techniques. The transformative element of fire is present throughout the bar, main dining room and terrace where piñon or cedar wood logs are burned to evoke a scent which roots you to our grounding atmosphere, and the wood-fired grill imparts complexity to bright, vibrant dishes. For reservations, call ​505-390-7682​.

Picobar, has stunning views of the surrounding Mayacamas Mountains. The word “pico” means “peak” — showcasing whatever’s in peak season from the mountains, valleys and rivers. Enjoy a casual meal of tacos with homemade Napa flavored tortillas or grab a snack bite poolside like chips and Picobar guacamole, uniquely made with whipped avocado, pistachio and kale dip.