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Stories from Auberge Resorts Collection

Stories from Auberge Resorts Collection

Blue Sky Diving Deep into Blue Sky’s Sustainability Journey

The team at Blue Sky believes in being genuine stewards of the earth, taking every opportunity to be kind to the planet. Our pursuit of environmental excellence is complex and ever-expanding – so much so, in fact, that we have a host of experts within our sustainability initiative that ensure these efforts are holistically interconnected, from our “no-till” approach to agriculture at Gracie’s Farm to our rescue animals, youth programming and commitment to using local and environmentally safe materials. We sat down with the Blue Sky Director of Farming, Lynsey Gammon – a soil enthusiast if ever there was one – along with Ranch General Manager Henry Hudson and Alex Phillips from Gracie’s Farm to hear how that commitment impacts the Blue Sky experience, right down to what’s inside our sporting clays.

Blue Sky Staff
Staff
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Chileno Bay Star Chileno Bay Sommelier to Compete in International Wine Competition

Miguel Martinez, Sommelier at Chileno Bay, has some serious wine cred. In April, he won the Jeunes Sommelier Competition held by La Confrérie de la Chaîne des Rôtisseurs Mexico, the national chapter of the world’s oldest international gastronomic society. This week, Miguel Martinez heads to Wiesbaden, Germany to compete for the title of Chaîne’s Best Junior Sommelier of the Year at the International Final, held September 14-17, 2022. Below, some noteworthy highlights on Chileno Bay’s star Sommelier and the competition:

Miguel Martinez Sommelier
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Mayflower The Sculpt Society at Mayflower Inn & Spa

Mayflower exterior

On Saturday, August 13th, Mayflower Inn & Spa hosted The Sculpt Society, the #1 Sculpt and Dance Cardio workout, for an exclusive, in-person event with its leading trainer, Katy Schuele. The Sculpt Society combines powerful toning exercises with dance cardio for a fun and effective workout, loved by many. The day kicked off as hotel guests, friends, and members of the local community arrived on the warm summer morning and began the class in the Shakespeare Garden under the expansive tent. The lively and high-energy Sculpt Society workout ran for 45-minutes, and included fun dance cardio and toning movements, and left everyone feeling challenged and happy.

Guest
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Mayflower A Seat at the Table with Inspiring Chef Cortney Burns

Chef Cortney Burns

“I’m delighted to have the opportunity to work with the Auberge Resorts Collection brand and introduce inspiring dishes for the property that will weave together my adventures around the world and my knowledge of naturopathy and herbology,” said Cortney Burns, executive chef, Mayflower Inn & Spa, Auberge Resorts Collection. “The history of New England is my culinary muse and I’ve spent decades honing what has become my cooking style: using history as a springboard for creativity while drawing on my own culinary knowledge and nutrient-rich approach to lead the way.” Chef Burns is Mayflower’s third female visiting chef and the first of its Inspiring Chefs program, which delivers transformative dining experiences and world-class cuisine from top-tier talent. Using the destination as her muse, she will allow the bounty of Litchfield farmers to inspire her dishes, intuitively and intentionally positioning peak season ingredients center stage. Her priority is to consciously source from local purveyors with quality of care, good practice and ambitions to heal the land and community—in tune with the Inn’s pillars of wellness and critical to her own well-rounded cooking style.

Chef Cortney Burns Chef-in-Residence
Staff
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Bishop's Lodge A Conversation with SkyFire Executive Chef Pablo Peñalosa

Chef Pablo Peñarosa

Chef Pablo arrived at Bishop’s Lodge in January, bringing Michelin star restaurant experience at two world renowned kitchens to SkyFire. Originally from Mexico City, Chef Peñalosa’s grandmother taught him family recipes that relied on regionally grown chiles - which ultimately inspired his desire to pursue the culinary world. I had the pleasure of spending time with Chef Pablo recently, on the stunning SkyFire terrace, where we sipped Topo Chico and talked.

Audrey Rubinstein
Local
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Bishop's Lodge A Conversation with Artist Kenneth Johnson

Person welding

Kenneth Johnson is a contemporary Muscogee/Seminole jeweler and bronze sculptor living in Santa Fe. He transforms copper, silver, gold, platinum, and palladium into wearable art in his downtown Santa Fe studio. In July, as part of our Taste of Auberge series, Kenneth and Chef Pablo Peñalosa will collaborate to share a creative interpretation of two artful forms: food and art. We recently caught up with Kenneth to learn more about his work and get a sneak peek at what he and Chef Pablo are ‘cooking up’ for this very special event.

Stacy Galando Marketing Coordinator
Staff
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Chileno Bay Secrets to a Seamless Cabo Wedding

As a longstanding member of Chileno Bay’s resort concierge, I’ve witnessed countless weddings, from beautifully intimate toes-in-the-sand ceremonies to extravagant all-out bashes with fireworks over the Sea of Cortez. But weddings at Chileno Bay are more than just day-of festivities. They’re gatherings of a couple’s most loved family members and friends. With some traveling hundreds, or even thousands, of miles to get to Cabo, the desire to get everything pitch-perfect can be high. Understandably, so can stress levels. That’s where Chileno Bay’s new Wedding Concierge comes in.

Ruben Alvarez, Wedding Concierge
Staff
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Blue Sky A Conversation with Michelle Stoppi, CranioSacral Master-in-Residence for The Week of WELL

In the last two years, the human race has collectively been faced with the notion of what it is to “be well”, and we’ve discovered that previous notions of “wellness” are woefully outdated. We’ve begun to dissect what health truly means and we are more open than ever to exploring new and varied wellness modalities to reduce pain, inflammation, sleep disorders, sadness, anxiety, depression, to name but a few.

Michelle Stoppi
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Malliouhana Flavors of Malliouhana with Chef JJ Johnson

Our first ever culinary series, Flavors of Malliouhana, launched on March 11th-13th, 2022 with James Beard Award winning chef, philanthropist, TV personality, and author, JJ Johnson. Over the course of the weekend three distinctive events were hosted by Chef JJ including a Rum and Recess Welcome Bonfire at Turtle Cove with a live fresh catch ceviche demonstration, a Beach Party at Leon’s with yakitori grilling, and a Soulful Southern Brunch at Celeste. Marc Farrell of Ten to One Rum and Robin McBride of the McBride sisters collection were both in attendance as sponsors of the weekend's events.

Malliouhana Culinary Team
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Commodore Perry Mischief of Old Inspires Spring’s Playful Self-Discovery

Springtime at the Mansion brings a special meaning, especially as hints of warmer weather conjure up anticipation for a rush of beauty and rebirth. In the Spring, the days get a little longer. Light shines through the beveled window panes at a new angel that awakens the greenery and the energy of almost every living thing. It’s in this season we’re reminded of the fun filled days that transpired in this same sunlight, almost a century ago.

Discovery Seeker
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Bishop's Lodge Moving Forward with Connective Wellness

This year there’s been more focus in the media and in personal conversations on rebuilding connections and making new connections both internally and externally. Wellness practices that encourage and incorporate building deep connection as part of their methodology are impacting people that subscribe to them in profound ways. Now multifaceted wellness is getting the serious attention it deserves.

Ryan Shulman Spa Director
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