Category Archives: Local Food – Dining

Noma Cofounder, Chef Mads Refslund Private Dinners at Auberge Cabo!

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Cabo Scoop! One of the world’s most acclaimed chefs, Mads Refslund, will celebrate the season of gratitude in Cabo. Auberge Resort Collection in Cabo has organized this VV special Thanksgiving feast – stay at Esperanza or Chileno Bay Resort and enjoy private dinners with chef. This November 24 – 28, meet and dine with World Renowned Visiting Chef, in an amazing private in Villa dinner program or intimate group dinners.

An enticing look at Esperanza Resort Cabo

Co-founder of Copenhagen’s Noma, four times named the world’s best restaurant, Chef Mads will draw on land and sea to create a gastronomic event at Esperanza or in your private villa at both resorts. Fanatically dedicated to terroir and to food that is sourced locally and sustainably, he’ll make use of the bounty of the Sea of Cortez and the many organic farms in and around Los Cabos. The result: a culinary experience that could only happen in Baja California.

Accompany Chef Mads on a foraging expedition to learn how to spot not just what’s edible, but what’s wildly delicious. The immersive dining experience showcases sea foraging and a custom multi-course meal built around Chef’s fire and ice concept. Gourmands can join Chef Refslund to scuba dive off the coast of La Paz, Mexico in search of seaweed and take master classes and workshops on how to use local ingredients in a sustainable, waste-free fashion. Refslund, one of the original proponents of zero-waste cooking, will also host one-of-kind dinners, cocktail receptions and more to showcase how some of the most neglected ingredients can yield the most extraordinary results.

YOUR PRIVATE MICHELIN-STARRED CHEF
You will have an extraordinary opportunity to have one of the world’s most acclaimed chefs prepare a private dinner for you in your villa. You’ll enjoy Chef Mads’s interpretation of Baja California cuisine, drawing on the bounty of the Sea of Cortez and the area’s abundant organic farms to concoct dishes that can be had nowhere else in the world. Savor wine pairings selected by their Master Sommeliers, with a special focus on the Baja Peninsula, also known as Mexico’s Napa Valley. He is available as a private chef for 3 nights only – Tuesday, November 24 to Thursday, November 26, 2020, for up to 10 guests. The cost begins at $5,000, including wine pairings for up to 10 guests. Private Villas are available at both resorts for this amazing opportunity.

For a Thanksgiving feast on Thursday, November 26, 2020, the cost begins at $7,500 for up to 10 guests, including wine pairings. This dinner is a group dinner, the private Villa dinners are for you and your Villa guests only, at Esperanza and Chileno Bay Villas. If you have friends stay in other rooms, they are also welcome to your private Villa dinner!

VISIONARY DISHES, OCEAN BACKDROP
Seated on an oceanfront terrace at the magical Cocina del Mar, at Esperanza Resort, you’ll be transfixed watching Chef Mads in the outdoor exhibition kitchen, transforming the purest ingredients into visionary dishes. Reflecting his passion for sustainability, Chef Mads will also demonstrate ingenious ways to minimize food waste — culminating in an evening as enlightening as it is delicious with a menu that reflects the distinctive natural flavors of Baja California. Saturday, November 28th | 6:00 PM $145 per person, exclusive of beverages, service, and tax.

MEET CHEF MADS REFSLUND
A Danish chef living in New York City, he is an advocate for New Nordic cuisine and a terroir-based approach to cooking. His first cookbook uncovers how we can turn food waste into treasure. In the early years of his career, Chef Refslund earned his reputation working up the Copenhagen ladder at Michelin-starred restaurants Formel B, Restaurationen, The Paul, and Kokkeriet. Together with Rene Redzepi and Claus Meyer he co-founded Noma, which would go on to receive 2 Michelin Stars and was four times ranked the best restaurant in the world by Restaurant Magazine.

Chef Mads Refslund

Auberge Resorts hosts two scrumptious resorts in Cabo – I survived Hurricane Newton at Esperanza with the professional care of one of our favorite GM’s, Marc Rodriguez. Our clients love both Auberge Resorts in Cabo- if you are a golfer, Auberge and Chileno are gems. Auberge has been a favorite of our client families for years, acres to roam. Set at the very tip of the Baja Peninsula, between two massive bluffs, and only a few miles from Cabo San Lucas, Esperanza provides stunning views of both the Sea of Cortez and Punta Ballena – Whale Point – lounge in winter and tally the humpback’s passing and breaching. Our clients love golf, tacos and icy margaritas at Chileno Bay Resort in Cabo. It is also home to the famed Comal restaurant. The resort has luxurious suites and many Villa accommodations and a private six-bedroom ocean front Villa, Brisa Del Mar.

Cabo has strict Covid-19 measures in place, as do both hotels. Treat yourself and indulge in a sunny warm safe escape.

Extremely limited availability. Reservations required, call us!

The Beaumont Hotel – Crumpets Comfort Carbs

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Still in need of Comfort Food as we enter a slightly less confined Shelter in Place?

The humble crumpet is thought to have originated in Wales and was traditionally cooked on a griddle when bread ovens weren’t available. In early years, crumpets were firm pancakes, but the addition of yeast in the Victoria era saw them develop into soft, springy crumpets. From the 19th century, the addition of bicarbonate of soda created the crumpet we know and savor today. Yeast is responsible for the delightful little craters that are perfect for soaking up warm butter.

Crumpet | food | Britannica

The earliest reference to crumpets dates from 1382, when John Wycliffe, the theologian and Yorkshireman, translated a word in the Latin Old Testament as “Crompid cake”:”a cake of a loaf, a crusted cake spreynde with oyle, a crompid cake”. The cake bears little resemblance to today’s crumpets – except in that it was cooked on a hot stone. The crumpet is the royal queen of the toasted snack – adaptable, soothing and utterly delicious. British folk have a global reputation for their affection of crumpets, a notion that has travelled to the far corners of the world.

The Royal crumpet is the perfect base for a wide variety of flavor combinations. Ranging from naturally simple to festive gourmet, there’s no wrong way to enjoy your crumpet. While they’re traditionally known for being a British go-to afternoon tea-time snack accompanied with a cuppa tea, crumpets are an adaptable tuck. Add gooey soft cheese for a savory snack, or an egg for brekkie, or smother with chocolate spread for dessert. Many opt for the simple yet classic: soft butter, butter and even more butter. Popular sugary toppings included fresh fruit jam, clotted cream, golden syrup, honey, or my favorite lemon curd.

This recipe is from chef Ben Boeynaems at the Beaumont Hotel Colony Grill, my favorite brekkie location!

Ingredients
1 1/2 c. bread flour

1 tsp. sugar

3 Tbsp. fresh yeast or 2 tbsp. dried yeast  

1 tsp. baking soda

14 oz. room temperature water  

1 tsp. salt

Preparation

  1. Mix everything in a bowl and whisk until smooth.  
  2. Cover and leave to prove until batter doubles in size and bubbles over the surface.  
  3. Put English muffin rings into a non-stick pan on a low heat and fill each ring three-quarters with batter and cook until the top has formed a skin.
  4. Remove the ring.
  5. Flip the crumpet and cook for another 2-3 minutes.
  6. Cool on a wire rack.
  7. Slather with creamy butter or fresh raspberry jam.

Crumpets were not bound by class restrictions: Unkempt urchins peddled crumpets on the streets of growing cities, providing warm and delicious snacks for the masses. At the same time, ladies and gentlemen in brick towers would delight on crumpets whilst, writing droll poetry and painting garden landscapes.

Cheers!