Mads Refslund embarks on a guest chef tour of North America

The New Nordic cuisine pioneer will lead a series of culinary pop-ups focused on seasonality and sustainability at Auberge Resorts Collection

Chef Mads Refslund, co-founder of Copenhagen’s two-Michelin-starred Noma restaurant
Chef Mads Refslund, co-founder of Copenhagen’s two-Michelin-starred Noma restaurant

Chef Mads Refslund – co-founder of Copenhagen’s celebrated two-Michelin-starred Noma restaurant – is set to embark on a culinary odyssey across North America this year in a series of pop-ups taking place at Auberge Resort hotels

Refslund is an advocate of New Nordic cuisine, which is based upon locally sourced cooking. Shown is his pea plant soup
Refslund is an advocate of New Nordic cuisine, which is based upon locally sourced cooking. Shown is his pea plant soup

The first, beginning February 3, is at the Hotel Jerome in Aspen, Colorado, where Refslund will take up special residence as the featured chef at the hotel’s Prospect restaurant. A strong proponent of a terroir-based approach in the kitchen, the chef plans to take advantage of what each Auberge setting has to offer, and at Prospect will conjure up a dinner menu (six courses $175 per person) focused on fresh produce from local farms and meat from Colorado ranches. 

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The next stop on the tour will be Chileno Bay Resort & Residences in Mexico’s Los Cabos where, from March 12 to 15, guests can scuba dive to forage for fresh seaweed – while discovering how sustainable seafood can be prepared in exciting ways. Back on shore they’ll take a tour of the King Kampachi fish hatcheries and enjoy a VIP reception, cookbook signing, and forage-to-feast dinner prepared by Refslund, Comal restaurant chef Yvan Mucharraz and a local winemaker. 

A dish of beef pulp pasta
A dish of beef pulp pasta

Solage in Napa Valley is the following destination where, from May 7 to 10, there will be a strong focus on local wines – as well as a cocktail class hosted by Kelly Dallas. Guests will accompany Refslund on a woodland foraging expedition to learn how to spot not just what’s edible, but what’s truly delicious. Refslund’s dinner on May 9 will be an intimate experience showcasing his talents, paired perfectly with wine selections from Solage’s sommelier.

Foraging will be a feature of the chef’s culinary tour of North America. Shown is a mélange of fallen fruits
Foraging will be a feature of the chef’s culinary tour of North America. Shown is a mélange of fallen fruits

Moving cross country to coastal Maine, the chef will pop up at the fine-dining destination White Barn Inn for three days from May 20 to 22. Here, his residency kicks off with a celebratory cocktail reception, dinner and a cooking masterclass, highlighting local Kennebunkport lobster, halibut and other seasonal bounties of the sea.

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To close his gastronomic odyssey, the chef will appear at the quintessential New England outpost Mayflower Inn & Spa in Washington, Connecticut. Here, from October 1 to 3, guests can explore the surrounding forests before a cocktail reception and private dinner.

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