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Auberge’s Culinary Team Attended the Heirloom Expo in Santa Rosa

Executive Chef Robert Curry and the culinary team from Auberge du Soleil were able to get out of the kitchen for a few days to enjoy  The 5th Annual “World’s Fair of Pure Food” in Santa Rosa CA.  Over 20,000 farmers and Gardeners were present.  They enjoyed a little education, heirloom produce displays and a few speakers.  The focus of the Heirloom Expo was to educate on the benefits of organic locally grown non GMO foods.   The expo provided plenty of opportunities to explore the world of food in its purest form.  More than 3,000 varieties of heirloom produce was on display and, in some instances, available to taste.

What an amazing event!

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For more information – http://theheirloomexpo.com/

CATEGORIES: General, Planet Auberge, Restaurant

East Meets West at Auberge du Soleil

Oct 21 & 22  – $150 per person
The Restaurant at Auberge du Soleil
Chef Curry and Chef Tominaga
Auberge du Soleil Executive Chef Robert Curry will partner with local Chef-Owner, Ken Tominaga, of Hana Japanese Restaurant and San Francisco’s Pabu, for two spectacular dining adventures at The Restaurant at Auberge du Soleil. Chef Curry and Chef Tominaga will create a limited five-course East Meets West tasting menu available for dinner service only on Wednesday & Thursday, October 21 & 22.
Each course will be paired with a selection of premium sakes and wine. The menu will be offered at $150 per person with the optional sake/wine pairings available for an additional cost.
Please call (707) 967-3111 for reservations.
CATEGORIES: General, Restaurant

Andrew Harper Readers’ Choice – Full Report 2015

Andrew Harper readers have once again chosen their favorite hotels in the world and we are thrilled to be recognized for our outstanding efforts! 

Auberge du Soleil, Napa Valley, California

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  • #1 ‘Top 20 Food & Wine Resort’
  • #4 ‘Top 20 United States Hideaways’
  • #4 ‘Top 20 Spa Resorts’
See the 2015 Readers’ Choice results here : https://www.andrewharper.com/readers-choice/ 
We stand amongst a very impressive group!

Sound Healing with Shannon Sahaja

Associates of Auberge du Soleil were able to participate in a Sound Healing session by Shannon Sahaja.  Sound has been utilized in various cultures for thousands of years as a tool for healing. This is a harmonic attunement, a sound healing for your physical, emotional and spiritual being.  The healing sounds is a rich and unique experience that will alter your consciousness in a wonderful way.  Sound helps create the pathway to this place of stillness the same as a mantra helps you to arrive at the still point of meditation.

Using sound as therapy can provide results for a variety of issues including;

  • Sleep disorders
  • Anxiety
  • Depression
  • Stress management
  • PTSD
  • Depression
  • Pain management

Our body, mind and spirit always want to be moving in a direction toward balance, yet we often have too much outer stimulus and noise and not enough time to dedicate to ourselves, which can prevent us from achieving a better state of harmony. Sound has a way of helping us get to the source of this inner peace we all desire.

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Photos provided by:  Kimberly Jade DiVico



CATEGORIES: Events, General, Planet Auberge

Michelin-Starred Chefs, Jeremy Bearman and Robert Curry Delight at The Restaurant at Malliouhana

From:  Anguilla Card Holder Newsletter by Nori Evoy


Just when you thought it was wasn’t possible, the five-star restaurant at Malliouhana has outdone themselves yet again.

This past Friday night Executive Chef Jeremy Bearman teamed up with Executive Chef of sister property Auberge du Soleil, Robert Curry.

A culinary celebration of Anguilla, it was a farm to table dinner that honored the hard work that goes into farming in Anguilla… the hard work that allows the island’s chefs to do what would otherwise be impossible: create outstanding cuisine with fresh ingredients.

The evening started as the sun began to sink low in the sky, out on the breezy terrace overlooking none other than Meads Bay…

Fresh watermelon and guava cocktails…

Along with a variety of canapés, including…

– Pate foie blond
– Local conch beignets
– Crayfish and wakame tartlet
– Jerk spiced pork belly (between Johnny cakes!)
– Saltfish fritters
– Gaudaloupe melon topped with homemade burrata


This was just the beginning and the Chefs impressed right from the very start.


At twilight, beneath a bed of stars, Chefs Robert Curry and Jeremy Bearman set the stage, introducing the evening’s menu.

To start, chilled pea soup with crayfish, pancetta, tarragon and a drizzle of rye with a watermelon and spiny lobster salad. Topped with yuzu, the Asian flavors gently complemented the fresh chunks of lobster.


And then, out came the Johnny cakes…

“No meal in Anguilla is complete without Johnny cakes, of course,” Chef Jeremy Bearman laughed as the fluffy cakes were placed on the immaculately set table.

m6What followed?

Lamb ribeye encrusted with Moroccan spices, served with a smoked tropical fruit chutney, all smoked in-house.

Homemade goat Merguez and a Greek yogurt-based salad, mixed with fresh cucumber, mint and sugar beans. The cool yogurt lent a refreshing contrast to the spicier Merguez.


Braised callaloo, combined with saltfish, onion and even spinach as a side dish.

Chef Robert Curry here remarked on the impressive spinach grown in Anguilla, the leaves of which are far bigger here on-island and sweeter, too.

Even fungi was on that evening’s menu. Sweet cornmeal on the inside, gently fried on the outside, it was unexpectedly and exceptionally light and crisp.

Finally, Anguilla’s national dish…

Snapper with rice and peas.

Always with a creative twist, the snapper was served crispy, with tomato, peppers and onions. The rice and peas? Mixed with local bok choy and kimchi, providing a hint of Asian inspiration to the dish.


The tremendous meal was accented by Sommelier, Mr. Albert Lake’s two beautiful 2013 Napa Valley wines.
Rutherford Ranch Chardonnay
Rutherford Ranch Cabernet Sauvignon

No attention to detail was spared in creating the final course of the night, dessert.

Moist and light, Tres Leches cake was bathed in a bush tea milk (a staple here in Anguilla), topped with coconut and served with a cocoa stick sorbet.


Last, but certainly not least, a Rum Baba, filled with sweet banana cream and Pyrat rum, topped with local tropical fruits. It, too, had an accompanying sorbet, a chile sorbet.


A beautiful showcase of precisely what the team at the Restaurant at Malliouhana is capable of, one thing is for sure…

The dining experience is second to none.

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It was another night for the books at The Restaurant at Malliouhana. Many thanks to Chefs Jeremy Bearman and Robert Curry, Sommelier Albert Lake and the team that makes it all possible.

CATEGORIES: Events, General

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