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National Yoga Month at Auberge du Soleil

Auberge Spa Honors National Yoga Month with a series called Full Spectrum Yoga offered as complimentary offering to our hotel guests in La Pagode.  This series of unique yoga classes was created, by certified yoga instructor Elizabeth Denison, to honor the diversity of yoga through our individual needs and lifestyles.

In addition Elizabeth is featuring a September Peaceful Immersion Yoga Retreat for an enhanced and complete yoga experience.   Registration for classes is requested as space is limited.  Please note that private, semi-private or group classes may be arranged through the spa reception desk at a rate of $150 to $300 and are based on availability.

CATEGORIES: Events, General, Spa

Peaceful Yoga Immersion Retreat September 18th – 22nd, 2013

Auberge du Soleil features a Yoga Series by Elizabeth Denison


Elizabeth shares a rich and fresh approach to Wellness that is grounded in over 40 years of study and teaching in the fields of yoga, therapeutic bodywork and psychology. These balanced offerings allow her students to explore their bodies, minds and spirits with confidence, discovering renewed vitality and deep inner resources. Elizabeth holds advanced certifications from Yoga Alliance, the California Massage Therapy Council & The American Polarity Therapy Association, as well as a counseling focused BA in Psychology from Vanderbilt University.

Our Peaceful Immersion Yoga Retreat, inspired by the Restorative and Meditative Yoga traditions, invites guests to experience a deeper kind of wellness. Busy people learn how to slow down and rejuvenate physically, mentally and emotionally. This guided healing journey includes intelligent movement designed to identify and release constriction and to realign your body for greater health. Restore your birthright of inner harmony by practicing simple methods of traditional meditation using breath, sound and your senses. Participants are encouraged to bring a journal, and those who wish will be assisted in designing a sustainable home practice.Contact the spa for information and to register for pre & post retreat updates

CATEGORIES: General, Planet Auberge, Spa

A Week of Wellness – July 2013

Auberge du Soleil features Peaceful Immersion Yoga Series featuring Elizabeth Denison.  Elizabeth shares a rich and fresh approach to Wellness that is grounded in over 40 years of study and teaching in the fields of yoga, therapeutic bodywork and psychology. These balanced offerings allow her students to explore their bodies, minds and spirits with confidence, discovering renewed vitality and deep inner resources. Elizabeth holds advanced certifications from Yoga Alliance, the California Massage Therapy Council & The American Polarity Therapy Association, as well as a counseling focused BA in Psychology from Vanderbilt University.

Join Elizabeth for one or all of the following complimentary class offerings.

Thursday, July 18th

9-10:30am Yoga: Celebrating through Movement & Yoga Nidra: Falling Awake

Friday, July 19th

9-10:30am Yoga: Moving towards Balance

4-5:30pm Yoga: The Restorative Practices

Saturday, July 20th

9 – 10:30am Yoga: Inversions & Cultivating the Inner Witness

4 – 5:50pm Awaken the Senses: Meditative Garden Walk

Sunday, July 21st

9-10:30am Yoga: Tuning the Energy Body

Class size is limited. Please contact the spa at x159 to reserve space.

 

CATEGORIES: General, Planet Auberge, Spa

Peaceful Immersion Yoga Series

A Week of Wellness


May 2013

Auberge du Soleil features Peaceful Immersion Yoga Series.

Elizabeth Denison – resident trainer specializing in Integral Hatha, Iyengar, Ashtanga,  Anusara, Restorative, Meditative and Nada Yoga teachings as well as many therapeutic  disciplines, including, Polarity Therapy, Craniosacral Therapy, Watsu Water Massage,  Aromatherapy, Thai Massage and Sacred Temple Lomilomi. Using her experience and  intuition Elizabeth has created deeply nurturing and unique experiences for each class.

Join Elizabeth for one or all of the following complimentary class offerings.

Wednesday May 29

9-10:30am                    Yoga: Celebrating through Movement

4-5:30pm                      Yoga: Youthful Spine/Peaceful Mind

9-10:30am                   Yoga: Strong Core/ Open Heart

4-5:30pm                     Yoga: Free Your Hips & Shoulders

Thursday May 30

Friday May 31

9-10:30am                 Yoga: Moving towards Balance

4-5:30pm                 Yoga: The Restorative Practices

Saturday June 1

9 – 10:30am Yoga: Inversions/A New Way of Seeing

4 – 5:50pm                  Awaken the Senses:  Meditative Garden Walk & Wine Tasting

Sunday June 2

9-10:30am                  Yoga: An Energetic Tune-Up

4-5:30pm                   Yoga: Exploring the Chakra

Space is limited.  Please contact the spa at x159 to reserve a spot.

CATEGORIES: General, Spa

Culinary Demonstration: “Poolside BBQ with Chef Curry”

On Thursday, we held our first Culinary Demonstration with Executive Chef Robert Curry.  The theme of the demonstration was ‘Poolside BBQ’   Guests were invited to a poolside “backyard” barbecue at La Plage.  Chef Curry brought his home style cooking “a la Auberge du Soleil” to our Cabana, with a barbecue demo and food sampling.  Wine Director Kris Margerum was also present and shared his favorite “poolside” wines he’d drink at home.

During this class, Chef Curry prepared:

  • Grilled Shrimp, Prosciutto, Romaine, Pickled Mustard Seed Vinaigrette
  • Grilled Quail, CousCous, Spice, Tapenade
  • Korean Short Ribs, Butter Lettuce, Cucumber Quick Pickles

The classes are demonstration style and are the third Thursday of each month and are scheduled from 4-5:30pm.  Demos are free of charge to hotel guests and include wine or spirit sampling and food samples, RSVP’s are required due to high demand and limited space.

Please call Kara Adamson at (707) 967-3105 to make arrangements, or for additional information.

Poolside BBQ May 16, 2013 - photography by Jenna Powers

Grilled Wild Shrimp, Little Gem, Prosciutto, Picked Mustard Seed Vinaigrette

Serves 4 as a first course

 

Ingredients:

12        each                  Wild Shrimp, peeled and deveined

1          tablespoon         Grape Seed Oil

8          ounces              Sliced Prosciutto

2          heads                Little Gem Lettuce, quartered, washed and drained

to taste                          Salt

to taste                          Whole Black Pepper, freshly ground

1          recipe               Lemon Vinaigrette

1          recipe               Pickled Red Onion

1          recipe               Pickled Mustard Seed Vinaigrette

 

Method:

  • Prepare in advance Lemon Vinaigrette, Pickled Red Onions and Pickled Mustard Seed Vinaigrette.
  • Light barbeque.
  • Season the shrimp with salt, pepper and coat lightly in grape seed oil.
  • In a bowl coat the lettuce with the lemon vinaigrette and season with salt and pepper.
  • Grill the shrimp and lettuce.
  • Plate lettuce, prosciutto, shrimp, red onion and sauce with the mustard seed vinaigrette.

Lemon Vinaigrette

Yields: 1½ cups

Ingredients:

½         cup                   Lemon Juice

1          teaspoon           Dijon Mustard

1          cup                   Pure Olive Oil

to taste                          Salt

to taste                          Black Pepper, freshly ground

Method:

  • Place the lemon juice and mustard in a blender.
  • Season with salt and pepper.
  • Slowly add the olive oil while the blender is running.
  • Alternatively you can use a mixing bowl and whisk.
  • Reserve refrigerated.

 

Pickled Red Onion

Ingredients:

½         each                  Red Onion, peeled and sliced

½         cup                   White Balsamic Vinegar

¼         cup                   Sugar

¼         cup                   Water

2          teaspoons          Salt

 

Method:

  • Bring the vinegar, sugar, water and salt to a boil.
  • Pour over sliced onion.
  • Cool to room temperature.
  • Reserve refrigerated.

Pickled Mustard Seed Vinaigrette

Ingredients:

 

2          tablespoons       Pickled Mustard Seeds, see following recipe

1          teaspoon           Black Sesame Seeds, toasted

2          teaspoons          Shallots, minced

2          teaspoons          Chives, chopped

½         teaspoon           White Soy Sauce

1          teaspoon           Lime Juice

1          tablespoon         Extra Virgin Olive Oil

To taste                        Black Pepper, freshly ground

Method:

  • Combine all ingredients.

 

Pickled Mustard Seeds

Ingredients:

1          cup                   Yellow Mustard Seeds

1 ½      cups                  Water

1 ½      cups                  Rice Wine Vinegar

½         cup                   Sugar

1          tablespoon         Salt

 

Method:

  • Place all ingredients in a small pot.
  • Simmer until mustard “pops” and is no longer crunchy, about 40 to 50 minutes.
  • Add extra water as necessary to insure mustard is just covered with liquid.
  • Cool to room temperature.
  • Reserve refrigerated.

 

Executive Chef Robert Curry

CATEGORIES: Events, General, Recipes, Restaurant



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