Join us October 29th – November 4th 2013 as we learn to cook authentic, farm to table Mexican cuisine in a 100% environmentally conscious environment. This workshop features cooking classes led by chef Eric Werner from Hartwood, chef Claudia Perez Rivas from Cetli and sustainable accommodations at Casa de las Olas with hosts James Greenfield and Sam Shendow.
Our celebrated food workshops are a result of a late dinner on the shores of the Caribbean, where two chefs and a sustainability developer decided to create a workshop that would share their passion and knowledge about alternative lifestyles. Hartwood, Celti and Casa de las Olas have each built businesses in Tulum that resonate with their core beliefs on sustainability, while supporting and protecting the beautiful, yet delicate ecosystem of the Mayan Riviera. Our workshops combine sustainable cooking options with sustainable development practices, proving sustainability does not have to compromise taste, comfort, decadence or beliefs.
To view a detailed itinerary of the workshop, please click here : itinerary workshop
Sustainability you can eat!
Hartwood is a farm to table restaurant that is 100% solar powered, buys locally and chooses to create all meals by hand without the use of any electrical appliances. They bring food back to basics and showcase cuisine by slow roasting and open fire cooking.
Casa de las Olas provides sustainable development accommodations on a secluded beach in Tulum, Mexico. The property is Platinum LEED reviewed and completely off the grid, generating 100% of it’s energy through solar panels and utilizing fresh water Cenotes.
Spaces are limited…
This is an intimate affair that includes Tulum beachfront accommodations, 4 cooking classes (lunch or dinner included), an authentic Day of the Dead celebration at Cetli and a final dinner party at Hartwood to celebrate the week on the shores of the Caribbean. To top it off are two tastings: a Local Mezcal guru shares his vast knowledge on Mexico’s finest liquor; and local sommelier, Ricardo Garcia Gaxiola, hosts a wine pairing at the final dinner, lecturing on the regions favorite Mexican wines.
Be our guest
This intimate workshop reaches capacity at 12 participants. Book now to reserve your spot for this six-day food celebration!