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Join us May 14th – May 20th 2014 as we learn to cook authentic, farm to table Mexican cuisine in a 100% environmentally conscious environment. This eat retreat 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 your hosts James Greenfield and Sam Shendow.
In theory it’s all about learning sustainable cooking from Tulum’s top chefs, with hands-on, chef-led classes at leading local restaurants Hartwood and Cetli. But even if you can hardly squeeze a lime, you’ll be seriously well fed. From the first night’s celebratory barbecue to the final sommelier-hosted dinner — with some mezcal-tasting, ceviche on the beach and a couple incredible lunches in between — it’s truly going to be a gustatory treat.
Sustainability you can eat!
Off the beaten path and tastefully decorated, Celti Restaurant is run by the passionate chef Claudia Perez Rivas. Specializing in serving authentic moles from Mexico City, Puebla and Oaxaca, her food is rich in culture, history and taste.
Hartwood is a farm to table restaurant which operates off of solar power for energy, 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.
At Casa de las Olas we provide sustainable development accommodations on a secluded beach in Tulum, Mexico. Our property is Platinum LEED reviewed and completely off the grid, generating our energy through a state-of-the-art solar panel system and capturing all of our own water.
Spaces are limited…
This is an intimate affair that includes 6 night Tulum beachfront accommodations (daily homemade breakfast included), 4 cooking classes (lunch included) with a final dinner party at Hartwood with chefs Claudia & Eric to celebrate the week long food fest 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 most celebrated Mexican wines.