Hacienda AltaGracia, Auberge Resorts Collection, the preeminent wellness and adventure destination in Costa Rica, has launched a travel-worthy epicurean adventure with Overthrow Hospitality’s mission-driven, plant-based restaurant, Cadence.
From July 7 - 17, as part of Auberge Resorts Collection’s global culinary program, Taste of Auberge, the property will introduce New York’s beloved vegan soul food through exceptional dining, holistic wellness workshops with THE WELL, educational cooking classes, and curated menus across the resort that will live for 4 weeks post-event. The second guest chef series of the year at the luxury property will continue to celebrate the ethos of the destination, which focuses on the region’s natural diversity - from dining to exploration to healing. Executive chefs Arno Janse van Rensburg and Liezl Odendaal will collaborate with Cadence’s Chef Shenarri Freeman to deliver unique, plant-driven immersions to guests.
Cadence, named one of the best new restaurants of 2021 by The New York Times, will infuse plant-based Southern soul into the Costa Rica wellness resort, located close to one of the world’s only Blue Zones. Guests can experience Chef Shenarri Freeman’s beloved cooking style, which puts wellness and sustainability at the forefront, through Taste of Auberge: Cadence at AltaGracia. Chef Shenarri Freeman is a 2022 James Beard Award semi-finalist for Emerging Chef; her fare is inspired by her Virginia upbringing, vegan ethos, and aims to spotlight Southern cuisine through the lens of health and sustainability. The residency will feature two curated dinners and one lunch, an interactive cooking class with Chef Freeman, two health workshops focused on understanding and implementing plant-based diets for holistic wellness, and three curated dishes developed for the menus at THE WELL and Grano, to be available for 4 weeks post-event.
With 99% of the ingredients used in the dishes at AltaGracia’s dining venues coming from Costa Rica, this collaboration is consistent with AltaGracia’s commitment to sustainable cooking. Hacienda AltaGracia prides itself on working with chefs that share those same morals - executive chefs Janse van Rensburg and Odendaal are advocates of the crusade for sustainable cuisine, working closely with local purveyors to deliver flavors unique to the valley while drawing on ancestral cooking and preservation techniques. All protein and vegetables are sourced from the local community using endurable practices, supporting local agriculture purveyors and the local community. In partnership with Cadence’s Chef Shenarri Freeman, this limited-time partnership will delight guests eager to explore a Costa Rican take on the famed culinary creations of the Manhattan-based hospitality company.
For more information or to book, please visit aubergeresorts.com/culinary-getaways.
