New guest chef weekends are planned at Rancho Pescadero, beginning with chef and cookbook author Renee Erickson (Nov. 12–15). Erickson’s Seattle restaurants and culinary projects include The Walrus and the Carpenter, The Whale Wins, Barnacle and Boat Street Pickles.
In 2016 the series continues with Los Angeles chef Jessica Koslow (March 24–27) of Sqirl and her forthcoming Sqirl Away, followed by chefs Thomas McNaughton and Ryan Pollnow (April 21–24). McNaughton has been nominated three times for the James Beard Foundation’s Rising Star Chef award, and Pollnow’s Aatxe was named among Bon Appétit’s 2015 Top 50 Best New Restaurants in America.
Chefs Greg Denton and Gabrielle Quiñónez Denton of Portland’s Ox Restaurant, known for its Argentine-inspired menu, will appear May 26–29. Every culinary weekend includes a cooking demonstration and chef-led lunch, a tequila and mezcal tasting, a cocktail class with bar manager Danny Sanchez, a Baja wine tasting and a multi-course tasting-menu dinner prepared by the guest chef in the Garden Restaurant.
The program fee for each weekend is $250 per person (lodging not included). The cost covers the chef events and tastings, and guests receive a Rancho Pescadero apron plus a 15 percent discount on resort room rates.
Rancho Pescadero is a boutique beach resort located about an hour north of Cabo San Lucas in Baja, Mexico. The property features 29 suites, a yoga pavilion and the Tres Hermanas Spa, offering a relaxed setting for culinary weekends and coastal getaways.