Mexico: At Tulum seminar, the accent is on sustainable cooking
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Indulge your inner chef on a sunny beach in Tulum, Mexico, this spring during a farm-to-table culinary seminar.
The Oh! Food Workshop May 24-29 at Casa de las Olas hotel is aimed at foodies, aspiring chefs and environmentalists. Cooking classes will offer a combination of strategies on sustainable cooking and development alternatives.
Participants will join Tulum chefs Eric Werner of Hartwood Restaurant and Claudia Perez of Cetli Restaurant at a three-day Yucatan-inspired cooking seminar that includes five nights’ beachfront accommodation at Casa de las Olas. The workshop will be at Hartwood’s wood- and solar-operated outdoor kitchen.
“The Oh! Food Workshop is a perfect blend of sustainable living and sustainable cooking,” said James Greenfield, owner of Casa de las Olas. “It’s true farm-to-table cooking -- all completely off the grid.”
The package includes three cooking sessions, with lunch or dinner provided during each lesson, and a final five-course dinner overlooking the Caribbean with wine and tequila pairings by local sommelier Ricardo Garcia Gaxiola.
The workshop is priced from $1,090 a person, double occupancy. Info at the website.
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