Great Plates Expedition

In Cabo San Lucas, Corazón Cabo Resort & Spa welcomed guests for a Great Plates Expedition with Chef Adam Glick. The thoughtfully curated, two-night experience began with a welcome cocktail reception and culminated in an intimate live cooking and dining experience hosted by Chef Adam.

Set against the backdrop of The Edgewater Hotel in Seattle, the program traced the journey of Pacific Northwest seafood from water to table. In collaboration with regional producers like Hama Hama Oysters, guests experienced sourcing firsthand through visits to Seattle’s seafood markets, culminating in a multi-course dinner that reflected the rhythm and richness of the season.

Adventure Chef Adam Glick joined Headlands Coastal Lodge & Spa for a memorable evening celebrating the flavors of the Oregon Coast. Guests kicked off the experience on the patio with an open-fire cooking demonstration, hors d’oeuvres and a selection of wine, beer or non-alcoholic beverages before enjoying a thoughtfully curated dinner showcasing dory-caught crab, fresh clams and chanterelle mushrooms.

At Estancia La Jolla Hotel & Spa in San Diego, October 9–11, the experience will highlight both land and sea, incorporating the property’s apiary and chef’s garden alongside local seafood. Guests will visit the Tuna Harbor Dockside Market, explore on-site sourcing and experience a live-fire cooking demonstration, concluding with an open-air, family-style dinner featuring estate-grown and freshly sourced ingredients.