Shou Sugi Ban House, the Hamptons’ destination spa and wellness retreat, has announced its next culinary retreat led by Chef Mads Refslund. Refslund, a co-founder of Noma in Copenhagen, the four-time winner of the World’s 50 Best Restaurants and two-time Michelin star recipient, leads Shou Sugi Ban House’s innovative, plant-rich culinary program and designs their hyper-seasonal menus.
Taking place over Earth Day weekend, from Friday, April 23 through Sunday, April 25, in celebration of the Earth’s bounty, the programming will begin with a “Spring Cleaning for the Liver” session, led by the resident nutritionist, followed by a four-course dinner by Mads before guests return to their private guest studios for a seasonal soak. Other highlights from the itinerary include an Afternoon Tea Tasting, Shamanic Release, Herb Garden Mocktails and a workshop on “nose-to-tail eating,” where guests will learn about why the concept is not just good for the planet but also good the body.
Shou Sugi Ban House’s culinary philosophy is born from the belief that true health is grounded in nature and food is medicine, the company said. Along with a resident nutritionist, Chef Refslund creates balanced and hyper-seasonal menus that are inventive, plant-rich and designed to cleanse, heal and sustain guests throughout their stay. This spring season, the menus will incorporate new recipes featuring asparagus, pattypan squash, kohlrabi, artichokes, ramps, morels, green rhubarb, black currant leaves, nettles, fiddlehead ferns and pickled green strawberries.
