The adventure continues for Noble House Hotels & Resorts as they announce the return and expansion of The Great Plates Expedition: Culinary Adventures, a multi-property culinary series pairing noted chefs with destination driven programming across the brand‘s award-winning portfolio. Building on the success of its inaugural event at Headlands Coastal Lodge and Spa last year, the 2026 edition will unfold across three distinct coastal destinations: Corazón Cabo Resort & Spa in Los Cabos from June 25-28, The Edgewater Hotel in Seattle from August 12-14, and Estancia La Jolla Hotel & Spa in San Diego from October 9-11.
Returning to headline the event is Chef Adam Glick, known as the “Adventure Chef” for a career built across more than 100,000 nautical miles, 70-plus countries, and years of cooking in remote, off-grid environments. Glick’s approach to the program centers on direct sourcing, local producer relationships, and destination-specific menus built from ingredients gathered on-site.
“The Great Plates Expedition is about more than just dining; it’s about creating meaningful connections, to the destination, to the ingredients, and to each other,” said Scott Colee, Chief Marketing Officer, Noble House Hotels & Resorts. “By bringing Great Plates to our other standout properties, we’re continuing to build on that vision, bringing guests deeper into the story of each location through immersive, chef-driven experiences.”
“Cooking outdoors has always been about embracing the environment you’re in,” added Chef Adam Glick. “Whether it’s out on the water in Cabo, foraging in the Pacific Northwest, or working with ingredients grown right on property in Southern California, each place has its own rhythm and story. This series is about tapping into that and creating something memorable from it.”
Los Cabos, June 25-28
The 2026 series opens at Corazón Cabo, where programming takes an ocean-to-table format rooted in Baja California Sur’s fishing culture. In the days leading up to the culminating dinner, Glick will join local fishing partners on the water to source the menu’s primary ingredients, expected to include dorado (mahi mahi), marlin, mackerel, and rockfish, a process that directly shapes the evening’s menu.
Guests can experience the program through room packages starting at $338.95 USD per night, or opt to attend dinner through a standalone ticketed experience, priced at MXN $2,035 (approximately $117 USD).
Additional elements of the Cabo program include:
- Culinary demonstrations and storytelling sessions on the resort’s outdoor Sun Deck, overlooking Médano Beach and the Sea of Cortez
- A multi-course sunset dinner developed from the day’s sourced catch, structured as a communal, narrative-driven dining experience
Seattle & San Diego – August 12-14 and October 9-11
At The Edgewater in Seattle, August 12–14, the program will focus on the Pacific Northwest’s seafood traditions through partnerships with regional producers, including Hama Hama Oysters, with sourcing woven directly into the guest experience alongside visits to Seattle’s seafood markets. Programming culminates in a multi-course dinner reflecting seasonal, locally sourced ingredients.
In San Diego, Estancia La Jolla Hotel & Spa will offer a program rooted in both land and sea from October 9-11, drawing on the property’s on-site apiary and chef’s garden alongside the region’s coastal bounty. The experience begins with a visit to the Tuna Harbor Dockside Market, where guests will connect directly with local fishermen and the day’s catch, before returning to the property for a hands-on exploration of the apiary and garden, followed by a live-fire cooking demonstration that highlights technique and ingredient sourcing. The day culminates in an open-air, family-style dinner, where a custom menu showcases estate-grown elements and freshly sourced seafood in a setting that reflects Southern California’s relaxed, coastal rhythm.
Complete package details and offerings for both Seattle and San Diego will be announced in the coming months.
Series Format and Guest Offerings
Across all three locations, guests can participate through multi-day packages that include accommodations and full program access, or through individual reservations for the culminating dinners. Interactive culinary demonstrations and sourcing experiences are woven throughout each installment.
Messermeister Chef Knives joins as a series partner, supplying tools for Glick and on-property culinary teams. Each guest will receive a Messermeister knife and a copy of Glick’s cookbook, Live Free, Eat Well: Elevated Cuisine for Outdoorsy Travelers and Modern Nomads.
Booking information and updated programming details are available at https://www.corazoncabo.com/tgpe. Follow the journey as it unfolds on Instagram at @noblehousehotelsandresorts and @chefadamglick.
