Having an exceptional meal at a luxury resort is pretty much a given. But what if you want to get a little more… involved? When it comes to fresh veggies and herbs, spring is the season for learning, and L’Auberge de Sedona’s very own Chef Rochelle Daniel is a voluntary professor. This spring, she’s leading foraging excursions for hotel guests.

Having an exceptional meal at a luxury resort is pretty much a given. But what if you want to get a little more… involved? When it comes to fresh veggies and herbs, spring is the season for learning, and L’Auberge de Sedona’s very own Chef Rochelle Daniel is a voluntary professor. This spring, she’s leading foraging excursions for hotel guests. Forage for your meal on the property grounds, try the expertly prepared dishes and then, later on, give it a go from the comforts of your own home. Talk about full circle.