This Next Level Dining Experience in Aruba is the Perfect Foodie Getaway
On Friday, October 25th and Saturday, October 26th at 7pm come watch Boston based Chefs Chris Coombs and Adrienne Wright create a unique dining experience.
They will prepare an Aruban inspired dinner of 2 amuses and 4 courses with perfectly paired wine.
Join us for this first class dining journey including a stay at the Divi Aruba All Inclusive and seating at one of the dinner nights.
Promotional rates start at $199 per person, per night.
Reserve your travel before October 15th for an all inclusive stay at Divi Aruba between October 15th and November 3rd using booking code: FOODIEGETAWAY
Your stay will include:
- All inclusive accommodations at Divi Aruba
- Your selection of Friday, October 25th or Saturday, October 26th to attend the exhibition cooking event at Fusion Restaurant
- Daily activities and nightly entertainment
- Exclusive 4-course dinner with 2 amuses to start and wine paring prepared by Award-Winning Chefs Chris Coombs and Adrienne Wright, a Top Chef finalist.
- Choice of 10 dining options, unlimited beverages at 8 bars
If you already have existing reservations and would like to purchase the dinner separately, the cost is $75 per person or a special price of $50 for all inclusive guests (includes wine and service tax).
Pease email email@example.com or call 800-554-2008 to add on to your reservations.
Spiny Lobster and Caviar, Sea Water and Tarragon Bubbles
Iberico Ham and Watermelon, Garden Pistou
Yellowtail and Hamachi Crudo
Cucumber, Avocado, Basil
Pan Seared Chilean Sea Bass
Bok Choy, Udon Noodles, Native Pepper Curry
Spiced Long Island Duck Breast
Black Quinoa with Native Beans and Green Papaya, Spiced Mango Chutney
Coconut "Bolo Borracho"
Candied Cashews, Cherry Sorbet
Plates Created by The Chefs
Divi Aruba All Inclusive
MEET THE CHEFS
Chris Coombs Chef/Co-Owner at Boston Urban Hospitality
Chef Christopher Coombs has become one of Boston’s top chefs and restaurateurs over the past decade. Known for his impeccable culinary technique and love for seasonal, local ingredients, Coombs oversees the culinary teams at his Boston Urban Hospitality restaurants: fine-dining mecca Deuxave; modern steakhouse, Boston Chops; and American Bistro, dbar.
Under Coombs’ leadership, Deuxave consistently shows up on Best of Boston lists, has earned a Wine Spectator Award of Excellence and just recently was named a Forbes Four Star Restaurant in 2018. Boston Chops in the South End opened five years ago and was voted Food & Wine Magazine’s “Best New Steakhouse” in 2014. Being named one of Forbes’ “30 Under 30” in 2012 catapulted Coombs onto the national stage. He works with influential brands, including Mercedes-Benz and Hood Dairy as a brand ambassador and has been speaking at trade and education events around the country. In 2015, Chris was named the Massachusetts Restaurant Association’s “Restaurateur of the Year” and has created his own scholarship under the MRA to help fund talented high school students’ higher education. Chris has appeared on the Food Network, CBS “The Early Show” and Good Morning America.ChefChrisCoombs.com
Adrienne Wright Executive Chef at the Boston Urban Hospitality
Chef Adrienne Wright is the executive chef at the Boston Urban Hospitality restaurant group. She works closely with Chef Chris Coombs and the culinary teams at each restaurant overseeing menu creation and execution across their three concepts: Deuxave, Boston Chops and dbar.
Adrienne gained her appreciation for food growing up on her small family farm in Connecticut where she learned the importance of knowing where food comes from and the beauty of “growing your own.” She earned her degree from Johnson & Wales and has since traveled to study cuisine throughout Singapore, Thailand, Vietnam, and Italy.
A competitor at heart, Adrienne was a finalist on season 16 of Bravo’s Top Chef and part of the winning team in Boston’s Culinary Fight Club in 2017. In 2015, Adrienne was featured on Zagat Boston’s “30 under 30” list for her menu creations at Deuxave, which are inspired by her own heritage as well as the cultures she has experienced in her travels. Her passion is making elevated dishes that blend flavors, techniques and ethnicities.Chefadriennewright.com