As for what's on the menu during each session?

"We want to ensure that each demo features an entirely different type of dish - for example if one person is making pasta, the other might do something with an Asian twist, so that our guests can learn different things from each demonstrator. It keeps things exciting and makes for the most interesting Gala Dinner," explains Langley.

This approach has also turned January from a slow month at this gorgeous but remote mountain resort into a buzzy little secret getaway for foodies in the know, who have the means to get together and bond over food for a few days. Over each passing year, Chefs' Holiday has gained a bigger and more enthusiastic return clientele, who enjoy meeting new chefs and sampling new flavors, but also appreciate seeing their favorite Northern California chefs in such a great setting.

""We had a wonderful time last year, and were able to discover one of our favorite restaurants there - Campo in Reno [by Mark Estee]. This year we were inspired to come out by chef Douglas Keane, since we loved Cyrus, but we look forward to discovering other chefs this year as well!" said return attendee Annee Rubee of Sacramento, who attended the opening weekend.