Things are heating up for epicureans in Canada as the weather cools off. This November is Whistler, BC’s Cornucopia, a “celebration of wine and food.” Fans will need to order tickets soon in order to snag a coveted spot at some of the high-profile event’s chef lunches, winery dinners and curated walks through this quaint alpine ski village. There are chef challenges, farm visits, a night market (theme: Taste of Asia), decadent dinner feasts, a stage series, hands-on seminars with cheeky titles like “What Did Chardonnay Ever Do to You?” and even a street truck meet-up.
Four Seasons Resort Whistler.
A cocktail dinner at Fifty Two 80 Bar.
Steak at Sidecut
Spectacular Whistler Blackcomb.
Participating restos include CRU, Quattro at Whistler and Araxi. Unfolding Nov. 7 to 11 this year, Four Seasons Resort Whistler is joining the hoopla with a cocktail dinner (Nov. 9 at 8 pm) at its Fifty Two 80 bar, a lounge with a heated terrace and live music. Prepare for galas and plenty of after-hours parties—Whistler is known for its buzzing nightlife.
—Michelle Pentz Glave
Celebrate Fry-Friday at Four Seasons Hotel Chicago's Allium!
Four Seasons Resort The Biltmore Santa Barbara's 100 Mile Cocktail: Backyard Barbareño. Perfect for spring!
Bring a taste of Caribbean paradise home in five steps, with Four Seasons Resort Nevis, West Indies' Caribbean Conch Lollipops.
Step 1: Mince 1 lb conch meat. Chop 4 pc peeled garlic, 1 red pepper and 1 tbsp red onion very fine and set aside.
Step 2: In a bowl, measure 1 cup flour, 2 tsp baking powder, 1 tsp salt, 1 tsp lemon zest, 2 eggs, the leaves of 1 sprig of fresh thyme and 1 tsp of chives chopped very fine.
Step 3: Heat olive oil and sweat the onion, garlic and peppers and add to the bowl with the conch.
Step 4: Mix very thoroughly and form little balls. Fry in hot oil until golden brown.
Step 5: Serve on skewers with mango-lime dip. Enjoy! — at Four Seasons Resort Nevis, West Indies.
Guilty pleasure = Four Seasons Hotel Firenze's 100km Tiramisu Cocktail.
YEW restaurant + bar at Four Seasons Hotel Vancouver's Executive Chef Ned Bell hosted an amazing Lobster & The Pig dinner, with the amazing chefs at CHARCUT Roast House.
Ignite the spark at Four Seasons Hotel Firenze's Winery, which features open displays of close to 400 bottles of wine.
A Ginger Nyangbo Chocolate Shiso and Apple Foam, Cress and Sake, courtesy of Caprice, the first French restaurant in Hong Kong to receive three prestigious Michelin stars.
Sidle up to Sidebar at Beverly Wilshire in Beverly Hills (A Four Seasons Hotel).
Perfect for fall, this apple dessert courtesy of Seasons Restaurant at Four Seasons Hotel San Francisco, will warm you right up.
Order this salmon dish at Cafe on the Green, only at Four Seasons Resort and Club Dallas at Los Colinas.
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TASTY TREATS FOR YOUR EYES
Eat at Four Seasons lately?
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ON TWITTER
FSBangkok (Four Seasons Bangkok) If you're looking for wine advice, meet the man who can help - @FSBangkok's Sommelier, Khun Siwat http://t.co/vypwkyvnrX #FSWine #FSTaste
One cannot think well, love well, sleep well, if one has not dined well. -Virginia Woolf
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