January has us craving new adventures and familiar flavours—but with a twist. Here are just a few bite-sized bits of information to inspire your own plans for 2013…
Photo Courtesy Brooke McDonald
Slope-side Snacks in Whistler
Think of it as the food truck trend gone alpine: We’ve noticed delightful snack shacks popping up on the slopes of Whistler, BC. Halfway down your run on world-renowned Whistler Mountain, you can smell the heavenly scent of Chic Pea Hut’s cinnamon buns baking in the oven. Get ‘em while they’re hot to cap off a hearty meal of pizza, chili, stew or panini. Over on Blackcomb, the log cabinish Crystal Hut serves to-go Belgian waffles all day, piled high with fruit and chocolate chips. Euro Kiosk has goodies you can gobble without even taking your gloves off: hot dogs on a stick with the ketchup and mustard in the middle or waffles with melted syrup granules inside.
Photo Courtesy Randy Lincks
One Lump or Two? Tea and a Mani in Baku
When you think about the refined life, it’s hard to top an afternoon tea-and-maicure combo. That’s what’s brewing at Four Seasons Hotel Baku, Azerbaijan. The pairing includes a 40-minute treatment at Jaleh Spa and traditional Afternoon Tea at Piazza lounge. The mani: a Chamomile Calm tea soak, Peppermint Pleasure tea scrub, Fennel Fusion tea mask, arm massage and nail varnish. The tea: finger sandwiches, duck paté in puff pastry, English scones with homemade preserves and clotted cream, berry trifle, mini chocolate cakes with blueberry, lemon meringue tartlets and macarons, plus your choice of tea. We’d call that time well-spent. Contact the concierge for details.
Muy Tequila in Mexico City
Tequila in Mexico is like espresso in Italy: it just tastes better at the source. But try as you might, you won’t be able to exhaust your options at Mexico City’s Four Seasons Hotel Mexico, D.F. Set in a tranquil courtyard, the hotel’s El Bar has 130 different labels of mezcal, a distilled beverage from the maguey plant, and tequila from fermented agave, for guests to sample. These two quintessentially Mexican spirits trace their roots back 2,000 years to the Aztec days. Bottoms up! -Michelle Pentz Glave
Photo Courtesy Katie Dillon
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TASTY TREATS FOR YOUR EYES
Eat at Four Seasons lately?
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Blogger Heidi writes about the recipes that intersect her life, travels and interests. She write cookbooks, love natural foods, take lots of pictures while doing a good amount of globetrotting.
Chez Pim posts her straightforward thoughts, recipes, cooking-equipment advice, and more in a much lauded blog that takes you voraciously along on her culinary travels.
Named one of the Top Five Pastry Chefs in the Bay Area, David Lebovitz left the restaurant business in 1999 to pursue writing books and now lives in Paris full time.
A blog by Pastry Chef Grégoire Michaud at Four Seasons Hotel Hong Kong.
A food fanatic who’s seriously addicted to buying cookbooks, jumps on the blogging bandwagon so that she can finally make a dent on her “Recipes-to-try” list.
