What’s on our plate for January? Tips and Ideas from the World of Four Seasons

January 11, 2013 in News

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…

Belgian waffles
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.

The Crystal Hut
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.

Tea at Baku at Four Seasons

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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One cannot think well, love well, sleep well, if one has not dined well. -Virginia Woolf

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