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You can taste the competition! Executive Chef Jason Harrison of Four Seasons Resort Vail and Executive Chef Simon Purvis of Four Seasons Hotel Denver joined forces to serve up a deluxe five-course “Dueling Chefs” dinner, hosted at EDGE Restaurant in Denver. What did they serve and who won? Read on to find out.


With the town of Vail celebrating its 50th Anniversary and Four Seasons Resort Vail celebrating its second, Executive Chef Jason Harrison knew it was the right time to take Flame restaurant to new heights with a new menu, a new style and a renewed sense of fun.


Looking for a beer that’s smooth yet hoppy in flavour? Grain Bar at Four Seasons Hotel Sydney may have just perfected the art of brewing with The Grain Larger.


Mountain resort chefs Jason Harrison, Tory Martindale and Jeffrey Hileman are engaging in a little culinary sparring to each come up with the most tasty sage dish possible, with the winner being declared via social media voting. Which chef will be crowned king of the mountain resorts? You decide.


Four Seasons Seattle partners with NW Peaks Brewery to create Never Trust a Skinny Chef Ale, available now at ART Restaurant.


If you’re a connoisseur of delicious proteins, you’ll love the event that recently featured Four Seasons Hotel Miami’s Executive Chef Aaron Brooks. Don’t miss his signature porchetta recipe either.


Four Seasons St. Louis has created two amazing healthy cocktails to start your new year off right!


It’s travel by chocolate: we’ve got decadent recipes from Four Seasons chefs, cooking and baking tips, innovative chocolate ideas plus a chocolate Pinterest map.


Independent food and travel media influencer and blogger Vani Hari, known in social media circles as The Food Babe, documents a healthy and fit holiday on Nevis.


A Four Seasons chef shares his top tips for making excellent soup, plus his special wonton soup recipe from his new cookbook, Soup N’ Spoon.


From a “hot chocolate doc” who makes house calls to hot chocolate infused with green chiles, Four Seasons definitely knows how to put the “haute” in hot chocolate. Warm up with one of these satisfyingly rich and delicious treats, plus get a recipe for hot choc with a kick: green chile hot chocolate.


Tangerine-roasted local halibut with purple artichokes, baby beans, lemon cucumber dill vinaigrette, avocado purée, Four Seasons Resort The Biltmore Santa


In honour of the upcoming holidays, we are launching our “Holiday Expert on Call” feature, where fans can ask their holiday entertaining questions in an online Q&A on our Facebook page.


Goodbye California, hello Arizona. The FS Taste Truck visits Scottsdale and Phoenix this week, offering plenty of southwestern sizzle with dishes like beef tongue tacos with salsa verde, Texas red buffalo chili, and chorizo and potato breakfast burritos.


Combine the old-world charm of Budapest with the modern skills of two competing chefs and the result is culinary magic.


Soak up some Moroccan sunshine with a colourful photo tour through a Marrakech market and the surrounding countryside with a Four Seasons chef, plus cook up your own classic lamb recipe.


St. Elmo’s Flower, Four Seasons Resort and Club Dallas at Las Colinas SERVES 1 Ingredients: 1 oz (30 ml) house-infused


Pretty in Pink, Four Seasons Hotel Austin SERVES 1 Ingredients: 2 oz (60 ml) Deep Eddy Ruby Red Vodka (a


From rustic bistros and cool java joints to Japanese izakaya spots and oyster houses, there’s no shortage of choice in hip Baltimore. Overwhelmed by choice? Here’s our short list of the best restaurants in Baltimore right now.


The genial executive chef at Southern California’s Four Seasons Resort The Biltmore Santa Barbara may have one of the best grower networks around, with a gigantic bounty of luscious fresh vegetables, fruit, nuts, seafood and meats year-round.


Odell’s IPA Glazed Pineapple Bacon Doughnuts with Caramelized White Chocolate Dipping Sauce, Four Seasons Resort Vail SERVES 12-14 Ingredients for


Espresso Crusted Sirloin Crostini, Four Seasons Hotel Boston SERVES 3-6 Ingredients: 2 heads broccoli rabe (rapini) 1 bottle Samuel Adams


A bottle of LOUIS XIII RARE CASK 42,6 arrives in style at Four Seasons Hotel Los Angeles at Beverly Hills, personally hand-delivered by Rémy Cointreau USA Vice President of Prestige Brands Yves de Launay.


Hosted by Four Seasons Hotel Bangkok from September 2 to 8, the prestigious World Gourmet Festival offers exclusive opportunities to learn from the world’s greatest tastemakers and dine on unforgettable meals. Here are 10 of the many reasons send your taste buds into overdrive by making a reservation now.


Asian Barbecue Sauce, Four Seasons Resort and Residences Vail SERVES 4-6 Ingredients: 6 tbsp (90 ml) hoisin sauce 2 tbsp


Summer’s in full swing across North America, so here’s our round up of the best patios for see-and-be-seen dinner and drinks.


Dumplings are a mainstay of Asian cuisine, available in a truly remarkable array of shapes and fillings. Our vote for “Prettiest Dumpling” has to go to the Thai specialty known as Chor Muang.


Crisp, aromatic and versatile, Riesling is perhaps the perfect hot-weather wine. The grape is found everywhere from Idaho and Michigan to Italy and New Zealand—which makes it particularly interesting, since it is often considered to be the best reflector of terroir, or the climate and soil of where it is grown.


Trio of Boozy Milkshakes, Four Seasons Resort Vail Milkshakes are offered as a part of our Back of House Burger


Mint Lemon Granita, Four Seasons Hotel Budapest Gresham Palace SERVES 1 Our chef has an Italian background and enjoys the


The annual Four Seasons celebration of Ice Cream puts one of the world’s most beloved frozen treats in the spotlight. Four Seasons chefs from around the globe put their creativity to the test to create ice cream offerings that speak to their destination as well as emerging trends within the pastry world.


Fol Sudani Baklava Ice Cream, Four Seasons Hotel Alexandria at San Stefano, Egypt SERVES 6 – 8 Sudani or peanuts


Ask a Florentine about popular street food and it’s likely they’ll point to one of the many lampredotto stands dotting the city center. And now, thanks to Chef Vito Mollica at Four Seasons Florence, this “fast food” is quickly becoming a gourmet delicacy.


Food editor and writer Amy Rosen samples Four Seasons Hotel Chicago’s impossibly satisfying new lunch (just in time for swimsuit season): beet salad, halibut and chocolate sorbet at just 500 calories.


The SzaSzi Cocktail, Four Seasons Hotel Budapest Gresham Palace SERVES 1 The SzaSzi (Sa-si) is the short version of Szatmari Szilva,


Drunken Cherry Float, Four Seasons Resort Vail SERVES 1 This float features tangy Tart Cherry Liqueur from Denver, bourbon from


Benja Mojito, Four Seasons Hotel Bangkok SERVES 1 The Benja Mojito was created to combine the typical ingredients found in


The Whiskey Noir, Four Seasons Hotel Beverly Wilshire, Beverly Hills (A Four Seasons Hotel) SERVES 1 “I started experimenting with various


Le Bleu Glacier Cocktail, Four Seasons Resort Jackson Hole SERVES 1 Le Bleu Glacier cocktail is a refreshing blend of local


Creamy, cold and uncommonly delicious, this rich dessert — a favourite in Arabian countries — is made from sweet clotted cream called “keshta.” Now, thanks to Andreas Haugg, Executive Chef at Four Seasons Hotel Cairo at Nile Plaza, we can all pick up a spoon and dig in!


Imagine ending a sun-filled, Hawaiian beach day by sipping vintage wines in esteemed company — if that sounds like heaven on earth, you’ll want to attend the Vintage Wine Weekend (May 24-26) hosted by Four Seasons Resort Maui at Wailea. Reserve your spot now!


From dancing robot servers to fried grasshopper stalls and “drunken” noodles with a cult following, a world of culinary delights awaits in Thailand’s bustling capital city.


Lavender Honey Glaze and Lavender Infused Demi-Glaze, Four Seasons Resort Scottsdale at Troon North MAKES 4 oz (½ cup) glaze;


Holger Deh, Executive Pastry Chef at Four Seasons Hotel Beijing, recently got the chance of a lifetime: to work in the world-renowned Or Noir lab (yes, a chocolate-making lab!) and concoct his own new flavour: complex, fruity and fragrant.


Read all about what happened when the finest chefs in the meat and seafood business joined forces at Four Seasons Hotel Vancouver! Executive Chef Ned Bell of YEW collaborated with Chefs Connie DeSousa and John Jackson of Calgary’s famous CHARCUT Roast House for a special culinary event lovingly referred to as “Lobster & The Pig.”


Four Seasons chefs take on the popular retail trend with delicious results: short-term, big-impact “restaurants” that dazzle guests with new flavours.


It took humble beginnings and years of hard work, but what a journey it’s been! Even before its Red Guide


“New York is a major apple state, with Hudson Valley orchards producing about eight million bushels of fruit annually,” explains


FOUR SEASONS PRIVACY POLICY: Four Seasons Hotels and Resorts takes the issue of safeguarding your privacy very seriously. We have


On December 13, join international wine experts in a live virtual ‘wine tasting’ event, ‘A Festive Four from Four Seasons’. Whether you are a Merlot man, a Grigio gal, or a Cristal connoisseur, this exclusive interactive event is not to be missed.


There is something enormously satisfying about providing people with the total experience a restaurant can deliver: hospitality, comfort, sustenance, conviviality,


Atlanta Phone: 404-881-9898 75 Fourteenth Street NE PARK 75 Tasting menus are favourites at dinner, where classic meets contemporary. The


Baku Phone: 994-12-404-2424 77/79 Neftchilar Avenue Kaspia From a separate vestibule in the lobby, an exclusive elevator speeds to the


Bali at Jimbaran Bay Phone: 62-361-701010 Kuta Selatan Sundara From lunch to late night, this spectacular beachfront restaurant offers eclectic


Alexandria Phone: 20-3-581-8000 399 El Geish Road Byblos Restaurant Head here for some of Alexandria’s most delicious Lebanese food, augmented


Atlanta Phone: 404-881-9898 75 Fourteenth Street NE PARK 75 Tasting menus are favourites at dinner, where classic meets contemporary. The