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Every day, Executive Chef Ned Bell and Executive Pasty Chef Bruno Feldeisen, make the Four Seasons Hotel Vancouver’s signature Power Cookies. Packed full of nutrients, these cookies are perfect for a breakfast-on-the-go.

Being a champion of sustainable seafood is easy when the cause is a delicacy unique to home. Chef Ned Bell of YEW seafood + bar grew up on a farm in British Columbia, the Canadian province whose coastal waters yield a bounty of B.C. spot prawns each May and June.

Vancouver Millionaires Cocktail, Four Seasons Hotel Vancouver SERVES 1 “With this cocktail recipe, we’ve decided to pay homage to a historic

In the first of our new monthly series on the world’s best farmers’ markets, we shop the stalls and sample the best snacks with Chef Ned Bell, of Four Seasons Hotel Vancouver.

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.”

The Vancouver Cocktail, Four Seasons Hotel Vancouver Ingredients: 3 bottles Beefeater gin 2 bottles Punt e Mes vermouth 1 bottle

Fragola Brûlée, Four Seasons Hotel Vancouver, YEW seafood + bar SERVES 1 Ingredients: 1 oz Strawberry Infused Vodka 1 oz

Meet and learn from world-famous chefs during this laid-back weekend festival in Hualalai, Hawaii.

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.

Taste contacted five acclaimed Four Seasons chefs in Buenos Aires, Vancouver, Doha, Hampshire and Hong Kong to find out their insider views on all things food and drink. Whether you’re looking for a gift idea for the foodie in your life or want a peek at the up-and-coming trends for 2014, we’ve got it here.

Plan your easy, elegant Thanksgiving dinner with recipes from two top chefs at Four Seasons Vancouver.

On Sunday, November 3, 2013 – which marked the 5-year anniversary of Four Seasons Hotel Seattle – the red carpet was literally rolled-out for five Four Seasons chefs.

Executive Chef Leonardo Di Clemente at Four Seasons Hotel Gresham Palace Budapest knows he’s got a good thing going at the city’s Great Market Hall, known locally as the the Központi Vásárcsarnok.

What’s the best way to celebrate a fifth anniversary? If you answered “a chef cook-off” you’d be right! In celebration of its fifth anniversary, Four Seasons Hotel Seattle rolls out the red carpet for the culinary talents of five chefs for a “Best of the West” dinner.

Bubbles for Bosoms, Four Seasons Hotel Vancouver, YEW seafood + bar 1 SERVING Ingredients: 1 oz (30 ml) Mountain Berry Infused

Cheer on your team with the perfect savoury tailgating treats, created by Four Seasons chefs in Austin, Boston and Los Angeles.

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.

Ever wondered how top chefs cook at home? Get all the insider secrets—home recipes, go-to gear and more—from Chef Aaron

The French habit of shopping for food almost every day ensures that Paris’ open-air food markets are an undisputed part of the landscape. Lively, beautifully laid out and crammed with fresh local fare, farmer’s markets are a little piece of food paradise and a quintessential Paris experience.

Roll out the barrels: aging liquor in oak barrels provides a deeper, mellower flavour, according to Four Seasons mixologists. Now, try these four great recipes (barrel not included).

From London to Las Vegas, join the upcoming Instagram “insta-meet” events — and share your favourite Four Seasons ice cream dessert with others.

Neapolitan Ice Cream Sundae, Four Seasons Hotel Vancouver SERVES 4 Ingredients for Organic Rhubarb Compote: 2 lb (1 kg) fresh

In honour of Canada Day on July 1, we challenged the chefs at each of the country’s Four Seasons properties in Whistler, Vancouver and Toronto to come up with their interpretation of the ultimate Canuck cuisine. And yes, back bacon and maple syrup just might be involved!

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.

SERVES 1 “The B.C. Caesar is a savoury blend of organic vodka with tomato, carrot and Manila clam juice, spiked

Coast to Coast Crab and Lobster Bake with Spicy Blueberry Butter, Four Seasons Hotel Vancouver SERVES 4 Ingredients for the

Wild Salmon Salad with Pickled Blueberries SERVES 1 Ingredients: 3 cups (690 g) fresh local blueberries 2 tbsp (28 g)

Heart Beet, Four Seasons Hotel Vancouver, YEW seafood + bar 1 SERVING Ingredients: 1 oz Hornitos tequila 1/2 oz Campari

Remember the days (think: ’80s) when bartenders would light drinks on fire? They’re back. And we’ve got three hot recipes for you to try at your next party.

Cool and creamy or fresh and fruity — these festive drinks from our genius Four Seasons mixologists around the world

Maracuja, YEW seafood + bar, Four Seasons Hotel Vancouver SERVES 1 Ingredients: 1.5 oz Jim Beam Bourbon 1 oz Passionfuit

Cherry Blossom Cocktail, Four Seasons Hotel Vancouver, YEW seafood + bar SERVES 1 Ingredients: 1.5 oz Grey Goose Cherry Noir

Mini Pumpkin Pies, Four Seasons Hotel Vancouver SERVES 6 Ingredients for pie dough: 8 oz bread flour 4 oz pastry

BC Spot Prawn Tacos, Four Seasons Hotel Vancouver‘s YEW seafood + bar SERVES 1 (2 to 3 small tacos) Ingredients:

BC Spot Prawn ‘Green Goddess’, Four Seasons Hotel Vancouver‘s Yew Seafood + bar SERVES 1 Double or Triple the recipe

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

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

Thanksgiving Roasted Qualicum Scallops with B.C. Cranberry & Apple ‘Agrodolce’, Fennel Purée, Local Hazelnuts & Thyme, Four Seasons Hotel Vancouver

BC Spot Prawn Ceviche, YEW seafood + bar at Four Seasons Hotel Vancouver SERVES 4 Ingredients: 12 BC Spot Prawn tails, finely