From foraging for food (thanks to some training by Alice Waters of Chez Panisse) to firing up his dishes in a wood-burning oven fueled by local hardwoods, Four Seasons Hotel Sydney’s chef, Hamish Ingham, never met a local ingredient he couldn’t use.
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!
Looking for a last-minute Mother’s Day gift? Nothing says “I love you” like homemade baking — especially when it’s from baker to the stars, Peggy Porschen, who shares two recipes from her book Boutique Baking (Quadrille): Cinnamon Mini Doughnuts and Meringue Kisses.
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.
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 upscale French fare (hello, Balthazar!) to hip Peruvian cuisine and a traditional-with-a-twist tavern, London’s restaurant scene just got even more interesting.
He’s cooked sold-out dinners in Bangkok, taught sushi technique in Costa Rica and studied cooking in his hometown of Hakodate, Japan. Chef de Cuisine Masa Shimakawa still jets the globe — favorite kitchen tools in tow.
Leonardo Di Clemente, Executive Chef at Four Seasons Hotel Gresham Palace Budapest, shares his kid-friendly recipe for gnocchi. (Hint: the dough is just as fun to play with as the kind you can buy in toy stores!)
Featuring cream from a historic farm, coffee from an artisanal roastery and wine from a Renaissance estate, this decadent drink will live in your memory long after the last sip.
Dana Farner, the much-lauded lady of the LA wine scene — thanks to her job at CUT, the Wolfgang Puck steakhouse at the Beverly Wilshire (A Four Seasons Hotel) — shares her thoughts on everything from wine-kegs to champagne first courses.
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.
Nothing says “garden-fresh” like homemade pesto. Antonio Minichiello, Chef at Verandah — the contemporary Italian restaurant at Four Seasons Hotel Las Vegas — gives a few key tricks to make restaurant-quality pesto.
A blooming good idea for a sweet Easter treat from Gregoire Michaud, the talented Pastry Chef at Four Seasons Hotel Hong Kong.
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.”
In the Middle East, the coffee experience is much more meaningful than ordering a grande double-double to go. Chef Imad Boukli, Pastry Chef at Four Seasons Hotel Riyadh, shares his tips for serving and accepting gahwa, the traditional Middle Eastern spiced coffee, plus a delectable recipe for Arabian Coffee Cake.
Imagine comfy cushions and glowing candles strewn on the sand, the aroma of olive wood-scented roasted meat wafting on a sea breeze, the sun setting in the distance and the waves lapping at your feet on your own private beach… It’s a desert BBQ on the shores of the Mediterranean and it’s a once-in-a-lifetime opportunity, thanks to Four Seasons Hotel Alexandria.
What’s the “it” ingredient in mixology these days? Bitters, which add oomph and complexity to cocktails. They’re also incredibly easy to make — all you need is a little patience. Here, Brad Thomas Parsons, author of “Bitters: A Spirited History of a Classic Cure-All,” shares this recipe for Homemade Orange Bitters.
Cookbook author Anne Kleinberg takes us on a virtual walk through the annual Paris Cookbook Fair and ends the weekend in perfect Parisian style with high tea at the George V’s La Galerie. Magnifique!
No trip to the lushly terraced rice fields of Chiang Mai would be complete without a cooking class at Four Seasons Resort Chiang Mai’s famous indoor-outdoor pavilion. Get a virtual taste of your first lesson here — a Q&A with the instructor and two of his best recipes.
A two-month-long celebration of Thai food at four- to six-star hotels throughout Thailand (including Four Seasons Hotel Bangkok)? Mi pord! (That means “Yes please!” in Thai.)
Looking for something a little more sophisticated than green beer? We went to three Irish-centric cities for our chefs’ best celebratory recipes, from cocktails through to dessert.
Michael Goralski, Executive Chef at Four Seasons Resort Jackson Hole, shares his best tips for cooking with melt-in-your-mouth buffalo (also known as bison) meat — one of the lowest-calorie and lowest-cholesterol proteins out there.
From February 26 to March 3, the hot ticket in the food and drink world was Chef Fest: Made in America 3. Now, see what these culinary superstars cooked up — and get ready to hear your stomach rumble with longing.
Indulge those Downton Abbey fantasies with a virtual winter afternoon at idyllic Laverstoke Park Farm, a top supplier to Four Seasons Hotel Hampshire, courtesy of writer Callie Pannier.
Food fact of the day: The Lone Star State is the only place in the world to breed Akaushi cows, believed to produce the richest, juiciest red meat. Here’s how the chefs at Four Seasons Hotel Austin, Dallas and Houston incorporate this exclusive ingredient in their menus.
Chefs from Four Seasons Hotel Beirut and Four Seasons Resort Sharm El Sheikh tell us how to transform the first — and most important — meal of the day.
To celebrate the launch of our revamped Have Family Will Travel blog, Stéphane Calvet, Executive Pastry Chef of Four Seasons Hotel Bangkok, talks about what happens when kids descend upon his kitchen!
Chef Ludo Lefebvre co-stars on ABC’s primetime hit The Taste. The “King of the Pop-Up,” Ludo practically invented the hottest [...]
Istanbul’s legendary Spice Market — brilliantly colorful, tantalizingly fragrant — is the source of both inspiration and ingredients for the new cocktail menu at Four Seasons Hotel Istanbul at the Bosphorus.
It’s a mixed blessing for a chef: endless turquoise waters and brilliant sunshine meet a not-so-spacious kitchen with limited storage. [...]
Well, the esteemed judges have had their say—now, it’s your turn to try the winning recipe from the company-wide baking contest held at Four Seasons Hotels and Resorts corporate headquarters to celebrate the launch of Taste.
Do you hear that? This Valentine’s Day, the coast of sunny Southern California is calling. To make your February 14th more memorable than ever, leave all the details to Four Seasons Resort The Biltmore Santa Barbara.
On January 31st, 2013, Four Seasons Hotels and Resorts went behind the bar with top mixologists, where we learned to concoct three seductive sips, just in time for Valentine’s Day.
Just in time for Feb. 14, Executive Sous Chef Jesse Hansen is unveiling his intentionally garlicky, un-romantic, un-Valentine’s menu. If you’re tired of the hearts-and-flowers hoopla (especially the happily single among us), Proof restaurant at Arizona’s Four Seasons Resort Scottsdale at Troon North feels your ennui.
Whether it’s the placebo effect or Aphrodite working her magic, for die-hard romantics, nothing is more alluring than feeding their significant other oysters on the half-shell. To celebrate Valentine’s Day, it’s “Love at First Bite” at Four Seasons Resort Lana’i.
This year, as China celebrates the Year of the Snake, traditional themes of prosperity, longevity and happiness are woven into menus at the Four Seasons properties across the region.
February is a month full of comfort-food cravings and dreams of tropical getaways. Here’s your ticket to a world where fried chicken magically appears on your plate and exotic local delicacies are just a quick plane ride away…
Whatever your destination, there’s a Four Seasons dining experience to capture the best local flavours and traditions. Here’s our third and final spotlight on newly opened Four Seasons restaurants around the world.
Four Seasons chefs take on the popular retail trend with delicious results: short-term, big-impact “restaurants” that dazzle guests with new flavours.
From Maldon to Himalayan, unique types of salt are turning up everywhere from markets to grocery store shelves. We asked Four Seasons chefs for their favourite ways to cook with regional salts in their corners of the world.
EDGE Restaurant’s flavourful, low-fat Chicken Burger is so satisfying, you won’t be asking “Where’s the Beef?”
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.
In a Golden Globes segment at Four Seasons Los Angeles, Chef Ashley demonstrated how to prepare healthy dishes and juices to ready Hollywood’s A-listers for their red carpet close-ups.
It’s not the impossible dream: with a few simple tricks, you can make delicious, low-cal desserts. “It’s a little bit of a science project; it’s a little bit of a process,” says Executive Pastry Chef Jean-Luc Daul of Verandah restaurant at Four Seasons Hotel Las Vegas, who is a pro at creating tantalizing delights… all with very low calories.
The hallmark of every great trip is a great meal — or four. But these new restaurants don’t just offer amazing food, they offer once-in-a-lifetime experiences that’ll last long after the final bite.
From ski hill trends to tequila tastings, here’s our monthly smorgasbord of mouthwatering tidbits from around the world. Dig in!
You already know that popcorn’s delicious (and addictive). But what you may not know is that it’s one of the healthiest snacks out there when prepared right. Yes, really!
The most coveted culinary experience for food-loving travellers? Blind Tasting, where what you don’t see is what you get—and that’s all part of the delicious fun.
For gourmands, culinary voyeurs and people who simply enjoy a good meal and a great glass of wine, there’s good news. 2012 saw a record number of creative new dining and drinking establishments open at Four Seasons hotels and resorts around the world, and there’s more to come in 2013.
When we were kids, we used to sneak downstairs for a midnight snack at home. But now, Four Seasons Hotel Boston is inviting young guests to do it on purpose.
It’s what every holiday host or hostess needs: impressive-looking desserts that can be whipped up with minimal effort. Here are two of our favourites, courtesy of Four Seasons Hotel Chicago, that put a fresh spin on familiar holiday flavours.
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.
“Winter” is alive and well in Southern California at Four Seasons Hotel Westlake Village. Each weekend through Saturday, December 29, 2012, guests of all ages are treated to a magical “snowfall” on Friday and Saturday evenings courtesy of the magic of Hollywood special effects.
We love food — it’s that simple. And so is the philosophy behind this site, a spotlight on the freshest flavours, the hottest ingredients and the most talented chefs. Learn more about how you can get involved in the Taste community by suggesting ingredients to inspire our chefs, commenting on recipes and adding your own mouthwatering food images. We welcome you to the table!
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.
Chef and restauranteur Daniel Boulud and chef de cuisine Tyler Shedden on the making of the menu for Toronto’s new Café Boulud and dbar: “A menu is an ever-changing canvas.”
We’re all familiar with the typical food magazine shot: a gleaming white plate with a close-up of a pasta dish, rich with colour and depth. And although Taste photographer Penny De Los Santos plays by similar rules, her point of view is a little more extraordinary.
Mark your calendar for an epicurean event that’ll help you host a New Year’s Eve soirée with ease. It’s Foodies’ Night In (#FNIchat) chat, featuring three Four Seasons Chefs who’ll answer your questions and share their best entertaining tips.
Some of the biggest, most diverse (and most delicious) meals of the year are served in the month of December, huge spreads involving a variety of tastes and textures. For the host, the toughest part is often not the menu-planning or the timing, but the task of choosing the right wine to go with the meal.
When you’re hosting the holiday festivities, many hosts have one thing in common… the need for that showstopper menu item that will have guests talking for months to come.
A world-renowned winemaker uncorks a new cabernet sauvignon and chardonnay to toast the launch of Taste. Cheers to Terlato Wines!
Sourcing locally grown food may be a hot topic in the culinary world of late, but for the staff at Four Seasons Hotel Hampshire’s Seasons Restaurant, it’s old hat.
Scottsdale’s new canteen-style restaurant, Proof, serves up comfort food (think: fried green tomatoes and malted milkshakes) with a Route 66-themed twist.
CottoCrudo, Italian for “cooked and raw,” serves authentic Italian and Mediterranean dishes with a modern twist, tapping its own onsite cheese cave and wine cellar.
It takes an Italian to show how it’s really done in Italia, no? That’s the philosophy behind the new Gresham Restaurant at Hungary’s Four Seasons Hotel Gresham Palace Budapest.
I Mei Sapori – Mei’s Flavors will give fans a look behind the scenes of the hotel’s cooking school and feature luscious photography of some of the chefs’ most sought-after dishes.
“Eat local” is especially true at Four Seasons Tented Camp Golden Triangle. Stroll down a path toward the Organic Garden at almost any time of day and you’ll see chefs tending to (and picking from) the vegetable and herb plots.
The go-to drink in Uruguay isn’t coffee or tea, but mate — a fresh-tasting caffeinated drink served hot or cold. Read on to learn where you can get the best cup in South America!
Chile is synonymous with autumn in New Mexico. And disciples of the spicy-sweet peppers who flocked to the Santa Fe Wine & Chile Fiesta this year had a luxe new spot to stay.
Learn the answer to “What Did Chardonnay Ever Do to You?” and more at this a high-energy four-day event in the picturesque mountain village of Whistler, B.C.