The Seychelles are known for Creole cooking, their array of spices, and exquisite tropical fruits.
Charcuterie is food craftsmanship, turning preserved food into delicacies by salting, cooking, smoking, and drying. At Four Seasons Hotel Toronto, one of famed Charcutier Gilles Vérot’s proteges, Chef Nicolas Marragou (“Chef Nico” for short) makes everything from the bacon to the terrines, in-house.
In celebration of Ramadan 2014, we asked chefs from Four Seasons Hotels & Resorts across the Middle East to share their favourite Iftar soups made with local ingredients.
Imported specialties like sushi and pasta may have dominated the Russian capital in recent years, but today Moscow’s dining landscape simmers with formerly humble local foods. Get a taste of the city at hot spots where traditional, homegrown flavours are being revived—and reimagined.
Four Seasons chefs are all about farm-to-table – sourcing ingredients as local as they can get them – right in their very own gardens!
Creating your own extraordinary experience is a picnic in Paris away. Stop by a Parisian bakery and load up on boulangeries and pâtisseries where you can score baguettes, flaky, butter-laden croissants, and window-perched eclairs.
For the World cup, in Seattle, Chef Jelle Vandenbroucke and his team created a special Market TV Tray featuring South American street food. Taste also checks in with other Four Seasons properties to see where they suggest eating in celebration of the World Cup.
We’ve compiled a list of these once-in-a-lifetime, unforgettable epic dining experiences so you can see how to enjoy the best cuisine set against some of the most dramatic backdrops.
John Johnson, the executive chef of the Four Seasons Hotel New York, and Marc Kaufman, the director of catering for Ritz-Carlton Chicago (A Four Seasons Hotel), appeared on Good Morning America to share their ideas for throwing a thoughtful, inventive and easy Mother’s Day brunch.
Want the ultimate sandwich? Celebrate National Grilled Cheese Month with a Zillion Dollar Grilled Cheese at deca Restaurant + Bar in Chicago.
In the heart of china, chefs sling long strands of noodles, slamming them onto metal counters with a distinctive “thwack!” often in open view of diners. It’s the love of fresh noodles that has inspired China by Four Seasons to come up with eight authentic noodle recipes.
When we posted Facebook pics of us sautéing scallops behind the line in the Four Seasons kitchen with Executive Chef Andrew Cooper, we immediately got dozens of “likes,” envious oohs and ahs. I mean, who doesn’t want to play high-profile chef for a day?
Originating from northern Italy, grappa is a distilled spirit cultivated from pomace, the seeds and skin of grapes. Taste sat down with Four Seasons Hotel St. Louis‘ Cory Cuff, Manager of Cielo Restaurant and Bar to pick his brain about grappa. Here’s what he told us:
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.
We sat down with Executive Sous Chef Alberto Rossi, whose traditional St. Patrick’s Day menu showcases Irish favourites that continue to influence contemporary Irish cuisine today.
Tour the gardens of Four Seasons Resort Chiang Mai with the resort’s gardener, who will introduce an array of flowers that taste as good as they look. Freshly picked and sampled in the field, guests are introduced to new flavours that they can later experience on the menu in the resort’s restaurants.
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.
Pappardelle pasta with short rib and delicata squash is upscale comfort food, perfect for a cozy night in. Here’s the delicious one-dish recipe, including step-by-step pictures.
Ever wondered how a top restaurant kitchen works? Take a behind-the-scenes tour and meet some of the culinary stars of Four Seasons Hotel Washington, DC.
Throwing a Winter Olympics party? Looking for après ski food ideas? Try these two savoury, satisfying dishes that cook up in a flash.
Smoky or sweet, mild or searingly hot, chiles are at the heart of authentic Mexican cuisine. Chef Edgar Kano shares how to use arbols, cascabels, habanaros, poblanos, pasillas and more.
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.
Whether you’re throwing a New Year’s Eve party or are a guest who wants to impress the host with that perfect bottle of champagne, Dana Farner – Beverage Director of CUT and sidebar – at Beverly Wilshire in Beverly Hills (A Four Seasons Hotel), has you covered.
Turkey? Check. Cranberry relish? Check. Mashed potatoes and gravy? Check. Chef Zack at Four Seasons Hotel Baltimore shares his favourite turkey burger recipe, complete with a step-by-step photo guide.
Executive Chef Alex Garés discusses his authentic Thai cuisine—and shares an easy recipe—from the newly opened KOH Thai Kitchen & Bar. With a plantation of coconut palms as a backdrop, guests can indulge in traditional dishes while enjoying gentle breezes from the Gulf of Thailand.
We’re showcasing two of our favourite gingerbread creations from 2013: an elegant manor house and a magical village.
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.
Call it a grinder, call it a po’ boy, call it a sandwich—for Executive Chef Kevin Erving in Lana’i, Hawaii, Thanksgiving leftovers add up to a deliciously messy meal in a bun.
Get your holiday wine pairing questions ready! Four Seasons Hong Kong Chef Sommelier Sebastien Allano answers all your questions on Facebook.
Plan your easy, elegant Thanksgiving dinner with recipes from two top chefs at Four Seasons Vancouver.
It wouldn’t be Thanksgiving without baking that includes pumpkin in a starring role…but it doesn’t have to be a traditional pie. Get three fun, unexpected pumpkin recipes here: pumpkin bread pudding, pumpkin whoopie pies and pumpkin scones with spiced cranberry jam.
Whether you dream of relaxing in a tropical paradise and sampling the freshest seafood or exploring a vibrant city one restaurant and market at a time, Four Seasons experts can help you plan your next travel adventure through Pinterest.
White or black, shaved or diced, truffles inspire a devoted following. Now at the height of their season, truffles are on the menu at Four Seasons properties all over the world. Here are some of the top ways to get your truffle fix (including a chance to be a truffle hunter for a day!)
On October 23rd, eleven legendary wine producers united for Grapes for Humanity Global Foundation’s (GFH Global) Greatest of Grapes Legends Dinner at Four Seasons Hotel New York.
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.
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.
Eager to impress your holiday guests? Four Seasons Hotel Baltimore to the rescue! Follow along for an easy guide to create the perfect Holiday cupcake.
From gourmet breakfast granola and Oktoberfest fare to Mexican cuisine and Korean fusion: if it was fresh, innovative and unbelievably delicious, it was on the menu at the FS Taste Truck. Here are the highlights, including new pictures, from the eight-week tour.
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.
This week, on the final week of the tour, the FS Taste Truck visits sunny Santa Fe, NM. True to the area’s southwestern roots, the culinary team is serving up breakfast gorditos and sandwiches, chili cheese fries, churro, abualita (Mexican hot chocolate) and other delectable menu items.
Four Seasons Firenze’s signature restaurant Il Palagio, has begun its new season with a rich and scrumptious brunch offering a variety of dishes that embody the perfect blend of Tuscan tradition and contemporary creativity.
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.
After six weeks of California dreaming, (Palo Alto, San Francisco, Santa Barbara, Beverly Hills, Los Angeles and Westlake Village), the FS Taste Truck has made its way to sunny Scottsdale, Arizona.
Sweet, hearty and versatile, parsnips pack a healthy punch too, because they boost immune function and help the body fight inflammation. What better way to feed your appetite on a chilly autumn day?
The FS Taste Truck visits a variety of communities in the LA-area this week. On the menu: classic pub fare with a deliciously gourmet approach, including smoked kielbasa with grilled onion and peppers, and beer bratwurst with blonde ale mustard on a pretzel bun. All together now, “mmmm….”
Coffee-lovers, take note: premium Haitian coffee, an heirloom variety grown semi-wild in the mountains, is now available at Four Seasons in New York and Toronto.
Four Seasons Hotel Westlake Village, Los Angeles is the last California stop for the FS Taste Truck, after mouthwatering visits to Palo Alto, San Francisco, Santa Barbara, Beverly Hills and Los Angeles. Get ready for premium burgers, bratwurst, poutine and salad—not to mention a Cup o’ Pizza.
This week in Los Angeles, the FS Taste Truck serves up tasty street cuisine with international flair: Korean kalbi short ribs; modern Mexican shrimp tostadas with chipotle remoulade and classic tres leches cake with chocolate ice cream; and empanadas from Argentina.
After rave reviews from diners in Palo Alto, San Francisco, Santa Barbara and Beverly Hills, the FS Taste Truck is serving up modern Mexican cuisine, created by the culinary team at Four Seasons Hotel Los Angeles at Beverly Hills.
Combine the old-world charm of Budapest with the modern skills of two competing chefs and the result is culinary magic.
The FS Taste Truck, led by THE Blvd’s executive chef Gilles Arzur, developed a custom menu for its week-long Beverly Hills tour, serving up international street food fare like grilled octopus, traditional anticuchos (grilled meat on skewers), beef and carrot cromesqui and salmon salad. The sweet finale: chocolate cronets and of course, get the recipe!
Art. Culture. Music. Food. Last night’s Downtown LA Art Walk had it all. As a DJ spun the night away, our Food Truck fed the guests as they walked around viewing the art. The popular item of the evening? The Chocolate Rodeo Cronet!
Canadians celebrate Thanksgiving in October…which is perfect timing for those who celebrate in November and want to start planning their feast. We caught up with Chef de Cuisine Tyler Shedden of Café Boulud to get his expert tips for cooking a juicy, delicious turkey. Plus, we’ve got recipes for a full Thanksgiving dinner from Four Seasons Hotel Toronto to inspire you.
Move over, smoothies and cereal—in Asia, breakfast is savoury, hot and flavourful, perfect for fueling a busy day ahead. Learn about Chef Kato’s favourites at Four Seasons Hotel Doha.
Now entering its fourth week of California living after stops in Palo Alto, San Francisco and Santa Barbara, the FS Taste Truck is checking out the casual glamour of Beverly Hills and the vibrancy of downtown LA, hosted by Beverly Wilshire, Beverly Hills (A Four Seasons Hotel) from October 7-13.
Have you heard of muntry berries? How about mallee wood? Australia is justly proud of its regional ingredients and national talent, which the whole country is celebrating during Good Food Month this October. See how Four Seasons Hotel Australia is marking the country’s largest food festival…and learn how to make your own impressive, no-worries-mate, apple tart.
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.
Boasting not one but two tantalizing menus, the FS Taste Truck visits Santa Barbara this week. Choose from fresh smoothies, raspberry Nutella paninos, or BBQ short ribs with smoked mozzarella and arugula when the truck offers its California-Italian menu. Or, feast on housemade bratwurst, chicken schnitzel or German triple chocolate cake from the Oktoberfest menu.
Quick, think pink! Four Seasons recognizes Breast Cancer Awareness Month with delectable pink drinks and desserts. Put on your rose-coloured glasses and check out the recipes.
Pack your flannel shirts, jeans and cowboy boots for an authentically Western time in Jackson Hole, Wyoming—and don’t forget your appetite. There’s buffalo and elk to be had!
The first stop in Palo Alto was a huge culinary success and seven more Western US destinations remain. The FS Taste Truck has made its way down the Southern California coast and has reached its second stop… the vibrant city of San Francisco.
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.
Lobster Cocette and Kaffir-lime truffles: Take a behind-the-scenes tour at Varanda, complete with stunning photos and recipes.
We have a special “beer” version of Sommelier on Call launching on Facebook (Sept 23-27) in honour of Oktoberfest and our special Taste Beerfest, and Cory Cuff, Cielo Bar & Restaurant Manager from Four Seasons Hotel St. Louis has been enlisted to answer all your beer pairing questions.
Four Seasons Palo Alto kicks off the first leg of the FS Taste Truck tour! From September 16 to 22, sample delectable offerings like this kamut pasta dish (Moloreddus gnocchetti, Organic Chicken and Marsala Wine Bolognese), created by Executive Chef Marco Fossati of Quattro.
Nine top chefs, one unforgettable evening: Four Seasons Hotel St Louis hosts the James Beard Celebrity Chef Dinner Series on September 19.
Snap a photo or video of the truck or the delicious food it’s serving up and share it on Instagram to receive a special treat at the Four Seasons hotel hosting the truck.
In Italy, brewing a cup of coffee is especially serious business. Guests of Michelin-starred Il Palagio at Four Seasons Hotel Florence can now experience a rare technique blessed by coffee aficionados around the world.
Cheer on your team with the perfect savoury tailgating treats, created by Four Seasons chefs in Austin, Boston and Los Angeles.
Savoury or sweet, traditional or reinvented, enticing mooncakes are at the heart of China’s Moon Festival. Here’s what you need to know about this exclusive delicacy.
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.
With the launch of Beerfest — where we challenged our Four Seasons chefs to come up with their best beer-infused recipes — we couldn’t help but ask the burning questions you all want to know.
Mashed potatoes, sautéed mushrooms or just plain old fries… jazzing up a steak night can leave most people short on interesting ideas. Add a touch of Middle Eastern magic to your next steak night with inventive ideas courtesy of Four Seasons Hotel Beirut.
Gresham Restaurant in Budapest offers a new, lighter take on traditional Hungarian cuisine.
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.
The culinary team at Westbank Grill at Four Seasons Resort Jackson Hole, is serving up bacon waffles, where the batter is flavoured with bacon fat and smoky bacon bits are baked right in.
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.
Why stop at just pork chops? Wow your guests by roasting a whole baby pig Uruguayan-style. Recipe courtesy of Four Seasons Resort Carmelo, Uruguay.
Here at Taste, We just love roasting marshmallows over a crackling fire while the sun disappears into the horizon. These are the moments when we know for certain, life is just plain good. It’s with this in mind, that we challenged our chefs globally to submit their gourmet S’more recipes.
Nothing says “comfort food” like a club sandwich. Now, three Four Seasons chefs in Europe have taken the traditionally North American creation and added their own regional twists, from pita bread to diced lobster. So, bring your appetite and dig in!
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.
Each month, on the Facebook page for Four Seasons Hotels and Resorts, a top Four Seasons sommelier answers your wine or beer pairing questions for one week. This week, we’re lucky enough to feature Dana Farner, Beverage Director of CUT and sidebar – Wolfgang Puck’s outposts at Beverly Wilshire in Beverly Hills (A Four Seasons Hotel). Cheers!
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.
Turn humble produce into edible sculptures with the centuries-old Thai tradition of fruit and vegetable carving. (Talk about a great party trick!)
Chef Andrew Cooper created the “Private Adventure Cooking Class” providing guests a memorable hands-on experience shopping, cooking and discussing food. My kids love to cook, so we naturally jumped at the chance to join Chef Andrew for a day while visiting Four Seasons Resort Rancho Encantado Santa Fe.
Feasting is just as much a part of Ramadan as fasting. So, here’s a light and easy traditional Ramadan recipe for Pistachio Birds’ Nests from Four Seasons Hotel Riyadh at Kingdom Centre.
Pair wine and beer like a pro with help from your very own Sommelier on Demand. First up was Four Seasons Hotel Austin’s own Mark Sayre, who provided advice on what to drink with everything from steak to sushi.
Just in time for July 4th, food writer Amy Rosen samples Four Seasons Hotel Chicago’s famous frank — and starts to understand why its homemade goodness (right down to the beer-braised mustard and poppyseed brioche bun) is hard to beat.
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!
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.
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.
Cyrille Pannier, Executive Chef at Four Seasons Hotel Hampshire turned his passion for curds into a cheese making craft both at home and at the Hotel.
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.
Over the centuries, the Macanese have blended southern Chinese and Portuguese flavours, borrowing and refining approaches from Europe, Africa, India, southeast Asia, and Latin America. To celebrate this unique cuisine, Four Seasons Hotel Macao, Cotai Strip ® is partnering with the Macanese Gastronomy Association and holding a Macanese Food Festival from June 4 to July 8.
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.
From Sydney to Serengeti and Houston to Hampshire, our collection of 100 Mile Cocktails boast 100% local ingredients and spirits. Cheers to farm-to-glass libations!
You’ve heard of pop-up shops and restaurants, but pop-up cooking classes? How delicious! Four Seasons Hotel Miami takes the hot trend in a new culinary direction with monthly themed events — don’t miss your chance to learn from (and eat with) the best.
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.