Father's Day is almost upon us, and several Four Seasons hotels have announced their brunch plans for June 17.
Wit & Wisdom, A Tavern by Michael Mina at Four Seasons Hotel Baltimore (pictured), will offer a special four-course menu with beer pairings. (Non-beer drinking dads and children can match their meal with homemade root beers, instead.) Highlights of the adult menu include oyster shooters served “classic Maryland style,” and Piedmont Ridge hay-smoked ribeye served with caramelized spring onions and market vegetables in a black garlic sauce. Children can have roasted chicken breast with tiny potatoes and steamed market vegetables served with a house made root beer BBQ sauce. Topping off both meals is Michael’s Root Beer Float made with homemade sassafras ice cream and root beer sorbet.
The Four Seasons Resort Jackson Hole is going local for dads this Father’s Day. Executive Chef Michael Goralski has created a locally inspired Father’s Day dinner menu for the Westbank Grill, which begins with Dad’s choice of appetizer (think grilled watermelon salad, ricotta gnocchi, sautéed sweetbreads and waygu tartare) followed by an all-natural domestic dry aged rib eye enhanced with herbs from the Westbank Grill’s in-house herb garden, accompanied by locally grown vegetables and hand cut Idaho fries. Fathers will also receive a complimentary tasting flight of local beers.
Even families out of the country can get in on the action: The culinary teams from Jiang-Nan Chun and One-Ninety at the Four Seasons Hotel Singapore have created special spreads for the Weekend Oriental Brunch and the International Brunch. At the former, brunch begins with soup and dim sum (think steamed shrimp dumpling with Tianjin cabbage, fried carrot cake with XO chilli sauce, and steamed pork ribs with black bean sauce feature alongside crispy roasted pork belly, soya sauce chicken, and smoked squid). Guests can also order from the a la carte menu (we hear the steamed cod fillet with preserved mustard leaves and olives, and sautéed beef tenderloin with black pepper and shallots are highly recommended). And for the holiday, all diners will also be served one portion each of Peking duck and Chef Alan Chan’s steamed half-lobster with garlic sauce, pan-seared foie gras with abalone sauce.
And at One-Ninety, guests can enjoy traditional Scottish seafood or sushi. Chefs at the live cooking stations can also make eggs, pasta dishes and the signature One-Ninety laksa. The spread also includes seared foie gras, assorted grill items, organic lamb and poultry carving. All fathers will be treated to a chocolate cigar as a takeaway gift.