Four Seasons Hotels & Resorts was just in New York to spill on what’s new with their culinary offerings. We spent a swell evening chatting with representatives from several of their hotels and got the lowdown on the latest food news.
The Ocean Club, A Four Seasons Resort, Bahamas launched a Cane to Cask experience, which is basically all about rum. First stop: Downtown Nassau to check out John Watling’s Distillery at the former Buena Vista Estate. Wilfred Sands, the inventor of the “Rum Dum” cocktail will be on hand to chat. Next stop: Back to the Ocean Club’s Martini Bar & Lounge to learn the art of pairing food and spirits.
Four Seasons Resort and Residences Anguilla opens Salt, a fine dining restaurant, later this year. Up until the late ’80s, salt was the largest export of Anguilla (which was then surpassed by tourism). Nearby the resort — and across the island — guests will find salt ponds where locals mine the mineral (it’s labor-intensive but guests can join for the real experience, if they wish!). The new restaurant replaces Cobá.
Four Seasons Resort Hualalai is also going the salt route. Executive chef Thomas Bellec leads the way to Hualalai’s seaside salt flats before heading back to the kitchen for a hands-on cooking class. Separately, the Hualalai Seafood Experience takes guests to the hotel’s Punawai pond with a marine naturalist who will share how Hualalai oysters are raised and harvested; the tour continues to the shrimp pond where guests will be able to catch their own for dinner that evening. Best part? The experience includes champagne and concludes with a five-course tasting menu.
Four Seasons Resort Maui has a new open-fire Hawaii cooking experience. Guests will learn from chef and advanced sommelier Yeshua Goodman about the local style of fishing, hunting and gathering. The group will visit multiple venues — including an off-property plantation house on the island’s north shore, a ranch on the hills of the island’s Upcountry and an off-the-grid venue with its own lava tube (fit for exploring) — where fish, game and produce will be prepared and paired with wines.
Four Seasons New York Downtown has a new culinary-themed LocA-LIST package.
Four Seasons Hotel Austin has a myriad of foodie experiences, perhaps aimed at Millennials (planning a bachelorette party?). With the push of a button you can summon a custom margarita cart, where you can pick your own tequilas, mix-ins and salt. There are also complimentary ceviche classes on Saturdays, but it’s the Veuve Clicquot “SUP” Experience that seems like a real winner. The package includes use of Veuve Clicquot stand-up paddleboards and lakeside dining. To burn it off, the hotel provides Wine-Fueled Workouts on the lakeside lawn, combining yoga with wine education (and sipping).
Four Seasons Hotel Philadelphia Comcast Center has two restaurant partnerships with Michelin-starred Chef Jean-Georges Vongerichten and James Beard award-winner Greg Vernick. Jean-Georges Philadelphia is on Floor 59 and has impressive views of the city while JG SkyHigh serves breakfast through dinner. Vernick Fish is a seafood restaurant with indoor and outdoor seating; there’s also Vernick Coffee Bar.
At Four Seasons Hotel at The Surf Club, Surfside, Florida you can learn about The Art of the Aperitivo from bar manager Jacopo Rosito or enjoy Mediterranean dining in Miami — Le Sirenuse Miami is the first development of the Michelin-starred restaurant, La Sponda. Guests can enjoy seasonal Italian menus created by Antonio Mermolia.
Four Seasons Resort Palm Beach partnered with Argentine-Italian chef Mauro Colagreco, which means guests can create their own pizzettes, all cooked in a stone-heart oven.
Four Seasons Hotel Prague has a pair of pop-up restaurants. Piazzette (June through September) will serve Mediterranean cuisine on the banks of the Vltava River. Following this, a food truck will take up residence, where the hotel’s chef will be cooking al fresco-style. From May to September, Miru will be open on the rooftop. Executive chef Leonardo Di Clemente will dish Japanese fusion cuisine.
Four Seasons Resort Dubai at Jumeirah Beach debuted The Peal Courtyard with a full vegan menu. This concept launched in January to coincide with the growing-in-popularity “Veganuary” movement. They say Executive Chef Gilles Arzur’s menu is rich in vitamins, antioxidants, minerals and nutrients.
At Four Seasons Hotel New York Downtown a new culinary-themed LocA-LIST package curated by Executive Chef Shaun Acosta includes a walk through Lower Manhattan in search of local libations and decadent treats.