Four Seasons Selections
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| Will Travel For Food. Culinary flights of fancy with Four Seasons Hotels and Resorts. 19 Jun 12 |
| “Will travel for food” is quickly becoming the mantra of our time. Whether cooking it, photographing it or just eating it, food has an ability to inspire like little else.All things culinary have always played a central role at Four Seasons, but this summer there has never been a better time to follow one’s stomach in praise of “food, glorious food.”
Trend setting Four Seasons Resort Chiang Mai set up one of the very first cooking schools in Thailand in 2008. Located in the Resort, guests are given an insider taste of one of the world’s most favoured cuisines. Kaow soi gai (Chiang Mai curry noodle soup with chicken) and tom yum goong (spicy prawn soup with lemongrass) are just a few of the specialties taught. Dive and Dine is the order of the day at Four Seasons Resort Nevis, West Indies. Guided into the depths of the Caribbean Sea by Nevisian dive master Ellis Chaderton and Executive Chef Andreas Donnerbauer, guests attempt to lasso their own spiny lobster, which they can then grill to perfection for a beachside dinner. In the Indian Ocean, Four Seasons Resort Mauritius at Anahita is on hand to convert junior guests into baking experts. Teens are invited to take charge of the kitchen for regular baking master classes with the head pastry chef, while the dedicated kid’s kitchen, at the Hobbit-Village-inspired kids club, also hosts weekly pizza making classes. Mama mia! Over in Hungary – the country designed for foodies – Four Seasons Hotel Gresham Palace Budapest has just launched a cake and café culture program where guests can join cooking classes with Pastry Chef Arpad Szucs and tour the city in search of the best cakes and coffees. From one Italian favourite to the next, how about gnocchi making classes at Four Seasons Resort Hualalai at Historic Kaupulehu? Executive Sous Chef Nick Mastrascusa converts the terrace at the Beach Tree Restaurant (overlooking the beach, of course) into a “kitchen with a view” and imparts his pasta knowledge on hungry guests. Sun, sea and gnocchi – a match made in Hawaii. For guests who prefer to simply eat, rather than learn, the options are endless – Sunday brunch at Four Seasons Hotel London at Canary Wharf; Jubilee celebratory teas at Four Seasons Hotel London at Park Lane; Michelin dining at Le Cinq, Caprice and Il Palagio or a table for two at Four Seasons newest restaurant CottoCrudo. MEDIA CONTACT |
- Maralyn D. Hill
Maralyn D. Hill, The Epicurean Explorer
President, International Food Wine & Travel Writers Association
