Four Seasons Seattle Celebrates 5 Years
To commemorate the fifth year anniversary of the Four Seasons Seattle, a group of talented chefs from their West Coast properties gathered to create a special menu for ART Restaurant. We got a chance to taste a few dishes from their collective repertoire:
Chef Alessandro Cartumini of Bella Vista (Four Seasons Santa Barbara) made a sumptuous gnocchetti sardi with melt-in-your-mouth lamb sugo, chanterelles, ricotta and Meyer lemon. Seriously, I could eat this dish every day during the fall and winter!
Chef Mark Richardson of MKT Restaurant (Four Seasons San Francisco) created a playful rendition of cioppino with sourdough toast, a delicious homage to SF.
Chef Gilles Arzur from The BLVD (Four Seasons Beverly Wilshire) expertly prepared local salmon with berries, Point Reyes blue cheese, mint and raspberry vinagrette.
Chef Kerry Sear of ART Restaurant (Four Seasons Seattle) presented a dramatic chandelier display of his Draper Valley chicken tarragon salad with sundried tomato brioche.
Chef Ned Bell from YEW Restaurant (Four Seasons Vancouver) made his signature YEW Dungeness crab tacos with avocado, local honey and lemon. These were quite popular with the crowd.
In honor of the milestone, the hotel is also selling Pacific Palette, their 2014 calendar ($15). Featuring stunning images of Seattle sunsets, partial proceeds will benefit the Pediatric Brain Tumor Research Fund for Seattle Children's Hospital. To purchase one, just visit their concierge desk.
For spa addicts, there are several additions to their service menu. Indulge in the seasonal Northwest Scrub Bar, or pamper yourself with The Medley or Four Hands massage treatments. For a limited time, they are offering a great spa package on AmazonLocal (39% savings).
For more news on holiday promotions and spa packages, visit www.fourseasons.com/seattle.
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