Friday December 7th, 2012 - 10:19AM
NEW YORK—Four Seasons Hotels and Resorts has launched an interacive website dubed "Taste," and last night offered actual samples at its Manhattan hotel of what site visitors will see when they log on.
“We designed Taste as a gathering place for fellow lovers of food and drink,” said Susan Helstab, EVP/marketing, Four Seasons Hotels and Resorts. “Taste is our virtual kitchen table—an extension of the lively conversations that happen in our restaurant kitchens and bars around the world—a place where everyone is invited to pull up a chair, pour a glass of wine and join the conversation.”
The global journey of one ingredient as it passes through the kitchens of world-class chefs is the inspiration behind taste.fourseasons.com. To mark the event in The Big Apple, chefs at the event used and transformed apples in the recipes. The Four Seasons Boston offered a Berkshire Pork Taco with Honeycrisp Apples, while The Four Seasons Riyadh chef presented Heirloom Apple and Lobster Carpaccio. The Four Seasons St. Petersburg chef created Granny Smith, Yuzu and Kaffir Lime Bubble Tea.
Taste, which will look to be a resource for an online community, will present the work from top chefs and more than 200 gourmet kitchens. Photography and recipes are offered on the site.
Anchored by a signature series, “One ingredient, Three ways," featuring recipes from three different Four Seasons' chefs, enthusiasts can vote on their favorite chef creation and experiment in their own kitchens by recreating the featured recipes, snapping photos and instantly sharing the shots via Instagram. Readers actively inform the direction of the site by suggesting and voting on feature ingredients to highlight in upcoming installments of “One ingredient, Three ways.”
Chefs and sommeliers will bring their personalities to the forefront of Taste with first-person posts and videos detailing “Epic Dining” experiences, such as diving for lobster at Four Seasons Resort Nevis, and special “Chef Moments,” where top chefs share everything from their family-tested Ramadan and Rosh Hashanah recipes to secret ingredients and favorite meals.
“Taste extends the reach of Four Seasons chefs, sommeliers and mixologists beyond the walls of our properties, delivering their unparalleled expertise directly to travel and food enthusiasts,” said Christopher Hunsberger, EVP/global product and innovation. “For the first time, guests can access recipes directly from their favorite Four Seasons restaurant or virtually forage for lunch in rural Thailand alongside the chef at Four Seasons Tented Camp Golden Triangle.”
Taste also highlights each distinct restaurant and bar found at Four Seasons properties around the world, from the established Michelin three-star Lung King Heen in Hong Kong to the newest openings, including Proof in Scottsdale, AZ, CottoCrudo in Prague, Wit & Wisdom in Baltimore, MD and Café Boulud in Toronto, Canada.