Imagine an apple as it travels the globe; stopping first in Boston where it’s transformed into a Berkshire pork taco with honey crisp apples, then on to Riyadh where it matures into an heirloom apple and lobster carpaccio and finally, landing in Hong Kong where it emerges as Granny Smith apple, yuzu and kaffir lime bubble tea.
The global journey of one ingredient as it passes through the kitchens of world-class chefs is the inspiration behind Taste – taste.fourseasons.com – a new epicurean website and online community launched today by Four Seasons Hotels and Resorts.
“We designed Taste as a gathering place for fellow lovers of food and drink,” says Susan Helstab, executive vice president of 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.”
Taste celebrates all things culinary with an emphasis on the freshest flavours, most exciting ingredients and delicious design from top chefs and more than 200 gourmet kitchens. Exquisite photography highlights the raw beauty of feature ingredients throughout the site.
Highly interactive, Taste entices food and drink lovers with a focus on ingredients, experiences, restaurants and bars. Anchored by a signature series, 1 Ingredient, 3 Ways featuring recipes from three different Four Seasons chefs, enthusiasts can vote on their favourite chef creation and even 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 1 Ingredient, 3 Ways.
Chefs and sommeliers bring their personalities to the forefront of Taste sharing first-person posts and videos detailing Epic Dining experiences – unique experiences for the gastronomically curious, 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 favourite 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,” says Chris Hunsberger, executive vice president global product innovation. “For the first time, guests can access recipes directly from their favourite Four Seasons restaurant or virtually forage for lunch in rural Thailand alongside the chef at Four Seasons Tented Camp Golden Triangle.”
For those looking for that next Four Seasons dining experience, Taste 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, CottoCrudo in Prague, Wit & Wisdom in Baltimore, and Café Boulud in Toronto.
Just as a recipe evolves through experimentation and feedback, so too will Taste. Reflecting the passion and vibrancy of food and beverage aficionados, Taste will develop its own unique flavour as industry trends and community members inform new features.
To discover Taste, visit taste.fourseasons.com
