comewecreate

Ah, the splash of pomegranate molasses in the spritz, the blanc de blancs foam and fresh sorrel atop the clean, cold Kumamoto oysters from Humboldt Bay…

When the sea breeze was just so, and the conversation was aglow.

Cocktails and canapés + a moment in time with the teams of and at the Grand Del Mar in San Diego, California.

Working with Four Seasons Hotels and Resorts across different regions, no two culinary programs are ever the same. We have found that each one is shaped by what grows nearby and on property, what is in season, and what defines the place itself.

We always come back to this dessert at Four Seasons Resort Maui at Wailea.

Though known for its breathtaking surroundings, design, and beautifully appointed rooms, and now widely recognized as the backdrop of The White Lotus Season 1, it remains one of the most memorable culinary experiences we have ever had at a hotel.

Here, a tropical cheesecake with calamansi and lilikoi sorbet was created by Chef Bruce Trouyet, who finishes the dessert with coconut and calamansi peel, noting that this lime-kumquat hybrid of sorts grows abundantly in gardens across the island. The lilikoi sorbet is made in-house, as are all of their sorbets and ice creams, and is part of his overall sweet, gastronomic expression of Hawai‘i.

From their gardens to the local purveyors they work with, everything on their menu tells a story of place.