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.

With the Winter Olympics putting Northern Italy in the spotlight, we recently found ourselves digging into the region’s cold-weather cooking, which is how we came across canederli.

These hearty bread dumplings from Trentino–Alto Adige are made from stale bread softened with milk or broth, bound with egg, and enriched with speck, alpine cheeses, or greens. Dense and savory, they’re gently simmered and served steaming hot, designed to warm you from the inside out.

We wrote the full story (and how to make them) for .

Tap the link in our bio to read more. ✨

Sourced from a 97-year-old family farm in Wisconsin and aged for a full year in freshly emptied bourbon barrels, Woodinville Whiskey's maple syrup carries notes of vanilla, oak, and warm spice—a complex flavor that’s perfectly complementary to late-November pancakes.

We’re building a little list of unique maple makers…any come to mind? 🥞

“After dinner, there's the tradition of French cheese. Tonight, it includes the iconic (and once nearly extinct) Époisses de Bourgogne, a sublimely creamy and fruity cheese that come from the nearby Fromagerie Berthaut.

Among the other characteristics that make this intense yet subtle cow's milk cheese a star, is that its rind is washed in Marc brandy (a process that gives the wheel its distinctly golden glow).

The server delicately scoops the cheese, like ice cream, onto each plate and alongside it, spoons just the right amount of golden raisins.

To go with the theme, he gives each scoop a spray of 30 years-aged local Marc then pours us a few inches of red and white Burgundian wine to experiment with the flavors.”

To read more about the Michelin starred, Loiseau des Vignes, owned by the iconic French restaurant group, Bernard Loiseau, visit the link in our bio.

"A driver meets us at the station, takes us through the village, and drops us at Hotel Le Cep. The building’s windows are draped with hanging greenery and flower boxes and we step through the massive wooden doors of the entrance.

Inside, the atmosphere at the bar fills the air with worldly chatter of wine and cuisine, clanking glasses, and exuberant patrons.

A luxury boutique property that’s been family-owned for 30 years, Hotel Le Cep rests in the heart of town and consists of two private mansions united by their 16th-century courtyards.

There are 62 rooms at the hotel, each decorated with antiques and named after a Burgundian village or Grand Cru wine.”

For the full Beaune blog, visit our website:

https://www.comewecreate.com/post/an-epicurean-experience-at-hotel-le-cep-in-beaune-france

Saturday is for snacks 💫 and tie-dye 🌈

• Pop Bitties by Mark's Mindful Munchies •

We find that vegan sour cream and onion ancient grain chips from Pop Bitties by Mark's Mindful Munchies pair perfectly with a cold glass of GT's Kombucha gingerade and a good, inspiring cookbook.

This California date cookbook is a collaboration between Just Date Syrup & Rancho Meladuco Date Farm. And aside from it being wildly pleasing in aesthetics, it’s chock full of wholesome recipes like fresh spring rolls with date peanut sauce and date nut pinwheel cookies.

Grab your notebook, put on some tunes, and get lost in the sea of ingredients and flavors (which, we think, is the best way to study the culinary arts).

❤️ Nick & Bay

When we left Tuscany at this time last year, we’d been there almost a month, staying in a flat in Greve in Chianti above a butcher shop and cafe—next door to a wine shop where you could refill your glass jugs and across the way from the local pizza spot and bakery. We loved the romance and the warmth of our world in that tiny Italian city square and we would have stayed—but our visa was ending and the adventures were calling.

We drop our rental car in Milan, get on a train, and make our way to Zurich. The night is dark and cold as skiers board, their gear covered in snow. We’ve never experienced a Christmas market, but we step off the platform and into a train station wonderland of roasting chestnuts and dripping fondue.

A quick trip takes us to Park Hyatt Zürich and a dazzling display of holiday decor and greenery. For dinner, we dine at parkhuus—where the artisans are at work in the open kitchen with its wood-burning stove. The menu combines tastes of the area’s forests, fields, and lakes; we have pike-perch fillet, crayfish, venison, creamy pumpkin soup, and a wine called Zweigelt, which is bright and fruity.

And in the morning, there’s a breakfast buffet of fresh pastries and bread. As we walk around the city that afternoon, it starts to snow, and we discover a safe haven at an outdoor Christmas market with its hot mulled wine and its warm twinkling lights. Zurich, we find, is modernly ethereal—a synchronicity between the past and present.

• Park Hyatt • Zurich, Switzerland

apple & pear galette with local fruit from Basics Market 🍐 and crust made with Oregon’s own Bob's Red Mill Natural Foods flour 🍏