|Four Seasons Hotel Mexico, DF's Mica Rousseau|
Four Seasons Hotels and Resorts has launched a new Taste of Place initiative, which offers guests a behind-the-scenes culinary experiences in locations around the world.
Various hotels will bring guests to learn from local vendors, farmers, butchers, distillers, and mixologists to learn about food and beverage unique to the area. The experiences range from private tours of regional breweries and vineyards to deep sea fishing to farm-to-bar mixology classes. Additionally, several of the journeys will allow for guests to enjoy their dining experience in a natural setting.
Participating Four Seasons hotels and resorts include:
Premium Cocktail Tour with Mexico’s No. 1 Mixologist (Four Seasons Hotel Mexico, DF): Guests will take a tour of the best bars in Mexico City with 2016 World Class Mexico-winner Mica Rousseau. They will even get to enjoy products exclusive to Mexico City and Four Seasons, such as Mezcal Four Fifty.
High Altitude Dining – From Glacial Peak Aperitifs to a Panoramic Mountain View (Four Seasons Resort and Residences Whistler): After a helicopter ride to the Pemberton Icecap and an adventure through its natural labyrinth, guests will gather glacial ice to use in a mixology class, led by the resort’s lead mixologist. The tour ends with dinner using locally sourced ingredients, paired with custom cocktails.
The CoCoRum Experience (Four Seasons Resort Koh Samui, Thailand): At the resort’s CoCoRum Restaurant & Bar, home of the largest selection of rum in Thailand, guests will learn the art of rum – from distilling to crafting cocktails. After, guests will take a private tour of the Samui Rum Distillery, the only accredited distillery in Thailand. All guests will receive a bottle of CoCoRum’s Signature Aged Rum Negroni to take away.
Gastronomic Tour in Parma (Four Seasons Hotel Milano): Starting in the morning, guests will learn to make parmesan cheese at Iris farm – with tastings included – as well as the process of producing artisanal ham at Leporati Prosciutti Langhirano. The tour concludes with a meal at a local tavern with traditional meats and wines of the Emilia-Romagna region.
Desert Dining Under Sonoran Stars (Four Seasons Resort Scottsdale at Troon North): For coffee lovers: the trip begins with a private cupping and roasting class, where guests will make their own coffee blend. Afterwards, at Maya’s Farm, guests will taste seasonal produce and learn about Arizona’s growing seasons and local products.
Ojai Olive Oil Experience (Four Seasons Hotel Westlake Village): At one of California’s top olive oil producers, guests will tour the Ojai orchard, and enjoy a four-course, olive oil-focused dinner on the Ranch, complete with local wine pairings from Malibu Coast vineyards.
A Taste of Island Life (Four Seasons Resort Maui at Wailea): Guests will take a helicopter tour over the island’s rainforest and volcano, Haleakala, before landing on Hana Ranch where they will search for fresh herbs and vegetables for lunch. The Four Seasons’ sommelier will pick out a bottle of wine to pair with the meal.
Taste of Place offerings will be available from October 2016 through October 2017 with varying start dates and pricing. It joins the existing culinary adventure, Culinary Discoveries itinerary onboard the Four Seasons Private Jet, which is a cross-continental journey through the finest kitchens and markets in the world.
This story originally appeared on www.luxurytraveladvisor.com.