Taste Launch Event in New York Draws a Gourmet Food-Loving Media Crowd

Guests enjoyed a view of the new Taste blog, which highlights Four Seasons chefs and recipes you can make at home.

Dec 13, 2012
  • Taste Launch Event at Four Seasons Hotel New York
  • Apples at the Taste Launch Event at Four Seasons Hotel New York
  • Sugar sculpture of a vintage apple press at Taste Launch Event at Four Seasons Hotel New York
  • Guests at the Taste Launch Event at Four Seasons Hotel New York
  • Bourbon Cocktail at Taste Launch Event, Four Seasons New York
  • Guy Rigby, Vice President, Food and Beverage, Americas, Four Seasons
  • Guests encouraged to tweet using #FSTaste
  • New England slider by Chef Brooke Vosika of Four Seasons Hotel Boston
  • Crowd at Taste launch event wateches video, Four Seasons New York
  • Chef Vosika’s Berkshire tacos, Taste, Four Seasons New York
  • Beef tartare dish by Chef Andrea Accordi, Taste, Four Seasons New York
  • Eastmont Honeycrisp by Executive Chef John Johnson, Four Seasons New York
  • A chef places the finishing touches on a dish, Taste, Four Seasons New York
  • iPads for guests of Taste Launch Event at Four Seasons Hotel New York
  • Baked venison in apple leaves by Chef Accordi, Taste, Four Seasons New York
  • “Shots” made with kaffir lime–infused apple broth, caramel cider tapioca, diced apple and yuzu cream
  • Blogger taking photo of chef at Taste Launch Event, Four Seasons New York
  • Chef Martone’s little big apple dessert, Taste, Four Seasons New York
  • Tweets from Taste launch event
1/19
Food and travel media attend the Taste launch event at Four Seasons Hotel New York on December 6, 2012.
Photography Zack Seckler
2/19
Aptly, apples form the theme for the event, and they’re also the featured ingredient for December on the Taste blog, which will highlight a different, crowd-sourced ingredient each month.
Photography Zack Seckler
3/19
Four Seasons Hotel New York’s Pastry Chef Salvatore Martone created a sugar sculpture of a vintage apple press.
Photography Zack Seckler
4/19
The evening warms up as guests enjoy passed hors d’oeuvres and cocktails featuring apples.
Photography Zack Seckler
5/19
The Hudson River Wintercocktail, made with Hudson Baby Bourbon, Allspice Drambuie, apple cider andorange bitters.
Photography Zack Seckler
6/19
Guy Rigby, Vice President, Food and Beverage, Americas, welcomes the crowd and introduces the global panel of chefs who’ve crafted the night’s fare. Of the new gourmet food blog, Rigby says, “The Taste web site gives people an opportunity to experience food and beverage in a new way—a way that’s more fun, more relevant and more connected to their lifestyles.”
Photography Zack Seckler
7/19
Attendees were encouraged to live tweet and post to Instagram during the event. Use the hashtag #FSTaste to post your own Four Seasons culinary adventures.
Photography Zack Seckler
8/19
Chef Brooke Vosika of Four Seasons Hotel Boston, a 30-year veteran and the longest-tenured chef at Four Seasons, served up this New England slider, made with grilled, mulled Empire apples, applejack-cured local ham, Vermont cheddarand Winesap apple butter and served with crispy apple rings. Click here for the recipe.
Photography Zack Seckler
9/19
The crowd watches as the new site is explained via video. It’ll focus on one ingredient three ways, epic dining experiences reported by Four Seasons chefs and recipes you can make at home.
Photography Juliette Reynolds
10/19
Chef Vosika’s Berkshire tacos were a crowd favourite, marrying braised heirloom pork, peppered Honeycrisp apples, jalapeños and smooth, creamy avocado. He offered his house-made Sawkill Creek Sparkling Jonathan Hard Cider as an effervescent (and delicious) accompaniment. Click here for the recipe.
Photography Zack Seckler
11/19
Chef Andrea Accordi, chef de cuisine of the soon-to-be-opened Four Seasons Hotel St. Petersburg, offered a taste of that Russian city in beef tartare with Osetra caviar accompanied by a refreshing (bright) green apple vanilla vodka shot on the side. Click here for the recipe.
Photography Zack Seckler
12/19
Executive Chef John Johnson of Four Seasons Hotel New York created this shaved Eastmont Honeycrisp, made with peppered applewood bacon, frisée and Mutsu apple vinaigrette. A delight for the palate.
Photography Zack Seckler
13/19
A chef places the finishing touches on one of Executive Chef John Johnson’s light bites.
Photography Zack Seckler
14/19
Guests view the new Taste blog on iPads, which were dotted about the room. The blog will feature global ingredients, chef’s tips and recipes that guests can make at home.
Photography Zack Seckler
15/19
Chef Accordi baked venison in apple leaves, then garnished with a wild apple fritter and sea salt. Click here for the recipe.
Photography Zack Seckler
16/19
“Shots” made with kaffir lime–infused apple broth, caramel cider tapioca, diced apple and yuzu cream give new meaning to dessert. And apples, for that matter. Click here for the recipe.
Photography Zack Seckler
17/19
This chef is ready for his close up as a blogger snaps his photo for Instagram.
Photography Zack Seckler
18/19
Many guests didn’t want the evening to end, as evidenced by the high level of buzz and chatter as PRs hailed editors and food writers found bliss in a bite. But who could argue with the coda provided by Chef Martone’s little big apple? This dessert from Four Seasons New York’s pastry chef came with instructions to eat the apple first, then dive into the apple-infused caramel mousse. Mmmm. Need we say more?
Photography Zack Seckler
19/19
A few immediate reactions from those who were at the event.

New York’s—and the world’s—finest tastemakers turned out and lingered long at the media launch of the new Four Seasons blog aimed at lovers of food and travel and hosted by Four Seasons Hotel New York on December 6, 2012.

More than 50 journalists, including editors and contributors from outlets as varied as The New York Times’ T Magazine, Condé Nast Traveler and Saveur as well as independents such as food and travel writer Kathy Chan and celeb writer Jeryl Brunner, explored the gourmet food and took a sneak peek at the site, displayed on pedestals topped with iPads.

A baker’s dozen of Four Seasons chefs and mixologists were on hand to deliver variations on a fruit near and dear to the city that never sleeps—the apple. View the gallery to see the delicious bites and sips at the event.

Here are a few immediate reactions, and a report on the food and the event, from those who were there:

@luxehotelier: Lots of “ooh-ing” and “aah-ing” going on over @FourSeasons delicious new #FSTaste #culinary website. Well done!

@AndyEllwood: Congrats to @FourSeasons for launching #FSTaste! This steak tartare with caviar is a good place to start: 4sq.com/123dgnv

@SAVEURMAG: Excited to be celebrating the launch of the new website #FSTaste!

Freelance food photographer and blogger The Wandering Eater had this to say.

Ready to explore more? Head on over to the Taste site, where you can discover the origins and intricacies of ingredients, learn chefs’ tips, and suggest culinary topics for the site’s editors. And if you’re planning on throwing an epic dining event of your own, Tory Martindale, executive sous chef at Four Seasons Resort Whistler, shares his foolproof plan for cooking for a big crowd, just in time for the holidays.


Tags:


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Today's Top 5

Four Seasons Magazine

British period architecture illustration

The best of luxury travel, style and culture from thought leaders and tastemakers

Issue 4 2014