TORONTO – A duo of chefs from Four Seasons properties in B.C. descended on Toronto recently to add a touch of west-coast flair the local brand property.
Scott Dolbee, executive chef of the Four Seasons Whistler, was joined by Oliver Beckert, from the Four Seasons Vancouver. Together with executive chef Claudio Rossi of the Four Seasons Toronto and pastry chef Philippe Valladares, the chefs took part in a week-long B.C. promotion featured in Four Seasons properties across the country. The three chefs created a Team Canada Olympic-inspired menu that was carried throughout all of hotel’s outlets during early November, including at Studio Café and Avenue located in Four Seasons Hotel Toronto.
The chefs also created a special menu called “Go Team Canada…Go” for a select group of Toronto media. The menu featured: poached Pacific oysters, ocean’s pickled vegetables and liquid tomato and vodka ravioli; Pacific coast spot prawns risotto with Tofino pine mushrooms and Montana snow cheese; B.C. fallow venison loin sous vide with 62-degree egg and slow-baked potato hash and cauliflower marzipan. To cap off the meal, a stunning Okanagan apple tart with spring island baby blue gelato was served. Each of the courses was paired with B.C. wines, including select vintages from Burrowing Owl, Prospect Winery, Sandhill and Mission Hill.
