Hands down, Four Seasons Hotels & Resorts is one of my absolute favorite luxury brands: the service and experiences they provide across their portfolio are top notch. Four Seasons Aviara in Carlsbad, San Diego falls right in line in providing guests exposure to food and wine experts via the hosting of multi-course dinners complete with beverage pairings. To kick off the fall and in partnership with Rombauer Vineyards, Four Seasons Aviara's latest dinner was a-ma-zing!
With the perfect fall tablescape to set the atmosphere, the four course dinner kicked off and lucky me, I got to hang in the kitchen and see every dish constructed. To see Eat Seasons' Chef De Cuisine James Waters and his team hustle behind the scenes to make these magical dishes come to life was impressive. To taste each plate was an honor!
See, I consider myself a foodie yet do not eat olives or foie gras, but let me tell you: I CLAPPED in place when I tried the 36 Hour Duck - duck confit with fois gras mousse - and said out loud, "I WILL talk about this duck tomorrow. High chances of me still talking about it next week" because it was that good. The mousse was airy and fluffy, throwing my reservations around the consistency of foie gras, out the window. The other courses, including a lobster salad and handmade pumpkin agnolotti - were divine!
The Four Seasons Aviara designers behind the event, the entire Eat Seasons staff, and the experts from Rombauer Vineyards executed a flawless event. Bravo, team, and I cannot wait to see what your future dinners look like and showcase! - Evelyn
