Four Seasons Hotel Westlake Village Hosts Monthly “In the Kitchen” Chef’s Table Dinner Series
Executive Chef Jesse Hansen creates an exclusive menu featuring the market’s freshest ingredients in an intimate dining setting
Gather round Executive Chef Jesse Hansen’s dinner table at Four Seasons Hotel Westlake Village for a one-of-a-kind dining experience. In the new monthly dinner series, aptly named “In the Kitchen” Chef’s Table, Chef Hansen features innovative, seasonal menus for an evening of culinary surprises and entertainment. Each month’s “In the Kitchen” Chef’s Table will feature an artisanal theme highlighting the best seasonal ingredients from hand-selected purveyors. The intimate dinner is limited to 24 guests and allows diners to interact with Chef Hansen throughout the evening. The dinner begins with a welcome reception at 6:30pm followed by a four-course dinner at 7:00pm with wine or cocktail pairings available.
The next “In the Kitchen” Chef’s Table dinner will highlight Olive Oil, and takes place on Thursday, May 19th. Chef Hansen sourced olive oil from artisanal, small batch olive oil producers from California and throughout the world as the star for the menu. Menu highlights include Olive Oil White Bean Soup with grilled bread; Olive Oil Poached Lobster with tarragon gnocchi; and Sous Vide Peppered Olive Oil Duck Breast with Rainer cherry. To finish, Executive Pastry Chef Patrick Fahy has created an Olive Oil Genoise with Apricot Bavaroise and almond ice cream; and chocolate and olive oil mignardises. The dinner is USD 85 per person and includes the four course tasting menu. Wine pairings are available for an additional 39 per person.
Each month, the “In the Kitchen” Chef’s Table date, theme and menu will be announced on the Hotel’s website. For more information or to book the experience at Four Seasons Hotel Westlake Village, please visit www.fourseasons.com/westlakevillage/dining/events_and_promotions or call (818)575-3000.