Thanksgiving Brunch and Turkey To-Go at Four Seasons Hotel Atlanta

The celebrated culinary team is crafting their best Thanksgiving recipes for service on November 26
November 10, 2020,
Atlanta, U.S.A

This holiday season, Four Seasons Hotel Atlanta is dedicated to providing safer options and convenience to its guests with two festive ways to enjoy a quality meal with friends and family – dining-in as part of an extravagant Thanksgiving brunch and an all-inclusive take-home feast.

Turkey To-Go

Enjoy a classic Thanksgiving meal complete with all the trimmings in the comfort of home, prepared by acclaimed Four Seasons Hotel Atlanta chefs. This indulgent dinner serves eight people and includes an 18- to 20-pound turkey made with apple-sage stuffing, thyme-and-fixings gravy and cranberry-orange relish; a fall mixed-greens salad tossed with radish, roasted grapes, cranberries, yellow pear tomatoes, walnuts and topped with tarragon vinaigrette; three savoury sides of mashed yukon gold potatoes, rosemary-roasted fall vegetables and maple-glazed sweet potatoes; freshly-baked dinner rolls; and a choice of either one spiced pumpkin pie or maple-pecan pie. As with all Four Seasons experiences, guests are welcome to personalise their orders with preferred sides and an order of additional pies. Turkey To-Go is packaged while warm with heating instructions and delivered to guests’ vehicles through a contactless pick-up service on Thanksgiving Day between 9:00 am and 2:00 pm. Orders cost USD 398, inclusive of all taxes and gratuity, and must be placed before November 22, 2020 by calling 404 881 9898.

Thanksgiving Brunch

Setting the scene for joyous moments of togetherness, the mezzanine level of Four Seasons Hotel Atlanta will transform into a festive celebration of Thanksgiving delights. Curated by Executive Chef Edgar Kano, the bountiful menu features tantalising selections from ten culinary stations. Seating will be thoughtfully arranged to ensure ample space between guests, stretching from Park 75 with views of the magnificent chandelier and grand staircase, into Savannah Hall.

Guests can indulge in traditional breakfast items such as French toast, made-to-order mini-waffles, eggs and omelets; freshly baked croissants, danishes and muffins; applewood smoked bacon, sausage and roasted potatoes; and an assortment of refreshing fruits and berries.

Lunching starters to be gobbled up include roasted pumpkin soup with cinnamon cream; a robust salad station with options including Thai chicken salad, and southern Niçoise prepared with blackened tuna and Georgia olives; and a vast charcuterie spread of house-made cured meats, artisan cheeses and accompaniments such as roasted fig jam and merlot-infused grain mustard.

Savoury specialties include a seafood selection of freshly rolled sushi, coconut ceviche, pinot grigio poached shrimp, chilled snow crabs, oysters on the half shell and octopus; a carving station serving roasted turkey with apple sage stuffing, thyme gravy and cranberry-orange relish, roast beef with truffle au ju and horseradish cream, Szechuan roasted duck with star anise plum sauce, and salmon en croute; and a scrumptious pasta station utilising house-made ribbons of fettuccini and farfalle, as well as gluten-free options. Traditional trimmings include mashed potatoes, roasted fall vegetables, maple glazed sweet potatoes and baked truffle macaroni and cheese. A dedicated children’s station will serve tried-and-true classics of chicken tenders, macaroni and cheese, French fries, brownies, Rice Krispies treats, assorted candies and fruit salad.

An endless arrangement of nostalgic desserts prepared by Executive Pastry Chef Erica Lee will feature pumpkin pie, pecan pie, red velvet cheesecake, carrot cake with cream cheese icing, blondie with candied pecan frosting, pumpkin whoopie pie, bread pudding with caramel sauce, crème brûlée, pumpkin roll cake, warm apple crumble with vanilla chantilly cream, orange-cranberry coffee cake and an interactive doughnut decorating station.

Thanksgiving Brunch at Four Seasons Hotel Atlanta is USD 125 per adult, USD 62.50 per child under 12 and complimentary for children five and younger. Reservations are strongly encouraged and can be arranged by calling +1 404 881 5913, through the Four Seasons mobile app or online via Open Table.