Kick Off Summer with Four Seasons Hotel Philadelphia Curbside Pickup

No passport required this Memorial Day Weekend as Four Seasons Hotel Philadelphia chefs are serving up global and local flavours to inspire at-home summer dining

May 19, 2020,
Philadelphia, U.S.A.

Inspired by the Hotel’s chefs’ take on summer cuisine, Four Seasons Hotel Philadelphia at Home transports guests to Korea, the Middle East, France and even the Jersey shore.

Taste of The Shore

Chef Greg Vernick has created the Memorial Day Weekend Clambake for takeaway, a seafood feast to satisfy the cravings for the tastes reminiscent of the beloved Jersey shore. The clambake, fit for two, includes Alaskan king crab, Gulf shrimp, and andouille sausage links along with corn on the cob and fingerling potatoes.  The feast is complemented by coleslaw, a pretzel loaf, strawberry shortcake for dessert, classic salt-water taffy and guests’ favourite Vernick Fish homemade hot sauce. Guests will be able to order for curbside pickup on Friday, May 22 and Saturday, May 23, 2020 between 4:30 and 7:30 pm; and Sunday, May 24, 2020 between 12:00 noon and 6:00 pm. Orders for Friday and Saturday must be placed by 3:00 pm day of, and by 10:00 am on Sunday.

Middle Eastern Twist

On Thursday, May 21, 2020, enjoy Chef Nicholas Ugliarolo’s twist on a summer classic dish. Inspired by his Lebanese background, Ugliarolo has created lamb burgers with mint yogurt, a dish that reminds him of summers spent with his mother and grandmother. Ugliarolo has paired the burgers with watermelon and labneh salad as a refreshing first course.  Lamb burgers are served with feta cheese and homemade pita. Finish off the meal with raspberry meringue with a ginger graham cracker crust.

Korean BBQ

Chef Hoon Rhee has created a traditional Korean BBQ spread for Friday, May 22, 2020, including wagyu "bulgogi" ssambap, soy and sesame marinated beef coulotte, and cabbage kimchi. The traditional build-your-own ssam is accompanied with nori, bibb lettuce, ssamjang, tamago, pickled radish, roasted garlic and japchae, which is a sweet potato noodles with seasonal vegetable. Round of the meal with Grandma chocolate cake and milk chocolate ganache.

French Italian

Chef Drew Parassio and Chef Maxime Michaud create a French-Italian collaboration for Saturday, May 23, 2020. The first course unfolds with an onion and olive flatbread with anchovies pissaladiere, followed by a garlic and thyme marinated prime ribeye, paired with a red pepper emulsion, grilled portabello mushrooms, and pommes duchesse. Finish this classic meal with a tiramisu cup, made with Umbria coffee, green cardamom mascarpone and ladyfingers.

Four Seasons Hotel Philadelphia take-home meals are available for purchase on TOCK.



PRESS CONTACTS
Melissa Quiñones DeShields
Director of Public Relations
One North 19 Street
Philadelphia, 19103
USA