“By the Glass, By the Shell” Culinary Experience at Four Seasons Hotel Seattle
With more than 65 varieties in the Pacific Northwest, oysters from Washington state are a part of the culinary fabric of the region. With the best of the season starting, Goldfinch Tavern at Four Seasons Hotel Seattle paired the freshest tide-to-table oysters from local company Taylor Shellfish with the renowned champagne house Dom Pérignon for a By the Glass, By the Shell experience.
Available on Fridays and Saturdays from 5:00 to 10:00 pm, oysters are shucked tableside by Goldfinch Tavern chefs and personalised with sauces guests want to pair with the champagne via a custom menu. Rarely available by the glass, the Dom Pérignon Vintage 2006 rounds out the experience.
For those seeking to take the food and wine pairing to the next level, enjoy two glasses of Dom Pérignon Vintage 2006; one ounce of sustainably farmed Siberian osetra caviar with traditional fixings; and a half dozen oysters.
“Pairing some of the best oysters in the region with a glass of Dom Pérignon is a great experience for our guests who are looking for something special to kick off the weekend,” says Emmanuel Calderon, Executive Chef of Four Seasons Hotel Seattle.
Four Seasons Hotel Seattle