Last night, the Four Seasons Hotel rolled out the red carpet for an incredible evening of nibbles & sips. Billed as a wine & cheese event, they gilded the lily with a major assortment of cheeses, passed h'orderves (lobster pizza and sushi!), blushing pink rosé, and a cocktail dubbed "The Big Dill."
Entering the room, we were greeted with two options: rosé or my favorite, the "Big Dill" cocktail (recipe below).
Food as art: mushrooms illuminated in a case at the sushi bar. In the foreground, ART at the Four Seasons' happy hour menu ($5 food & drink specials). Valet parking, a water view and happy hour? What's not to love?
Smoked chicken on polenta.
Heirloom tomato salad. Notice those mini tomatoes have been peeled?
From the moment I walked in the door, there was a crush of people surrounding the cheese table. In luxe Four Seasons-style, notice the amazing array of cheeses, paired with an assortment of fruits and jams. I counted 5 kinds of bread (pretzel rolls!)
Wall 'o wine. Did we make a dent in their collection?
A peek in the kitchen. Notice the giant tweezers? He's topping each dish with a nest of microgreens.
Seattleites, want to join the next Four Seasonss party? Jump on their mailing list: http://www.artrestaurantseattle.com/ (Click "Events")
And now, without further ado...my new favorite summertime cocktail:
Courtesy of: Art Restaurant at the Four Seasons Hotel
Muddle in glass:
1.5 oz. Square One Organic Vodka
1.0 oz. fresh squeezed lime juice
5 oz simple syrup or agave nectar
Shake vigorously with ice and strain into chilled martini glass.
Garnish with a cucumber wedge.