Think Global, Cook Local
With its constant flux of visiting dignities and steady stream of tourists from afar, Washington, DC is very much an international city. Inside the dining spaces of Four Seasons Hotel Washington, DC, our chefs, however, prefer to keep things local.
The Hotel's Executive Chef Douglas Anderson works closely with organic and natural farms — all within 100 miles (161 kilometres) of the Hotel — to ensure delectable cuisine of the highest quality. At BOURBON STEAK, Executive Chef Joe Palma upholds the restaurant’s philosophy of using locally grown produce while developing strong relationships with nearby farmers.
Both chefs don’t even have to go that far to secure some of the freshest ingredients around — on the property is a 500-square foot (46-square-metre) vegetable and herb garden. “One of the most exciting things for me is having that resource and I look forward to continuing to nurture the garden and getting the most out of it,” says Sobel.
Installed in the garden are some 400 plants, representing 62 different varieties of herbs and vegetables. Exotic herbs such as curry leaf, sweet cicely, sorrel and chervil grow alongside staples such as oregano, lemon grass, basil, sage and four different varieties of mint (pineapple, chocolate, orange and peppermint).
Should you feel the need to toast the great lengths our culinary staff goes through to grow their own herbs and vegetables, you’ll be pleased to know our mixologists incorporate these same ingredients into their cocktail recipes.