{"id":126718,"date":"2017-09-25T13:27:15","date_gmt":"2017-09-25T17:27:15","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=126718"},"modified":"2026-04-08T03:59:49","modified_gmt":"2026-04-08T07:59:49","slug":"four-seasons-popdown","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/discover\/four-seasons-popdown\/","title":{"rendered":"A Toronto Premiere: The First-Ever <br>Four Seasons Pop Down"},"content":{"rendered":"\n<div id=\"immersive_panel_1\" class=\"body-block text-block body-block-article-content-block quote-below\">\n<div class=\"entry\">\n<p>The Toronto International Film Festival is known as the kickoff of the film industry\u2019s awards season&nbsp;and&nbsp;has introduced&nbsp;countless&nbsp;movies that went on to earn global acclaim, including&nbsp;<i>American Beauty, Slumdog Millionaire<\/i>&nbsp;and&nbsp;<i>The King\u2019s Speech<\/i>.&nbsp;But this year, the buzz was&nbsp;about a different kind&nbsp;of&nbsp;premiere: the first-ever Four Seasons Pop Down, a new global series of immersive experiences that will bring the brand\u2019s legendary service to unexpected&nbsp;places.<\/p>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_2\" class=\"pull-quote body-block-tweetable-quote quote-below has-border\">\n<p>Give our people a blank canvas, and they will create something truly extraordinary.                                    <span class=\"attribution\"> \u2013 J. Allen Smith, President and CEO, Four Seasons Hotels and Resorts<\/span>\n                            <\/p>\n<p><\/p><\/div>\n\n\n\n<div id=\"immersive_panel_3\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>Upon their arrival, visitors entered through an archway&nbsp;of draping orchids created by celebrity florist Jeff Leatham (Artistic Director,&nbsp;<a href=\"http:\/\/www.fourseasons.com\/paris\/\" target=\"_blank\" rel=\"noopener noreferrer\">Four Seasons Hotel George V, Paris<\/a>). Inside, they discovered an empty concrete retail space had become a downtown Toronto refuge blooming with lush floral installations and a floor-to-ceiling herb garden, assembled by the production team.<\/p>\n<p>Witness the transformation&nbsp;<a href=\"https:\/\/www.youtube.com\/watch?v=vuPdAUsX4xM\" target=\"_blank\" rel=\"noopener noreferrer\">here<\/a>.<\/p>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_4\" class=\"body-block body-block-image-gallery large-body-media\">\n<div class=\"fs-slideshow captions-open\">\n<div data-block=\"4\" class=\"fs-slideshow-container\">\n<div class=\"fs-image\" data-share=\"share-\">\n<figure><img width=\"970\" height=\"540\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos7.jpg\" class=\"\" alt=\"Four Seasons Pop Down\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos7.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos7-300x167.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos7-768x428.jpg 768w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos7-360x201.jpg 360w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\"><\/figure><div class=\"fs-image-container\">\n                    <\/div>\n<div class=\"byline\">Photo courtesy of Sam Santos\/Getty images<\/div>\n<p><\/p><\/div>\n<div class=\"fs-image\" data-share=\"share-1\">\n<figure><img width=\"970\" height=\"540\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos3.jpg\" class=\"\" alt=\"Gathering Crowd\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos3.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos3-300x167.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos3-768x428.jpg 768w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos3-360x201.jpg 360w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\"><\/figure><div class=\"fs-image-container\">\n                    <\/div>\n<div class=\"byline\">Photo courtesy of Sam Santos\/Getty Images<\/div>\n<p><\/p><\/div>\n<div class=\"fs-image\" data-share=\"share-2\">\n<figure><img width=\"970\" height=\"540\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos8.jpg\" class=\"\" alt=\"Caf\u00e9 Boulud at Four Seasons Hotel Toronto\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos8.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos8-300x167.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos8-768x428.jpg 768w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos8-360x201.jpg 360w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\"><\/figure><div class=\"fs-image-container\">\n                    <\/div>\n<div class=\"byline\">Photo courtesy of Sam Santos\/Getty images<\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"asset-share element-share\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_126962\" aria-expanded=\"false\" aria-controls=\"image_share_126962\"><br>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br>\n            <\/button><p><\/p>\n<ul id=\"image_share_126962\" class=\"collapse share-options\">\n<li><a href=\"\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&amp;media=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fmagazine%2Fwp-content%2Fuploads%2F2017%2F09%2FPopdown_Sam-Santos7.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<div class=\"asset-share element-share hidden\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_126957\" aria-expanded=\"false\" aria-controls=\"image_share_126957\"><br>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br>\n            <\/button><p><\/p>\n<ul id=\"image_share_126957\" class=\"collapse share-options\">\n<li><a href=\"\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&amp;media=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fmagazine%2Fwp-content%2Fuploads%2F2017%2F09%2FPopdown_Sam-Santos3.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<div class=\"asset-share element-share hidden\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_126963\" aria-expanded=\"false\" aria-controls=\"image_share_126963\"><br>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br>\n            <\/button><p><\/p>\n<ul id=\"image_share_126963\" class=\"collapse share-options\">\n<li><a href=\"\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&amp;media=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fmagazine%2Fwp-content%2Fuploads%2F2017%2F09%2FPopdown_Sam-Santos8.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<div class=\"slideshow-control-container\">\n                <button class=\"toggle-captions\"><span class=\"icon-chevron-up\"><\/span><\/button>\n            <\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n\n\n\n<div id=\"immersive_panel_5\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>Guests were then spirited away with dramatic cocktails \u2013 Step into the Green, for example, literally set aflame a combination of gin, pine cone, manuka, honey and fresh herbs from the garden wall \u2013 by&nbsp;award-winning mixologists Mica Rousseau (<a href=\"http:\/\/www.fourseasons.com\/mexico\/dining\/lounges\/fifty_mils\/\" target=\"_blank\" rel=\"noopener noreferrer\">Fifty Mils<\/a>, <a href=\"http:\/\/www.fourseasons.com\/mexico\/\" target=\"_blank\" rel=\"noopener noreferrer\">Four Seasons Hotel Mexico City<\/a>), Lorenzo Antinori (<a href=\"http:\/\/www.fourseasons.com\/seoul\/dining\/lounges\/charles_h\/\" target=\"_blank\" rel=\"noopener noreferrer\">Charles H.<\/a>, <a href=\"http:\/\/www.fourseasons.com\/seoul\/\" target=\"_blank\" rel=\"noopener noreferrer\">Four Seasons Hotel Seoul<\/a>) and Michal Maziarz (<a href=\"http:\/\/www.fourseasons.com\/towerbridge\/dining\/bars\/rotunda-bar\/\" target=\"_blank\" rel=\"noopener noreferrer\">Rotunda<\/a>, <a href=\"http:\/\/www.fourseasons.com\/towerbridge\/\" target=\"_blank\" rel=\"noopener noreferrer\">Four Seasons Hotel London at Tower Bridge<\/a>).<\/p>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_6\" class=\"body-block body-block-image-gallery large-body-media\">\n<div class=\"masonry-grid-container\">\n<div class=\"masonry-grid\">\n<div class=\"grid-item grid-size-0\" data-toggle=\"modal\" data-target=\"#masonry-modal-66fc0720e1100\">\n                        <a href=\"javascript:void(0);\" data-item=\"0\"><p><\/p>\n<div class=\"grid-image\" style=\"background-image: url(https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/stir_drink.jpg);\"><\/div>\n<\/a><div class=\"caption\"><a href=\"javascript:void(0);\" data-item=\"0\">\n<\/a><p><a href=\"javascript:void(0);\" data-item=\"0\">Lorenzo Antinori (<\/a><a href=\"http:\/\/www.fourseasons.com\/seoul\/dining\/lounges\/charles_h\/\" target=\"_blank\" rel=\"noopener\">Charles H.<\/a>) mixes a White Sand Gimlet, made with London dry gin, coconut oil, coconut water, pineapple cordial, clarified lime, absinthe and orchids.<\/p>\n<div class=\"grid-image-cta visible-xs\"><span>View photo<\/span><\/div>\n<p><\/p><\/div>\n<p>                                                    \n                    <\/p><\/div>\n<div class=\"grid-item grid-size-1\" data-toggle=\"modal\" data-target=\"#masonry-modal-66fc0720e1100\">\n                        <a href=\"javascript:void(0);\" data-item=\"1\"><p><\/p>\n<div class=\"grid-image\" style=\"background-image: url(https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos2.jpg);\"><\/div>\n<div class=\"caption\">\n<p>By the end of the night, more than 200 bottles of Dom P\u00e9rignon had been popped.<\/p>\n<div class=\"grid-image-cta visible-xs\"><span>View photo<\/span><\/div>\n<p><\/p><\/div>\n<\/a><p><a href=\"javascript:void(0);\" data-item=\"1\">                                                    <\/a>\n                    <\/p><\/div>\n<div class=\"grid-item grid-size-2\" data-toggle=\"modal\" data-target=\"#masonry-modal-66fc0720e1100\">\n                        <a href=\"javascript:void(0);\" data-item=\"2\"><p><\/p>\n<div class=\"grid-image\" style=\"background-image: url(https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Pincone-970x1000.jpg);\"><\/div>\n<\/a><div class=\"caption\"><a href=\"javascript:void(0);\" data-item=\"2\">\n<\/a><p><a href=\"javascript:void(0);\" data-item=\"2\">Michal Maziarz (<\/a><a href=\"http:\/\/www.fourseasons.com\/tentrinity\/dining\/lounges\/rotunda-lounge\/\" target=\"_blank\" rel=\"noopener\">Rotunda<\/a>) fuels the flames of a Step into the Green, a cocktail topped with a pine cone and herbs from the garden wall.<\/p>\n<div class=\"grid-image-cta visible-xs\"><span>View photo<\/span><\/div>\n<p><\/p><\/div>\n<p>                                                    \n                    <\/p><\/div>\n<div class=\"grid-item grid-size-3\" data-toggle=\"modal\" data-target=\"#masonry-modal-66fc0720e1100\">\n                        <a href=\"javascript:void(0);\" data-item=\"3\"><p><\/p>\n<div class=\"grid-image\" style=\"background-image: url(https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/bartenders6.jpg);\"><\/div>\n<\/a><div class=\"caption\"><a href=\"javascript:void(0);\" data-item=\"3\">\n<\/a><p><a href=\"javascript:void(0);\" data-item=\"3\">Mixologists Mica Rousseau (<\/a><a href=\"http:\/\/www.fourseasons.com\/mexico\/dining\/lounges\/fifty_mils\/\" target=\"_blank\" rel=\"noopener\">Fifty Mils<\/a>), Michal Maziarz (<a href=\"http:\/\/www.fourseasons.com\/tentrinity\/dining\/bars\/rotunda-bar\/\" target=\"_blank\" rel=\"noopener\">Rotunda<\/a>) and Lorenzo Antinori (<a href=\"http:\/\/www.fourseasons.com\/seoul\/dining\/lounges\/charles_h\/\" target=\"_blank\" rel=\"noopener\">Charles H.<\/a>) <\/p>\n<div class=\"grid-image-cta visible-xs\"><span>View photo<\/span><\/div>\n<p><\/p><\/div>\n<p>                                                    \n                    <\/p><\/div>\n<div class=\"grid-item grid-size-4\" data-toggle=\"modal\" data-target=\"#masonry-modal-66fc0720e1100\">\n                        <a href=\"javascript:void(0);\" data-item=\"4\"><p><\/p>\n<div class=\"grid-image\" style=\"background-image: url(https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/lorenzo_wall.jpg);\"><\/div>\n<\/a><div class=\"caption\"><a href=\"javascript:void(0);\" data-item=\"4\">\n<\/a><p><a href=\"javascript:void(0);\" data-item=\"4\">Lorenzo Antinori (<\/a><a href=\"http:\/\/www.fourseasons.com\/seoul\/dining\/lounges\/charles_h\/\" target=\"_blank\" rel=\"noopener\">Charles H.<\/a>) serves up a Mediterranean Cliff Hanging, a cocktail made with olive oil vodka, elderflower, freshly cut herbs and Champagne brut.<\/p>\n<div class=\"grid-image-cta visible-xs\"><span>View photo<\/span><\/div>\n<p><\/p><\/div>\n<p>                                                    \n                    <\/p><\/div>\n<div class=\"grid-item grid-size-5\" data-toggle=\"modal\" data-target=\"#masonry-modal-66fc0720e1100\">\n                        <a href=\"javascript:void(0);\" data-item=\"5\"><p><\/p>\n<div class=\"grid-image\" style=\"background-image: url(https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_drink-970x1000.jpg);\"><\/div>\n<\/a><div class=\"caption\"><a href=\"javascript:void(0);\" data-item=\"5\">\n<\/a><p><a href=\"javascript:void(0);\" data-item=\"5\">Mingle in the Jungle \u2013 Pisco, beetroot juice, pomegranate molasses, pineapple juice, cardamom leaf, Szechuan buttons and glitter, from Lorenzo Antinori (<\/a><a href=\"http:\/\/www.fourseasons.com\/seoul\/dining\/lounges\/charles_h\/\" target=\"_blank\" rel=\"noopener\">Charles H.<\/a>) and Michael Maziarz (<a href=\"http:\/\/www.fourseasons.com\/tentrinity\/dining\/lounges\/rotunda-lounge\/\" target=\"_blank\" rel=\"noopener\">Rotunda<\/a>). <\/p>\n<div class=\"grid-image-cta visible-xs\"><span>View photo<\/span><\/div>\n<p><\/p><\/div>\n<p>                                                    \n                    <\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"instructions\">\n<p>Tap or click a photo to launch slideshow<\/p>\n<p><\/p><\/div>\n<p><\/p><\/div>\n\n\n\n<p>    <!-- Gallery Slideshow Modal --><\/p>\n\n\n\n<div class=\"modal media-modal gallery\" tabindex=\"-1\" id=\"masonry-modal-66fc0720e1100\">\n<div class=\"modal-dialog\">\n<div class=\"modal-header share-wrapper\">\n            <button type=\"button\" class=\"close\" data-dismiss=\"modal\" aria-label=\"Close\"><span class=\"icon-close\"><\/span><\/button>\n        <\/div>\n<div class=\"modal-body\">\n<div class=\"modal-gallery\">\n<div class=\"gallery-cell\">\n<figure><img width=\"970\" height=\"900\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/stir_drink.jpg\" class=\"\" alt=\"Lorenzo Antinori mixes a White Sand Gimlet\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/stir_drink.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/stir_drink-300x278.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/stir_drink-768x713.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\"><\/figure><div class=\"modal-slideshow-img\">\n                                                    <\/div>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p>Lorenzo Antinori (<a href=\"http:\/\/www.fourseasons.com\/seoul\/dining\/lounges\/charles_h\/\" target=\"_blank\" rel=\"noopener\">Charles H.<\/a>) mixes a White Sand Gimlet, made with London dry gin, coconut oil, coconut water, pineapple cordial, clarified lime, absinthe and orchids.<\/p>\n<div class=\"byline\">Photo courtesy of Jenna Wakani<\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"gallery-cell\">\n<figure><img width=\"970\" height=\"600\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos2.jpg\" class=\"\" alt=\"Glasses of Dom P\u00e9rignon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos2.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos2-300x186.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Sam-Santos2-768x475.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\"><\/figure><div class=\"modal-slideshow-img\">\n                                                    <\/div>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p>By the end of the night, more than 200 bottles of Dom P\u00e9rignon had been popped.<\/p>\n<div class=\"byline\">Photo courtesy of Sam Santos\/Getty Images<\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"gallery-cell\">\n<figure><img width=\"756\" height=\"1024\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Pincone-756x1024.jpg\" class=\"\" alt=\"Michal Maziarz fuels the flames of a Step into the Green\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Pincone-756x1024.jpg 756w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Pincone-222x300.jpg 222w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Pincone-768x1040.jpg 768w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_Pincone.jpg 970w\" sizes=\"auto, (max-width: 756px) 100vw, 756px\"><\/figure><div class=\"modal-slideshow-img\">\n                                                    <\/div>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p>Michal Maziarz (<a href=\"http:\/\/www.fourseasons.com\/tentrinity\/dining\/lounges\/rotunda-lounge\/\" target=\"_blank\" rel=\"noopener\">Rotunda<\/a>) fuels the flames of a Step into the Green, a cocktail topped with a pine cone and herbs from the garden wall.<\/p>\n<div class=\"byline\">Photo courtesy of Jenna Wakani<\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"gallery-cell\">\n<figure><img width=\"970\" height=\"570\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/bartenders6.jpg\" class=\"\" alt=\"Mixologists Mica Rousseau of Fifty Mils, Michal Maziarz of Rotunda, and Lorenzo Antinori of Charles H.\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/bartenders6.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/bartenders6-300x176.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/bartenders6-768x451.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\"><\/figure><div class=\"modal-slideshow-img\">\n                                                    <\/div>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p>Mixologists Mica Rousseau (<a href=\"http:\/\/www.fourseasons.com\/mexico\/dining\/lounges\/fifty_mils\/\" target=\"_blank\" rel=\"noopener\">Fifty Mils<\/a>), Michal Maziarz (<a href=\"http:\/\/www.fourseasons.com\/tentrinity\/dining\/bars\/rotunda-bar\/\" target=\"_blank\" rel=\"noopener\">Rotunda<\/a>) and Lorenzo Antinori (<a href=\"http:\/\/www.fourseasons.com\/seoul\/dining\/lounges\/charles_h\/\" target=\"_blank\" rel=\"noopener\">Charles H.<\/a>) <\/p>\n<div class=\"byline\">Photo courtesy of Jenna Wakani<\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"gallery-cell\">\n<figure><img width=\"970\" height=\"540\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/lorenzo_wall.jpg\" class=\"\" alt=\"Lorenzo Antinori serves up a Mediterranean Cliff Hanging\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/lorenzo_wall.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/lorenzo_wall-300x167.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/lorenzo_wall-768x428.jpg 768w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/lorenzo_wall-360x201.jpg 360w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\"><\/figure><div class=\"modal-slideshow-img\">\n                                                    <\/div>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p>Lorenzo Antinori (<a href=\"http:\/\/www.fourseasons.com\/seoul\/dining\/lounges\/charles_h\/\" target=\"_blank\" rel=\"noopener\">Charles H.<\/a>) serves up a Mediterranean Cliff Hanging, a cocktail made with olive oil vodka, elderflower, freshly cut herbs and Champagne brut.<\/p>\n<div class=\"byline\">Photo courtesy of Jenna Wakani<\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"gallery-cell\">\n<figure><img width=\"861\" height=\"1024\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_drink-861x1024.jpg\" class=\"\" alt=\"Stirring Cocktail\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_drink-861x1024.jpg 861w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_drink-252x300.jpg 252w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_drink-768x913.jpg 768w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_drink.jpg 970w\" sizes=\"auto, (max-width: 861px) 100vw, 861px\"><\/figure><div class=\"modal-slideshow-img\">\n                                                    <\/div>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p>Mingle in the Jungle \u2013 Pisco, beetroot juice, pomegranate molasses, pineapple juice, cardamom leaf, Szechuan buttons and glitter, from Lorenzo Antinori (<a href=\"http:\/\/www.fourseasons.com\/seoul\/dining\/lounges\/charles_h\/\" target=\"_blank\" rel=\"noopener\">Charles H.<\/a>) and Michael Maziarz (<a href=\"http:\/\/www.fourseasons.com\/tentrinity\/dining\/lounges\/rotunda-lounge\/\" target=\"_blank\" rel=\"noopener\">Rotunda<\/a>). <\/p>\n<div class=\"byline\">Photo courtesy of Jenna Wakani<\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"modal-bottom-row\">\n<div class=\"wrapper\">\n<div class=\"asset-share element-share\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_126765\" aria-expanded=\"false\" aria-controls=\"image_share_126765\"><br>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br>\n            <\/button><p><\/p>\n<ul id=\"image_share_126765\" class=\"collapse share-options\">\n<li><a href=\"\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&amp;media=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fmagazine%2Fwp-content%2Fuploads%2F2017%2F09%2Fstir_drink.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<p>                            <button class=\"toggle-captions\"><span class=\"icon-chevron-up\"><\/span><\/button>\n                <\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><!-- \/.modal-dialog -->\n<\/p><\/div>\n\n\n\n<p><!-- \/.modal --><\/p>\n\n\n\n<div id=\"immersive_panel_7\" class=\"pull-quote body-block-tweetable-quote align-left has-border\">\n<p>Joining everyone to show off our skills together really spoke to what Four Seasons is all about \u2013 the people. It showcased the power of Four Seasons to transform any space and any moment \u2013 large or small \u2013 into something unique and unforgettable.                                    <span class=\"attribution\"> \u2013 Pastry Chef Chris Ford<\/span>\n                            <\/p>\n<p><\/p><\/div>\n\n\n\n<div id=\"immersive_panel_8\" class=\"body-block text-block body-block-article-content-block quote-below\">\n<div class=\"entry\">\n<p>With top Four Seasons chefs visiting from around the world, culinary treats showcased a range of global influences. Michelin-starred Chef Vito Mollica\u2019s (<a href=\"http:\/\/www.fourseasons.com\/florence\/dining\/restaurants\/il_palagio\/\" target=\"_blank\" rel=\"noopener noreferrer\">Il&nbsp;Palagio<\/a>, <a href=\"http:\/\/www.fourseasons.com\/florence\/\" target=\"_blank\" rel=\"noopener noreferrer\">Four Seasons Hotel Firenze<\/a> and <a href=\"http:\/\/www.fourseasons.com\/milan\/dining\/restaurants\/la_veranda\/\" target=\"_blank\" rel=\"noopener noreferrer\">La Veranda<\/a>, <a href=\"http:\/\/www.fourseasons.com\/milan\/\" target=\"_blank\" rel=\"noopener noreferrer\">Four Seasons Hotel Milano<\/a>) star dish&nbsp;was smoked aubergine cream with tomato coulis and scampi, while Sylvain Assi\u00e9 (<a href=\"http:\/\/www.fourseasons.com\/toronto\/dining\/restaurants\/cafe_boulud\/\" target=\"_blank\" rel=\"noopener noreferrer\">Caf\u00e9 Boulud<\/a>,<br>\n<a href=\"http:\/\/www.fourseasons.com\/toronto\/\" target=\"_blank\" rel=\"noopener noreferrer\">Four Seasons Hotel Toronto<\/a>) provided an impressive spread of house-crafted charcuterie and cheeses.<\/p>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_9\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>The end of the culinary journey was a sweet send-off in the Cherry Blossom Dessert Forest. Guests plucked their choice of desserts \u2013 including&nbsp;chocolate orbs filled with rose and lychee mousse, by Joaquin Grimaldi (<a href=\"http:\/\/www.fourseasons.com\/buenosaires\/dining\/restaurants\/elena\/\" target=\"_blank\" rel=\"noopener noreferrer\">Elena<\/a>, <a href=\"http:\/\/www.fourseasons.com\/buenosaires\/\" target=\"_blank\" rel=\"noopener noreferrer\">Four Seasons Hotel Buenos Aires<\/a>), and freshly spun floral beehive cotton candy, by Chris Ford (<a href=\"http:\/\/www.fourseasons.com\/beverlywilshire\/dining\/restaurants\/the_blvd\/\" target=\"_blank\" rel=\"noopener noreferrer\">THE Blvd<\/a>, <a href=\"http:\/\/www.fourseasons.com\/beverlywilshire\/\" target=\"_blank\" rel=\"noopener noreferrer\">Beverly Wilshire, <span style=\"font-size: .8em;\">Beverly Hills, A Four Seasons Hotel<\/span><\/a>) \u2013&nbsp;from birdcages and other whimsical d\u00e9cor elements.<\/p>\n<p><\/p><\/div>\n<\/div>\n\n\n\n<div id=\"immersive_panel_10\" class=\"body-block body-block-image-gallery large-body-media\">\n<div class=\"masonry-grid-container\">\n<div class=\"masonry-grid\">\n<div class=\"grid-item grid-size-0\" data-toggle=\"modal\" data-target=\"#masonry-modal-66fc0720e3697\">\n                        <a href=\"javascript:void(0);\" data-item=\"0\"><p><\/p>\n<div class=\"grid-image\" style=\"background-image: url(https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/desserts1.jpg);\"><\/div>\n<\/a><div class=\"caption\"><a href=\"javascript:void(0);\" data-item=\"0\">\n<\/a><p><a href=\"javascript:void(0);\" data-item=\"0\">Pastry Chef Joaquin Grimaldi (<\/a><a href=\"http:\/\/www.fourseasons.com\/buenosaires\/dining\/restaurants\/elena\/\" target=\"_blank\" rel=\"noopener\">Elena<\/a>) making one of his favourite desserts: framboise cr\u00e9meux with infused melon cylinders.<\/p>\n<div class=\"grid-image-cta visible-xs\"><span>View photo<\/span><\/div>\n<p><\/p><\/div>\n<p>                                                    \n                    <\/p><\/div>\n<div class=\"grid-item grid-size-1\" data-toggle=\"modal\" data-target=\"#masonry-modal-66fc0720e3697\">\n                        <a href=\"javascript:void(0);\" data-item=\"1\"><p><\/p>\n<div class=\"grid-image\" style=\"background-image: url(https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_cheese-970x1000.jpg);\"><\/div>\n<\/a><div class=\"caption\"><a href=\"javascript:void(0);\" data-item=\"1\">\n<\/a><p><a href=\"javascript:void(0);\" data-item=\"1\">Cheeses, courtesy of Cef de Cuisine Sylvain Assi\u00e9 (<\/a><a href=\"http:\/\/www.fourseasons.com\/toronto\/dining\/restaurants\/cafe_boulud\/\" target=\"_blank\" rel=\"noopener\">Caf\u00e9 Boulud<\/a>), lined tables at the first-ever Four Seasons Pop Down.<\/p>\n<div class=\"grid-image-cta visible-xs\"><span>View photo<\/span><\/div>\n<p><\/p><\/div>\n<p>                                                    \n                    <\/p><\/div>\n<div class=\"grid-item grid-size-2\" data-toggle=\"modal\" data-target=\"#masonry-modal-66fc0720e3697\">\n                        <a href=\"javascript:void(0);\" data-item=\"2\"><p><\/p>\n<div class=\"grid-image\" style=\"background-image: url(https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/dessert.jpg);\"><\/div>\n<div class=\"caption\">\n<p>Guests could not resist chocolate boxes filled with black forest and roti apricot.<\/p>\n<div class=\"grid-image-cta visible-xs\"><span>View photo<\/span><\/div>\n<p><\/p><\/div>\n<\/a><p><a href=\"javascript:void(0);\" data-item=\"2\">                                                    <\/a>\n                    <\/p><\/div>\n<div class=\"grid-item grid-size-3\" data-toggle=\"modal\" data-target=\"#masonry-modal-66fc0720e3697\">\n                        <a href=\"javascript:void(0);\" data-item=\"3\"><p><\/p>\n<div class=\"grid-image\" style=\"background-image: url(https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_birdcagechef.jpg);\"><\/div>\n<\/a><div class=\"caption\"><a href=\"javascript:void(0);\" data-item=\"3\">\n<\/a><p><a href=\"javascript:void(0);\" data-item=\"3\">At the event, guests plucked desserts by Joaquin Grimaldi (<\/a><a href=\"http:\/\/www.fourseasons.com\/buenosaires\/dining\/restaurants\/elena\/\" target=\"_blank\" rel=\"noopener\">Elena<\/a>) from birdcages suspended  beside a floor-to-ceiling cherry-blossom wall.<\/p>\n<div class=\"grid-image-cta visible-xs\"><span>View photo<\/span><\/div>\n<p><\/p><\/div>\n<p>                                                    \n                    <\/p><\/div>\n<div class=\"grid-item grid-size-4\" data-toggle=\"modal\" data-target=\"#masonry-modal-66fc0720e3697\">\n                        <a href=\"javascript:void(0);\" data-item=\"4\"><p><\/p>\n<div class=\"grid-image\" style=\"background-image: url(https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/chef4.jpg);\"><\/div>\n<\/a><div class=\"caption\"><a href=\"javascript:void(0);\" data-item=\"4\">\n<\/a><p><a href=\"javascript:void(0);\" data-item=\"4\">Pastry Chef Chris Ford (<\/a><a href=\"http:\/\/www.fourseasons.com\/beverlywilshire\/\" target=\"_blank\" rel=\"noopener noreferrer\">Beverly Wilshire, <span style=\"font-size: .8em;\">Beverly Hills, A Four Seasons Hotel<\/span><\/a>) prepares Apples in Thyme. <\/p>\n<div class=\"grid-image-cta visible-xs\"><span>View photo<\/span><\/div>\n<p><\/p><\/div>\n<p>                                                    \n                    <\/p><\/div>\n<div class=\"grid-item grid-size-5\" data-toggle=\"modal\" data-target=\"#masonry-modal-66fc0720e3697\">\n                        <a href=\"javascript:void(0);\" data-item=\"5\"><p><\/p>\n<div class=\"grid-image\" style=\"background-image: url(https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/chefs.jpg);\"><\/div>\n<\/a><div class=\"caption\"><a href=\"javascript:void(0);\" data-item=\"5\">\n<\/a><p><a href=\"javascript:void(0);\" data-item=\"5\">The team from <\/a><a href=\"http:\/\/www.fourseasons.com\/toronto\/dining\/restaurants\/cafe_boulud\/\" target=\"_blank\" rel=\"noopener\">Caf\u00e9 Boulud<\/a> at <a href=\"http:\/\/www.fourseasons.com\/toronto\/\" target=\"_blank\" rel=\"noopener\">Four Seasons Hotel Toronto<\/a>   <\/p>\n<div class=\"grid-image-cta visible-xs\"><span>View photo<\/span><\/div>\n<p><\/p><\/div>\n<p>                                                    \n                    <\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"instructions\">\n<p>Tap or click a photo to launch slideshow<\/p>\n<p><\/p><\/div>\n<p><\/p><\/div>\n\n\n\n<p>    <!-- Gallery Slideshow Modal --><\/p>\n\n\n\n<div class=\"modal media-modal gallery\" tabindex=\"-1\" id=\"masonry-modal-66fc0720e3697\">\n<div class=\"modal-dialog\">\n<div class=\"modal-header share-wrapper\">\n            <button type=\"button\" class=\"close\" data-dismiss=\"modal\" aria-label=\"Close\"><span class=\"icon-close\"><\/span><\/button>\n        <\/div>\n<div class=\"modal-body\">\n<div class=\"modal-gallery\">\n<div class=\"gallery-cell\">\n<figure><img width=\"970\" height=\"540\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/desserts1.jpg\" class=\"\" alt=\"Pastry Chef Joaquin Grimaldi\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/desserts1.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/desserts1-300x167.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/desserts1-768x428.jpg 768w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/desserts1-360x201.jpg 360w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\"><\/figure><div class=\"modal-slideshow-img\">\n                                                    <\/div>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p>Pastry Chef Joaquin Grimaldi (<a href=\"http:\/\/www.fourseasons.com\/buenosaires\/dining\/restaurants\/elena\/\" target=\"_blank\" rel=\"noopener\">Elena<\/a>) making one of his favourite desserts: framboise cr\u00e9meux with infused melon cylinders.<\/p>\n<div class=\"byline\">Photo courtesy of Jenna Wakani<\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"gallery-cell\">\n<figure><img width=\"941\" height=\"1024\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_cheese-941x1024.jpg\" class=\"\" alt=\"Various Cheeses\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_cheese-941x1024.jpg 941w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_cheese-276x300.jpg 276w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_cheese-768x835.jpg 768w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_cheese.jpg 970w\" sizes=\"auto, (max-width: 941px) 100vw, 941px\"><\/figure><div class=\"modal-slideshow-img\">\n                                                    <\/div>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p>Cheeses, courtesy of Cef de Cuisine Sylvain Assi\u00e9 (<a href=\"http:\/\/www.fourseasons.com\/toronto\/dining\/restaurants\/cafe_boulud\/\" target=\"_blank\" rel=\"noopener\">Caf\u00e9 Boulud<\/a>), lined tables at the first-ever Four Seasons Pop Down.<\/p>\n<div class=\"byline\">Photo courtesy of Jenna Wakani<\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"gallery-cell\">\n<figure><img width=\"970\" height=\"800\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/dessert.jpg\" class=\"\" alt=\"Chocolate Boxes filled with Black Forest and Roti Apricot\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/dessert.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/dessert-300x247.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/dessert-768x633.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\"><\/figure><div class=\"modal-slideshow-img\">\n                                                    <\/div>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p>Guests could not resist chocolate boxes filled with black forest and roti apricot.<\/p>\n<div class=\"byline\">Photo courtesy of Jenna Wakani<\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"gallery-cell\">\n<figure><img width=\"970\" height=\"477\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_birdcagechef.jpg\" class=\"\" alt=\"Opening a Birdcage\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_birdcagechef.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_birdcagechef-300x148.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/Popdown_birdcagechef-768x378.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\"><\/figure><div class=\"modal-slideshow-img\">\n                                                    <\/div>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p>At the event, guests plucked desserts by Joaquin Grimaldi (<a href=\"http:\/\/www.fourseasons.com\/buenosaires\/dining\/restaurants\/elena\/\" target=\"_blank\" rel=\"noopener\">Elena<\/a>) from birdcages suspended  beside a floor-to-ceiling cherry-blossom wall.<\/p>\n<div class=\"byline\">Photo courtesy of Jenna Wakani<\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"gallery-cell\">\n<figure><img width=\"970\" height=\"570\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/chef4.jpg\" class=\"\" alt=\"Pastry Chef Chris Ford\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/chef4.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/chef4-300x176.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/chef4-768x451.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\"><\/figure><div class=\"modal-slideshow-img\">\n                                                    <\/div>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p>Pastry Chef Chris Ford (<a href=\"http:\/\/www.fourseasons.com\/beverlywilshire\/\" target=\"_blank\" rel=\"noopener noreferrer\">Beverly Wilshire, <span style=\"font-size: .8em;\">Beverly Hills, A Four Seasons Hotel<\/span><\/a>) prepares Apples in Thyme. <\/p>\n<div class=\"byline\">Photo courtesy of Jenna Wakani<\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"gallery-cell\">\n<figure><img width=\"970\" height=\"800\" src=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/chefs.jpg\" class=\"\" alt=\"Team of Chefs\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/chefs.jpg 970w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/chefs-300x247.jpg 300w, https:\/\/fsmag-ecs.paceinteractive.com\/magazine\/wp-content\/uploads\/2017\/09\/chefs-768x633.jpg 768w\" sizes=\"auto, (max-width: 970px) 100vw, 970px\"><\/figure><div class=\"modal-slideshow-img\">\n                                                    <\/div>\n<div class=\"caption\">\n<div class=\"caption-wrapper\">\n<p>The team from <a href=\"http:\/\/www.fourseasons.com\/toronto\/dining\/restaurants\/cafe_boulud\/\" target=\"_blank\" rel=\"noopener\">Caf\u00e9 Boulud<\/a> at <a href=\"http:\/\/www.fourseasons.com\/toronto\/\" target=\"_blank\" rel=\"noopener\">Four Seasons Hotel Toronto<\/a>   <\/p>\n<div class=\"byline\">Photo courtesy of Jenna Wakani<\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<div class=\"modal-bottom-row\">\n<div class=\"wrapper\">\n<div class=\"asset-share element-share\">\n            <button class=\"btn btn-share collapsed\" type=\"button\" data-toggle=\"collapse\" data-target=\"#image_share_126774\" aria-expanded=\"false\" aria-controls=\"image_share_126774\"><br>\n                <span class=\"icon-share icon-share-arrow\"> <span class=\"share-text\">Share<\/span><\/span><br>\n            <\/button><p><\/p>\n<ul id=\"image_share_126774\" class=\"collapse share-options\">\n<li><a href=\"\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-facebook\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/twitter.com\/intent\/tweet?url=\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-twitter\"><\/i><\/a><\/li>\n<li><a href=\"https:\/\/www.pinterest.com\/pin\/create\/button\/?url=&amp;media=https%3A%2F%2Fwww.fourseasons.com%2Fmagazine%2Fmagazine%2Fwp-content%2Fuploads%2F2017%2F09%2Fdesserts1.jpg\" target=\"_blank\" rel=\"noopener\"><i class=\"icon-share icon-pinterest\"><\/i><\/a><\/li>\n<\/ul><\/div>\n<p>                            <button class=\"toggle-captions\"><span class=\"icon-chevron-up\"><\/span><\/button>\n                <\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><\/p><\/div>\n<p><!-- \/.modal-dialog -->\n<\/p><\/div>\n\n\n\n<p><!-- \/.modal --><\/p>\n\n\n\n<div id=\"immersive_panel_11\" class=\"body-block text-block body-block-article-content-block\">\n<div class=\"entry\">\n<p>Stay tuned for information about the next Four Seasons Pop Down.<\/p>\n<p><\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The Toronto International Film Festival is known as the kickoff of the film industry\u2019s awards season&nbsp;and&nbsp;has introduced&nbsp;countless&nbsp;movies that went on to earn global acclaim, including&nbsp;American Beauty, Slumdog Millionaire&nbsp;and&nbsp;The King\u2019s Speech.&nbsp;But this year, the buzz was&nbsp;about a different kind&nbsp;of&nbsp;premiere: the first-ever Four Seasons Pop Down, a new global series of immersive experiences that will bring the [&hellip;]<\/p>\n","protected":false},"author":116,"featured_media":126847,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","inline_featured_image":false,"footnotes":""},"categories":[233],"tags":[267,281,283,539],"class_list":["post-126718","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-discover","tag-adventure-travel","tag-around-the-world","tag-art-and-design","tag-four-seasons-chefs","post_format-post-format-video","destination-four-seasons-hotel-toronto"],"acf":[],"yoast_head":"<!-- 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