Four Seasons Wines flagged off Four Seasons 'Gourmet Indulgence' on 20-Aug-2013, a first-of-its-kind epicurean food & wine journey. In their effort to scale up and present unique gastronomic pairings, Four Seasons Wines unique gourmet journey spans across 6 cities for nearly a month, at 90 signature restaurants.
The event starts from 23rd August and is on till September 15th 2013 in Bangalore, Hyderabad, Kolkata and Delhi. In Mumbai and Pune it starts a week later and continues for 3 weeks. This is the largest and longest celebration of food and wine pairing in the country.
This event is being done in association with Poshvine which is an online platform to discover and book unique experiences.
This unique extravaganza will showcase the versatility of the award winning Four Seasons Wines to pair perfectly with different styles of cuisines such as Oriental, Mediterranean, Indian, Japanese, Continental, Italian, European and more. Each participating outlet will strive to serve dishes in a different style which will give consumers a chance to savor special menus at these restaurants which are not prepared otherwise.
Abhay Kewadkar, Chief Wine Maker and Director of Four Seasons Wines said, " Four Seasons wines have always been synonymous with the concept of food and wine pairing, associating with international events such as the Le Concours de I'Inde des Jeunes Chefs Rotisseurs 2013 by Chaine des Rotisseurs, Asian Junior Chefs Challenge by MasterChefs of Great Britain, bespoke events by Michelin Star Chef from France. Our consumers expect innovation in complementing and contrasting flavors of food with our award winning range of wines. Four Seasons Gourmet Indulgence, will provide an opportunity to the wine and food aficionados to experiment with cuisines of the world paired with our wines such as Turkish Style Fish Kebab with Four Seasons Viognier, Foie Gras Galouti Fair with Four Seasons Chenin Blanc, Coq Au Vin with Four Seasons Barrique Reserve Shiraz. And these are just some of the examples of what Four Seasons Gourmet Indulgence has to offer."
The paired menu priced attractively across cities. The intent is to allow consumers to savour wonderful experiences of food & wine. Some of the outlets will have Four Seasons Wine expert interacting with consumers, engaging them & also answering their questions on food & wine pairing. Consumers can avail a complete meal paired with Four Seasons Wines between range of Rs. 999 to Rs.1750 + taxes.
During the festival, consumers can click their picture and upload it on Facebook while sharing their experience of Gourmet Indulgence, followed by a '#FourSeasonsWines','#(name of the city). Winning photographs can stand a chance to win an all-expense paid trip to Four Seasons Winery at Baramati, Pune and other exciting prizes.
Top names from the country's hospitality are a part of this event including Graze at Taj Vivanta, Le Jardin at The Oberoi, The Pink Poppadom at Hyatt, Karavali at Gateway by Taj, Fava, Hunan, Novotel, Tower Kitchen, Bow Barracks, Cheers Coorg, News Cafe, The Island, Under The Mango Tree; where Chef like Chef Abhijit Saha, Chef Ramasamy Selaraju, Chef Gautam Uchil and many more will work their magic to pair the best of their dishes with wine from the Four Seasons portfolio. Book Your table now.
My Experience At The Event:
Initially there was a brief introduction about the wine and food pairing by Mr. Abhay Kewadkar who is the Chief Wine Maker and Director at Four Seasons Wines, The UB Group. Following this Chefs of various top Restaurants like Spaghetti Kitchen, The Pink Poppadom, News Cafe, Novotel, etc gave a brief introduction about the special menu which they have designed for pairing with wine.
Following this we had dinner which was the special 3 course meal. These were neatly paired with Four Seasons Shiraz and Four Seasons Chenin Blanc Wines.
Amuse Bouche - Starters
For the starters we were served Amuse Bouche.
New age wild Lasagne with asparagus and hazelnut Beurre noir
Herb crusted white basa fish with spiced carrot reduction and spinach.
For the main course we opted for New age wild Lasagne with asparagus and hazelnut Beurre noir and Herb crusted white basa fish with spiced carrot reduction and spinach.
Creme brulee- Bailey's,prune & classic vanilla
Sticky date pudding, ginger butterscotch with homemade vanilla ice cream
For desserts we choose Sticky date pudding, ginger butterscotch with homemade vanilla ice cream and Creme brulee- Bailey's,prune & classic vanilla.
Wine was served with all the dishes. We did not drink the wine but tasted the food.