{"id":6846,"date":"2014-10-20T18:25:48","date_gmt":"2014-10-21T01:25:48","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=6846"},"modified":"2014-10-20T11:30:12","modified_gmt":"2014-10-20T18:30:12","slug":"five-four-seasons-chefs-two-nights","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=6846","title":{"rendered":"Five Four Seasons Chefs, Two Nights"},"content":{"rendered":"
\"Chef

Chef Alessandro Cartumini will be preparing the first course of Uni with Sweet Corn, Tortilla\u2013Lime Salt, Abalone, Finger Limes, and Avocado. Photo courtesy Four Seasons the Biltmore Resort Santa Barbara.<\/p><\/div>\n

Four Seasons hotels and resorts\u00a0of Santa Barbara,<\/a> Baltimore,<\/a> Palo Alto at Silicon Valley,<\/a> Jackson Hole,<\/a> Scottsdale<\/a>\u00a0and Austin<\/a>\u00a0recently joined\u00a0forces to bring a unique six-course tasting menu with wine pairings to the historic\u00a0James Beard House\u00a0<\/a>in\u00a0New York City. This honor is given to just\u00a0250 restaurants per year, which makes it all the more special that guests will have the opportunity to taste the\u00a0James Beard House dinner here in Santa Barbara.<\/span><\/h4>\n

Lucky diners begin their evening with a selection of hors d\u2019oeuvres, including seared duck breast with mole sauce and stone fruit chutney, and pistachio-crusted goat cheese-grape lollipops. This special dinner will feature six courses:<\/a> one course designed by each chef with expert pairings provided by Beverage Director Mark Sayre of Four Seasons Hotel Austin.<\/p>\n

The menu includes:<\/p>\n