Embark on a culinary adventure at Four Seasons Westlake Village when Executive Chef Jesse Hansen hand-selects artisanal ingredients to feature at “In the Kitchen” Chef’s Table, a new monthly dinner series. The intimate evening is limited to 24 guests who will feast on a four-course menu created by Chef Hansen.
This month Chef Hansen has sourced olive oil from artisanal, small batch olive oil producers from California and throughout the world to star on a menu that offers dishes like olive oil-poached lobster with tarragon gnocchi, ricotta-stuffed squash blossom, shaved baby squash and black truffle; peppered olive oil sous vide Liberty Farms duck breast served with crisp skin, Ranier cherry, endive salad, olive oil duck confit, new potato and cherry duck glaze; apricot bavaroise with olive oil genoise; and more.
“In the Kitchen” Chef’s Table is only one of the exciting dining offerings happening at the hotel. Other events include wine Wednesdays at the Wellness Kitchen, hands-on cooking classes, weekend gelato happy hours, Friday happy hours in The Tasting Room, among others.
“In the Kitchen” Chef’s Table is $85/pp, with wine pairings and cocktails also available. Visit fourseasons.com for more culinary offerings.
Four Seasons Westlake Village, Two Dole Drive, Westlake Village, 818.575.3000. fourseasons.com