comewecreate

Ah, the splash of pomegranate molasses in the spritz, the blanc de blancs foam and fresh sorrel atop the clean, cold Kumamoto oysters from Humboldt Bay…

When the sea breeze was just so, and the conversation was aglow.

Cocktails and canapés + a moment in time with the teams of and at the Grand Del Mar in San Diego, California.

Working with Four Seasons Hotels and Resorts across different regions, no two culinary programs are ever the same. We have found that each one is shaped by what grows nearby and on property, what is in season, and what defines the place itself.

We always come back to this dessert at Four Seasons Resort Maui at Wailea.

Though known for its breathtaking surroundings, design, and beautifully appointed rooms, and now widely recognized as the backdrop of The White Lotus Season 1, it remains one of the most memorable culinary experiences we have ever had at a hotel.

Here, a tropical cheesecake with calamansi and lilikoi sorbet was created by Chef Bruce Trouyet, who finishes the dessert with coconut and calamansi peel, noting that this lime-kumquat hybrid of sorts grows abundantly in gardens across the island. The lilikoi sorbet is made in-house, as are all of their sorbets and ice creams, and is part of his overall sweet, gastronomic expression of Hawai‘i.

From their gardens to the local purveyors they work with, everything on their menu tells a story of place.

With the Winter Olympics putting Northern Italy in the spotlight, we recently found ourselves digging into the region’s cold-weather cooking, which is how we came across canederli.

These hearty bread dumplings from Trentino–Alto Adige are made from stale bread softened with milk or broth, bound with egg, and enriched with speck, alpine cheeses, or greens. Dense and savory, they’re gently simmered and served steaming hot, designed to warm you from the inside out.

We wrote the full story (and how to make them) for .

Tap the link in our bio to read more. ✨

Sourced from a 97-year-old family farm in Wisconsin and aged for a full year in freshly emptied bourbon barrels, Woodinville Whiskey's maple syrup carries notes of vanilla, oak, and warm spice—a complex flavor that’s perfectly complementary to late-November pancakes.

We’re building a little list of unique maple makers…any come to mind? 🥞