CUT by Wolfgang Puck at Beverly Wilshire, A Four Seasons Hotel, Launches International Series

Published on : Friday, March 25, 2016

cq5dam.web.press.400.keepaspectratio (4)The team at CUT by Wolfgang Puck at Beverly Wilshire, Beverly Hills invites hotel guests and local diners to experience the local flavours and traditions of some of the world’s top meat producing regions with the new International Series. From April 5 to May 16, 2016, guests can take a journey through Argentina with “CUTs Al Asador,” a family-style menu with featured dishes and cooking techniques that celebrate the culinary bounty of this South American country.

 

Available in addition to the regular a la carte menu, the Al Asador menu by Chef Wolfgang Puck and Chef Ari Rosenson is priced per person, and sample items include provoleta a la parrilla (grilled provolone cheese with oregano and tomato) and mollejitas a la parrilla (grilled veal sweetbreads, black garlic and preserved Meyer lemon); as well as various sides and sauces such as charred leeks al asador, parsley baby artichokes and roasted Ruitz Farm’s chantenay carrots, salsa chimichurri verde, roja and salsa criolla.

 

Throughout the remainder of the year CUT will roll out various menus that highlight the tradition and history that is steeped into several other meat producing regions across other parts of South America, Europe and Asia.

 

Source:-Four Seasons

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