Published on : Thursday, April 13, 2017
What better way to spend a well-earned weekend break with friends and family than indulging the taste buds? Foodies, cooks and bakers need look no further than the welcoming archipelago of Bahrain, where this April and May Four Seasons Hotel Bahrain Bay invites guests to explore the art and science of flavourful food at its outstanding collection of seven restaurants and lounges, including three venues by the internationally renowned celebrity chef Wolfgang Puck.
From an exclusive Formula 1 pre-race garden party with Wolfgang Puck himself to learning the tricks of the trade from the Hotel’s expert chefs at The League of Cuisines monthly classes, a range of exciting gastronomic experiences promise to take guests on an unforgettable journey of tastes, ingredients, aromas and textures.
A soaring architectural statement on its own exclusive island, Four Seasons Hotel Bahrain Bay is a breathtaking location for an urban resort holiday, offering luxurious relaxation and delectable cuisine for the ultimate foodie weekend away.
Meet the Celebrity Chef Over Brunch at CUT by Wolfgang Puck
During his April trip to Bahrain, Michelin-starred restaurateur and acclaimed Chef Wolfgang Puck is set to mesmerise guests over Friday Brunch at CUT by Wolfgang Puck with each dish prepared to feel like a warm delicious hug. At what promises to be the brunch of a lifetime, culinary aficionados can meet the legendary chef, take a picture with him, receive a personally signed autograph or simply watch him perform culinary magic.
Friday Brunch will be hosted on April 14, 2017 from 12:30 to 3:30 pm at CUT by Wolfgang Puck. Guests can enjoy up to six brunch items at BHD 24 (including soft beverages and coffee) or BHD 34 (including an extended beverage package).
To conclude the weekend in style, guests can head to the F1 pre-race party with Wolfgang Puck on the Hotel’s outdoor lawn grounds. Anticipate a showcase of the Chef’s most celebrated, internationally acclaimed signature dishes that indulge all the senses – from wagyu beef sliders with aged white cheddar and spicy tuna tartare in sesame miso cones to fuji apple salad with endive, candied Marcona almonds and Shropshire cheese or the roasted beet layer cake with peninsula farms goat cheese and toasted hazelnuts.