With the balmy Palm Beach sea breeze, silver candelabras, and our pinkies up, we debuted The Longest Night this weekend at Saturday night’s Palm Beach Food & Wine Festival chef’s after party, The Cypress Room High Tea. Starting tomorrow, our winter tea cocktail will be available at the restaurant. Beginning with Hendrick’s gin and Gunsmoke green tea, Beverage Director Ryan Goodspeed added the flavors of St. Germain, cardamom, lavender, lemongrass, tarragon, lemon and honey to create the delicate flavor of this drink. Served cold for two in a bone china teapot it is the perfect after dinner cocktail, or before. After all, it is the season to be fancy.
Whenever we’re on the road for events, we have the pleasure of working with great people. But every once in a while we encounter some exceptional folks with whom, like a button, it just clicks. Such was the case at this past weekend’s Palm Beach Food & Wine Festival.
Meet Darryl Moiles, executive chef at the Four Seasons Resort Palm Beach where you can you find an edible garden and a street food-inspired menu at poolside Atlantic Bar & Grill. Dishes are prepared with thought and authenticity to the world’s exceptional seaside towns like Palm Beach; Taormina Beach in Italy; Cabo San Lucas in Mexico; Phuket, Thailand; Baga Beach, India; and Dolphin Reef Eliat, Israel. Moiles began with the Four Seasons in Boston, later heading to the west coast and its San Diego property, where he settled for 10 years and developed a love for local, seasonal produce. Having spent the better part of the past 10 summers over July 4th weekend ensconced at the Atlantic’s bar watching Wimbledon and drinking lip-tingling Bloody Mary’s, I can say with certainty that the last four years, and most especially last Friday to Sunday, have been the best ever food and service I’ve experienced at this hotel. Or any I can remember, for that matter. It’s no coincidence this coincides with Moiles’ arrival. Continue reading