- This event has passed.
A Chef For All Seasons
October 6, 2022 - October 7, 2022
Four Seasons Hotel St. Louis announces the menu for the next A Chef For All Seasons dinner featuring Chef Greg Vernick of Vernick Fish at Four Seasons Hotel Philadelphia in collaboration with the culinary team at Cinder House. Taking place on Thursday, October 6, and Friday, October 7, 2022, this is the final dinner in the series that celebrates the culinary craftsmanship of the Four Seasons brand, which is globally recognized for its exceptional dining options.
This combined team of culinary talent will prepare a multi-course Surf ‘n Turf themed meal, bringing together the best of East Coast seafood with the bounty of the Midwest. The evening will begin al fresco with passed canapés accompanied by a cachaça-based citrus and spiced Lemon Batida cocktail while taking in the stunning views of the iconic Gateway Arch and majestic Mississippi from the Cinder House terrace. Hors d’oeuvres will include bite-sized portions of a classic New England Lobster Roll with Chorizo Mayo, Grilled Oysters, and Piri Piri Chicken Antichucho in a nod to the Cinder House’s South American influences.
Dinner will be seated inside the Cinder House dining room with a multi-course menu served family style. Main course highlights include Cedar-Planked Glazed Salmon and Slow-Smoked Sliced Waygu Brisket grilled on the Big Green Egg.
There will be one seating with cocktails starting at 6:00 pm and followed by dinner. This dinner experience is USD 125 per person (plus tax and gratuities) and includes a signature cocktail, canapés and a multi-course dinner. An optional wine pairing is available on request. Seating is limited, reservations are required, and can be made on OpenTable.
At Vernick Fish, Greg serves a personal take on his favourite hallmarks of American oyster bar fare and is committed to sourcing the best seafood and preparing it using the best techniques. His accolades include recognition from Food & Wine, Bon Appetit, StarChefs, Philadelphia magazine, The Washington Post, The New York Times, and more. Greg was also named the Best Chef: Mid-Atlantic by the James Beard Foundation and “Chef of the Year” by the Philadelphia Inquirer.