(TAN): On September 12, Executive Chef Oliver Beckert invites guests to enjoy creative food stations, delectable seafood and a dessert room crafted by Executive Pastry Chef Amanda Kahn at Four Seasons Hotel Washington, DC.
Having worked in seven Four Seasons hotels from New York to Vancouver to Lanai to Washington, DC, Chef Beckert is a pro at abundant, showstopper brunches, just like Seasons is known for. “The team and I are so excited to launch our new Seasons Sunday Brunch,” says Beckert. “The chef stations allow members of the culinary team to really show off their craftsmanship.”
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A made-to-order chef’s station features omelets and pancakes. The seafood station delivers delicacies such as ceviche, king crab claws, oysters, sushi and grilled sea bass. Meat lovers will rejoice over the roast beef carving station or roast rack of lamb. Countless salads as well as cheese and charcuterie platters make for a Sunday Brunch to remember.
For guests with a sweet tooth, there is an entire dessert room highlighting seasonal pastries and creative concoctions by the talented Executive Pastry Chef Amanda Kahn and her team.
“We are proud to bring our Seasons Sunday Brunch back to the Georgetown community,” says Food and Beverage Director Dayapal Chandolia. “Our team loves connecting with the guests and creating special moments to mark the occasion. You could say it is a part of our character.”
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Brunch is served from 1100 hours to 1430 hours every Sunday starting September 12. Price is USD 110 per person with an optional USD 30 bottomless Mimosa or Bloody Mary package. Guests 6–18 years old are USD 55 per person, Children 5 and under are complimentary.
