Published on : Saturday, February 1, 2014
Café Boulud at Four Seasons Hotel Toronto has teamed up with Edulis for a special dinner on February 18, 2014.
This collaboration is the first of the Guest Dinner Series that Café Boulud will now feature.
For one night only, ChefTyler Shedden will open up his kitchen to prepare a mouth-watering Basque-themed five course dinner, as he positions his French culinary skills alongside Chef Michael Caballo’s Spanish style cooking.
Meanwhile, Wine Director and Sommelier Drew Walker and Tobey Nemeth will curate a wine pairing option to further enhance the guest’s dining experience.
In addition, Café Boulud continues its February special evening offerings with:
Valentine’s Day special menu available February 14 and 15 – four course prix fixe for CAD 95.00 per person
Monday Madness – half off bin ends – it’s down to the last bottles so enjoy 50 percent savings on all bin end wines.
Wine Down Wednesdays – for one day of the week only, Wine Director Drew Walker and Maître d’Hôtel and Sommelier Jordan Alessi will choose a special bottle of wine to make available by the glass
Winterlicious is available for dinner in Café Boulud until February 13
Guests can also savour the Family Feast Menu or Day of the Week specials throughout the month
Located downstairs from the restaurant, dbar will hold its highly anticipated Charcuterie Night on February 24 from 5:00 to 10:00 pm, where guests can nibble on foie gras, pates and terrines handmade by resident Charcutier Nicolas Marragou, served alongside a beverage chosen by Wine Director Drew Walker for just CAD 30.00.
Source:- Four Seasons Hotel
Tags: Café Boulud, Four Seasons Hotel, Toronto
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