Herbs Take Center Stage

The trend toward chefs featuring seasonal, local, organic and the freshest ingredients continues unabashed at two legendary hotels: The Four Seasons Chicago and Las Ventanas al Paraiso in Los Cabos, Mexico, where both chefs have created their own herb gardens on property and one goes as far as to create a unique promotional opportunity.

By Staff -- HOTELS Magazine, 8/1/2007

Las Ventanas Executive Chef Fabrice Guisset helps male guests prepare personalized meals for their companions.

The trend toward chefs featuring seasonal, local, organic and the freshest ingredients continues unabashed at two legendary hotels: The Four Seasons Chicago and Las Ventanas al Paraiso in Los Cabos, Mexico, where both chefs have created their own herb gardens on property and one goes as far as to create a unique promotional opportunity.

The new “Men in White” program at Las Ventanas, A Rosewood Resort, turns male guests into culinary stars for the evening to impress their wives or significant others with their kitchen skills and then enjoy the meal in the resort’s aromatic herb garden. Under the guidance of Executive Chef Fabrice Guisset, men prepare a personalized meal and surprise their companion with a gourmet affair for two. The herb garden setting is also an outdoor kitchen where the men prepare the meals. The couples dine under a palapa in candlelight, with soft music playing and herb aromatherapy filling the air.

Four Seasons Chicago Executive Chef Kevin Hickey created his herb garden on the 10th floor roof of the hotel’s building.

The chef plans a personalized menu with each man and helps him set up the preparation. The companion is personally escorted to the garden by a butler and presented with the menu and champagne. Then the man dons his “whites” and completes the dinner preparation. A private waiter serves the feast.

At the Four Seasons Chicago, not only does Executive Chef Kevin Hickey get to grow some of his favorite menu ingredients and spices such as rosemary, coriander, French tarragon and basil as well as seasonal vegetables, he also has the opportunity to better care for his environment. What makes this idea even more unique is where Hickey houses his garden: on the 10th floor roof of the hotel’s building. Hickey’s picturesque rooftop garden is part of the city’s green roof initiative and a wonderful bonus for Hickey to walk just steps outside his kitchen for a bounty of flavor. “The great bounties of the Midwest and our local farmer’s markets have always been an inspiration for my creative Modern American cuisine. This takes that love of gardens and fresh produce to new heights,” Hickey says.

“The sky is the limit with our garden,” adds hotel General Manager Hans Willimann. “To have your own homegrown garden on a scenic rooftop in a world class city is truly an extraordinary opportunity for this hotel.”

Las Ventanas serves up romantic outdoor dining experiences beside the aromatic herb garden.	The new clay ovens at Las Ventanas, where herbs from the garden are roasted over fresh fish.
The Nopal smoothie at Las Ventanas is made with the cactus leaves of the Nopal plant.	Ceviche is made in the Las Ventanas herb garden demonstration kitchen.