Sustainable Suppers at Seasons Restaurant at Four Seasons Hotel Chicago

2nd Jul 2011
Sustainable Suppers at Seasons Restaurant at Four Seasons Hotel Chicago

This summer, savour sustainable suppers at Seasons Restaurant at Four Seasons Hotel Chicago, where Executive Chef Kevin Hickey’s homegrown tasting menu supports Growing Power, a national non-profit organisation that inspires communities to build sustainable food systems.       

Ten dollars of every Five Course Tasting Menu will be donated to Growing Power, which works to provide equal access to healthy, high-quality, safe and affordable food for people in all communities.

Guests will enjoy creative menus sourced from the Hotel’s own rooftop garden as well as local Midwest farms while assisting Growing Power in its mission to grow food, to grow minds and to grow community.

This year, Hickey and his culinary team are incorporating rooftop-grown vegetables such as heirloom tomatoes, cherry tomatoes, black tuscan kale, swiss chard, eggplant and okra into their daily-changing menus.

In addition, the Hotel turns to Midwest farms such as Nichols, Shooting Star, Green and Green Wisconsin Cooperative, Mick Klug and McWethy for fruits and vegetables. And for local dairy and livestock, the Hotel works with Dietzler Farms, Slagel Family Farm, Cooks Ranch, Capriole Farms, Mint Creek Farm and Prairie Fruits Farm.


Seasons, a recent Michelin star recipient, is open for dinner Wednesday through Saturday and for Sunday brunch. Guests can also experience locally and rooftop sourced menus at Seasons Lounge open daily for breakfast, lunch and dinner.


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