Savoring summer

As we celebrate Independence Day — the consummate summer holiday — here in the United States, it seems fitting to highlight a few of the more creative ways hotels are helping guests savor the myriad fabulous flavors of the season.

Four Seasons Hotels and Resorts, Toronto, is celebrating its second Summer of Ice Cream Love with new desserts and interactive experiences that showcase the most exciting current ice cream trends. At Four Seasons Safari Lodge, Serengeti, in Africa, for example, Executive Chef Curtis Smithen has created several Ice Cream Sliders made with maandazi, fluffy fried bread that originated in the Swahili coastal areas of Kenya and Tanzania. The sliders are available in three flavors: Masala Chai Tea, Hibiscus Flower and Amarula, a cream liqueur from South Africa made with the fruit of the African marula tree.

Sixteen at Trump International Hotel & Tower Chicago is offering The Summer Market, a creation of Executive Chef Thomas Lents and Executive Pastry Chef Patrick Fahy designed to evoke cherished summer memories. The meal begins with a tableside presentation of produce that serves as a visual representation of the menu, which includes dishes such as Soy Bean/Truffle/Living Salad, with summer truffle salad, soy bean variations and nasturtium perfume.

Corinthia Hotel London, meanwhile, is offering al fresco summer dining with The Courtyard Summer Social in its open-air Courtyard space. Executive Chef Garry Hollihead cultivated British strawberry plants in his own garden and transferred them to the hotel’s Courtyard, where guests can enjoy their handpicked freshness with tea. Crafted as a gastronomic celebration of Britain’s most beloved summer pastimes, the Summer Social menu includes delicacies such as a strawberry tart and lemon éclair. 

Of course, every season promises distinctively delicious flavors — even winter — but it seems no other time of year serves up quite the flavorful bounty that summer does. Enjoy!