The truck will cover 1,000 miles and visit destinations where the brand has properties, including Santa Barbara and Palo Alto, Calif., and Santa Fe, N.M. The vehicle will be parked in a different location daily (consumers can follow it on Twitter with the hashtag #FSTasteTruck) and serve dishes created by chefs from the local property.
The Four Seasons Hotel Los Angeles at Beverly Hills, Calif., for example, will offer short rib quesadillas with Oaxaca cheese and spicy salsa, shrimp tostadas with chipotle remoulade and avocado and tres leches cake with Mexican-chocolate ice cream.
The company is also planning special events that will feature the truck: Arizona will have a Southwest Chile Cook Showdown, where the executive chef Mel Mecinas from Scottsdale, Ariz., and the executive chef Andrew Cooper from Santa Fe, will prepare dishes with chilies and patrons can vote on which chef they prefer.
Guy Rigby, the vice president of food and beverage for Four Seasons in the Americas, said the truck is intended to get Four Seasons chefs engaged in the food truck movement. “Food trucks are very relevant at the moment, and we thought it would be a fun idea to have one connected to the Four Seasons name,” he said.
If the venture is successful, the brand is planning to send the truck to more destinations around the country next year.
Find the original article at The New York Times <here>