Grab a Bite of Gourmet Street Food

BY TIMESeptember 18, 2014 PRINT

The Four Seasons Food Truck will embark on a nine-city culinary tour down the East Coast, serving up plenty of gourmet street food along the way.

From September 15 to November 11, the Four Seasons Food Truck will be making its way down the Eastern seaboard on a 43-day, 1,037-mile journey from Boston to Miami. The chefs at Four Seasons hotels and resorts in each of the nine destinations have crafted unique menus specifically for the tour, each one expertly designed to highlight some of the best flavours their cities have to offer.

 From savoury Lobster Rolls in Boston to Butter Pecan and Peach Ice Cream Sandwiches in Atlanta to spicy Vampiros Steak Tacos in Palm Beach, expect a tasty range of on-the-go gourmet meals at every stop.

 Here are some of the recipes form the food truck.

1. Boston Lobster Roll

By Executive Chef Brooke Vosika, Four Seasons Hotel Boston 

Epoch Times Photo
(Courtesy of Four Seasons)

Ingredients for the Lobster Roll: 

  • Whole Maine lobster
  • 1 gal (4 qts) court bouillon
  • 3–4 oz (85–115 g) house-made lemon sabayon
  • 1 tbsp (15 ml) carrot, brunoise
  • 1 tbsp (15 ml) celery, brunoise
  • 1 tbsp (15 ml) onion, brunoise
  • House-baked brioche
  • bun Bibb lettuce
  • 1/4 avocado, peeled and sliced
  • Lemon wedge Kosher salt and pepper to taste 

Ingredients for Lemon Sabayon:

  • 1 cup (250 ml) crème fraîche
  • 1/2 cup (125 ml) mayonnaise
  • 3 fl oz (90 ml) lemon juice
  • 2 lemons, zested
  • Kosher salt and ground white pepper

Method for Lemon Sabayon:

1. Whip crème fraîche in a chilled bowl until light and airy.

2. In a separate bowl, mix remaining ingredients and season to taste.

3. Carefully fold crème fraîche into the mayonnaise mixture.

4. Set aside, refrigerated until ready to use.

Method for Lobster Roll:

1. In a large pot, poach lobster in court bouillon.

2. Combine chopped poached lobster with carrot, onion, celery and lemon sabayon.

3. Mix well; season to taste.

4. Place Bibb lettuce in brioche bun and fill with lobster salad mix.

5. Top with avocado and garnish with lemon.


2. Philly Cheese Steak Spring Roll

By Executive Chef Peter Rosenblatt, Four Seasons Hotel Philadelphia

Epoch Times Photo
(Courtesy of Four Seasons)


  • 1 lb (.45 kg) beefsteak
  • 4 oz (115 g) American cheese
  • 2 oz (55 g) onions, diced
  • 1 oz (30 ml) olive oil
  • 8 spring roll wrappers
  • 1 egg yolk Oil for deep frying 


1. Sauté beefsteak in olive oil with diced onions, over medium-high heat until cooked.

2. Reduce to low heat and add American cheese; heat until melted.

3. Chill mixture, then divide into 4 equal cylinders about 5-inches long.

4. Lay out 1 piece of spring roll wrapper and wrap the mixture, sealing the edges with egg yolk. Double wrap the roll for extra crispness. Repeat for remaining 3 rolls.

5. Fry each roll at 350 degrees F (180 degrees C) until golden brown.

During each tour stop, local diners can follow the Food Truck throughout the city to a full schedule of can’t-miss events. Enjoy a Savannah Crab Cake Sandwich at the Food Truck Showdown in Atlanta, or indulge in Pit Beef Tacos during Purple Friday events in Baltimore. A portion of the proceeds from the tour will also go towards deserving charities in each of the nine destinations. 

Follow the Four Seasons Food Truck week by week in the following destinations:

Boston: September 15–20
Philadelphia: September 22–27
New York: September 29–October 4
Baltimore: October 6–11
Washington, DC: October 13–18
Atlanta: October 20–25
Orlando: October 27–28
Palm Beach: October 30–November 4
Miami: November 6–11

 This article was originally published on Read the original here

You May Also Like