Ad Vantage Fitness

Brunch at the Four Seasons

Posted August 24, 2011 by Mary Kong-DeVito in The Loving Spoonful

his might be a good time to teach you Girl Meets Food’s “Fundamental Principles of Buffeting,” not to be confused with what happens before a plane crashes.  This is a food blog.

When I lived in Las Vegas–the land of buffets–I developed a time-proven system which will allow you to maximize your dining experience without turning into Violet Beauregarde.  God, I was mortified after being rolled out of the Bellagio once by Affliction T-shirt wearing Oompa-Loompas.  Lesson learned.

  • First, perform an initial walk-through, making a mental list of dishes you’ll like to try.
  • Never order carbonated beverages or you’ll turn into a Personal Flotation Blueberry.
  • Avoid starchy fillers like bread, pasta and fried foods, or eat these sparingly.
  • Fill your plate with bite-sizes only.  It reduces waste, plus it creates a dining strategy for subsequent rounds.
  • Remember taste, and then eat.

At Seasons in the Four Seasons Hotel, you’ll find a lavish Sunday brunch buffet ($80) that rivals those found in Las Vegas.  You might even say you hit the gastronomic jackpot.

Several beautifully-decorated stations hold bounties of breakfast favorites, fresh meats, seafood, cheeses and hot, farm-fresh vegetarian dishes.  The menu changes frequently, so look forward to exciting, seasonal offerings.

Waiting for you on sizzling hot cast iron skillets are tarragon roasted quail, flank steak and Maryland crab cakes.

At the breakfast station, there are made-to-order omelets, thyme-scented potatoes, hardwood smoked bacon, French toast and cured Virginia ham.  If you fix yourself a bagel, don’t forget to try the buttery house-made smoked salmon with capers.

Like a never ending gobstopper, you’ll find an endless amount of charcuterie and cheeses from Cherry Glen, Midnight Moon, Cabot, Pleasant Ridge and Maytag, with accoutrements like dried apricots, walnuts, honey and pears.

At the end of this delightfully long tunnel is a Willy Wonka-esque room filled with sweets for every desire.  Because the last rule in Girl Meets Food’s “Fundamental Principles of Buffeting” is–leave room for dessert.

Seasons at Four Seasons Hotel
2800 Pennsylvania Avenue, NW
Washington, DC

Seasons on Urbanspoon

About the Author

Mary Kong-DeVito

Mary grew up in New York where the food-centric city and her family's restaurants were literally her playground. Instead of eating dirt, she ate duck blood and rotten eggs. You never know what you'll find on the sidewalks.Mary is a veteran of the hospitality industry who's worked with numerous celebrities such as Barbra Streisand, Patrick Ewing, Vanessa Williams, Michael Stipe and Jane Krakowski. Her writing has appeared in DC Modern Luxury, Washington Post Express, Eater, Scoutmob, Washington Flyer and Washington City Paper.She eats "normal" stuff too, like cheeseburgers. Kangaroo cheeseburgers.