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Four Seasons Hotel Chicago Wheels In One-Of-A-Kind Midwest Culinary Experience

May 11, 2015 Food & Beverage No Comments Email Email

Four Seasons Hotel Chicago introduces a unique bike-to-table experience this season.


Beginning June 6, 2015, guests will have the opportunity to accompany Executive Chef Stephen Wambach at the Green City Market with a customised dinner at Allium Restaurant that evening.

On Wednesday and Saturday mornings, experience-goers will join Chef on a ride to the market – less than a mile and a half away – via bicycles provided by the Hotel. Chef will lead the way through the city streets on his brand new J.C. Lind Bike Co. Workcycle, which holds up to 175 pounds of fresh produce and features a market-inspired design by local street artist Brendan Cooney. Once they arrive, guests will pick their favourite produce, cheese or bread, while receiving tips and tricks from Chef, a true market connoisseur. Their selections will be included in a special four-course dinner with wine pairings.

Chef is extremely grateful for the generosity and support of Veloccity, a division of Midwest Foods, that – alongside the Hotel – assisted in making his dream of owning a customised Workcycle come true.

“I’m excited to replace my personal street bike that I currently ride to the market three to four times a week with my new Workcycle. Gone are the days of me coming back to the Hotel with a backpack, shopping bags and even pockets stuffed with produce,” says Chef Stephen. “I can’t wait to show guests one of my favourite places in all of Chicago, and then use my creative juices to prepare an unforgettable meal for them.”

The bike-to-table experience allows Chef to fulfill his genuine appreciation for fresh, local ingredients on a larger scale. And, with the Workcycle, he can remain environmentally responsible – another passion of both Chef and the Hotel – while maintaining Allium’s promise to deliver the finest seasonal dishes.

The experience can accommodate up to two guests. The total cost for two, including a trip to the market with Chef, all selected ingredients, and a four-course, wine-paired dinner, is USD 400 (which includes tax and gratuity). It will be available for as long as weather permits; the Green City Market closes for the season in October.

Reservations must be made at least 72-hours in advance. To book, call Allium Restaurant and Bar at 312 799 4900.


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