Specialty Menu for Miami's Four Seasons Hotel
Executive Chef, Aaron Brooks, for his appearance at the
James Beard House in New York City

Elegant, classic design for a
very special event, from Miami to NYC

Four Season’s Executive Chef Brooks joined Chef Joshua Smith to cook a seven course meal at the award-winning New York City James Beard House. As part of the special events marketing, we designed a classic, elegant vertical menu that accompanied them from Miami to NYC.

Four Seasons Special Events Marketing

The menu featured three courses at the James Beard dinner, including grilled Hudson Valley duck breast with leg “cotichino,” brioche fennel puree, drunken grapes and foie gras, and barramundi crudo with sweet corn, aji amarillo, fire roasted peanuts and young celery. Beef striploin with rogue creamery blue cheese, sautéed endive, fried heirloom potatoes and smoked maple syrup were also featured.

We designed a menu that ultimately let the dinner speak for itself.  Focusing on the typography, we designed an elegant, clean menu that portrayed the upscale atmosphere customers experience at the Four Seasons Hotel & Resort in Miami.

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