When we heard the Four Seasons’ new food truck would be in town again this week, we had to give it a try. After all, this is no ordinary burrito/hotdog/burger dispensary; this is mobile gourmet eats at its best. The high-end food truck is halfway through a two-month journey, as it travels 1,000 miles to serve eight different Four Seasons’ properties.
The chef and menu change week to week, so depending on when you catch the truck, you will enjoy a sea bass and avocado panini, house-made gnocchetti, gluten-free banana bread, papas fritas slathered in green mole, a crab Louis roll, or mouthwatering fried green tomatoes (just to name a few).
This past Friday, the Four Seasons’ Truck was offering fresh South American cuisine. We caught it in downtown Beverly Hills, where Executive Chef Ashley James – who has worked at the Four Seasons Resorts in both Singapore and Buenos Aires – created a menu inspired by his passion for Mexican flavors.
We loved the quesadillas filled with braised kalbi short rib and topped with spicy kimchi, which paired perfectly with papas fritas drenched in green mole or chipotle remoulade (both are worth a try). The seared ahi tostada, filled with picked onion, jicama slaw and guacamole, was another highlight.
A portion of the proceeds go to a charity called Chefs to End Hunger, which distributes extra, already-cooked food to various soup kitchens and shelters.
The mobile eatery will be in Westlake Village next (Oct. 21-Oct.27), followed by Scottsdale, Ariz., (Oct. 28-Nov. 3) and Santa Fe, N.M. (Nov. 4-Nov. 10). And if you just can’t make it out to any of those, you can still order select dishes (such as the ahi tuna tostada) at Cabana Restaurant right here at the Four Seasons Los Angeles in Beverly Hills. Aproveche!
