Vancouver, Canada, 2015-4-21 — /Travel PR News/ — Once a year YEW seafood + bar teams up with VISA Infinite to create a one-of-a-kind dining experience for food-loving cardholders. This year, Chef Ned Bell is thrilled to join forces with friend and well-known Chef Seamus Mullen for an inspired meal that blends both chefs’ styles and passions.
The eight-course dinner includes a sparkling reception with canapés, five courses traded between the two chefs’ signature styles, and a Canadian cheese and dessert course. The dining experience will be further heightened by thoughtful pairings of British Columbia VQA wines. Tickets cost CAD 145 per person (tax and gratuity inclusive) and can be purchased through the VISA Infinite website*
Ned is well-known for his commitment to seafood that is as sustainable as it is delicious, having biked 8,700 kilometres (5,400 miles) across Canada in 2014 to raise awareness for the health of the country’s oceans, lakes and rivers.
Chef Seamus Mullen is fresh off an epic bike ride himself having raced one of the world’s most challenging routes across Costa Rica last fall. Splitting his time between his restaurants at Mondrian London’s recently opened Sea Containers and New York’s Tertulia and El Colmado, Mullen is an award-winning chef, restaurateur and cookbook author known for his inventive yet approachable Spanish cuisine. He has been named a semi-finalist for Best Chef NYC by the James Beard Foundation three years in a row.
Chef Mullen is also a leading authority in the conversation on food, health and wellness, having been diagnosed in 2007 with rheumatoid arthritis, an autoimmune disease that forced him to rethink his relationship with food, and led to his first cookbook Hero Food, published in 2012. Through food, exercise and lifestyle changes, Seamus was able to successfully turn his health around. He shares his story through numerous speaking engagements around the country, and has been featured in major publications such as The Wall Street Journal, Chicago-Tribune, The Guardian, The New York Times and through his bimonthly column in Men’s Journal.
Don’t miss this dynamic dining experience. Tickets are limited. Book today.
*Tickets can only be purchased with a VISA Infinite card.
About YEW seafood + bar:
YEW seafood + bar is one of the city’s premiere sustainable seafood restaurants, delivering delicious cuisine, thoughtfully paired wines, innovative cocktails and a fun, welcoming environment for guests. Guided by passionate and talented Executive Chef Ned Bell, YEW is an unmissable Vancouver dining experience. Perched at treetop level in Four Seasons Hotel Vancouver, YEW’s chic space, communal tables and bar make it the perfect place to bring one’s social network. Like YEW at /YEWseafood on Facebook and follow @FSVancouver on Twitter and Instagram.
PRESS CONTACTS
Kate Colley
Public Relations
791 West Georgia Street
Vancouver, British Columbia V6C 2T4
Canada
kate.colley@fourseasons.com
1 (604) 689-9333
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Chefs Ned Bell and Seamus Mullen partner for April 28 event at YEW seafood + bar at Four Seasons Hotel Vancouver