Farm-to-Table Getaway with the Four Seasons Boston

Foodies won't want to miss this special opportunity at the Four Seasons Boston: a weekend culinary extravaganza this fall that includes apple picking, cider making, and cooking with the Executive Chef. With the Farm-to-Table getaway, a group of six has a fun-filled, food-themed weekend both on the farm and at the luxury hotel. Here's what the weekend looks like:

* Friday - Arrive and savor special welcome amenities from Chef Vosika followed by a festive dinner at Chef's favorite Boston restaurant outside of the hotel.

* Saturday - Breakfast in The Bristol Lounge before departing for a local farm to select fresh produce and go apple picking. In the afternoon, the cooking begins. Venture inside the kitchen at Four Seasons Boston, don chef's hats and aprons and use a cider press to make apple cider from scratch. Then, cook up festive fall indulgences ranging from Chef’s favorite apple cider donuts to warm apple pie. You'll also taste a range of light bites and sip homemade wines from Chef’s personal label, Sawkill Creek. Dinner is a custom menu in The Bristol Lounge incorporating the farm-fresh, seasonal ingredients selected during the day’s outing.

* Sunday - Celebratory Sunday Breakfast Buffet in The Bristol Lounge. Each participant will receive Chef's personal recipes plus a basket of homemade goods to take home.

This special weekend is offered from Friday, October 14 to Sunday October 16, 2011 by Four Seasons Hotel Boston. The cost is $7,995 per group of six and includes three guest rooms plus the itinerary described; guests must book together.