FOUR Magazine launches USA Edition

Four Magazine

Alinea’s Lobster, yellow Indian curry butter, Early Grey Gel, cauliflower custard, lobster foam & coconut pudding (photo: Christian Steel)

The inaugural Northern American print issue of FOUR Magazine, which is currently available in Germany, Italy and the UK, will debut on June 16 here in the United States. Why the name Four? In each bi-annual issue, the fine-dining food magazine focuses on four of the leading, cutting-edge chefs in the industry. The first American-focused FOUR will showcase recognizable chefs from the East to West Coasts including two current three-star MICHELIN chefs. Daniel Humm (Eleven Madison Park, NYC), Grant Achatz (Alinea Restaurant, Chicago), Dominique Crenn (Atelier Crenn, San Francisco) and Blaine Wetzel (The Willows Inn, Lumni Island) are the fab four featured in the new issue. I’ve read each of the interviews and they are great reads.

In the first issue of FOUR, you’ll find out how Miles Davis has inspired Chef Daniel Humm and his team at Eleven Madison Park. You’ll also learn how childhood walks through the forest with her father influenced Chef Dominique Crenn’s cuisine at Atelier Crenn. Chef Grant Achatz will discuss his desire for change and the need to evolve, and you’ll become more familiar with Blaine Wetzel - the chef who helped give a restaurant on the Pacific’s San Juan Islands archipelago a brand name.

In addition, FOUR will highlight the popularity of dim-sum style eateries, cool cocktails from Manhattan, a visit to Blackberry Farm, Tennessee, and an interview with FOUR North America’s Rising Star, Sean Brock.

FOUR Magazine USA

“At a time when the industry is rapidly evolving and pushing the boundaries of modern cuisine, #FOURUSA will deliver an insight into the best chefs, restaurants and cuisine across the country…” — Kerry Spencer, Editor in Chief of FOUR USA

Learn more about FOUR Magazine at four-magazine.com

 

 

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