I distinctly remember the first time I became acquainted with the Four Seasons Boston — the Tour de Champagne. I was just starting out as a food blogger then, but the dish that the Four Seasons prepared (a wonton hiramasa yuzo with cucumber and orange beurre blanc) at the tasting knocked my socks off! Perhaps it was all the champagne flowing in my blood vessels, butI boldly asked the chef de cuisine (Will Kovel of the late Aujourd’hui) if he would be interested in doing an interview for my site since I was so impressed by his dish. And surprisingly, he said yes! I was struck by how nice he was — here was an accomplished chef for a well-established restaurant agreeing to sit down with an unknown newbie food blogger for a meal and conversation. This experience itself forever left a positive impress of the Four Season Boston in my mind.