Weekender Bahrain, Sunday, August 25 2019

Diners to Enjoy a Taste of Healthy Living with Folia

admin 11-Mar-2019

Diners to Enjoy a Taste of Healthy Living with Folia

Health-conscious residents and visitors in Manama have a new reason to celebrate, with the launch of a clean, green and delicious plant-based menu at Four Seasons Hotel Bahrain Bay. Developed in partnership with Saudi-based KBW Ventures, founded by Chief Executive Officer HRH Prince Khaled bin Alwaleed bin Talal Al Saud, Folia’s delightful culinary selection offers a range of wholesome, plant-based starters, entrées and desserts from the kitchen of Matthew Kenney,founder of more than 30 renowned vegan eateries worldwide.

Diners will have an opportunity to sample the menu at the Hotel’s Bay View Lounge starting from March 15,2019 as Four Seasons Hotel Bahrain Bay brings Matthew Kenney’s culinary creations to the Middle East for the first time. The launch, the first in the MENA region, follows Folia’s successful introduction at Four Seasons Hotel Los Angeles at Beverly Hills in California last year.

“I am thrilled to present Folia at Four Seasons Hotel Bahrain Bay in collaboration with my partner Chef Matthew Kenney. Building on the success of our first collaborative effort at Four Seasons Hotel Los Angeles at Beverly Hills, it gives me immense pride to launch Folia in the Kingdom of Bahrain as our premier Middle East destination,” said Prince Khaled, founder and Chief Executive Officer, KBW Ventures. “Chef Kenney’s ingenuity at crafting cuisine positions the menu’s selection as attractive to all diners. The concept, dedicated to guests looking to experience an array of quality healthy choices, demonstrated immediate success shortly after its launch in California. Now, KBW Ventures is proud to share Chef Kenney’s selection in Manama, allowing visitors to Four Seasons from all over the Gulf to choose delicious and considered dining through Folia.”

The Folia menu will showcase a refreshing range of seasonal dishes such as watermelon poke, marinated in a flavourful ponzu lime broth; hearts of palm ceviche with cherry tomato, peewee potato and olives in a dijon vinaigrette; beet hummus with oregano cream; and dukkah avocado with spicy greens, preserved lemon and tomato jam. Entrees include green herb tacos filled with roasted squash and king oyster barbacoa, and wild mushroom sandwich with caramelised onions and truffle aioli. Diners can end their meal on a sweet note with coconut cream pie and coco-berry mousse with hazelnut gelato among the tempting desserts on offer.