Power breakfast: from the kitchen of the Four Seasons Hotel

Better Nutrition, Dec, 2004 by Bonnie Siegler

Tucked away in the Georgetown area of Washington, DC, stands the Four Seasons Hotel, where the guests range from the famous to the infamous. It's been named the city's foremost AAA Five Diamond Hotel since 1990, and its Seasons restaurant always treats its guests to first-class hotel dining. Perhaps the first sign that you will be experiencing culinary delights is the sculpture by Raymond Mason in the entryway to the hotel, aptly titled

"The Departure of Fruits and Vegetables from the Heart of Paris." The sculpture shows crates of fruits and vegetables being delivered from the marketplace.

But the real draw at the Seasons is the food, and it is in the hotel's restaurant that Executive Chef Douglas Anderson provides diners his art, his expertise and his interest in local produce. Dinners run the gamut from sea bass in a mussel broth with tiny poached vegetables to plump and delicious boneless squab. Lunch could be salmon fillet with orange couscous and baby carrots. But it's the hotel's power breakfasts fasts attract captains, kings, senators, actors and governors. "The organic process mirrors my personal approach to food," explains Anderson. "I present diners with healthful, nutritious options that are uncluttered by anything unnecessary."

In a town where breakfast might be the most important meal of the day to assist power-brokers in making vital decisions, the informality of Seasons' breakfasts, coupled with its fresh, nutritious ingredients, are sure winners for people who want to eat well.

Breakfast with the Rich and Famous

Some of the notable names that have been seen enjoying a power breakfast at the Four Seasons Hotel include California Governor Arnold Schwarzenegger, Senator Hillary Clinton, General Wesley Clark, journalist George Stephanopoulos, and National Security Advisor Condoleezza Rice. But it's not just all polities at Seasons. Hollywood stars such as Tom Hanks, Rita Wilson, Eric Clapton, George Clooney and Whitney Houston have also started their days with Chef Anderson's passion for health foods. "Washington is a high-energy business town," he says, "and Seasons has become the power breakfast spot of choice because our menu features numerous healthful items that are robust without being excessive, giving you the start you need to conquer the day."

Wholesome Ingredients

Chef Anderson delights in preparing fresh and familiar breakfasts. He often includes fresh berries as ingredients or as a garnish. "I'm a huge fan of berries, especially blueberries. I call them the 'superberry' because they are such nutritious little fruits."

Anderson's favorite herbs are rosemary, thyme and oregano. Oregano, known for its bacteria-killing properties, also enhances the flavor of egg and cheese dishes, while rosemary has reported digestive and muscle pain benefits. All three add zest and flavor to many dishes.

And you can't get much fresher than growing your own herbs, which Chef Anderson does right on the hotel's grounds. Starting from clippings obtained from his own organic herb garden at home, the chef grows several varieties of basil, peppers, parsley, marjoram, rosemary, dill and many more. What's more, Chef Anderson maintains close relationships with farmers in the outlying areas.

"As a chef, I feel a responsibility to understand how my choices impact the environment. I make it a priority to seek out the freshest ingredients and methods that are also sustaining," he says.

Here are some of the more popular power breakfast selections. Chef Anderson hopes you can start off your day feeling strong and healthy while having the ability to make your own power choices.

Apple-Ginger Muffins

MAKES 12 LARGE MUFFINS

4 cups sliced apples
2 sticks butter
1 1/2 cups granulated sugar
4 large eggs
2 1/4 cups flour
3/4 tsp. baking powder
Pinch of salt
1 1/2 tsp. ground ginger
3/4 cup milk
1 1/2 tsp. ground cinnamon
Fruit compote for garnish, optional

1. Preheat oven to 375F.

2. Peel, core and dice apples. Saute
in 1 Tbs. butter over medium-high
heat until tender, about 4 minutes.

3. Cream remaining butter and
sugar. Slowly add eggs, scraping
bowl often.

4. Sift flour, baking powder, salt
and ginger together. Add to
creamed mixture.

5. Add milk, and finish with apples
and cinnamon. Mix until incorporated,
but do not overmix.

6. Bake for 18 minutes, or until
golden. Garnish with fresh fruit
compote, if desired.

PER SERVING: 370 CAL; 5G PROT; 18G TOTAL FAT (10G SAT FAT); 49G CARB; 110MC CHOL; 180MG SOD; 2G FIBER; 30G SUGARS

Cholesterol-Free
Scrambled Eggs with
Chives, Grilled Shiitake
Mushrooms and Tomato

SERVES 4 MINUTES OR FEWER

2 egg whites plus Egg Beaters to
  make 1 qt.
3 Tbs. finely chopped fresh chives
1 cup sliced grilled shiitake mushrooms
3/4 cup seeded and diced tomatoes
Salt and black pepper to taste

Cook eggs in large nonstick skillet
over medium heat. When half
cooked, add remaining ingredients,
and cook until desired doneness.

PER SERVING: 150 CAL; 25G PROT; 0G TOTAL FAT (0G SAT FAT); 11G; CARB; 0MG CHOL; 500MG SOD; 1G FIBER; 5G SUGARS