More S’mores, Please!

More S’mores, Please!Bourbon Steak at the Four Seasons, Washington, DC, Fires up a Dessert that’s Smokin’

The seductive scent of freshly burnt wood over a roaring fire pit wafts from the bell-jar-shaped cloche as soon as it is lifted to unveil the artisanal rendition of a beloved American dessert:Smoked S’mores. At Bourbon Steak at the Four Seasons, Washington, DC, Michael Mina’s affinity for whimsical takes on nostalgic favorites can be found throughout the menu. Executive chef Joe Palma explores these themes and deftly walks the line between the modern and the familiar, as seen in his latest culinary creation, which reinterprets this campfire classic in bold, deconstructed strokes.

After being cloaked in a plume of smoke from the smoldering ember off a wood-burning grill, the dessert is revealed to delight guests’ inner-child as they feast their eyes on Palma’s artfully presented handiwork on a custom wooden board. The familiar smell of fire-roasted marshmallows and warm, melted dark and milk chocolates draw you in for a decadent bite. Of course this is no run-of-the-mill S’more with mostly every component made in-house—from theHazelnut Graham Streusel to the Marshmallows and Toasted Marshmallow Ice Cream. In lieu of Hershey’s, Palma tips his toque to Valrhona with the legendary brand’s Caramel & Milk Chocolate.

In a kitchen known for its elegant and perfectly executed steaks and globally sourced seafood, there is something more salt-of-the-earth coming out right now that casts a festive mood for the winter. S’mores needs no embellishment because it is an unforgettable treat of gooey, snap-crunch fun on a plate. Anyone can enjoy all the campfire flavors the season has to offer – preferably outdoors.