Four Seasons Hotel Bahrain Bay has lined up exciting events as it gears up for the festive season.

Prepare your palate for a trio of unique dining experiences crafted by world renowned chefs with ‘3 Chefs, 3 Days, 3 Culinary Experiences’. For this exclusive event series, Executive Chef Brian Becher will collaborate with Chef Kamel Guechida and Chef Pierre Chambon. On November 7 at re/Asian Cuisine, a six-course feast inspired by Southeast Asian cuisine awaits from 7pm, priced at BD59. On November 8, diners can savour an elevated brunch featuring Chef Kamel Guechida at CUT By Wolfgang Puck from 12.30pm to 3.30pm, priced at BD70 (inclusive of beverage). And, on November 9, the series concludes with an exclusive sandwich creation as part of the Guest Chef Series at CUT By Wolfgang Puck and CUT Lounge from 12.30pm to 11.30pm, priced à la carte at BD14.5.

Then enjoy the return of the Art Brunch in partnership with luxury accessories brand, ANNADA, a distinguished occasion honouring 50 years of the remarkable career of Bahraini artist Abbas Almosawi. This curated experience beautifully intertwines culinary and visual artistry, offering an immersive feast for the senses. It takes place on November 8, 15 and 22 from 1pm to 4pm at Bahrain Bay Kitchen and is priced at BD35 including soft drinks or BD48 including a Selected Beverage Package.

The 50th anniversary celebration continues at Bay View Lounge with the Bahraini Art Afternoon Tea that features imaginative pastries by Executive Pastry Chef Imad Boukli, inspired by Abbas Almosawi’s works. Enjoy locally inspired sweet and savoury treats complemented by pistachio karak tea and a saffron lavender mocktail. Choose from two packages, including one with an exclusive gift of the artist’s work, and explore a special exhibition of his remarkable pieces in collaboration with ANNADA Gallery at the Royal Majlis. The tea takes place from November 5 to 30 from 12pm to 11.30pm, priced at BD22 or BD26, for the experience with a gift.

As Thanksgiving approaches, the culinary festivities continue at CUT by Wolfgang Puck. On November 28, experience a contemporary twist on traditional flavours during the Thanksgiving Dinner. From succulent deepfried turkey and brioche stuffing to a kabocha pumpkin pie, this feast is designed to elevate your holiday celebrations. Join the festivities from 7pm to 12am, priced at BD59 net per person.

The following day, November 29, Bahrain Bay Kitchen invites you to its award-winning Friday Brunch. Enjoy a feast of Thanksgiving specialities, including lavender honey roast turkey, kale citrus salad and warmly spiced pecan and pumpkin pies. This celebratory brunch runs from 1pm to 4pm and is priced at BD35 with soft drinks and BD48 with a Selected Beverage Package. ✤

GO: CALL BAHRAIN BAY ON 1711 5500, CUT BY WOLFGANG PUCK ON 1711 5044 AND RE/ASIAN CUISINE ON 1711 5046 FOR MORE INFORMATION OR TO MAKE A RESERVATION.