Four Seasons Hotel Washington, DC hosts a combination of spa, fitness and food and beverage events in celebration of Global Wellness Day on June 13, 2015. The Hotel’s restaurants will offer a variety of week-long healthy dining options from Monday, June 8 to Sunday, June 14.
Global Wellness Day is a special day dedicated to bringing awareness to all aspects of healthy living. From healthy eating and physical fitness to spiritual soundness and environmental responsibility, this social movement promotes activities that increase total wellness in the mind, body and spirit. As a leader in tourism wellness, Four SeasonsHotels and Resorts is partnering with Global Wellness Day because it believes in the movement’s manifesto: “One day can change your whole life.”
“As an avid triathlete, I’m thrilled that Four Seasons Hotel Washington supports this global initiative on healthy living,” says the Hotel’s recently appointed General Manager David Bernand. “With DC being ranked by the American Fitness Index as one of America’s fittest cities, we incorporate that health-conscious culture at our Hotel. The environment we create for both guests and employees is one that places wellness as a top priority.”
The Spa and Fitness Centre
The fitness event Run My City will kick off the day’s events at 7:00 am. Guests will be able to join Bernand for an hour-long historic and scenic running tour along the Potomac river and national monuments. The 3 to 6 mile (4.8-9.7 kilometre) run will conclude with healthy refreshments on the Hotel’s Douglas Patio. All participants will be welcomed to a kale, basil, mint and honeydew Green Goddess Juice along with nutrient-dense muffins.
The Spa at Four Seasons Hotel Washington will offer a complimentary 8:00 am sunrise yoga session led by Christina Popescu, a seven-year Yoga Alliance certified yoga instructor from one of the DMV’s top fitness centres, Verve. After the session, attendees will be treated to a Green Goddess juice and super food muffins.
“Our sunrise yoga will be sure to provide our guests an experience of total relaxation,” says Julia Boeminghaus, The Fitness Club and Spa Director. “It’s the perfect way to temporarily disconnect from the fast pace of daily lives and focus on posture and breathing while uncluttering the mind.”
Food and Beverage
All week long, guest will have increased access to healthy dining options. The morning coffee offerings in the lobby will include a complimentary mini Green Goddess juice for guests to sample.
In addition to the many healthy menu options already offered by Seasons Restaurant and BOURBON STEAK, the Hotel’s Green Committee Chairmen and Hotel Executive Chef Douglas Anderson will prepare special locally-sourced plant-based dishes. For breakfast in Seasons, guests can enjoy a multitude of options such as the Green Machine egg white frittata made with kale, spinach, artichoke, asparagus, green onion, avocado and herbs for USD 20, or choose from the wide selection of Healthy Start options such as organic oatmeal served with apple butter, or side dishes such as grilled vine ripe tomatoes, grilled organic apple chicken sausage or grilled asparagus. For refreshing options, guest can enjoy made-to-order Green Goddess juice or have the option to create their own healthy juice with a selection of nine fruits and vegetables. At BOURBON STEAK, Chef Joe Palmawill offer the Global Green & Citrus Salad with clementine, radicchio, cashew and white balsamic for USD 15 as a highlight menu item.
The restaurants will donate USD 1 from the sales of their specialty Global Wellness dishes and juices to Global Green, a nonprofit environmental organisation charity supported avidly by many Four Seasons guests. This leading pan-global charity believes strongly in wellness and fostering healthy, environmentally sustainable lifestyles.
Hotel employees will also have a chance to personally participate in Global Wellness Day with a 6:15 am boot camp-style fitness class taught by Bernand on Thursday, June 11. The healthy initiatives continue on Friday with a welcome pre-shift smoothie reception with the Hotel’s Executive Committee at the staff entrance followed by healthy lunch and dinner offerings prepared by Chef Anderson in employee cafeteria, DC Diner.
