It’s always fun to see what imaginative chefs come up with to celebrate holidays and other special occasions. Most recently we can’t stop quacking about the Easter Duckies that Executive Pastry Chef Chris Ford of the Beverly Wilshire, A Four Seasons Hotel, created for the spring holiday. Made of hallowed bittersweet chocolate and presented on a wooden crate with a mallet, the ducks are designed to be cracked open to unveil the surprise treat inside: Easter-themed Jordan Almonds and caramelized chocolate truffles.

The ducks came in four options, including Fool’s Gold, Duckmoji, Playbunny and Flower Power. Priced at $90 each on the Beverly Wilshire website, and customizable, they sold out immediately.

Ford’s whimsical sweets are inspiration on how to ending a banquet on a memorable note. And while his artful pastries, often end up on Instagram, he emphasizes that they are meant to be enjoyed, not just admired. “Flavor often gets lost in beautiful desserts. For me, it’s always flavor first and appearance second.”

Embracing Sustainable Sipping 


Pirates of the Caribbean meets high-tech rum-making in DTLA. 


The revitalization of downtown LA has prompted a transformation of the newly updated LA Athletic Club. After two phases of $10 million renovations, which included its meeting and event spaces, the family-owned athletic and social club now offers guests and planners exciting new spaces for any occasion.