Executive Chef Marco Fossati brought a taste of Quattro to the James Beard House in New York City on Tuesday, September 30, 2014, partnered together with other Four Seasons hotels to present a six-course tasting menu. Only 250 restaurants are chosen per year to host a dinner at the Beard House, a storied culinary venue named after the celebrated author, educator, and champion of American cuisine. For those who couldn’t make it to the dinner, Quattro will be offering the entire menu, with wine pairings, for one special weekend on October 24 and 25, 2014 at Four Seasons Hotel Silicon Valley at East Palo Alto.
Guests who attended the James Beard House dinner in September began their evening with a selection of hors d’oeuvres, followed by a six-course meal with wine pairings, with one course designed by each guest chef. Executive Chef Fossati prepared two dishes for the evening: watermelon proscuitto with Achadinha Farms aged goat cheese, candied walnuts and vincotto for the reception, and pasta all’amatriciana with house-cured guanciale, pelati tomato sauce and pecorino fiore sardo for the fourth course of the dinner.
Quattro diners have two opportunities to join in on the celebration. Quattro will be featuring the entire six-course menu for the evenings of October 24 and 25. This special event will offer diners an opportunity to leave their suitcases behind while they savuor myriad cuisines available at Four Seasons hotels around the United States – enjoying a five-star culinary vacation without ever leaving their seat. The complete menu for the evening is as follows:
Uni with sweet corn, tortilla-lime salt, abalone, finger limes and avocado
Beef carpaccio with seven-minute farm egg and caviar
Rockfish with dungeness crab dumplings and crab consommé
Pasta all’amatriciana with house-cured guanicale, pelati tomato sauce and pecorino fiore sardo
Buffalo New York steak, mushroom-truffle grits, kale, onion bark and huckleberry sauce
Panna cotta with melon, piment d’espelette and cilantro
The cost for the October Quattro dinner is USD 98.00 per person, with wine pairings available for an additional USD 42.00. For reservations, call 650 566 1200.’
Hailing from Genoa, Italy, Marco Fossati is a modest chef with more than 28 years of experience cooking in kitchens around the world. With each stop, his mentors inspired him to build upon his Italian heritage and helped shape his culinary philosophy. Fossati is equally passionate about food and teaching younger chefs. He is driven to inspire his team to cook with passion and take pride in their craft. One key point he always says to his team is: “if you have fun in what you are doing because it is your passion, everything comes easy and right.”
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