WHY IT RATES: The Grilled and Chilled barbecue series at Quattro is a casual, no reservations required event that offers an opportunity to sample creations from world-renowned chefs.—Mia Taylor, TravelPulse Senior Writer.
Four Seasons Hotel Silicon Valley at East Palo Alto has officially kicked off its annual summer barbecue series Grilled and Chilled.
The culinary series highlights unique global barbecue, masterfully crafted cocktails and stimulating DJ music on the Quattro terrace from May through October 2018.
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On Friday, July 27, Grilled and Chilled welcomes Executive Chef Julien Laffargue of the renowned restaurant group Ricarda’s in Toronto, Canada.
Julien’s impressive career has had him serving as the personal chef to former French President Jacques Chirac; cooking for travelers aboard the Orient Express train; and launching several international food and beverage concepts for Four Seasons before joining Ricarda’s.
Julien will create dishes inspired by his love of traditional French cuisine incorporating fresh ingredients from California.
On Friday, August 31, Drew Deckman returns to the Quattro terrace. Executive Chef of Deckman’s En El Mogor, a critically-renowned restaurant in Mexico’s premier Mexican wine country of Valle de Guadalupe in Baja, Mexico, Chef Drew will create dishes using his signature wood-fired cooking techniques highlighting a few choice ingredients from the region of Baja Mexico.
The remaining dates of Quattro’s Grilled and Chilled barbecue series are:
Friday, September 28 – Oktoberfest with Chef Eric Keppler featuring traditional German style snacks, a selection of local and German beers and specialty Boilermaker cocktails.
Friday, October 26 – Rioplatense with Chef Martín Morelli featuring South American style small plates, tannat and malbec wines and South American Sangria.
Grilled and Chilled is a casual, no reservations social event featuring tapas–style small plates designed for sharing, specialty cocktails and DJ curated lounge music.
To learn more about the series call Quattro restaurant at 650 470- 2889; for large parties email email@example.com.
SOURCE: Four Seasons press release
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