Four Seasons Hotel Silicon Valley Set to Host BITE Silicon Valley, Where Food and Technology Meet

Published on : Saturday, May 23, 2015

cq5dam.web.press.400.keepaspectratio (9)Quattro Restaurant will partake in the first annual BITE Silicon Valley food festival, where the best and brightest in the worlds of culinary and technology will converge at the epicentre of American innovation, Silicon Valley. The three-day event will run from Friday, June 5 until Sunday, June 7, 2015 at the new Levi’s Stadium in Santa Clara.

To kick off this momentous occasion, Executive Chef Marco Fossati of Four Seasons Hotel Silicon Valley, along with Chef/Owner of Delfina Restaurant Group Craig Stoll, will be collaborating on a memorable five-course dinner at Quattro Restaurant. The dinner will take place at the hotel on Friday, June 5 and begin at 6:30 pm with a Champagne reception on the outdoor terrace with Ruinart winemaker Amélie Chatin, followed by a decadent feast prepared by the two chefs complimented with the finest local wine pairings. The cost is USD 250 per person, which includes the reception, dinner, wine pairings, gratuity and tax.

In addition to hosting this one-of-a-kind dinner, the Hotel is offering a special weekend rate of USD 225 per night, including complimentary self-parking. Conveniently located moments away from the stadium, Stanford Shopping Center, and downtown Palo Alto’s vibrant restaurant scene, Four Seasons Hotel Silicon Valley at East Palo Alto is the ideal destination to experience BITE in style. Let’s not forget the full service Spa and rooftop pool!

Room and dinner reservations can be made by calling 650 566 1200 or online using code CI0604BI for rooms or BITE Silicon Valley for dinner and festival tickets.

 

Hailing from Genoa, Italy, Marco is a modest chef with more than 28 years 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. Marco 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.”

 

James Beard Award Winner and critically acclaimed chef Craig Stoll might be a New York native and a San Franciscan at heart, but it’s his love and respect for soulful Italian cooking that have come to define him. After graduating from the Culinary Institute of America and working through some of San Francisco’s finest restaurants, Craig was awarded a scholarship to attend the ICIF cooking school in Torino, Italy. There it was an externship at Tuscany’s one-Michelin-Star restaurant Da Delfina that paved his vision. He returned to San Francisco and in 1998, along with his wife Annie Stoll, opened Delfina, a relatively casual 50-seat restaurant located in the still up-and-coming Mission District, serving rustic Italian food infused with San Francisco’s local and sustainable values.

 

Quattro Restaurant offers a sophisticated yet playful fine dining experience whether in the main dining room, bar or Intermezzo area to satisfy cravings in between meals. The spirit of innovation is enlivened as Executive Chef Marco Fossati transforms old recipes from Italian tradition into modern culinary masterpieces, offering a dynamic relationship between food and place, and highlighting locally farmed ingredients at the height of their season. Quattro’s extensive wine list of more than 300 bottles features wines from around the globe with a Californian and Italian focus. In addition to more than 30 wines available by the glass, Quattro offers an opportunity for guests to choose a selection of wines available in 2, 4, or 6 ounce glasses poured from an enomatic preservation system. The bar menu features hand-crafted cocktails and barrel-aged creations with a farm-to-bar focus, using local produce and craft distilled spirits whenever possible.

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