Balloon Eats California Palo Alto Unites States

Pacific Coast Dinner at Quattro Four Seasons

Hi all! Last week, I had the opportunity to dine with my fellow foodie friends @tinastastytravels and @triangles__ at Quattro Four Seasons in Palo Alto. The restaurant was doing a special dining event called “Pacific Coast Dinner” featuring a 5-course, chef-driven menu featuring the best locally cultivated ingredients. The brilliant executive chef at Quattro, Martín Morelli, nailed all the flavors in each course. We also opted for the Pacific Coast Wine Pairing which I highly recommend! Thank you to Four Seasons Palo Alto for sponsoring this meal.

First Course

Abalone Crudo – Sea urchin dressing, pea shoots, radish. Wine pairing – Kathryn Kennedy Cuvēe 27 Blanc de Blanc from Santa Cruz Mountains.

This had to be one of my favorite courses throughout the meal– setting the bar high! The sea urchin was so fresh and went well with the abalone.

Wine Pairing with Dinner

@tinatastytravels sipping on wine during the first course.

First course featuring the Abalone Crudo

First course with Abalone Crudo

 Second Course

Braised Artichokes – Whipped chevre, mint pesto, pine nuts, black garlic puree. Wine pairing – Au Bon Climat Pinot Gris from Santa Barbara County.

This salad was so refreshing and reminded me of the Italian flavors I tasted when I visited Venice last year. The black garlic puree added such an unique aftertaste for each bite.

Second course with Braised Artichokes

Third Course

Bucatini with Fava Beans – Pancetta, wild mushrooms, truffle butter. Wine pairing – Alfaro Family Pinot Noir from Napa.

Pasta! What else would you expect from the amazing Italian influences at Quattro? The wild mushrooms were to die for.

Third course with Bucatini with Fava Beans

Bucatini with Fava Beans - Noodle lift

Fourth Course

Grass-fed Beef Tenderloin – Roasted sunchokes, fava greens, cauliflower puree, charred cipollini onions. Wine pairing – Kathryn Kennedy Estate Cabernet Sauvignon from Santa Cruz Mountains.

The beef tenderloin came out cooked perfectly! The cauliflower puree complemented the tenderloin well and it was a solid dish to complete the meal before dessert.

Fourth course with Grass-fed Beef Tenderloin

Wine pairing - Kathryn Kennedy Estate Cabernet Sauvignon

Fifth Course

Strawberry Fields – Lemon olive oil cake, strawberry cheesecake, confit strawberries basil mint syrup.

This delicious dessert was made by the Executive Pastry Chef, Eric Keppler. It was the perfect end to our meal and I savored every bite of the cake!

Dessert course Strawberry Fields



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