New hearty dishes pair well with the hotel’s new outdoor Après Winter Lounge.
For some chefs, winter’s limited harvest can have a chilling effect on creativity. For Martín Morelli, executive chef of Four Seasons Silicon Valley, the season’s advent offered a good excuse to revisit the region and the menu at Quattro. New entrees such as pan-seared squab breast with braised squab leg agnolotti and creste di gallo alla amatriciana—rooster’s crest-shaped pasta with house- cured guanciale, San Marzano tomatoes and pecorino—are “very much inspired by the cooler temperatures of winter,” Morelli notes. “I wanted to create dishes that were warm and comforting to give people that cozy feeling they crave.” For inspiration, “I like to visit local farmers markets and the small, family-owned farms along the coast,” he adds. “The wheels in my head start turning, and I start to mentally compose the different flavors into a finished dish that I myself would want to eat and share with my family.” 2050 University Ave., East Palo Alto, 650.470.3901
Originally published in the January/February issue of Silicon Valley