Last week I had the pleasure of attending Battle of the Chefs at the Four Seasons Hotel Silicon Valley Quattro Restaurant. The event featured Michelin-Star Chef Drew Deckman of Deckman’s en el Mogor at the Valle de Guadalupe’s Mogor Badan Winery.
We arrived at the Four Seasons and were escorted to the outdoor patio at Quattro where we were promptly served a glass of champagne. Seated next to the fire, we were taken on a six course journey that combined the freshest ingredients with flavors of California and Mexico.
All of the dishes were delicious, but my favorite was the seared diver scallop. I love scallops and this one was cooked perfectly. Keep reading to see more of the dishes along with the wines served.
The fifth course was a lamb dish served family style (not pictured). The lamb was prepared by Chef Deckman on the grill in four different ways. The final course of the night with a masa and avocado dessert (not pictured).
The dinner also included a wine pairing with wines from Baja California, Mexico. I had never tried wines from Mexico, but I have read a few articles comparing Baja wines to Napa wines. The wines were remarkably similar to Napa wines, but with a lighter, fresher taste.
The Madera Cabernet was my favorite of the four we tasted. It’s similar to a Napa cab in complexity, but much lighter. All of the wines were an excellent accompaniment to an outdoor end of summer dinner.
In addition to the delicious food and wine, the waitstaff were incredibly friendly and helpful. Although the Baja wines aren’t sold on the menu at Quattro regularly, the staff were well educated on them. There was also a representative from Partida Tequila offering up tasting of their premium quality tequilas. Ill share pictures and my thoughts on the tequila tastings on my Facebook page soon.
We had a great time at the dinner and can’t wait for the next Battle of the Chefs. Ill be sure to share details on my social media channels once available. ¡Salud!