Edible SV's Spring Launch Featuring Ridge Vineyards at Quattro Restaurant
Friday, April 19, 2013 from 5:30 PM to 7:00 PM (PDT)
East Palo Alto, CA
San Francisco, California
London, United Kingdom
Please join us at Quattro Restaurant as we celebrate the arrival of Edible Silicon Valley's Spring Issue featuring Ridge Vineyards.
Experience the Valley's newest local food magazine, while indulging in Chef Marco Fossati's seasonal bites, complemented by the wines of Ridge Vineyards. Representatives from the restaurant, the magazine and the winery will be there to answer questions and share in the celebration.
Following the reception, enjoy "Uncorked Fridays" at Quattro, with corkage waived on up to two bottles of wine.
Enjoy preferred access and rates for exclusive Private Tastings at Ridge's historic Monte Bello Estate. Enter promotional code MBFSSV when booking your reservation online or mention it when calling 408.868.1312 for an appointment.
When & Where
Edible Silicon Valley, Quattro Restaurant and Ridge Vineyards
Edible Silicon Valley celebrates the local, sustainable food sources of the Silicon Valley area. Every season we serve up a combination of profiles, features, and recipes that illuminate the people who work so hard to bring this bounty to our tables. Intertwined throughout the magazine we include food as art through stunning photography and illustrations. is a feast for the eyes, the intellect and the palate.
Quattro Restaurant This Palo Alto Italian restaurant features traditional and innovative Italian cuisine that highlights seasonal ingredients at the height of their potential, sourced from the local farming community. A tasting menu with wine pairings offers guests an opportunity to experience a selection of the chef's daily inspirations. In the adjoining bar, a seasonal cocktail list matches the creativity and novelty of the cuisine – and presents a perfect way to begin or end any occasion.
Ridge Vineyards At Ridge we begin with respect for the natural process that transforms fresh grapes into wine, and for the 19th century model of guiding that process with minimal intervention. When you have great vineyards that produce high-quality grapes of distinct, individual character, this approach is not only environmentally and socially responsible, it’s also the best way to consistently
make fine wine.