PARCEL 104
Fall '07 Newsletter
In This Issue
Recent Awards
San Jose Magazine
Best of Silicon Valley 2007
American Contemporary Restaurant
2007 Silicon Valley
Concierge Awards
Best Fine Dining
Santa Clara/ San Jose/ South Bay
Metro News 07
Readers Choice Winners:
Best Romantic Restaurant
Best American Restaurant
The Wave Magazine 07
Best Fine Dining
Best Restaurant
Wine Spectator
04, 05, 06, 07
Best of: Award of Excellence
SEE ALL RECENT AWARDS>>
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Recent Articles
Project Foodie Chefs
Carlos Sanchez Oct 07
The Wave
Top 100 Silicon Valley
Restaurants- Interview with Exec Chef Robert Sapirman
SJ
Mercury News
Carolyn Jung
Pastry Chefs - Aug 07
Project Foodie
Spotlight July 07
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Join us for
Thanksgiving Dinner
11:30am - 5:30pm
(last seating)
$59.95++ adults
$12.95++ under 12
FREE children under 5
RESERVATIONS:
For reservations book online via
Open Table
or 408-970-6104
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Parcel 104 Champagne Room
Perfect for your Holiday Event!
Fill out our
Inquiry Form and Ashley will contact you to help
plan your event!
Holiday Hours
NOVEMBER:
Thanksgiving
Thursday, Nov 22
Breakfast: 7 am - 11 am
Brunch: 11:30 am - 6 pm
Fri, Nov 23 - Sun, Nov 25
Breakfast: 7 am -11 am
Lunch: Closed
Dinner: Closed
DECEMBER:
Saturday, Dec 22
Breakfast: 7 am - 11 am
Dinner: 5:30 pm - 9pm
Sunday, Dec 23
Breakfast: 7 am -11 am
Dinner - Closed
Mon, Dec 24 - Wed, Jan 2
Breakfast: 7 am -11 am
Lunch: Closed
Dinner: Closed
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Annual Mushroom & Truffle Dinner
Saturday, Nov 10th
RESERVATIONS: ONLINE
via Open Table
or call 408-970-6104
Celebrity Chef
Education
Parcel 104 Chef's Robert Sapirman
& Carlos Sanchez attended the StarChefs.com International Congress on September
16th-18th in New York City.
This three-day culinary symposium is where the world's
most influential and innovative chefs present the latest techniques and culinary
concepts to their chef peers in addition to holding demonstrations, hands-on workshops and expert panels on key industry topic.
Stop by
Parcel 104 and ask the
Chef's to demonstrate their newly acquired skills and techniques from this
highly
regarded culinary event.
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Ready
for Fall - Executive Chef Robert
As winter approaches I am excited by all of the
fruits and vegetables coming in to the Farmer's Markets and
am thinking about all of the ways to serve the
incredible variety of squashes, radishes and root
vegetables.
The abundance also makes me begin to think about
the vision for this year's
jack-o-lantern and gingerbread house. Both of which
are exciting projects which the Parcel 104 team
looks forward to all year!
The Parcel 104 kitchen is beginning to smell of
cinnamon, nutmeg, browned butter and sage -- and I
am comforted by these smells and can't wait to welcome in the Holiday
Season!
To help get you in the mood for Fall, -
please enjoy this special
Chestnut Bisque recipe,
perfect for Fall and the Holidays.
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Project
Foodie Chef Series
Carlos Sanchez
Project Foodie Chef Series profiles the life,
education and work of our own
Pastry Chef Carlos
Sanchez....be sure to check out the article and
Tapioca Pudding recipe -- a Parcel 104 favorite!
Jennifer Saunders - General
Manager
It's that time of year again...It's Beaujolais
Nouveau Time!
Every 3rd Thursday of November (November 15th) is
the official release date. Beaujolais Nouveau is a
red wine made from Gamay grape produced in the
Beaujolais region of France.
By law, all grapes in the region must be
harvested by hand.
Characteristics include: easy to drink; fruity wine; no
tannins due to its wine making process called
carbonic maceration - better served chilled.
Georges Dubeuf remains the largest producer of
Beaujolais Nouveau; his bottle features a colorful
abstract design that changes every year.
Thinking of what wine to try at Thanksgiving
Dinner --- Beaujolais Nouveau will be great. Others
would be a Kabinett Riesling, California Zinfandel
or Pinot Noir.
Cheers!
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Ashley Long - Sales & Event
Coordinator
I would like to introduce myself as
your new Sales and Event Coordinator for
Parcel 104
Private Dining. I am honored and excited
to be a part of this renowned farm-fresh American
fare restaurant and passionate team of Chefs.
As the holidays rapidly approach, private
dining space is in hot demand for
hosting holiday dinners, lunches and/or receptions.
Parcel 104 has three wonderful and contemporary
private dining rooms that may be reserved for the
perfect business lunch, celebratory business
reception and/or festive holiday dinner party.
Our
semi private Chef's Table recently added a
flat screen television that uniquely displays our
Parcel 104 kitchen live and hard at work. Our
Champagne Room and
Magnum Room are private dining
spaces that are the perfect locations for your
company or group holiday extravaganzas!
Please make private dining reservations quickly
as our private dining space is limited. Fill
out the private party
inquiry form on
www.parcel104.com or call me at
(408)
986-6674.
We look forward to the opportunity of hosting
your event and ensuring that you have a wonderful
and memorable dining experience.
Ashley Long
Parcel 104
Sales & Event Coordinator
(408) 986-6674
ashley.c.long@marriott.com
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From the
Bar - Doug's Fall Drink Recipe
THE JUNIPER BEET
In a highball glass full of ice add:
1 1/2 oz Roasted Red Beet Infused
Bombay Sapphire
Gin
3/4 oz Fresh sweetened lemon juice - made with
2/3 lemon and 1/3 simple syrup
Fill glass with sparking apple cider and enjoy!
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March of Dimes
Celebrity Chef Fundraiser
Robert Sapirman acted as Lead Chef for the March of
Dimes Celebrity Chefs and Master Vintners event held
on October 13th.
The area's premiere chefs and
discriminating gourmands came together for an
evening of sumptuous cuisine and exclusive auction,
which raised over $174,000, an 8% growth in revenue
over last year.
23 chefs and 19 wineries
participated in the evening's festivities serving
over 550 guests. Robert has been named Lead Chef
again for the 2008 event.
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