Caterina

The Willard Room Welcomes You in Celebration of the Presidential Inauguration of Barack Obama January 18-20, 2009 The Willard Room Presidential Menu Rarely do we associate presidents with culinary events but each president has had his favorite dishes. The Willard Room offers a selection of favorite presidential meals for you dining pleasure during the 2009 Inaugural Festivities Soup and Salad Oyster and Applewood Smoked Bacon Chowder $14 Inspired by President Abraham Lincoln Growing up in the frontier regions of Kentucky and Indiana, Lincoln favored simple foods including root vegetables and wild game. As his tastes matured, he became fond of stewed oysters. Winter Vegetable Salad, Banyuls Vinaigrette $15 Inspired by President Thomas Jefferson Although he lived long ago, Jefferson’s way of eating was surprisingly modern. He ate meat sparingly and loved fresh vegetables from his garden. Jefferson had a passion for his garden in Monticello, Virginia and was known to have grown more than fifty varieties of peas. Maryland Jumbo Lump Crab Cake with Tartar Sauce $22 Inspired by President Lyndon B. Johnson It is said that after LBJ signed the Social Security act of 1965, he proceeded to a local watering hole in Georgetown and dined on one of his favorite local foods, Maryland Crab, which to this very day enchants people from all over the world. Mixed Romaine Caesar Salad $12 Inspired by President Richard Nixon Nixon loved Caesar salad and we are quite sure it was a staple in the White House. The salad was invented in Tijuana in 1924 by Caesar Cardini, he came up with the dish when the Fourth of July rush depleted his kitchen's supplies. Cardini made do with what he had by successfully adding the dramatic flair of the table-side preparation "by the chef." Warm Scallop Salad, Avocado, Red Onion, Lime and Chipotle Peppers $19 Inspired by President Jimmy Carter Raised in Georgia, President Carter enjoyed foods that came from his countryside. As he began to travel the world he discovered a plentiful variety of foods that were available and took full advantage to broaden his palate Entrées Seared Sable Fish, Leek Fondue, Potatoes, Truffle Cream $38 Inspired by President John Adams At age 15, young John Adams was admitted to Harvard University and it is said that he detested the food there. In protest, many of his meals consisted of beer and bread. Later in life, he appreciated and enjoyed simple foods such as fresh fish. Pan Seared Organic Salmon Filet, Tarbais White Beans, Rosemary Lemon Sauce $35 Inspired by President George H.W. Bush President Bush, an avid fisherman, once went to Maine on an 18-day vacation. Although he went fishing every day during this trip, he did not catch a fish until the very last day when his grandchildren made signs, saying "You Can Do It" and "Go Catch One!" FDR Roasted Free Range Chicken Breast, Celery Root, Apple, Walnut and Chicken jus $36 Inspired by President Franklin Delano Roosevelt FDR is considered one the most important presidents to date. Not only was he elected to four terms, he fathered the nation though two very trying periods, the Great depression and the World War II. Employment for the unemployed and “a chicken in every pot” were the themes of the times. Rack of Shenandoah Lamb, Baby Carrot, Sun Chokes, Lemon Verbena Sauce $45 Inspired by George Washington For 45 years, George Washington was the master of Mount Vernon and he took his occupation as farmer very seriously. Washington devoted himself to producing bountiful crops. He also maintained livestock which gave him a particular fondness for spring lamb. Grilled Kobe Flank Steak, Chili Con Carne, Cilantro Garlic Relish $38 Inspired by President Barack Obama Aside from politics, our newest president loves to make chili. Not long after the November 4th election, the president elect visited world-famous Ben’s Chili Bowl located in the heart of Washington, DC. Can we make chili in the White House? “Yes We Can!” Desserts Dolly Madison Ice Cream Sundae $13 Ice Cream was so favored by Dolly Madison that it was served at James Madison’s presidential inauguration in 1813. This modern sundae features chocolate, coffee and hazelnut ice cream with chunks of flowerless chocolate cake, rich mocha sauce, Chantilly cream and crispy chocolate. Mary Todd Lincoln’s White Almond Cake $13 This recipe dates back to 1825, and was served often at the Lincoln White House. It is paired here with Mandarin cream, fresh citrus and almond milk sorbet. Lady Bird Johnson’s Pecan Pie $13 This First Lady handed out her pecan pie recipe during her husband’s presidential campaign. Our deconstructed version consists of nutty streusel layered with caramel mousse and candied pecans, paired with a bourbon crème anglaise. The Willard InterContinental 1401 Pennsylvania Avenue NW Washington, DC USA, 20004 Tel.202.637.7440 www.washington.intercontinental.com

Cafe du Parc at the Willard Cafe Du Parc. 1401 Pennsylvania Avenue, NW Washington, DC 20004. Phone: 202-942- 7000 and the Chefs and waiters are mostly french. The french ranks include a Pastry Chef, Sous Chef and a Chef de Cuisine, 27-year-old Christophe Marque, from Westermann's innovative Paris ...restaurant, whose culinary skills were honed in such establishments as La Villa Eugénie at Hôtel du Palais in Biarritz, and Paris’ famed Drouant. Rising young Chef, Christophe Marque recreates the authentic flavors of the traditional Parisian Bistro in Wash DC. The Chef was born in the Southwest France town of Pau (near Lourdes), Chef Marque learned to love food from his mother and grandmother, both of whom enjoyed preparing regional specialties, such as the Poule au Pot (a stewed stuffed Chicken and favorite of Henry IV, who was born there.) He grew up in a family where everything was homemade with fresh vegetables from the garden. Fresh and good quality.

White House turkeys go luxe By Jeff Dufour and Patrick Gavin POSTED November 26, 2008 | 12:05 AM For the birds The turkeys that President Bush will pardon this morning sure have it better than their gobbling brethren. Not only does the presidents annual act of largesse mean they get to keep their heads, but also, in advance of their White House visit, they got to stay in high style at the tony Willard InterContinental Hotel. We went to the Hotel Washington for years, said a spokeswoman for the National Turkey Federation (yes, the turkeys even have their own press flack!). Since it no longer exists, we needed to find a property close to the White House. And they picked a good spot, arriving Tuesday afternoon to VIP treatment. The two 20-week-old, 45-pound white turkeys were escorted up a red carpet by Willard bellmen, who pushed the birds on a cart through the lobby and up to Room 726. Also chaperoning the birds was NTF Chairman Paul Hill, who had just made the long trip with the birds from Ellsworth, Iowa (the same state where Barack Obama saved his political neck, coincidentally). Hill told us the two turkeys were picked from more than 4,500 candidates. After narrowing it down to an elite 13, the two birds were then picked based on how they walked, the size of their waddle and personality. (The other 11? Theyll be made into a Subway sandwich, Hill said. Ugh.) Future guests need not worry: The Turkey Suite was sectioned off by baby gates, keeping the birds in the foyer, which was protected with plastic, paper and sawdust. They also wont be sleeping alone their trainer, Peter Gruel, will be staying in the adjoining room. But while they couldnt sit on the couch, the turkeys did have some perks. Chef Neall Bailey prepared turkey treats for them, made of cracked corn, soybeans, roasted hazelnuts, oats and raisins. And the birds had better get a good nights sleep, for after their visit to the White House, they will fly first class on United Airlines to Los Angeles, where one of them will be the grand marshal in Thursdays Disneyland Thanksgiving Day Parade. No word on what they watched on TV in the suite. Our money is on Animal Planet.

THE WILLARD ROOM! It is tied to the history of DC, like no other. The Willard Room at the IHG Hotel. Willard Intercontinental Hotel. If the walls could talk, what great stories they could tell. WOW! On June 27, 1844, Joseph, Hyrum, John Taylor, and Willard Richards were together [in the Carthage Jail] when an angry mob stormed the jail, ran up the stairway, and began firing through the door of the room they occupied. Hyrum was killed, and John Taylor was wounded. Joseph Smith's last great act here upon the earth was one of selflessness. He crossed the room, most likely 'thinking that it would save the lives of his brethren in the room if he could get out, . . . 1861 Nov 19, 1861 - On November 19th, 1861, Julia Ward Howe was sleeping in her hotel room at Willards Hotel in Washington, DC, now the Willard Intercontinental. Having just visited troop maneuvers outside of town, her pastor suggested she write more appropriate and ...On November 19th, 1861, Julia Ward Howe was sleeping in her hotel room at Willards Hotel in Washington, DC, now the Willard Intercontinental. Having just visited troop maneuvers outside of town, her pastor suggested she write more appropriate and inspirational lyrics to the stirring folk tune, “John Brown’s Body”, which the troops had been singing that day. According to her memoirs, her own inspiration was born both from a “feeling of discouragement” and a desire to make a 1864 Jun 1864 - In June, 1864, Mr. Lincoln, seated in an arm-chair, in a private room of the old Willard's Hotel, Washington, was telling stories to the late JB Blair, Representative from West Virginia. The artist changed the accessories, so as to make the scene an outdoor one. A RENEWED WILLARD Published on October 19, 1986 Author(s): William A. Davis, Globe Staff WASHINGTON -- In a city where many buildings resemble concrete filing cabinets -- and those that don't are apt to look like marble boxes -- the Willard Hotel is an architectural valentine. Closed and empty for 18 years (during which time it came perilously near to falling beneath the wrecker's ball), the Willard is back in a blaze of late Victorian glory, ready to resume its traditional role as "the conversational center of the nation." Under 1908 Mar 29, 1908 - Anyhow, on March 29, 1908, they met in the Gridiron Room of the Willard Hotel and learned that two hundred were willing to sign up. A constitution was framed. They would promote social enjoyment among the members, would cultivate literary taste, would encourage ...Anyhow, on March 29, 1908, they met in the Gridiron Room of the Willard Hotel and learned that two hundred were willing to sign up. A constitution was framed. They would promote social enjoyment among the members, would cultivate literary taste, would encourage friendly intercourse among newspapermen and those with whom they are thrown in contact in the pursuit of their vocation, would aid members in distress, would foster the ethical standards of the profession. 1940 Jul 29, 1940 - Congress Leaders, Army Officer Clash In Radio Forum. Speakers were interrupted and feeling ran high, but a clean division of opinion on compulsory military training came out of the confusion and verbal heat of the air-conditioned Willard Room of the Hotel Willard last night. 1968 Jul 16, 1968 - Mimeographed sheets were slid under.guest room doors stating: "g)Dear Willard Guest: With deep sorrow and real regret . . . I must notify you that as of midnight today the Willard will clse its doors permanently." ,The note warned that, by the court order, elevator, telephone, ... 1987 Jan 25, 1987 - You may not want to bother reading this review once you know how hard it is to get a reservation for the Willard Room. ... The Willard Room has a very small menu, as hotels go, with fewer than 10 appetizers or main courses. And in the new American style, they are familiar dishes with a ... 2000 Aug 4, 2000 - WHAT: The restaurant and kitchen staff of The Willard Room toast their Hollywood film debut in "The Hollow Man," starring Kevin Bacon and Elisabeth Shue, by serving up complimentary champagne and film memorabilia for their dinner guests, courtesy of Moet & Chandon and Columbia Pictures ... 2001 Jul 11, 2001 - When we sampled the summer tasting menu at the Willard Room, executive chef Gerard Madani presented a very cool intermezzo course. After the chilled squab consomme was cleared, before the roast Colorado rack of lamb arrived, waiters served a little something to cleanse the palate --

Chef Antoine Westermann is the Consulting Chef for Both Restaurants in the Willard Intercontinental Hotel in Washington DC! The Willard Room: Executive Chef Nicolas Legret worked at Le Bristol in France and then also for Chef Antionne Westermann. The Executive Chef for Cafe du Parc: Chef Christophe Marque worked in Paris, at Le Drouant, France for Chef Antione Westermann. Les deux restaurants ont deux chefs français dans un style classique entraînés. Le Bristol Hotel: The renowned two-star Restaurant d'Hiver incorporates the decor of what was once the private theater of Madame de Pompadour. About Antoine Westermann : Chef Antoine Westermann is one of the most celebrated chefs in France. Apart from the Haute Cuisine that has earned him three stars, Westermann expresses his creativity, steeped in the traditions of Alsace, in recipes for his two sandwich bars in Strasbourg, and by his generous vegetable cookery in his Paris restaurant on the Ile Saint Louis, "Mon Vieil Ami". He also emphasizes the Franco-Portuguese essence at his, "Fortaleza do Guincho" restaurant. At his highly popular Le Drouant :This Paris French Traditional restaurant is one of the best places to eat French Traditional food in Paris, this restaurant in Paris, Westermann revisits appetizers "à la française", putting the focus on quality products with a predominant emphasis on vegetables. Paris is Thrilling...... but ""Check this out!".....You should check out Both Restaurants located at The Willard Intercontinental Hotel in Washington DC!

Anyone been on a wine tasting & food trip in Australia? I just got back this summer spent 2 weeks there! Australian Cuisine today is a blend of cuisine from all parts of the world combined with true indigenous cuisine. The local seafood, lamb roast, kangaroo meat, wichety grubs and other staple Aboriginal foods, Irish stew, meat and four vegs, bangers and mash of the early migrants have now been complemented with lasagna, kebabs, mousaka, sweet and sour pork, dim sums, hot curries, bouillabaisse, venison, Creole carri poule, ghoulash, lahksa, frankfurter dishes and many more. Tasmanian Oysters in addition are amazing, the advent of tourism has created a whole new range of modern day foods skillfully prepared with the abundant supply of local and imported ingredients. Australia produces many of the best traditional wines such as Cabernets and Chardonnays and they also have a flair for being experimental. There are varieties such as the Pinot Chardonnay which are becoming more popular and an ever increasing number of un-wooded wines that are fermented in steel vats. I just recently came back. I went to Mclaren Vale.Barossa Valley: The Barossa Valley is north east of Adelaide, South Australia, and has a hot climate. Penfolds is one of the more famous wineries in this region. Barossa is renowned for its Rieslings which is indicative of the Valley's German heritage, and for the reds such as Shiraz and Cabernets.Hunter Valley: The Hunter Valley is another hot area and is located north of Sydney, New South Wales. This area is within easy reach of Sydney for a day trip or I stayed overnight at one of the many bed and breakfasts. A variety of wines are grown in the Hunter Valley, including Shiraz and Semillon. As well as visiting the larger vineyards, you will most likely want to check out some of the smaller boutique wines and family wineries. Clare Valley: The Clare Valley is a cooler growing area located in South Australia, north of Adelaide. This is an area of four interconnecting valleys, the Clare, Polish River, Watervale and Skillogallee. The main wines from the Clare Valley are the whites such as Riesling, Chardonnay and Semillon. Coonawarra: Coonawarra lies to the south east of Adelaide and is more noted for it's reds such as Shiraz and Cabernet Sauvignon. The area has a cooler climate and is also noted for is reddish coloured terra rossa soil. Penfolds grows some its grapes here for some of its Cabernet. Yarra Valley: The Yarra Valley is located in Victoria, north east of Melbourne. It has a temperate climate and is noted for making the cooler climate varietals. The Pinot Noir is popular here and one of the better wines that I have tried from this area is Coldsteam Hills. McLaren Vale and Padthaway in South Australia It was a brilliant trip! The Street Eating is Soul Food, nothing fancy and The Aussies are fun people, friendly, hospitable, genuine and very nice.

In Australia, Good Eating. I had the freshest and most flavor-full food ever. Have you been? Surprised Also Great .....Chinese, Indian, Greek and Italian Restaurants. Surprise Appearance Chef Gregory Hill (local chef from DC) is now living there, who also cooked for us while we were visiting.

The Willard InterContinental and Cafe du Parc celebrate Vendanges, the autumnal wine harvest festival as enjoyed throughout France. Locals and visitors will fill the colorful Willard courtyard venue on Friday, October 3, from 3:00 p.m. to 9:00 p.m. to enjoy the offerings of French regional wine purveyors, authentic French dishes, long, family-style communal tables, French country music by Gibraltar, an eclectic French/North African band, dancing and grape-stomping. Guests can purchase tickets at the event to be redeemed at food and wine stations set up throughout the courtyard. Just under 40 different styles of French wine, both white and red, will be presented and available for tasting. These wines will display the quality and value of the small producers of French wines who are themselves the wine makers. "Showcasing the small wine growers from regions throughout France will exhibit the innovative pioneer spirit and commitment to quality that makes for a unique wine experience in your glass," said Caterina Abbruzzetti, Sommelier, Willard InterContinental, Cafe du Parc and The Willard Room. "Participants will truly enjoy this festival that brings the opportunity to taste these French wines, made in limited quantities. These wines use a variety of indicators to define quality and they are to be enjoyed and complimented by the French artisan, regional food being offered on this festive day." Cafe du Parc's Chef de Cuisine, Christophe Marque, will offer authentic French edibles such as seafood, crepes, charcuterie, regional French cheeses and other authentic rustic French delights. Cafe du Parc, the popular French bistro located next to the Willard InterContinental, opened in April 2007. Serving breakfast, lunch, dinner, afternoon petit plats, takeout lunch items and house specialty French pastries, Cafe du Parc embraces true classic bistro cuisine with accompanying French wines. Chef Christophe Marque leads Cafe du Parc's culinary brigade under the guidance consultancy of celebrated Michelin-starred French chef, Antoine Westermann. Call Cafe du Parc at: 202-942-7000, or visit our Website at www.cafeduparc.com . The Willard InterContinental is located in the heart of the nation's capital on Pennsylvania Avenue near the White House, the Smithsonian museums and the downtown business and theatre districts. The hotel epitomizes world- class hospitality as the hotel of choice for heads of state and leaders of the world's business, cultural, social and political elite. The hotel's 332 well appointed large guestrooms include 40 elegant suites. Dining options include The Willard Room fine dining restaurant and Cafe du Parc, the popular French bistro with seasonal outdoor seating and traditional Afternoon Tea in Peacock Alley. www.washington.intercontinental.com . Recently awarded the International Hotel & Restaurant Association's Environmental Award for Sustainability, the Willard has embarked on a Sustainability program entitled, "Willard InterContinental - The Next 100 Years." The holistic plan is comprised of numerous interwoven sustainable projects designed for a luxurious urban hospitality experience in harmony with social and ecological consciousness. Please visit www.willarddc.com/sd , a useful guide to the Willard's sustainability programs

That is very funny...You think? Mr. Slater introduced me to him once @ Citronelle, in DC (Mr. Slater introduced me to a lot of great wine people, he is a gem, in the wine world, very highly respected) Also, I met up with Mr. Terry again @ Terry Wine Tasting @ Rest. Nora in DC where Mr. Myers was then Rest. Manager and now Sommelier @ CityZen, who also introduced me to Mr. Terry. We have an amazing network of passionate wine contacts in DC. I was fortunate and appreciated the interacton, to meet Mr. Terry in DC. The end of my story goes, I now have at least 33 if not 40 of Terry wines on the list, he obviously left a good impression and left his carbon foot print for German and Austrian Wine with me. I find his wines easy to pair with any food. I am not much of a blogger I don't even watch Tv and I was inspired by his wine from my friends in the industry. I have traveled to Germany Wine Country to check it out for myself, it was an education to say the least. Er ist erstaunlich.... Riesling das ist köstlich!

Did anyone read the article in The Washington Post on Terry Theise German and Austrian Direct Importer the wine pioneer? He has an incredible palete. I found this article very engaging. He is a marvel, a trail blazer. German Rieslings definitely are very underrated and don't get the spot light that they deserve. These wines are versatile and pair well with a variety of food. Amazing he is also a local.

KENTUCKY DERBY Dress for an afternoon at the race and enjoy the 134th “KENTUCKY DERBY” Telecast live from Churchill Downs When: May 3rd, 2008 Where: The Willard Round Robin Bar Door Opens: 4pm Price per person $49.00 includes Southern style buffet and two signature Makers Mark Mint Juleps in the Official Derby Glass Grand Prize for the Best Bonnet and Most Bodacious Bow Tie Auction/Raffle to Benefit “Everybody Wins!”

A friend sent you a message* While surfing the Web, I found this job and thought that you might find it interesting. Restaurant Host-WAS000201 Job Description At Intercontinental Hotels Group, we own, operate and franchise more than 3500 hotels, offering close to half a million guest rooms in nearly 100 countries. By bringing your expertise and passion to any one of our brands, you will help us achieve our vision: to be the most preferred, admired and successful hotel company the world over. Washington is renowned for its many fine dining establishments and The Willard Room is proud of its distinction as one of the city's most beautiful and popular restaurants. The restaurant boasts a beautiful, two-story, oak-paneled, turn-of-the-century dining room and serves creative regional American and European cuisine. The Willard Room at the Willard InterContinental Washington has a position open for Host/Hostess. Key responsibilities of the role include: Greet guests in a prompt and courteous manner; seat guests ensuring a balanced workload among servers. Maintain accurate waiting list as needed. Alert guest when table is available. Receive payments and process transactions according to established policies and procedures; give correct change; balance cash drawer at close of shift; complete all opening/closing paperwork; document voids on void balance sheet. May process take-out orders; may answer room service phone and process room service order; practice selling-up techniques. May routinely clear and reset tables and assist with opening tasks such as assigning stations to servers. May be asked to handle guest complaints and special requests. May assist with other duties as assigned. Qualifications Qualifications include 6 months cash handling experience or food service experience. Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency. May be required to work nights, weekends, and/or holidays. This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds (plates, utensils, menus etc.) Handling food objects, products and utensils Using a keyboard Bending, stooping and kneeling. Do you have what it takes to be a leader in the world's most global hotel company? If so, make it happen and apply now for a career with InterContinental Hotels Group, where a world of personal and professional opportunities exist. Apply online to this position or contact: or Please Contact: Caterina.Abbruzzetti@ihg.com *Disclaimer: InterContinental Hotels Group shall not be liable for the content or any errors or omissions in the information provided in the section "A friend sent you a message". Conclusions drawn from such information are the responsibility of the user.

A friend sent you a message* While surfing the Web, I found this job and thought that you might find it interesting. Restaurant Host-WAS000201 Job Description At Intercontinental Hotels Group, we own, operate and franchise more than 3500 hotels, offering close to half a million guest rooms in nearly 100 countries. By bringing your expertise and passion to any one of our brands, you will help us achieve our vision: to be the most preferred, admired and successful hotel company the world over. Washington is renowned for its many fine dining establishments and The Willard Room is proud of its distinction as one of the city's most beautiful and popular restaurants. The restaurant boasts a beautiful, two-story, oak-paneled, turn-of-the-century dining room and serves creative regional American and European cuisine. The Willard Room at the Willard InterContinental Washington has a position open for Host/Hostess. Key responsibilities of the role include: Greet guests in a prompt and courteous manner; seat guests ensuring a balanced workload among servers. Maintain accurate waiting list as needed. Alert guest when table is available. Receive payments and process transactions according to established policies and procedures; give correct change; balance cash drawer at close of shift; complete all opening/closing paperwork; document voids on void balance sheet. May process take-out orders; may answer room service phone and process room service order; practice selling-up techniques. May routinely clear and reset tables and assist with opening tasks such as assigning stations to servers. May be asked to handle guest complaints and special requests. May assist with other duties as assigned. Qualifications Qualifications include 6 months cash handling experience or food service experience. Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency. May be required to work nights, weekends, and/or holidays. This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds (plates, utensils, menus etc.) Handling food objects, products and utensils Using a keyboard Bending, stooping and kneeling. Do you have what it takes to be a leader in the world's most global hotel company? If so, make it happen and apply now for a career with InterContinental Hotels Group, where a world of personal and professional opportunities exist.

To answer that question. I had a great mentor Mark Slater. Who taught me a lot about good wines and good purveyors. So I adopted his format. Domaine Cauhape Juraní§on Sec Seve d'Automne Vieilles Vignes 2003: A superb nose, fresh but showing a slightly more honeyed element than the two Chant des Vignes cuvées. Dry palate, yet weighty and textured, with plenty of style and grip. Nettly, honey-tinged character. Very impressive. Domaine Cauhape If there are any wines that have made an impression on me in the last year, they can be found at Domaine Cauhape. Proprietor Henri Ramonteu turns out a range of wines made from the local Petit and Gros Manseng, both dry and sweet, that rival any dry or sweet wine produced in France today. The wines have a precision, a balance, and a focus of pure flavour unlike any others I have encountered from the South-West. Petit Manseng is Jurancon's secret weapon; as at other domaines, this is the variety responsible for the greatest sweet wines, and Domaine Cauhape is no exception. There is one dry wine, Noblesse, but it is the sweet cuvées, made from grapes harvested first in October and then in stages throughout Autumn and possibly through to January the following year, that really set Domaine Cauhape apart. First harvests, in early November, provide the raw materials for Symphonie Novembre; yields are 30-35 hl/ha, vinification is in new and two year-old oak, followed by nine months in oak and then six months in tank before bottling. The Noblesse du Temps is the product of December's harvest, and if I were running the domaine would be called something more logical such as L'Expression Decembre, but then the wines probably wouldn't be so good, so Noblesse du Temps it is. With an extra month of hang-time these late harvested grapes are picked at just 20 hl/ha, fermented in new oak and then spend up to eighteen months in barrel. The result can be intense, sweet and smoky, a beautiful example of the oak-influenced vendange tardive style. But this is not the pinnacle of achievement at Cauhape.

It was very frustrating. It took some persuading but they are definitely on there now. Caterina

Opening its doors on April 2, 2007, the Cafe du Parc - located in the former Chanel Boutique, next to the Willard InterContinental Hotel, Washington, DC - is overseen by one of Europe’s top Michelin-starred chefs, Antoine Westermann, who supervises the menu to ensure that his vision of French cuisine is appropriately transposed in an American setting. Cafe du Parc will be led by Willard Executive Chef Daniel Kenney and Westermann’s hand-picked brigade trained by the master in Paris. The restaurant embraces classic bistro cuisine with moderate pricing ranging from $6 to $19, serving dinner, lunch, afternoon “petit plats” (small plates), breakfast and casual takeaway items. An open kitchen highlights the upper level Cafe du Parc and seats 96 people - accessed by a grand staircase and an elevator. Menu items will include items such as “Le pâte en croûte façon Antoine Westermann” (Antoine Westermann’s Pate in a crust), “Les paupiettes de veau” (stuffed veal fillet bundles) “Le confit de Canard” (Duck confit) and vegetarian options like “Les tomates farcies aux legumes” (vegetable-stuffed tomatoes.) Café du Parc 1401 Pennsylvania Avenue N.W. Washington, D.C. 20004-1010 202.942.7000 authentic parisian bistro ...... This is a great chance for someone who is passionate about wine, and wants to learn more about wine, in the Cafe du Parc Restaurant as the Sommelier's Assistant to Caterina Abbruzzetti at the Willard Hotel. The Willard has one of the region's top wine programs, a large and diverse wine list, caters to an international diverse and local clientèle. This is a full-time Assistant Sommelier position - Responsibilities include: > Working the floor and Wine Bar for Cafe du Parc. > Setting up and breaking down the dining room for wine service. > Daily stocking of wine deliveries and maintenance of wine cellar in Cafe Du Parc > Assisting with monthly wine inventory and Wine Cellar Work. > Assisting guests with wine selections. > Participating in tastings with wine sales reps > Level one (or higher) certification from the Court of Master Sommeliers a plus. Please Contact: Caterina Abbruzzetti, sommelier and wine director Willard @ 202-498-3686 Caterina_Abbruzzetti@Interconti.com. Thank you!