Hotel News
Four Seasons Hotel Washington, DC
2800 Pennsylvania Avenue N.W., Washington, DC, U.S.A. 20007
Washington, DC, U.S.A. – July 9, 2010
BOURBON STEAK Invites Guests to Pig Out with the King of Porc. Four Seasons Hotel Washington DC hosts Pig Roast on Sunday, August 1, 2010.
BOURBON STEAK, the Michael Mina restaurant at Four Seasons Hotel Washington, DC, is celebrating Executive Chef David Varley's triumphant Grand Cochon win at the Food & Wine Classic in Aspen, Colorado with an all-you-can-eat pig roast on Sunday, August 1, 2010 from 3:00 to 6:00 pm.
Priced at $25 per person for food, $40 inclusive of food and drink, guests are invited to pig out with the King of Porc on BOURBON STEAK’s picturesque patio, and enjoy as much as they can of a 400-lb wood-roasted Berkawattabaw pig from Eco-Friendly Foods, served with both traditional and non-traditional barbecue sauces. Chef Varley will also offer a host of sides, including Barbecue-baked peanuts, Alan Benton’s ham and cheddar biscuits, Country macaroni and cheese, Grilled corn with pimentón and blue cheese butter, and BOURBON STEAK bourbon bacon potato salad.
Guests can also taste one of Varley’s winning creations for dessert, Porkeos (chocolate cookies made with lard and filled with whipped lard icing). Other pork-inspired sweets will include Pigalicious cupcakes and Maple bourbon soft serve with bacon sprinkles.
BOURBON STEAK has partnered with Dogfish Head Craft Brewery to provide several of their brews, including the easy-drinking 60-Minute I.P.A. as well as tasting portions of some of the more unique, esoteric beers such as the Midas Touch, Raison D’Etre and Palo Santo Marron.
Advance ticket purchase is recommended.
About Grand Cochon
In ten markets, 50 celebrated chefs known for whole pig utilization competed for a local title and the chance to participate at Grand Cochon during the Food & Wine Classic in Aspen, Colorado. On June 20, the Grand Cochon competition took place with Chef Varley vying for the title against chefs from such acclaimed restaurants as Blue Hill in New York and The French Laundry in Napa, California. Hosted by Gail Simmons of Top Chef and Brady Lowe of the Taste Network, the 10 selected chefs each prepared dishes from a whole heritage-breed pig in this “head to toe” competition. Guests and a panel of esteemed judges determined the winner.Hotel Press Contact
Liliana Baldassari
Director of Public Relations
2800 Pennsylvania Avenue N.W.
Washington, DC, U.S.A. 20007
Email Liliana Baldassari
T. 1 (202) 944-2074
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