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The Inn at Little Washington’s kitchen staff was the guest last Tuesday of The Four Seasons Hotel in Washington, D.C. for a formal lunch and tour of the hotel’s kitchens.
Four Seasons Executive Chef Douglas McNeil created a spectacular menu featuring Terrine of Fresh Duck Foie Gras with Leeks and Artichokes, Timbale of Stone Crab Claws with Ossetra Caviar and Smoked Wild Scottish Pheasant with Baby Shiitake Mushrooms and Whole Black Truffles Wrapped in Cabbage Leaves. A selection of four desserts and rare vintage wines completed the meal.
Stan Bromley, General Manager and Regional Vice President of The Four Seasons hosted the event and conducted an informal discussion on
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