Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 7 · column 6 of 6 · from the scan, no model involved
and poppy seed cookies were some of the goodies.
While dessert was being served, an enormously tall chocolate cake with eight tiers separated by gold columns, was wheeled into the dining room to celebrate the 40th anniversary of Relais & Chateaux. It was so tall that sous chef David Shannon had to stand on a ladder in order to reach the top to cut the first piece.
After the press left, and before preparing the meal for dinner guests, the Loiseaus left with friends to have lunch at one of our other local restaurants, High on The Hog in Sperryville.
Sperryville resident Alice Nordin was their waitress, and she was employed as the receptionist at The Inn in 1978-79.
Messr. Loiseau was served a pulled pork and ribs platter, complete with cole slaw, baked beans and combread muffin. The three women at the table ordered hoppin’ john, red beans, greens and hush puppies, which were passed around and shared by all four.
After dining, Messr. Loiseau walked into the kitchen and indicated, in French, that he had enjoyed the meal. Ms. Nordin had no idea who she had waited on that day until she read about it in The Washington Post on Monday.
91.8%