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Give the gift of Diamonds …. but of the kitchen! Luxurious White Truffle dinner at 1789 December 6

Dressed for the holidays at 1789's John Carroll room

On Sunday, December 6, 2009, Rammy Rising Culinary Star 2009 Nominee, Executive Chef Daniel Giusti at the historic 1789 in Georgetown will prepare a special menu highlighting “the diamond of the kitchen,” the exclusive white truffle. This sumptuous four-course menu with wine pairings will feature an upscale twist on down-home southern favorites with precious white truffle incorporated into each course.

Guests can look forward to decadent dishes such as Chef Giusti’s interpretation of the classic Potato Salad with French Fingerling Potatoes, Soft-Boiled Quail Eggs, Baby Arugula and Chives; self-indulgent Macaroni and Cheese with House-made Cavatelli and Roccolo Cow’s Milk Cheese; embellished Chicken & Grits with Roast European Blue Foot Chicken, Anson Mills Farm Grits and Gravy, as well as French Toast served with Farm Egg Soaked Brioche, Crema Gelato and Blis Maple Syrup. The evening begins at 6:30 PM with a champagne reception and passed hors d’oeuvres in the Middleburg Room followed by a seated dinner at 7 PM; $300 per person (tax and gratuity not included).

Additionally, General Manager William Watts will create the perfect backdrop for this luxurious dining experience. Watts annually transforms each of the six dining rooms of the historic restaurant for the holidays incorporating festive displays of antique toys, Christmas trees, and fresh garlands along with natural grapevines festooned with white lights.

With complimentary valet parking, 1789 Restaurant on 1226 36th Street, NW, is a must for holiday dining and reservations can be made by calling (202) 965-1789.

The complete white truffle menu if listed below and for additional information please visit www.1789Restaurant.com



White Truffle Dinner Menu

Hors d’oeuvres

Taittinger, Brut, “Cuvée Prestige,” Reims, NV


Potato Salad

French fingerling potatoes, soft boiled quail eggs,

baby arugula and chives

Riesling Kabinett, Dr. H. Thanisch, Mosel-Saar-Ruwer, 2006


Macaroni and Cheese

house made cavatelli with Roccolo cow’s milk cheese

Bordeaux, Château Carbonnieux, 2006


Chicken and Grits

roast European blue foot chicken, Anson Mills Farm grits and gravy

Meursault, “Les Narvaux,” Mestre-Michelot, 2006


French Toast

farm egg soaked brioche, Crema gelato and Blis maple syrup

Picolit, Rocca Bernarda, Italy 2004


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