From February 4-10, 2019, diners in the DMV and guests of the Hay-Adams will be warmed with the flavors of Capri, Italy. Stefano Mazzone, the executive chef from the island’s renowned five-star Grand Hotel Quisisana will bring his cuisine to the nation’s capital. Both The Hay-Adams and Grand Hotel Quisisana are sister members of the elite group, Leading Hotels of The World. As a result, Mazzone joins The Hay-Adams’ Executive Chef Nicolas Legret, Chef de Cuisine Jacopo Beni and Pastry Chef Elenor Apolonio-Frantz to create dishes representative of the clean Mediterranean cuisine reflective of the award-winning Quisisana’s Rendez-Vous Restaurant. Mazzone dishes are known for their simplicity, seasonality and lightness using products of southern Italy such as the best olive oil, fish, meat, and shellfish. While in Washington, he will work with Legret’s culinary team to source local produce, embracing the flavors of Capri and the entire region of Campania.
Guests at The Hay-Adams will enjoy a prix-fixe dinner menu beginning Monday,February 4 in the Lafayette restaurant. Throughout the week, the chef will introduce Italian dishes on the breakfast, lunch, dinner and weekend brunch menus. Look for highlighted specials on the hotel’s bar menu at Off The Record. A selection of the most popular dishes will remain on the menus for the remainder of the month of February.
On February 7, an exclusive dinner will be held at Top of The Hay including a four-course menu with Italian wine pairings. With a commanding view overlooking the White House, this Capri tasting experience is limited to 40 guests and is priced at $295 including taxes and gratuity.
