Home | About Us | Contact Us | Newsroom | Calendar
Page TitlePress Releases For Release: March 21, 2001 Discover What Happens at a State Dinner on Tuesday, May 22nd at The Hay-Adams Hotel Washington, D.C.-The Hay-Adams Hotel and The Smithsonian Resident Associates Program are replicating a White House State dinner from 6:30-9 P.M. on Tuesday, May 22nd at the hotel located at 16th and H Streets, NW. Executive Chef Frédéric Lange will recreate a menu similar to the one served to President Mikhail Gorbachev, December 8, 1987, at the White House. A rooftop reception, overlooking the White House will kick off the evening followed by the elegant dinner and lecture by two notable experts. America's foremost etiquette expert Peggy Post will elaborate on the details and protocol aspects of conducting and attending a State Dinner and offer helpful tips for perfecting manners and gracious entertaining. The great granddaughter-in-law of renowned Emily Post, Peggy Post is the also the author of Emily Post's Etiquette. Avid collector Set Charles Momjian is also a guest speaker for the evening. His generous knowledge and collection of over 2,000 pieces of White House and historical china add another dimension to this educational dinner. He will present a rare display of White House china and State Dinner memorabilia at The Hay-Adams' May 22nd dinner. Set Charles Momjian has amassed his presidential materials for over 45 years, tracking down stray cups, plates, saucers and goblets, etc. from every administration. Mr. Momjian's prized collection has been loaned to presidential libraries and museums and has even been used in the Hollywood film, The American President. The Hay-Adams Hotel is a member of the National Trust for Historic Hotels and is directly across the street from the White House and Lafayette Park. Cost of the dinner is $200 for nonmembers and $155 for Smithsonian Associate members. Parking is available. For reservations call (202) 357-3030. Visa and MasterCard are accepted. Tuesday, May 22, 2001 6:30 P.M. Hay-Adams Hotel
Rooftop Reception Columbia River Salmon
& Lobster Medallions en Gelee with Filet Mignon with Wild Mushroom in Champagne Sauce with Tarragon Tomatoes and Corn Turban Medley of Garden Greens with Brie Cheese with Crushed Walnuts, Vinegar and Avocado Dressing Tea Sorbet in Honey Ice Cream |
