From February 4 – 10, 2019, Washingtonians and guests of The Hay-Adams can experience the flavors of Capri, Italy as Stefano Mazzone, the executive chef from the island’s five-star Grand Hotel Quisisana will journey to the nation’s capital.
This partnership affords the opportunity for Mazzone to join 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 available at Quisisana’s award-winning Rendez-Vous Restaurant. While in Washington, Mazzone will work with Legret’s culinary team to source local produce, bringing forth the flavors of this island and the entire region of Campania.
The Grand Hotel Quisisana’s owners, the Morgano family, appointed Mazzone to helm their notable kitchen in 2007, at the age of 30. Mazzone was previously in Taormina, where worked at the Hotel Sant' Andrea restaurant. His culinary career includes time working at the Teutonic by Heinz Beck.
Guests at The Hay-Adams can order a prix-fixe dinner menu in the Lafayette restaurant, as well as other Italian dishes on the breakfast, lunch, dinner and weekend brunch menus. One will also find highlighted specials showcased 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. Note: Menu items include Tomato Risotto with Capers and Olives, Spaghetti with Clams and Veal with Tuna Sauce.
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 view overlooking the White House, this Capri tasting experience is limited to 40 guests and is priced at $295, including taxes and gratuity.
In addition to cuisine from the island of Capri, guests can order a signature cocktail from the Grand Hotel Quisisana, which will be available for the month of February. Both The Hay-Adams and Grand Hotel Quisisana are sister members of The Leading Hotels of The World.