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SCP Reminder List 2000 Home Page: Archive: Message #21

Date: Dec 10 2000 21:37:26 EST
From: SCP Reminder List 2000
Subject: Food With Panache: SCP New Year's Eve Cuisine by Chef Hugo Malone

______________________________________________________________________

 CONTENTS:   Preview of SCP New Year's Eve Menu by Chef Hugo Malone
             Tickets $85 Now, Price Rising to $99 This Week
             Other SCP Events Coming Soon (1/1)

______________________________________________________________________

 PREVIEW OF SCP NEW YEAR'S EVE MENU BY CHEF HUGO MALONE

 To complement our champagne service (11:00pm - 1:00am), our coffee
 and tea service (1:00am - 2:00am) and our night-long open bar, this
 New Year's Eve we will feature cuisine prepared by Executive Chef
 Hugo Malone of The Phoenix Park Hotel's renowned Powerscourt
 Restaurant.
 
 Here's a partial preview of the menu:

           o Mushroom profiteroles

           o Smoked chicken cornucopias

           o Tri-color cheese-filled tortellini tossed
             with artichoke hearts, tomatoes, feta cheese,
             and olive tapenade

           o Artichoke parmesan dip

           o Crab dip

           o Hot tender bowtie pasta with assorted fresh
             seasonal vegetables in an alfredo sauce

           o Specialty crackers and sliced baguette

           o European and domestic cheeses

           o Fresh fruit

           o Homemade Irish brown bread

           o Hot Penne pasta with strips of grilled
             chicken breast, tossed in a zesty
             marinara sauce

           o Holiday desserts, including miniature
             fruit tarts, chocolate-covered straw-
             berries, Irish Crme cheesecake, and
             assorted holiday cookies


 Executive Chef Malone joined The Phoenix Park Hotel staff three
 years ago and brought with him vast culinary experience. Chef
 Malone holds a Degree in Culinary Arts from the prestigious New
 England Culinary Institute in Mount Pelier, Vermont, home to one
 of the hottest kitchens in the USA.

 Over the years, Chef Malone has trained with several world-class
 chefs, including Maitre Cusinier Robert Greault at Capitol Hill's
 La Colline and Chef Jean Louis Palladin at The Watergate Hotel.
 He was also Sous Chef at the Prince Michel Vineyard Restaurant,
 the Restaurant Bouris in Rosporden, France, and at Kinkhead's
 Restaurant in Washington, D.C.

 Please note that the menu listing above is preliminary and subject
 to change, but mainly we emphasize that it is just a sampling of
 what the total, final presentation will be.

______________________________________________________________________

 $85 TICKETS ON SALE NOW---PRICE RISING TO $99 THIS WEEK!

 Think you can find a better deal in Washington this New Year's Eve?
 We challenge you.

 The SCP is a 501(c)(7) volunteer-run organization and we keep our
 ticket prices just above cost. Any proceeds we clear go to our
 designated charity.

 We have a handful of $85 tickets remaining, and when those are sold
 out the price will rise to $99 until that block is gone (at which
 point the price will rise once more).

 To buy tickets before the price goes up, visit our Website today at
 http://www.scp.org/2000/tickets/ or contact your SCP host or hostess.

______________________________________________________________________

 OTHER SCP EVENTS COMING SOON

  1/1: "The Day After" with The Velveteens, at the Dubliner. 3:00pm.
       Back by request of the folks at the bar, our guests, and by
       the band, this is an expansion of last year's very successful
       and contagious jam that had people dancing on bar stools and
       kept the kitchen staff curiously peering through the slits in
       the door. So join us for Irish beer, Irish whiskey, plenty of
       food, and plenty of hearsay the afternoon after our epic
       blowout! No cover charge, courtesy of the SCP and the Dubliner.
       Festive demeanor required.



Attachments:

Tickets.url

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