Home at Last Farm...: Tea at the Four Seasons in Georgetown

Friday, November 24, 2006

Tea at the Four Seasons in Georgetown

Lisa cannot let anyone visit without showing them the town. Today she took me along with her daughter and some friends to the Four Seasons in Georgetown.

The setting it's self was amazing....driving past the Pentagon and the Jefferson Memorial....seeing the capital dome and the Washington Monument....Then arriving at the hotel and having the liveried valets help us out of the car and hold the doors open.

Oh and the tables were so elegant and the waitress brought a box of all different types of tea for us to choose from

Next came the sandwiches! Just so delicious and the presentation was gorgeous and as soon as we inhaled those a selections of desserts, including scones with Devonshire cream were served. Oh My!!! Oh, and did I mention the champagne???? It was such a lovely afternoon. I will never forget it. Lisa, I think I love you! XXXOOOXXX

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mac and cheese

Ingredients
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.