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THE RITTENHOUSE Philadelphia, USA receives Extraordinaire - Society September - 2004 5 Stars & 6 Stripes Hotel & Service The Ultimate Award: Seven Stars and Stripes® Philadelphia, on the Eastern Seaboard, is the Pennsylvania's largest city and the fifth largest urban center in the U.S. A piece of cake to navigate for the Porsche Cayenne due to William Penn's original grid plan. His statue is found on the top of city hall. Situated between the Schuylkill and Delaware rivers, famed as the birthplace of the United States and the nation's original capital (1790-1800), Philadelphia was founded in 1682, by the English Quaker, William Penn, who envisioned the colony as a 'holy experiment' to create a land of tolerance and religious freedom. Philadelphia flourished as settlers flocked to it, many of them fleeing persecution as Penn named the town after the Greek word for 'brotherly love'. With a $38-million visitors center in the heart of Independence National Historical Park and "America's Most Historic Square Mile." Our arrival at the Rittenhouse hotel, Philadelphia's only true luxury hotel, turned heads. Simone and the Porsche Cayenne, looked splendid at the Royal Stairway Entrance, though Philadelphia is a walker's paradise, and The Rittenhouse is conveniently placed right in the middle of it! Cultural attractions, entertainment, restaurants and shopping areas are within a pleasant walking distance or a short ride. The lobby is truly magnificent; white Italian marble floors, sparkling impressive chandeliers and sconces with fresh flowers. The Front Desk staff was delightful, with their professional welcome and just the right touch of personalized warmth and undivided attention one wants when one is away from home. David Benton, the GM welcomed us. David is VP and General Manager of The Rittenhouse Hotel, a Cornell Hotel School graduate. Mr. Benton is also a member of the board of directors of the Boy Scouts, and since he just came back from a visit to the camp, he'd removed his tie; so did I. "Mr. Hospitality" David Benton & Thorsten Piosczyk The accommodations are all suites, and the Rittenhouse supposedly has the largest suites in Philly, 450 - 600 square feet, and beautifully appointed with rich mahogany furnishings and lush fabrics. All have large windows that overlook Rittenhouse Square or the cityscape and electronic key access, extra large, luxurious bathrooms laid in golden marble, with a TV, scale and roman-bath tubs. Pretty, well-chosen renderings of city scenes by local artists decorated the walls. Remember the movie PHILADELPHIA with Tom Hanks? Well, Tom, wanted 4 rooms. David simply had a wall removed (a couple of days worth of work) and extended the 3 room suite to four rooms. Another superstar used to his steam bath, was accommodated within 24 hours. At the Rittenhouse the guest is the king. Before we unpacked we decided to go for a nice little walk and get some fresh air in the pretty park surrounding the Rittenhouse. We admired the old trees and their huge old crowns, inviting us to rest, watched by lots of little, busy squirrels. Just steps from the park were the most elegant, adorable boutiques, says Simone, and she had a very hard time to resist. We took a quick peek at City hall. Yes indeed, there was William Penn's statue on the roof. A red double deck bus, like London's, passed by filled with tourist admiring the historic quarters. Unfortunately, or shall we say fortunately, we had only an hour to take a shower and get ready for one of the most inspiring dining experiences we'd ever had the pleasure of writing about. Back at the Rittenhouse, the late sunlight still reflecting in Simone's eyes, we took an Aveda bath in the oversized luxury tub; did I say we? We walked on stone pathways, through candle lit hallways and arched doorways and entered a majestic 10-foot art altar. It blew my mind, a new dimension in the way I thought about cuisine. The master is food royalty. Connie Cnockaert the assistant restaurant manager, charming if I may say so, welcomed us and lead us to a pretty table at the windows overlooking the Rittenhouse Square. All my culinary taste buds were on high alert in the 110-seat dining room. Executive chef Jean-Marie Lacroix, a leader of the Philadelphia culinary scene for two decades, was expecting us. He is a member of the prestigious Maitres Cuisiniers de France and was the first Philadelphia chef to win the Robert Mondavi Award for Culinary Excellence in 1998. Lacroix refined contemporary Franco-American cuisine by refusing anything else then the freshest regional and seasonal ingredients, prepared in his one-in-a -million style. The new state-of-the-art bakery is where Executive Pastry Chef Fredric Ortega creates Chocolate Lacroix - available exclusively through The Rittenhouse - by combining the finest imported ingredients using classic French confectionery methods. The gifted Lacroix worships food by using the freshest local ingredients from the rich fields and eastern seaboard. His style of creating cuisine is unparalleled in Philadelphia. The Rittenhouse displays a fabulous view of Rittenhouse Square from every table; the basic attire is casual elegance. Simone looked radiant. The Chef has priced the menu invitingly, with a prix-fix four course meal for $65. Here with Chef de Cuisine Matthew Ridgway The wine cellar includes supposedly more then 4000 bottles, and the wine list features about five hundred labels. Half of Lacroix's wine list is French, of which three quarters is Burgundy; confidently emphasizing smaller vine yards, with about 2 dozen different champagne labels, a nice number of sparkling wines, and dessert wines, an eclectic display. American Dream Cuisine The Lacroix at the Rittenhouse, receives Society - Extraordinaire 6 Stars for Outstanding Cuisine and 5 Stripes for Extraordinaire Service. The Ultimate Award: Seven Stars and Stripes ™ Alexander Tran & Shaun Moore were our servers for another unforgettable dining experience. Fresh baked, warm breads and rolls with a very nice dark crust where on the table in no time. Amuse: Cherrystone Clam: Summer Truffle and Champagne Mignonette, dill. Nicely presented on a salt-bed. Tender morsels of chopped clams laced with the pungent aroma of truffles and topped with fresh dill, subtly inspiring. Gosset, Brut Excellence, Aÿ, Champagne, NV an elegant, dry, delicate effervescence, a suitable complement Appetizer: Smoked Uni Soup considered an aphrodisiac by many, balanced by a modicum of Marinated Spicy Tuna and Lime, Cucumber, Osetra Caviar,(a favorite of James Bond) - with a warm uzura tomago (quail egg) ~ Served chilled - what a delightfully refreshing, precursor to the dinner Riverside Chardonnay, By Foppiano, Sonoma Russian River, California 2002 a young, fresh, lightly oaked compliment with wispy straw color Main Course I: Durade Royal and Hudson Valley Foie Gras Terrine. Eggplant and Onion Chutney, Petit Herb Salad Gewurztraminer, Droppf et Irion, Alsace, 2001 full-bodied and well-structured, intense bouquet displays rich aromas of fruit, flowers and spices Main Course II: Oil and Sicilian Ovive Poached Hailbut, Toasted Cumin and Fennel Nage Chardonny, Rémy Pannier, Loir Valley, 2001 ~ pineapple, citrus and flowers ~ Main Course III: Fresh Mediterranean Anchovy Sautéed with House Cut Pasta Periwinkle, Bacon and Bell Pepper Ragoût with Cos Lettuce strengthened with the rich and smoky ragout Pinot Noir, Firesteed, Oregon, 2001 medium body, orange red in color with blackberry and plum flavors and aromas Intermezzo I: Campari and Grapefruit Sorbet a wonderfully astringent palate refresher During the intermezzo we were asked to follow MaÎtre d´ Bobby Boribong into the ultra brand-new kitchen with a professional chefs table. What an honor witnessing the chef creating his unbelievable creations live. Main Course IV: Sous Vide of Rabbit Tenderloin and Anise Hyssop /*/*/*/*/*/*/ Eggplant Mousseline, Potato Pancakes and Scallions A Masterpiece, the aromatic, though slightly bitter Hyssop adds intrigue Riesling, Graff, Kabinett Halbtrocken, Germany 2001 This most delicate and elegant of Germany's Rieslings, offers flavors of apricot, peach and citrus. Victory of taste, this creation - combined with the Graff Riesling, no question Main Course V: Crisped Veal Sweetbreads Eight-ball Zucchini, Chanterelles, Toasted Walnuts and Maple Syrup Applause Juliénas, Bernard Santé, 1998 Juliénas wines have been made since the Roman times and have good structure and a deep ruby-red color, with intense berry-fruit flavors (blackcurrants, raspberries), and aromas of peach, red-berry fruit, peony, violet and cinnamon. Main Course VI: Roasted Virginia Squab Breast Blck Mission Figs in Maderia, Savory Steel Cut Oats Thorsten's second choice, squab to perfection Château Pont de la Tonnelle, Côtes de Bourg, 1999 The color olor is deep dark garnet with a spicy nose and liquorice scents. Supple, elegant and mellow tannins coming from French oak barrels. Very well balanced and generous. Prolonged taste. Grapes: 70% Merlot, 15% Sauvignon, 15% Cabernet Franc. Intermezzo II: Cheese Selection From Around the World Selected by their "Maître Fromager", Jack Morgan What an impressive selection of finest cheese from around the globe, we insist you try this exquisite experience as our American Dream Tip; we leave the details to be discovered. Dessert I: Honeycot Apricot Tart with Blackberry Sorbet, Honeycot Apricot Tower and Caramelized Puff Pastry Lacroix ~ De Kooning ~ Outmost Monbazillac, Domaine de la Malette, 1999 This is an extremely elegant wine with dominant overtones of honey, acacia and peaches and hints of citrus fruits and crystallized 'Mirabelle' plums Dessert II: Strawberry Consommé with Chocolate Pithiviers and Champagne Sorbet ~ A must for lovers! ~ Marquis de Perlade, Pierre Sparr, A lsace, NV Methode traditionnelle using Chenin Blanc, Chardonnay and Pinot Blanc; ideal for aperitif or as a cocktail wine, no question - Perfect match Nuts about chocolate? So are we! The latest Rittenhouse addition features a brand new confiserie and patisserie which are part of its several million dollar addition. We tried chocolate petite fours to die for and, of course, Simone had to take one of those creatively wrapped chocolate boxes home. Just to get you inspired, too: Think Roasted Hazelnut, Pistachio, Dark Rum, Honey Almond, Tahitian Vanilla or Orange Cinnamon; with a nice double espresso! After a splendid day, filled with memories our kids shall enjoy sometime, we fell exhausted and happily into a deep sleep, the fine linen softly hugging our skin. At 3:45 AM we woke up by a loud male voice, obviously transmitted through speakers, demanding of us to leave the building and not to use any elevators! Simone in her cute peach negligee was right awake, grabbed her make up case, her jewelry (like this would be of any importance), her pocket book, the Amex, my hand and was ready to run. I was not, but slipped into those cozy white, fluffy Rittenhouse slippers and decided to call the front desk instead. A calm, centered female voice explained that by now about 80% of the guests were already evacuated, but not to panic, since it looked like a false alarm. And a false alarm, thank God, it was. What a dream I had last night! Was it real? Longing for Simone, who looked like a crisp summer morning, it must have been just a dream. But I glanced next to the bed: The Rittenhouse slippers were still there. A barely there, shy knocking at the door announced a "Good Morning! Room service!" Breakfast in bed with a red rose; we deserved it! We had ordered the night before a little bit of everything. A sip of fresh pressed orange juice, a cup of hot fresh coffee for me and English tea for Simon; heavenly! The Rittenhouse's Breakfast Pastry Basket came fresh from the bakery and included the most delicious fruit Danish, croissants, assorted Muffins, sticky buns and scones with sweet butter. Life is like a Rittenhouse Breakfast Pastry Basket, a wonderful surprise. Simone's favorite was shaved smoked salmon with cream cheese, ripe aromatic tomatoes, red onions, capers, 'luscious' on a toasted Bagels. She smiled. I myself nipped some fresh fruit, after the culinary orgy from last night; Simone didn't seem to mind; some people don't have problems with their weight. Our morning was reserved for treatments at the elegant spa and the salon. Simon was scheduled for a one hour facial with a certified esthetician and I for a massage for my sore body. But first we worked out. Natural morning sunlight filled the spacious facilities. Simone jumped into the heavenly healing waves of the warm indoor king-sized pool for a few laps, while I decided to take a look at the Philadelphia Inquirer. THE ADOLF BIECKER SPA AND SALON is full European style facility with highly trained staff. Simone relaxed with a 80 minute facial treatments and scalp massage that included all she expected, only more. More deep cleansing, more massaging, and more pampering. She would have been ready for any beauty competition, she declared. I, myself escaped under the gifted hands of "Glory - Lory", with a special Hydrothermal Massage, a NEW innovative massage technique in which I was positioned on warm pillows filled with water. This unique approach allows me to experience a full body massage without the need to turn over or use a face cradle, marking the experience extremely comfortable and interruption free while I enjoyed the blissful sensation of being suspended on warm, soothing water. Perfect for those with sinus or circulation problems. This treatment is my American Dram spa tip and I highly recommend it. David Benton, named "Mr. Hospitality" by Life Style Magazine, was expecting us for the VIP tour through the legendary Rittenhouse. To join us click here and see the fantastic pictures. We took the time to take a closer look at pretty, patriotic Philadelphia and the since the Rittenhouse is so conveniently located within walking distance of many of the most important historic markers, shopping, and places of art and leisure we are walking. In the United States, Mother's Day did not become an official holiday until 1915. Its establishment was due largely to the perseverance and love of one daughter, Anna Jarvis. Anna's mother had provided strength and support as the family made their home in West Virginia and Philadelphia, Pennsylvania where her father served as a minister. As a girl, Anna had helped her mother take care of her garden, mostly filled with white carnations, her mother's favorite flower. When Mrs. Jarvis died on May 5, 1905, Anna was determined to honor her. She asked the minister at her church in West Virginia to give a sermon in her mother's memory. On the same Sunday in Philadelphia, their minister honored Mrs. Jarvis and all mothers with a special Mother's Day service. Anna Jarvis began writing to congressmen, asking them to set aside a day to honor mothers. In 1910, the governor of West Virginia proclaimed the second Sunday in May as Mother's Day and a year later every state celebrated it. American Freedom ~ The Liberty Bell The Liberty Bell pavilion is on Market Street between 5th and 6th Streets. Its inscription conveys the message of liberty for the Land of the Free. When William Penn created Pennsylvania's government allowed his fellow citizens to take part in making the laws and gave them the right to choose the religion they wanted. Hallelujah. The colonists were very proud of the freedom bestowed to them. In 1751, the Speaker of the Pennsylvania Assembly ordered a new bell for the State House. As the official bell of the Pennsylvania State House (today called Independence Hall) it rang many times for public announcements, but we remember times like July 8, 1776 when it rang to announce the first public reading of the Declaration of Independence. Beginning in the late 1800s, the Liberty Bell traveled around the country to expositions and fairs to help heal the divisions of the Civil War. In 1915, the bell made its last trip and came home to Philadelphia, where it now silently reminds us of the power of liberty. For more than 200 years people from around the world have felt the bell's message. After so much history we were about to dine surrounded by even more history, at the City Tavern. "Mr. Hospitality" insisted that we dine there and had us delivered in the Rittenhouse' limo right to the Tavern's doorstep. The CITY TAVERN itself is both a Philadelphia landmark and a destination restaurant. First opened in 1773 built like a London tavern , the City Tavern became an important meeting place in the years before the American Revolution. Times changed but the City Tavern has continued to act as a center for political, social, and social activities. In 1774, Continental Congress members met at the City Tavern. In 1777 the first fourth of July was held there. In 1778 the Constitutional Convention held its closing banquet there, both historically significant occasions. Having discovered that, the City Tavern in Philadelphia was probably the first American Dream Gourmet Restaurant. Thorsten Piosczyk & Walter Staib Many of the most important political figures in our early and recent American history have visited the City Tavern, attracted not only its extraordinary culinary history but also to the fact that important political decisions were made there. It is a living link to the city's past. Like thousands of food worshippers and history buffs before us we were silent, at least for a moment. Decorated in authentic 18th century style we were beamed back to back to Colonial Philadelphia. Modern but time period matching amenities and culinary spices enrich the traditional dishes, and we are able to taste and live a wonderful blend of past and present. Celebrating the city's heritage, the City Tavern's West Indies Pepper Pot Soup is today comforting the discriminating diner as it did the colonial soldier. Sir Walter Staib is the official Culinary Ambassador of the Philadelphia, nominated by the Mayor of Philadelphia. We were indeed surprised that Sir Walter speaks perfect German, but no wonder; he grew up in the "Schwarzwald", the Black Forrest, but has lived for decades in the US. He managed about 450 Restaurants and Resorts worldwide and is personally responsible for selecting the chefs that are serving the White House. Sir Walter, who'd served a full three year butcher apprenticeship in the Black Forrest brews his own beer, with ingredients that are only known to him. People are traveling from all over to taste the delicious brew. We fell for his "Sauerkraut", which is flown in from the old world and the most decisions 'kraut' in the country! Sir Walter prepares it with a smoked pork chops the size never seen before by us. Local addicts are found there up to three times a week and begging for more. American Dream Cuisine™ The City Tavern In Philadelphia, USA receives Extraordinary September - 2004 5 Stars & 5 Stripes Cuisine & Service The Ultimate Award: Seven Stars and Stripes® The City Tavern's cuisine was inspired by founding father Thomas Jefferson. Fried Oysters, West Indies Pepper pot Soup, Glazed Duckling, Venison, and Prime Rib are just a sample of the typical 18th century cuisine. The Tavern's own bakery produces delicious time period Sally Lunn and Anadama breads, Sweet Potato Biscuits and a myriad of fascinating desserts daily. We sampled George Washington's Beer, made from his original recipe, completed to perfection by Sir Walter. Also to be found are the less known Shrub and Madeira. The period costumed staff involved us in lively conversations of and about the history of the Tavern, Philadelphia and the traditions of 18th Century dining, so here we go: Amuse: Smoked Salmon Peppered smoked salmon, capers, red onions & pumpernickel a delightful promise from the old world Schlumberger, Cuvée Klimt, Brut, Austria 1999, Riesling Spaetlese Medium-dry with a light, crisp, perfectly balanced cuvée Jeff Stanfield served us, a very pleasant and knowledgeable gentleman with a lot of background information about history, food and wine. Our complements. At first we were surprised by the home made bread in three variations: flavored sweet bread (coriander & Zimt), white bread, and crusty salt bread. take a closer look Appetizer selection: Crab Cake "Chesapeake Style" with herbed remoulade a nice starter Giant Cornmeal Fried Oysters with herbed remulade A little to much Cornmeal Basil Shrimp Jumbo shrimp, apple-smoked bacon, fresh basil, horseradish barbeque sauce fresh - well prepared, nice combination Mallard Duck Sausage: Broiled duck & pork sausage, sweet & sour cabbage firm, full-blooded - great Reichsgraf von Kesselstatt 1999, Riesling Spaetlese. In 1999, Reichsgraf von Kesselstatt celebrated its 650th anniversary Good acidity, tree fruit, touch of sweetness. Main Course I: Pan-Seared Pennsylvania Brook Trout, brown butter, capers, lemon sauce, asparagus & Sauce Béarnaise they knew how to dine at the old days... Tavern Lobster Pie Lobster, shrimp, mushrooms, shallots, sherry cream sauce, baked in flakey puff pastry dough nestled in a pewter bowl a must to try ... A Colonial Ale Sampler Why not? My favorite: Martha's Summer Ale, a classic, refreshing ale with hints of coriander and orange, lively balance of malt, hops and fruity esters Main Course II: Sausage Mélange Beef & turkey sausage, fried leeks, Pennsylvania style sauerkraut, mashed potatoes, Dijon mustard to die for, our American Dream HOT tip! Roasted Duckling Clover-honey glaze, chutney, herbed barley, asparagus & Sauce Béarnaise Medallions of Venison Leeks, rosemary-bourbon mushroom sauce, herbed barley & vegetable of the season Chaddsford Pinot Noir 2000 - Pennsylvania, not on the Menu A soft, sensuous red with nose of freshly broken wild cherry wood and wilted flowers; medium " body with some vanilla and a nuance of nutmeg ~ something local to try, ask for it Dessert I: Dessert sampler just ask Walter for the American Dream Dessert selection Rasperry, Bedell Cellars, North Fork, Long Island (375ml) Delightful raspberry flavor with well balanced residual sugars. A perfect accompaniment to chocolate deserts heaven, out of this world /*/*/*/*/*/*/ Walter Staib & Thorsten And since the staff wears costumes representing a period long gone, we wouldn't be true American Dreamers, if we wouldn't do so as well. Here is the proof: Sir Walter Staib and our journalist Thorsten. Don't they both look handsome, although we have to admit that Sir Walters's hairstyle is more becoming? And shouldn't we have known, Walter Staib has also published his own cook books! One is the kind American Dream Cuisine is made of, the "City Tavern Cookbook; 200 Years of Classic Recipes from America's First Gourmet Restaurant" & the "Dessert Cookbook". Simone now has her autographed copy with a special a personal note to us. The City Tavern has received many prestigious awards and is recognized in magazines and newspapers found around the globe. It's a different place, a different time in one of the unique locations in the world. We wouldn't have missed this place for the world. American Dream History was written here. Sir Walter Staib will appear as guest on the American Dream Show in New York in January 2004 and tell us about his very own American Dream, which has not only raised the standards of America's gourmets, but also strengthened transatlantic friendship as well. About Walter: American Dream Man, Sir Walter Staib Culinary Ambassador of the City of Philadelphia Ambassador of the Culinary Institute of America Trustee of the Culinary Institute of America Board Member of the Caribbean Culinary Federation Vice President of North America, International Food & Beverage Forum International Advisory Board, Hotels Magazine Les Amis d`Escoffier Society, Inc. National Board Advisors, lÒrdre Mondial de Gourmet American Express Restaurant Advisory Board Founding President, Society for the Advancement of Gastronomic Excellence Founding Member, The Society for American Cuisine l`Union Interprofessionnelle des Vins du Beaujolais International Gold & Silver Plate Society Professional Member, Foodservice Consultants Society International After tasting all the different beers during our City-Tavern VIP-Tour and our unforgettable chats with Walter about the "Schwarzwald" the Black Forrest and all his adventures, it was time for us leave our new friend and go back to one of the most remarkable American Dream Hotels in the world. Our limousine was waiting to take us back to the Rittenhouse. After a wonderful quieter night, we rose refreshed, truly appreciating the fascinating views over the Rittensquare. Time for Breakfast. Again? One could ask oneself, why one gained weight. I took care of that physical part with a few cutting edge weights and a climb on the stair master while Simone disappeared in a mountain of nicely scented Aveda bubble bath. The scene reminded me of the movie Pretty Woman, and pretty they both are, Simone and Julia. Ahh, another opulent breakfast buffet overlooking Rittensquare, and what a way to start the day. Simone selected a fine cup of Indian tea from a fine mahogany box; I stayed with a freshly brewed cup of java. Rittenhouse presents every day a completely different buffet design, and always new creations of special juice combinations; we chose cranberry-pear, as an energizer. This time I had the smoked salmon and Simone stayed with the fruit. All right, I do admit that we also had some of the perfectly smoked Philadelphia bacon, presented so nicely, we just couldn't resist. Time to leave the pleasant place, where America came to life, or shall we say where the Constitution came to life. My dear friend and travel companion Cayenne had missed me, and I'd missed me, a man has to be in control. I am certain that the way to the Nemacolin Spa, a few hours north, will be a piece of cake with the Posche's high tech navigation system. We shall return. Seven Stars and Stripes® - 2006 The Rittenhouse - Review http://www.RittenHouseHotel.com http://www.AdolfBiecker.com http://www.SmithAndWollensky.com http://www.CityTavern.com http://www.Philly.com http://www.Philadelphia.com by Thorsten & Simone Buehrmann Editor: Ingrid Lemme Editor-in-Chief: John Lomitola © 2004 ~ Seven Stars and Stripes, Inc.

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