Black Meetings & Tourism - Spring Into The Willard Intercontinental For National Cherry Blossom Festival

Cultural Festivals
Spring Into The Willard Intercontinental For National Cherry Blossom Festival
Live Cherry Blossom Décor, Overnight Package, Cherry Blossom Afternoon Tea The National Cherry Blossom Festival® takes place March 25 through April 9, 2011, and visitors in the know flock to Washington’s Willard InterContinental for its stunning live floral displays, Japanese history, special package and delightful Cherry Blossom Afternoon Tea in Peacock Alley. Guests who reserve the hotel’s Very Cherry Willard Package on weekends starting at $399 will receive a special cherry amenity, $50 Food and Beverage Credit, two tickets on Tourmobile, plus overnight valet parking. This package reflects savings of $150. Prices are per room, plus tax, based upon availability and are available on Weekends from March 25 through April 9, 2011. For information and reservations call the Willard InterContinental Hotel, Tel. (202) 628-9100, or (800) 827-1747. Visit their web site at: www.washington.intercontinental.com. For National Cherry Blossom Festival® details visit: www.nationalcherryblossomfestival.org. Cherry Blossom Tea in the floral-laden Peacock Alley is offered daily from March 21 through April 10, Monday through Friday from 2:00 p.m. to 4:30 p.m. and Saturdays and Sundays from 1:00 p.m. to 4:30 p.m. Tea is accompanied by the soothing sounds of Koto with its player in traditional Japanese Kimono. Price is $39.00 per person, or $49.00 per person including a glass of Champagne or Specialty Cherry Cocktail. Tea for children ages five through twelve is $25.00, and complimentary for those under five. For reservations please call (202) 637-7350. Festival-themed edibles include savories by Executive Chef Luc Dendievel and sweets by P astry Chef Courtney Goldian. These include house made Cherry Vanilla Marshmallows, Cherry Cheesecake Tartlet, Chocolate Jasmine Bonbon, Green Tea Madeline, Cherry Chocolate Chip and Golden Raisin Scones. Mini sandwiches featured are Apple wood smoked salmon, lemon and dill butter on pumpernickel, Chicken salad with basil and dried cherry, on brioche, PB&J, Cherry jam and slow roasted peanut on white and wheat bread and Ham and Cheese with baby spinach and cherry cream cheese on seven grains bread.

Cultural Festivals

Spring Into The Willard Intercontinental For National Cherry Blossom Festival

Live Cherry Blossom Décor, Overnight Package, Cherry Blossom Afternoon Tea

The National Cherry Blossom Festival® takes place March 25 through April 9, 2011, and visitors in the know flock to Washington’s Willard InterContinental for its stunning live floral displays, Japanese history, special package and delightful Cherry Blossom Afternoon Tea in Peacock Alley. Guests who reserve the hotel’s Very Cherry Willard Package on weekends starting at $399 will receive a special cherry amenity, $50 Food and Beverage Credit, two tickets on Tourmobile, plus overnight valet parking. This package reflects savings of $150. Prices are per room, plus tax, based upon availability and are available on Weekends from March 25 through April 9, 2011. For information and reservations call the Willard InterContinental Hotel, Tel. (202) 628-9100, or (800) 827-1747. Visit their web site at: www.washington.intercontinental.com.

For National Cherry Blossom Festival® details visit: www.nationalcherryblossomfestival.org.

Cherry Blossom Tea in the floral-laden Peacock Alley is offered daily from March 21 through April 10, Monday through Friday from 2:00 p.m. to 4:30 p.m. and Saturdays and Sundays from 1:00 p.m. to 4:30 p.m. Tea is accompanied by the soothing sounds of Koto with its player in traditional Japanese Kimono. Price is $39.00 per person, or $49.00 per person including a glass of Champagne or Specialty Cherry Cocktail. Tea for children ages five through twelve is $25.00, and complimentary for those under five. For reservations please call (202) 637-7350.

Festival-themed edibles include savories by Executive Chef Luc Dendievel and sweets by P astry Chef Courtney Goldian. These include house made Cherry Vanilla Marshmallows, Cherry Cheesecake Tartlet, Chocolate Jasmine Bonbon, Green Tea Madeline, Cherry Chocolate Chip and Golden Raisin Scones. Mini sandwiches featured are Apple wood smoked salmon, lemon and dill butter on pumpernickel, Chicken salad with basil and dried cherry, on brioche, PB&J, Cherry jam and slow roasted peanut on white and wheat bread and Ham and Cheese with baby spinach and cherry cream cheese on seven grains bread.