For Immediate Release Contact: Heather Freeman 800-987-9806 Heather@heatherfreeman.com 1789 Restaurant Serves up A Thanksgiving Feast Created by Rising Culinary Star Nathan Beauchamp Washington, D.C. (September 14, 2007) – Executive Chef Nathan Beauchamp at 1789 Restaurant, named Washington’s Rising Culinary Star at the 2007 RAMMY awards, is planning a plentiful menu sure to satisfy both traditional cravings and adventurous palates this Thanksgiving. General Manager William Watts will complement the menu’s fall flavors with artful arrangements of autumn flowers and locally grown pumpkins and gourds. Beginning with warm cranberry breads and finishing with freshly baked pumpkin and pecan pies, 1789’s Thanksgiving dinner is served from 12 Noon to 9 p.m. welcoming guests to savor a sweet celebration of food and fellowship. Chef Beauchamp is offering an a la carte menu with starters such as Autumn Squash Soup with crisped sweetbreads, quince and marshmallows; Apple-Cured Salmon with cider-roasted cauliflower, gala of apples and golden raisins, and Crab Imperial of lump crab and leek fondue with spiced baguette croutons ($10-$14). Next up are his tempting entrees ($30-$38) such as Venison with white truffle and aged provolone macaroni, glazed carrots and lingonberries: Colorado Lamb with cheddar cheese galette, creamed spinach and natural lamb jus, and Traditional Turkey with confit leg, mashed potatoes, cornbread sausage stuffing, autumn squash gratin, cranberry sauce, country green beans and creamed onions. A $54 fixed price Thanksgiving menu is also available featuring a traditional three-course dinner, with a choice of soup or salad, turkey with all the trimmings, and a pie sampler accompanied by coffee or tea. Both menus incorporate the autumn season’s freshest ingredients and for sweet lovers, Pastry Chef Fabrice Bendano is baking fresh breads, pastries and seasonal desserts. 1789 Restaurant, located at 1226 36th Street, NW, will offer its exceptional Thanksgiving dinner on Thursday, November 22, 2007 with complimentary valet parking. For reservations please call (202) 965-1789. A sample of the three-course fixed price menu follows: Autumn Squash Soup ~or~ Grilled Quail ‘Waldorf Salad’ ~~~ Traditional Roast Turkey ~~~ Pie Sampler a sliver each of pumpkin and pecan pies ~~~ Coffee or tea $54