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Spotlight
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Wendy Schnee
Director of Public Relations
The Beverly Hills Hotel
Phone: +1 310 281 2958
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THREE CHEERS FOR DAD AT THE POLO LOUNGE THIS FATHERS DAY
Beverly Hills, June 4, 2007 – Whether its dad, grandpa, or godfather, The Beverly Hills Hotel and the renowned Polo Lounge celebrate dads and their special place in our lives with a Three-Course Champagne Brunch on Father’s Day, Sunday, June 17th. The Polo Lounge, one of the original “man about town” watering holes, surrounds dads with the inviting ambiance of a bygone era while honoring them with 21st century style and cuisine. The special Brunch menu includes dishes created by Executive Chef Robert Allen, and will be served from 11:00 AM to 4:00 PM accompanied by a live Jazz Trio on the patio. The Brunch features an appetizer, entrée, dessert, and a glass of champagne.
The Appetizer selection includes such dishes as:
- Chilled Pea Soup with Lemon Créme Fraîche, Pumpernickel Bread, & Smoked Balik Salmon
- Bouillabaisse Terrine with Marinated Young Leeks, Shaved Fennel, Orange Salad, & Olive Oil Croutons
- Heirloom Tomato Salad with Wild Arugula Greens, Perlini Buffalo Mozzarella, and Brioche Crisp topped with Gazpacho Dressing
Entree choices include such dishes as:
Lobster and Artichoke Omelette stuffed with Gruyere Cheese
- Pan Seared Maine Black Sea Bass with Mizuna Greens, Pomme Sauté, and Tomato & Caper Relish
- Caramelized Rock Shrimp Risotto with Roasted Tomato Coulis, Wild Ramp Fondue, and a Truffle Lemon Essence
- Pepper-Crusted Muscovy Duck Breast in Sweet Onion Puree and Pickled Cherry Armagnac Jus with a side of Golden Chanterelle Mushroom Tart
Delectable desserts include:
- Dark Chocolate Brownies over Raspberries and Vanilla Milk Sorbet
- Mascarpone Cream with Cappuccino Gelée and Godiva Sorbet
This special Father’s Day menu will be served all day in the Polo Lounge. The cost is $79 for adults and $40 for children under 10, excluding tax and gratuity. Reservations are recommended and can be made by calling 310-281-2941.
For busy fathers, the offer of an hour’s peaceful respite would be a welcome gift. The Beverly Hills Hotel Spa by La Prairie will offer four special Father’s Day treatment packages throughout the month of June. Packages include such rituals as the “Dynamic Duo,” with three hours of pampering for two, and the “Wall Street Relief,” formulated to release stress and tension for dads-on-the-go. As an extra treat, visit the Signature Shop and browse for something to commemorate this Father’s Day. Choose from among an array of signature gift items including stylish golf shirts, caps, umbrellas, and plush bathrobes.
The Mobil Five-Star Beverly Hills Hotel and Bungalows is a member of the Dorchester Collection, which includes The Dorchester in London, Hôtel Meurice and Plaza Athénée in Paris and Hotel Principe di Savoia in Milan. The Hotel is located at 9641 Sunset Boulevard, Beverly Hills, CA 90210.
D
Tennis Anyone?
During your stay at The Beverly Hills Hotel, we invite you to take advantage of our brand new hard surface tennis courts and the accompanying services of our attending tennis professional and Wimbledon champion, Alex Olmedo. Alex and his staff will see to your every need while on the courts, from help with your serve and pointers on your backhand to cold water, fresh oranges, and clean towels. The hotel's Tennis Shop, adjacent to the courts, provides every tennis essential, including shoes, racquets, equipment, and clothing.
The Beverly Hills Hotel Tennis Rates:
$25.00 per hour (doubles)
$20.00 per hour (singles)
Alex Olmedo, Head Pro and Wimbledon Champion
$95.00 per hour
$50.00 per 1/2 hour
David Olmedo, Assistant Pro
$60.00 per hour
$30.00 per 1/2 hour
Alex Olmedo: "The Chief's" Top Tennis Tips
- Always keep your eyes on the ball
- Master your grip
- Get the racquet back and ready as soon as your opponent hits the ball
- Use the proper footwork: Lateral Motion (two side steps, one forward step)
- Be mentally tough and play with confidence!
Point, Set, and Match
You don't have to take "Centre Court" to play with a Wimbledon winner. The Beverly Hills Hotel tennis pro, Alex Olmedo, is celebrating the 40th anniversary of his 1959 Wimbledon Singles Championship victory. He is ready to help raise your game on the hotel's beautiful hard surface courts.
Alex Olmedo, Head Tennis Professional
Olmedo has spent 27 years as head tennis professional at The Beverly Hills Hotel. Prior to becoming head tennis professional in 1965, Olmedo spent five years touring the professional tennis circuit with tennis greats, including Pancho Gonzales, Pancho Segura, Lew Hoad, Ken Rosewall, and Rod Laver.
His accomplishments include a variety of worldwide and Grand Slam titles, including Wimbledon Singles champion, Australian National Singles champion, United States National Singles runner-up, United States Doubles champion, and United States Indoor Singles champion. He also represented the United States on the international Davis Cup team in 1958 and 1959.
In 1986, Olmedo was inducted into the international Tennis Hall of Fame, in Newport, Rhode Island, along with Billie Jean King, Bjorn Borg, and Stan Smith. Olmedo is also honored in the USC Hall of Fame for the numerous titles he has won in both singles and doubles NCAA tournaments on behalf of his alma mater.
The Beverly Hills Hotel Receives Five Stars
The Beverly Hills Hotel and Bungalows has received the Mobil Travel Guide Five-Star Award for the year 2007. The hotel is one of a select few hotels in the United States to qualify for this prestigious honor. This is the eighth consecutive year The Beverly Hills Hotel has received the Five-Star Award since its re-opening in 1995.
Chicken Tortilla Soup
Ingredients:
- 1½ carrots, peeled and diced
- 3 stalks celery, chopped
- ½ leek, chopped
- 2 small cloves garlic, chopped
- ½ tbsp olive oil
- 2 medium tomatoes, roasted
- 2 medium red bell peppers, roasted
- 5 corn tortillas (6" (15 cm) diameter)
- ½ tsp epasote, roughly chopped (South American herb, similar to coriander)
- ½ small jalapeño pepper, roasted
- 1½ dried ancho chilies, stemmed and seeded
- ¼ cup tomato paste
- ½ tsp chili powder
- ½ tsp paprika
- 3 pints (1½ liters) chicken stock
- 2 tbsp chopped fresh coriander
Garnish:
Chopped avocado, chopped green onions, grated cheddar cheese, fried tortilla strips.
Method:
- Sauté carrots, celery, leek, and garlic in olive oil until translucent.
- Add tomatoes, bell peppers, tortillas, epasote, jalapeño pepper, and ancho chilies. Sauté for four minutes.
- Add tomato paste, chili powder, paprika. Sauté for four minutes.
- Add chicken stock and simmer for 30 minutes. Stir constantly.
- Place in a blender and purée until smooth. Strain through a chinois.
- Season and add chopped coriander.
- Garnish with chopped avocado, chopped green onions, grated cheddar cheese, and fried tortilla strips.
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