Blue Duck Tavern Blog

Park Hyatt Masters of Food & Wine Washington

More than two decades ago, Park Hyatt began the tradition of hosting an annual food and wine event.  To build on the success of Park Hyatt Masters of Food & Wine, the festival is expanding to three premier Park Hyatt locations around the world in 2010 - Buenos Aires, Washington, D.C. and Paris - where celebrated chefs and renowned wine experts will come together for a series of events, tastings, demonstrations and excursions.

Foodies and oenophiles can take advantage of intimate gourmet meals, informative classes and demonstrations, extraordinary wine, cheese and tea tastings, and memorable excursions at the Masters of Food & Wine events.  Each location will highlight its region's finest wines, and cooking demonstrations will combine the culinary talents of local chefs with celebrated guest chefs and sommeliers from around the globe.

The Masters of Food & Wine Events in Washington, June 17 - 20, will focus on the commitment to working with local farmers and to supporting sustainable agriculture, following the lead of myself.  Participants will enjoy tea tastings, wine and cheese pairings, guest speakers, and a visit to two of my favorite places, Chapel Hill Farm in Virginia and the Dupont Circle FRESHFARM Market.

In addition to myself, other participating chefs include: Michael Santoro, chef de cuisine, Blue Duck Tavern; Peter Davis, executive chef, Henrietta's Table (Cambridge, MA); and Joseph Lenn, chef de cuisine, The Main House, Blackberry Farm (Walland, TN).

Guests interested in staying overnight will want to take advantage of The Masters Package, including:

• Overnight accommodations for four nights (June 17 - 21) in a signature Premier Deluxe room (with option to upgrade to a Park Suite)
• VIP Opening Reception
• Roundtrip ground transportation to and from area airport
• Summer picnic at Chapel Hill Farm in Berryville, VA, including roundtrip transportation
• Harvest breakfast and walking trip to the Dupont Circle FRESHFARM Market to participate in my chef's demo and to meet local artisans
• Wine Education Class to learn how to taste like an expert
• Ten-percent credit on additional Masters of Food & Wine events held by Park Hyatt Washington and Blue Duck Tavern, based upon availability
• Seasonal welcome amenity

The Masters Package is priced at $2,400 (single occupancy) and $3,000 (double occupancy).  Prices are inclusive of tax and gratuties.  For additional information or to reserve the package, visit  www.mastersfoodandwine.com, email blueduck.tavern@hyatt.com or call +1 800 233 1234 or +1 202 789 1234.

 

Chefs at the Park

I have spent the past few days at our sister property, Park Hyatt Beaver Creek, preparing for last night's "Chefs at the Park" dinner.  The event featured each of the executive chefs from the four Park Hyatt North American hotels.  The evening started with a reception, followed by a four-course dinner, where we each prepared a course that was complemented by wines from the Hess Collection.

The first course was prepared by Christophe David, executive chef of NoMI restaurant at Park Hyatt Chicago.  Christophe made Fois Gras Creme Brulee with Macadamia Nuts and Brioche; next course was my Pheasant Ravioli with Pheasant Butter, Cranberries and Chestnut Puree; and the third course, by Pascal Coudouy and Reese Hay at Park Hyatt Beaver Creek's 8100 Mountainside Bar & Grill, was Grilled Elk Loin with Roasted Shallot and Black Berry Compote. Joan Monfaredi, executive chef of Annona restaurant at Park Hyatt Toronto, prepared a trio of petite desserts: Warm Molten Lava Chocolate Cake with Caramelized Hazelnut Ice Cream, Maple Creme Brulee with Walnut Tuile, Caramelized Apple Mille-Feuille with Frangipane Creme and Almond Crisps with Caramel Sauce. 

It was a lovely evening, enjoyed by all! It was also nice to work alongside my fellow Park Hyatt culinary team.

Save the Date: Ferrari-Carano Winemaker Dinner, April 29

Chefs Brian McBride, Michael Santoro and I are thrilled to announce an upcoming winemaker's dinner with renowned Sonoma County winery, Ferrari-Carano, at Blue Duck Tavern on Wednesday, April 28 and Thursday, April 29.

The chefs will create a special five-course menu, designed to share, paired with a selection of Ferrari- Carano's premium wines, including Tre Terre, Tresor and Prevail.  The dinner will be hosted by winemaker Aaron Piotter, guiding diners on a journey through his California vineyard. 

The evening will start with a reception at 7:00 pm, followed by a 7:30 pm dinner at Blue Duck Tavern's intimate Chef's Table.  The evening is priced at $150 per person (excluding tax and gratuities.)

For additional information or to make a reservation, please call +1 202 419 6755.

Follow us on Twitter!

 

After much persuasion, we've given into the madness and have joined Twitter.  Follow us at http://twitter.com/bdtavern. 

 
  

Easter Sunday at Blue Duck Tavern

Celebrate Easter Sunday with us on April 3, as Michael and I source fresh, seasonal ingredients from our favorite area farms to bring you a delicious holiday brunch menu.

Easter Brunch at Blue Duck Tavern will be offered from 10:30 am to 3:30 pm with a fixed-price, three-course menu.  Holiday brunch begins with hors d'oeuvres, such as smoked meats, cheeses, seasonal salads and breads, spread throughout our open kitchen, followed by a choice of entree and assortment of side dishes.  Housemade desserts from our pastry team complete the holiday feast. 

Brunch is priced at $90 per person and $45 for children between six and 12.  Children under six are complimentary.  For reservations, please visit www.blueducktavern.com or call +1 202 419 6755.

Tea Extravaganza 2010

Park Hyatt Washington is hosting Tea Extravaganza 2010 to be held on Friday, March 12 from 6:00 pm to 10:00 pm and on Saturday, March 13 from 9:00 am to 1:00 pm.  This is a special, two-day independent tasting led by Chas Kroll, Certified Tea Master and Executive Director of the American Tea  Masters Association.  Similar to a fine wine tasting, this experiential gathering will offer fourteen of the finest, rarest and most exquisite loose-leaf teas from premier estates around the world. The program concludes, on Saturday afternoon, with an intimate lunch prepared by yours truly.

Tickets are priced at $189 per person, exclusive of tax. To purchase tickets or for addtional, please contact the American Tea Masters Association at +1 619 330 9017 or visit www.teamasters.org. 

The hotel is also offering a special rate of $229 plus tax, for attendees interested in overnight accommodations.  Reservations can by made by contacting my colleague Renee Sharrow at +1 202 419 6625 or renee.sharrow@hyatt.com

We hope to see you there!

 

St. Jude Gourmet Gala

On Tuesday evening, I participated in the 12th Annual Gourmet Gala benefiting St. Jude's Children's Research Hospital.  The event, which was held at the National Building Museum, provided supporters of St. Judes with an opportunity to taste some of the city's finest cuisine, including my friends at Marcel's, Equinox, Zaytinya, Volt and Vidalia.  All proceeds from the gala benefited the support of children suffering from catastrophic and life-threatening diseases.

    

 
 
 

Sno-gasm!

The snow is back, but don't fret!  Blue Duck Tavern will remain open tonight and tomorrow.  Gather with friends while enjoying comfort American food, right from our wood burning oven! 

Park Hyatt Washington will also offer a special "snow" rate of $199, plus tax, throughout the week.  Call +1 202 789 1234 for reservations.

We are Open!!

The snow may be falling, but Blue Duck Tavern remains open all weekend!  Join us for weekend brunch tomorrow and Sunday from 11:30 am to 2:30 pm and then for dinner starting at 5:30 pm. 

The Lounge and Tea Cellar will also operate regular business hours as well.

Valentine's Day at Blue Duck Tavern

Crazy to think that Valentine's Day is almost here.  But it's an opportunity for Michael and I try to something different in the kitchen.  While we will still offer a limited a la carte menu on February 14, our big focus is a specially created amorous menu for two to share.

We will offer this intimate, four-course tasting menu for dinner only, starting at 5:30 pm.  The meal starts with Arpege Egg with Smoked Haddock, Sabayon and Sturgeon Caviar; followed by Dungeness Crab made with Orecchiette Pasta, Hot Pepper, Lime and Creme Fraiche; and Elysian Fields Lamb Rack served with Black Trumpet Mushroom Crust, Anna Potatoes and Stuffed Artichokes.  The dinner concludes with a Valrhona Chocolate Box and Pink Champagne Sorbet.

Valentine's Dinner is priced at $65 per person, exclusive of beverages, tax and gratuity.