Park Hyatt's Masters of Food & Wine, Tour of the World 2011, returns to Washington, June 2 - 5. We are busying finalizing all of the details, but so far we have a great lineup of events, activities and partners to help kickoff summer.
Thursday, June 2
Opening Cocktail Reception, Enjoy the finest flavors of farm-fresh cuisine and celebrated American wines.
Blue Duck Tavern Terrace, 6:00 pm to 8:00 pm (Invitation Only)
Winemaker Dinner, Intimate five-course dinner led by winemaker, Luca Paschina, from the historic Barboursville Vineyards in Charlottesville, VA. An evolution of Virginia wine over the past ten years, complemented with a special menu I will be preparing.
Blue Duck Tavern Chef's Table & Semi-Private Area, 8:00 pm, $140, inclusive
Friday, June 3
Local Wine & Cheese Tastings, Dave McIntrye, Washington Post wine columnist and blogger at dmwineline.com, will lead an educational tasting, introducing varieties of local wines. While across the Lounge, local cheese makers from our friends at Firefly Farms, located in Maryland, will provide samplings of their artisanal cheeses, paired with unique wines from around the country, selected by Sommelier Andrew Stover
The Lounge's Communal Tables, 6:00 pm to 7:30 pm, $35 (per each event), inclusive
Taste of America Dinner, Discover America's best tastes and flavors with a special four-course menu prepared by The Publican's chef de cuisine Brian Huston, hailing from Chicago, along with another guest chef, paired with America's best tasting wines.
Blue Duck Tavern, 6:00 pm first seating; 8:30 pm, second seating, $125, inclusive
Winemaker Dinner, Intimate five-course dinner hosted by Caymus Vineyards in Napa Valley and myself.
Blue Duck Tavern's Chef Table & Semi-Private Area, 8:00 pm, $140, inclusive
Saturday, June 5
Barrel Tasting, Gather at the entranceway of Blue Duck Tavern, surrounded by barrels, and sample the true flavors of American wine and local Virginia whiskey. Nibble on light fare and learn the process from the barrel to the bottle.
Blue Duck Tavern, 4:00 pm to 6:00 pm, $25, inclusive
Chefs' Farm Table Dinner, Join all of the participating chefs amidst the sunken grounds and soothing fountain of Blue Duck Tavern's Terrace, and feast on an all-American picnic with seasonal salads, cheese, meats, fish, handcranked ice cream and more, accompanied by a collection of American wines.
Blue Duck Tavern Terrace, 7:30 pm, $125, inclusive
Sunday, June 5
Lunch at Barboursville Vineyards, Pastry Chef Peter Brett, Park Hyatt Aviara Executive Chef Pierre Albaladejo, and I will join Barboursville Chef Melissa Close Hart for a special luncheon at this historical Virginia winery.
Barboursville Vineyards, 1:00 pm, $95, inclusive (For reservations, please call Barboursville Vineyards at +1 540 832 7848.)
For tickets or additional information on the Masters of Food & Wine, please call +1 202 419 6768 or email masters.phwashington@hyatt.com.