Blue Duck Tavern Blog

Our "New" Terrace

With the warm weather upon us, we are gearing up to premiere our newly renovated outdoor dining terrace.  Guests will find a new service bar station, as well as enhanced lighting and new patio furnishings, reflecting our modern American, handcrafted style.  

Guests will also enjoy our magnificent new communal table, created from one large piece of wood, derived from the heart of a 50,000 year-old slab of an ancient Kauri tree.  The tree is only found on the North Island of New Zealand and is among the largest species in the world, growing for 2,000 years to a height of 200 feet, before falling from natural causes. The ancient Kauri trees that can be harvested today actually fell into areas that were once swamps and logs.  These logs have remained preserved beneath the surface of the surrounding land in the ideal mixture of organic material that has kept the wood in perfect condition. 

Additionally, we have started to plant our 2011 vegetable and herb garden.  With the help our team, this year's garden will include thyme, rosemaries, strawberries and much more! 

We look forward to having you join us this spring and summer season on the "new" terrace at Blue Duck Tavern.  

          

          

          

Congratulations Freddy!

Last night, the Restaurant Association of Metropolitan Washington announced the 2011 "RAMMY" nominees, honoring the area's top restaurants, chefs and key industry players. 

We are very proud to share that our own Freddy Bastidas is nominated for Restaurant Employee of the Year, for all of his hard work and dedication in our stewarding department.  The awards will be presented at the RAMMY Gala held on June 26. 

Congratulations Freddy!! (pictured on the right)

A Collection of Seasonal Cocktails

Blue Duck Tavern welcomes the arrival of Spring with a collection of new, handcrafted cocktails available in the Lounge.  Priced at $14 each, new additions to our menu include: 

Green Leaf, made with Blue Coat Gin, lime juice, simple syrup, a dash of Angostura bitters and mint leaves

Spritz Milano, created with Maschio Prosecco, Aperol and topped off with soda water and a slice of orange

Sakura, made with Prairie Organic Vodka, cherry puree, cherry syrup, cherry bitters, Va de Vi sparkling wine, and garnished with a cherry

Bubble Sour, created with housemade, lemon-infused rum, maraschino, lemon sour, egg whites, Angostura bitters, and Va de Vi sparkling wine

Peach & Basil Collins, comprised of gin, peach puree, basil leaves, lime and peach bitters, topped off with soda water

Fields of France, made with gin, Rooibos syrup, lemon juice and simple syrup

Derby Days, comprised of Buffalo Trace Bourbon, honey bourbon, mint leaves and garnished with a cherry

Additionally, the Peach & Basil Collins, Spritz Milano, Sakura, Green Leaf, and Field of France are all available on our weekend brunch menu.  The perfect complement to Lemon Ricotta Souffle Pancakes, Homemade Croissants and Jams, and Sunnyside Eggs with Cod Cakes. 

 

Virginia Wine Award

Thank you to our friends at the Virginia Wine Board for naming us the winner of the "2010 Virginia Wine Masters Program, Crystal 5 Stem Award".  Over the past year, we have had the pleasure of working closely with many of the Virgina wineries, incorporating their local products on our wine list, participating in the Masters of Food & Wine, and visiting with the winemakers.  

Requirements for the award include: 

- Listing and serving 10 Virginia wines from at least 5 different Virginia wineries or have at least 20% of the restaurant's published wine list consist of Virginia wines

- Serve at least 3 Virginia wines by the glass or has wines per year

- Participate in at least promotional activities, supporting Virginia wine

These wineries have been great partners to us and help take our concept of supporting regional farmers and artisans to the next level.  Now, our guests have the pleasure of also experiencing regional wines that complement these great ingredients.