Blue Duck Tavern Blog

Homemade Chutney & Jam

Lauren Weissman is our new Cheese & Charcuterie Expert at Park Hyatt Washington.  Lauren is  
  busy, nightly in the Lounge, overseeing our artisan cheese display.  Enthusiastic to share her knowledge and love of all things food, she is now making her own chutneys and jams to complement our selection of cheese and charcuterie.

Her first two creations are Apricot Chutney made with dried apricots, onion, raisins, white wine vinegar, dark brown sugar, and a variety of spices; and Onion Marmalade made with onions, sugar, red wine vinegar and dry red wine.

Both pair well with the eight varieties of handcrafted cheeses we offer, including Oma, Bayley Hazen Blue or Bandaged Wrapped Cheddar, which was awarded the 2007 Wyke Farms Trophy and the 2007 World Cheese Award for "Best Nature Cheese in the World."

PHOTOS: Masters of Food & Wine

Several weeks ago, we hosted the Park Hyatt Masters of Food & Wine, June 2-5.  While a lot of time & effort went into planning and executing this four-day culinary event, we had a fabulous and successful event.  A huge thank you to all of supporters, guest chefs, winemakers, sommeliers and ambassadors who truly helped make the events as special as they were. 

Here are a few images taken throughout the weekend.  To see many more, please visit our Blue Duck Tavern Facebook page.

 
Chefs Brian Huston (The Publican, Chicago); Brian McBride; Pierre Albaladejo (Park Hyatt Aviara, San Diego); & Joshua Hopkins (Abattoir, Atlanta)

 
Opening Cocktail Reception

 
 
 
 
 
 
 
 

Masters of Food & Wine: Taste of America Dinner

 

Tomorrow it's here, the Park Hyatt Masters of Food & Wine.  Our guest chefs are arriving and we're busy in the kitchen prepping for our series of dinners, including Friday's "Taste of America" dinner at Blue Duck Tavern. For this special four-course dinner with wine pairings, I have been working with Brian Huston, Chef de Cuisine at The Publican in Chicago. Here's a sneak peek at our menu:

Amuse Bouche

2006 Domaine Carneros Brut Sparkling, Napa Valley

First Course

Pork and Foie Gras Terrine

2009 Chateaux Ste. Michelle Eroica Riesling, Columbia Valley

Second Course

Roasted Maine Scallops with Cauliflower Fume, Ramps, Raisins

2008 Ravines Chardonnay, Finger Lakes

Third Course

Veal Sweetbreads with Fava Bean Vignole, Ham and Aioli

2007 Bergstrom Vineyards Pinot Noir, Oregon

Fourth Course

Merry Go Round Goat Cheese Souffle with Cherry Mostarda

2007 Dominus Napanook Bordeaux Blend, Napa Valley

Seats still remain for both 6:00 pm and 8:30 pm seatings.  Tickets are priced at $125 per person, inclusive. Please call +1 202 419 6768 or email masters.phwashington@hyatt.com for reservations.