Blue Duck Tavern Blog

New Seasonal Desserts

As the temperatures outside keep getting cooler, our seasonal menus keep getting hotter! Today, Pastry Chef Peter Brett will unveil a selection of new winter desserts, bound to satisfy your sweet tooth.  These new treats will be available on Blue Duck Tavern's lunch, dinner and weekend brunch menus. 

Banana Walnut Upside Cake, White Chocolate Cream - Banana cake baked with brown sugar, butter, bananas, cinnamon and walnuts.  Garnished with whipped cream, sweetened with white chocolate and a banana tuile.

Chestnut Honey Cheesecake, Crispy Phyllo, Brandied Cherries - Traditional cheesecake sweetened with clover honey and flavored with chestnuts, wrapped in phyllo and browned in the oven. Served with cherries preserved in brandy.

Mango, Cranberry and Macadamia Nut Crumble, Creme Fraiche  - Diced sweet mango and cranberries tossed with orange and brandy syrup.  Topped with macadamia nut streusal, baked to order. Served with whipped creme fraiche.

Masters of Food & Wine, Part 3, Tea Tasting

And last but not least, was our Premier Tea Blend Tasting with Rare Tea Cellar's master of tea, Rodrick Markus.  An intimate group gathered in the hotel's Tea Cellar, sampling a variety of tea blends, from seasonal to vintage Pu-erh, watching the tea leaves brew and bloom and hearing Rodrick speak about each one's flavors and nuances.  Did you know that many premier teas are just as exquisite as a fine wine?

Tea leaves blossoming in the pot of hot water

Rodrick Markus pouring one of his winter blends

Masters of Food & Wine, Photos Part 2: Beer Tasting

In addition to our cooking class, our Masters of Food & Wine program also included a local microbrew tasting with the new Port City Brewing Company, located just a few miles south in Alexandria, VA.  Participants were treated to four of their current ales, in addition to tasting their delicious Christmas ale.

A variety of Port City brews

Port City's Founder Bill Butcher

Gathering around the communal table

Photos: Masters of Food & Wine, January 2012

 

Hard to believe that our "winter" Masters of Food & Wine program has come and gone.  We had a great time this past Saturday, celebrating the tastes and flavors of our local chefs, farmers, and beverage experts.

Below, and in the next few posts, enjoy photos recaping our events: Cassoulet Cooking Class with Blue Duck Tavern Chef de Cuisine John Melfi; Premier Tea Blends Tasting with Rare Tea Cellar; and Local Microbrew Tasting with Port City Brewing Company.  Thank you to all of our event attendees and participants for making our events a success!

Toasting the start of the cooking class!

Cutting the pork

Starting to cook the first series of ingredients

The finished product

Photos courtesy of Jacqui dePas Photography.

Cassoulet Cooking Class

A few seats remain for this Saturday's Cassoulet Cooking Class with Chef de Cuisine John Melfi.  Gather around Blue Duck Tavern's open kitchen and assist Chef with preparing this hearty, winter dish. After the class, sample your cassoulet paired with wines from Ravines Wine Cellars in Hammondsport, NY. 

The cooking class is part of Masters of Food & Wine culinary experience this Saturday, January 14.  Other events include a Winter Tea Tasting with Tea Master Rodrick Markus of Rare Tea Cellar; and a Seasonal Microbrew Tasting with the brewmasters from Port City Brewing Company in Alexandria, VA.  

For more information or to purchase tickets, please call 202 419 6768 or email #.  We look forward to seeing you on Saturday!