Blue Duck Tavern Blog

MASTERS OF FOOD & WINE CULINARY EVENT - March 24, 2012

On Saturday, March 24, we are hosting our seasonal culinary event, Park Hyatt Masters of Food & Wine, saluting the ingredients, flavors and talents of local chefs, regional artisans, and master tea makers.  Join our team and partners as they take you behind-the-scenes of our kitchen, explain the nuances of rare teas, and prepare you a gourmet dinner. We hope to welcome you to one of our exciting events.

3:00 pm - 5:30 pm  Cherry Blossom Cooking Class

To commemorate the 100th anniversary of the famed cherry blossom trees, a gift from the city of Tokyo to the United States, an unprecedented five-week Centennial celebration, the National Cherry Blossom Festival, will be held in the nation's capital, March 20 - April 27, 2012. Tying into this historic event, Pastry Chef Peter Brett will conduct an intimate cooking class inside Blue Duck Tavern's Pastry Pantry, where he will assist participants in creating cherry blossom-inspired treats, such as Early Spring Rhubarb Tart with Almond Crumble and Sakura, and Kyoto Cherry Blossom Organic Tea Sorbet. Guests will then enjoy their tasty desserts while sipping Billecart-Salmon Brut Rose Champagne in the Lounge.  Tickets are priced at $65, inclusive.

5:00 pm - 7:30 pm  The Ritual of Tea

Master Tea Maker Garret Chan, of Tealeaves, will teach guests the art and science of tea, revealing the intricate technique of artisan blending. Whether it is making a simple cup of rare Darjeerling or whisking a bowl of Matcha, guests will better understand the time-honored craft of blending by making tea with education and mindfulness.  Tickets are priced at $45, inclusive.

7:00 pm  Spring Lamb Chef's Table Dinner

Join Executive Chef Sebastien Archambault around Blue Duck Tavern's intimate Chef's Table to sample a unique spring menu featuring a whole, farm-raised lamb, slowly roasted in the restaurant's wood-burning oven.  This four-course dinner, complemented with wines from Hope & Grace Winery in Yountville, CA, will start with Braised Lamb Shoulder and Lemon Confit in a Lemon Consomme, followed by Lamb Meatballs with Zucchini Risotto and Cilantro Oil, and Wood-Burning Oven Roasted Leg of Lamb with Heirloom Potatoes and Spring Garlic.  Seasonal, cherry blossom-inspired desserts conclude the meal.  Tickets are priced at $145, inclusive.

For more information or to make reservations, please call +1 202 419 6768 or email masters.phwashington@hyatt.com.  To learn more about the Park Hyatt Masters of Food & Wine, please visit www.mastersfoodandwine.com.

 

 

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 masters.phwashington@hyatt.com.  We look forward to seeing you on Saturday!

A Sinfully Delicious New Year's Eve

Have a sweet tooth? Then you'll fall in love with the decadent chocolate table Pastry Chef Peter Brett is preparing for tomorrow night's New Year's Eve celebration in the Lounge.  Starting at 9:00 pm, treat yourself to these housemade treats paired with a glass of bubbly. 

Peter's chocolate dessert menu includes: Peanut Butter & Chocolate Bites; Chocolate Pistachio Baklava; 
Mint Chocolate Sandwich Cookies; White Chocolate Panna Cotta with Rum Raisins; Chocolate, Almond and Cherry Tarts; Salted Chocolate Caramels; Milk Chocolate Raspberry Mousse; Chocolate Covered Orange Marshmallow Pops; and Flourless Chocolate Ganache Cakes.

A few tickets remain for our party in the Lounge.  Enjoy the desserts above, along with live music, open bar and champagne toast at midnight.  Tickets are priced at $165 per person and can be purchased by calling +1 202 419 6755 or emailing blueduck.tavern@hyatt.com.

 

Ring in the New Year

We hope everyone had a very Merry Christmas and a Happy Hanukkah!  And a warm thank you to
everyone who joined us over the holidays to celebrate and gather with family and friends.

Tickets still remain for our special New Year's Eve Celebration in the Lounge on Saturday evening, December 31.  For a sophisticated gathering, join us for a premium open bar and live music from 9:00 pm to 2:00 am, in addition to a tapas and chocolate buffet-style table and champagne toast at midnight with party hats and noisemakers.  Tickets are priced at $165 per person, inclusive of tax and gratuities. 

For more information or to reserve your tickets, please contact us at 202 419 6755 or blueduck.tavern@hyatt.com. 

 

Masters of Food & Wine - January 14

On Saturday, January 14, the Park Hyatt Masters of Food & Wine returns, focusing on the best regional ingredients of the winter season.  Participants will immerse themselves in a series of events highlighting seasonality, including a cooking class with chef de cuisine John Melfi, and expression of local flavor, such as a microbrew tasting from brew masters in Alexandria, VA.

3:30 - 5:30 pm    In the Kitchen with Chef de Cuisine John Melfi

Gather inside Blue Duck Tavern's open kitchen, around the restaurant's Molteni range, and assist Chef de Cuisine John Melfi as he prepares a warm and savory homemade "cassoulet" using freshly-harvested winter ingredients from Eco Friendly Farms in Moneta, VA. Then, relax in the restaurant's dining room while tasting the true flavors of local meats and vegetables found in this hearty dish, complemented by a selection of wines from Ravines Wine Cellars in Hammondsport, NY.  $175, inclusive of tax and gratuities

5:30 - 7:00 pm    Winter Tea Blend Tasting

Join Certified Tea Master Rodrick Markus of Rare Tea Cellars, for an educational seminar of his premier winter tea blends, followed by a vertical tasting of rare Pu-erh teas, direct from Park Hyatt Washington's unique Tea Cellar.  $45, inclusive of tax and gratuities

5:30 - 7:00 pm    Local Microbrew Tasting

Sample flights of locally-crafted ale from the brew masters at Port City Brewing Company in Alexandria, Virginia, paired with seasonal conserves, straight out of Blue Duck Tavern's open kitchen.  $45, inclusive of tax and gratuities

For additional information or to reserve tickets, please email masters.phwashington@hyatt.com or call +1 202 419 6768.  We hope to welcome you for the Masters of Food & Wine on January 14.

Celebrate the New Year at Blue Duck Tavern

Celebrate the New Year in good taste at Blue Duck Tavern as we offer two seatings for dinner on
Saturday, December 31. The first seating, available from 5:30 pm to 6:30 pm, will feature a three-course, a la carte menu priced at $75 per person or $145 with Robert Mondavi Reserve wines and Taittinger champagne pairing. 

The second seating, starting at 8:30 pm includes a three-course, a la carte menu with champagne toast at midnight, priced at $110 per person and $175 with Robert Mondavi Reserve wines and Taittinger champagne pairing. 

Advance reservations are required.  Please call +1 202 419 6755 or visit our website for reservations.

For those looking to host a small gathering, our private chef's table makes the perfect setting for a special New Year's Eve dinner.  Allow Chef de Cuisine John Melfi to customize a four or five-course, family-style menu using the freshest ingredients available from regional purveyors. This special holiday menu is prepared in a series of small casserole dishes, designed for sharing amongst up to 18 guests.

To book our chef's table, please call Marvina Williams at +1 202 419 6755 or email blueduck.tavern@hyatt.com.

Christmas Brunch at Blue Duck Tavern

'Tis the season to celebrate the Christmas Day holiday and gather with friends and family around our open kitchen. On Sunday, December 25, from 10:30 am to 3:30 pm, Chef de Cuisine John Melfi will prepare a farm-fresh Christmas menu using the season's best ingredients. 

Brunch begins with first course starters set throughout the kitchen, including seasonal salads, breads, cheeses, and meats, followed by choice of plated entree and side dishes, and holiday desserts on display in the pastry pantry. 

Menu hightlights include: Baked Eggs with Pipperade, Petit Salad, and Creme Fraiche (Crazy Chicks, PA); Muscovy Duck Breast with Duck Leg Ragout & Roasted Quince (Grimaud Farms, CA); Slow Roasted Rib Eye of Beef, Au Jus & Horseradish (Creekstone, KS); and Roasted Denver Leg of Venison with Asian Pears and Winter Cherry Jus (Herndon, PA); Roasted Fingerling Sweet Potatoes with Brown Butter, Charred Meringue & Sage (Gpod, ID); Creamy Stone Ground Grits with Red Eye Gravy and Smoked Gouda (Anson Mills, SC); Braised Escarole with Sharp Provolone & Fig Vincotto (Path Valley, PA); Five-Spice Gingerbread with Lemon Glaze; Sticky Toffee Pudding with Bourbon Hard Sauce; Devil's Food Cake with White Chocolate Ganache, Holiday Sugar Cookies and Gingerbread People.

Brunch is priced at $90 per person and $42 for children between six and 12 years of age; under six are complimentary. For reservations, please call 202 419 6755 or visit our website.