Blue Duck Tavern Blog

Have a Drink and Be Merry

Take a break from the cold and retreat to the Lounge where you can enjoy one of our nine, new seasonal cocktails made from the freshest ingredients. The arrival of these new handcrafted cocktails, including the Campari Mojito, housemade orange infused rum, Campari, orange, mint leaves and lemon juice; Copper Fox Martini, Wasmund's single malt whiskey, dry vermouth, sweet vermouth and orange bitters; Grapefruit Gimlet, housemade grapefruit infused vodka, lemon juice and agave nectar, and Spice Pomegranate, housemade orange oranged infused vodka, pomegranate juice, spiced syrup and lemon juice, will liven up the dreariest winter nights.

Campari Mojito

Grapefruit Gimlet

Other seasonal selections this winter include Early Tonic, housemade Earl Grey infused gin, cinnamon syrup, lemon juice and tonic water; Pear & Bubble, Plymouth gin, pear syrup and Maschio prosecco; Espresso Romano, Fernet Branca, Sambuca, Santa Lucia espresso and housemade espresso bitters; Hot Toddy, Glenmorangie scotch whisky, Hays Apiary honey, Drambuie, lemon, cloves and cinnamon; and the decadent Peppermint Chocolate, peppermint schnapps, Creme de Cacao and housemade hot chocolate.

Early Tonic

Pear & Bubble

All of our new cocktails are priced at $14.

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.

Meet our New Executive Chef

We are very delighted to welcome our new executive chef, Sebastien Archambault! Sebastien has served in many great kitchens around the world, including working under notables Alain Ducasse, Jean-Francois Rouquette and Guy Savoy. 

Look for Sebastien in and out of the kitchen, and be sure to say hello!

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.

RECIPE: BDT Peppermint Ice Cream

Pastry Chef Peter Brett's new BDT Peppermint Ice Cream is sure to put anyone in the holiday spirit.  With its beautiful blue color and zestful mint taste, from Zoe's Chocolate's handmade blue and white candy canes, this new treat is a must-have this winter season! 

But for those who want to try it at home, the recipe is rather simple, and makes a perfect dessert for your next holiday gathering! 

Ingredients

1 qt milk

8 oz sugar

12 egg yolks

8 oz honey

1 tsp peppermint extract

1 tsp vanilla extract

1 qt heavy cream

6 oz crushed candy canes

Method

Scald 1 quart of milk with 8 ounces of sugar.  Gradually stir the hot mixture into 12 egg yolks.  Cook over medium heat, stirring constantly until mixture thickens and reaches 175 degrees on a candy thermometer. Stir in 8 ounces of honey and 1 teaspoon each of peppermint and vanilla extracts.  Chill overnight.  Stir in 1 quart of heavy cream and process in ice cream machine. Mix in 6 ounces of Zoe's Chocolates homemade, blue and white crushed candy canes and freeze overnight.

Our New Seasonal Desserts

Straight out of Blue Duck Tavern's Pastry Pantry are Chef Peter Brett's handful of new seasonal desserts. Enjoy these sinfully delicious treats, whether dining in the restaurant for lunch or dinner, or simply relaxing over a glass of wine in the Lounge.

Pecan and Date Tart, Vanilla Bean Custard  - Traditional pecan pie filling in a shortbread crust, toasted pecans and fresh dates, served with vanilla custard sauce

Sweet Potato Pudding, Five Spice Marshmallow, Rum Raisins - Oven roasted sweet potatoes mixed with eggs, brown sugar, butter and orange rind, topped with a freshly toasted marshmallow flavored with cinnamon, nutmeg, ginger, cardamom and clove, and garnished with dark and golden raisins marinated in Meyer's Dark Rum

Brown Sugar Brioche, Winter Fruit Compote - Rich yeast dough made with eggs and butter, baked in a mixture of brown sugar and cream, and served with a compote of dried fruits, including apples, apricots, cherries, cranberries, currants and raisins

BDT Peppermint Ice Cream - Vanilla ice cream flavored with peppermint oil and handmade, crushed candy canes from Zoe's Chocolates in Pennsylvania

Pear Sorbet

Pomegranate Sorbet

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.

Thanksgiving Day Brussels Sprouts with Pickled Red Onions

Yesterday, Chef de Cuisine John Melfi made his first TV appearance on WUSA9, preparing Brussels Sprouts with Pickled Onions alongside news veteran JC Hayward.

Click here to view the video, plus get the recipe to make this delicious side dish at your own Thanksgiving Day gathering. 

To make reservations for Blue Duck Tavern Thanksgiving Day Brunch, click here or call +1 202 419 6755.

 

 

Capital Food Fight

Last night Blue Duck Tavern participated in the 2011 Capital Food Fight benefiting the DC Central Kitchen.  Over 900 attendees were treated to tastings from their favorite area restaurants while watching John and I battle Equinox's Todd Gray in this year's "food fight."  Sadly, we lost to Todd, who then went on to compete against Estadio's Haidar Karoum who ultimately took the crown!

Former 'Top Chef' all-stars Mike Isabella, Jennifer Carroll, Carla Hall and Spike Mendelsohn also battled it out with Carla & Spike taking top honors. 

To see more photos from last night's event, LIKE us on Facebook.

Recipe for Thanksgiving

With Thanksgiving just around the corner, now is the perfect time to start thinking about your family feast.  To bring a little bit of Blue Duck Tavern into your house this holiday season, we are sharing a traditional stuffing recipe using chanterelle mushrooms and chestnuts. 

Chanterelle and Chestnut Stuffing

Ingredients

1 cup chanterelle mushrooms

1/2 cup cooked and peeled chestnuts

1 onion, diced

4 ounces sausage meat, casing removed

6 - 8 croissants, broken up

2 stalk celery, diced

2 clove garlic, diced

4 tablespoons butter

1 cup chicken stock

3 eggs

1 pint cream

1 teaspoon sage, chopped

salt & pepper

Method

Melt butter in large saucepan.  Add mushrooms, celery, onion and garlic.  Slowly saute until vegetables become translucent.  Season with salt and pepper.  Dice chestnuts and add to vegetables.  Add sausage meat and allow to cool for 8 - 10 minutes over low heat. Add chicken stock, bring to a boil and remove from the heat.  Allow to cool.

When cool, mix eggs, cream and sage in a bowl.  Add broken-up croissants to the vegetable sausage mix, fold in cream and mix well.  Place in a buttered casserole. Bake at 350F for one hour.