Blue Duck Tavern Blog

Santa Lucia Estate Coffee

Did you know that Blue Duck Tavern, in addition to sourcing its menu ingredients locally, also uses coffee from a boutique coffee company, based in Washington, DC?  Santa Lucia Estate Coffee is a full-service coffee company, bringing their premium High Mountain, shade grown Arabica Coffee beans from Nicaragua, straight from the farm to the restaurant.

Green and sustainable, from a crop's annual harvest Santa Lucia uses the best 20-25% of the beans available to offer a consistent, high quality product.

On Friday, we are changing our current VIENNA ground coffee to CLASSIC ROAST, a full bodied, medium roast of beans knows for their creamy and chocolately flavor with a touch of earthiness. The decaf version is a tasty, medium bodied from raw green beans that are decaffeinated using a completely natural mountain water process to remove over 97% of the beans' caffeine.

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.

 

 

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!

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.

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.

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.