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.

 

 

Poached Egg with Field Mushroom Ragout & Foie Gras

Executive Chef Sebastien Archambault grew up in his parents' restaurant in Perigold, Southwestern France, where he used to watch his dad make egg "cocotte", using a little bit of cream amongst a variety of ingredients.

On the weekends, he used to assist his parents in the kitchen and help make poached eggs - while he was only 10 years old! Naturally, he still enjoys making poached eggs, just adding his own spin on the dish, including mushrooms, foie gras and black truffles.

He shares his recipe for Poached Egg with Field Mushroom Ragout and Foie Gras.

Ingredients:

3 oz mushroom ragout (recipe below)

1/2 oz foie gras terrine

1 fresh egg

1 slice, country top white bread

.4 oz butter

.2 oz black truffles

black pepper

Method:

Warm the mushroom ragout and place into a small cast iron (Le Cruset). Crack the egg on top of the ragout and then place into a double boiler and cover. Cook until the egg is medium, then remove. Cut the foie gras into a half moon and place next to the egg.

Toast the bread and spread the butter on top. Cut the bread into 4 batonette pieces and stack next to the cast iron. Season with cracked black pepper and black truffle. Serve.

Mushroom Ragout Ingredients:

1 lb shitake mushrooms

1 lb oyster mushrooms

1/4 lb thyme

5 cloves, garlic

1 cup olive oil

1 cup heavy cream

Method:

Wash the mushrooms, then dice. Mix mushrooms with oil, garlic and thyme. Cook in the oven on a sheet pan for 10 minutes at 350F. Let mushrooms cool down. Chop the mushrooms. Add the cream and cook for 10 minutes. Cool down and store in refrigerator.

 

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.

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.

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.

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.

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.