This past Friday, March 26, the Wall Street Journal ran a story on how restaurants, including Blue Duck Tavern are starting to show a sign of spring. In the article, I talk about rack of lamb from Elysian Fields, which we will soon serve with a mustard glaze and roasted asparagus.
Click here to read the article and to obtain the recipe for Blue Duck Tavern's Mustard-Glazed Rack of Lamb with Roasted Spring Asparagus.
Attention Blue Duck Fans! Beginning next Monday, April 5, we will start serving a new power breakfast from 6:30 am to 10:30 am, Monday through Friday. Following the success of our lunch, dinner, and brunch menus over the past 3.5 years, Michael and I will continue to source the season's best ingredients to bring the true flavors of America's wholesome foods to the early-morning breakfast table. And, with the temperatures getting warmer, we will offer breakfast both in the main dining room and on the outdoor patio.
As with our other menus, the BDT breakfast menu will continue to change with the seasons. A few current menu items include: Housemade Bircher Muesli; Frittata Omelette, Roasted Mushrooms and Broccoli Rabe with Goat Cheese; Poached Eggs with Corned Brisket Hash; and Brioche Cinnamon French Toast with Sour Cherry Butter.
And, as a special perk for those guests conducting an early-morning business meeting or wanting to read the latest online headlines, Blue Duck Tavern will offer complimentary wireless internet during breakfast hours.
More than two decades ago, Park Hyatt began the tradition of hosting an annual food and wine event. To build on the success of Park Hyatt Masters of Food & Wine, the festival is expanding to three premier Park Hyatt locations around the world in 2010 - Buenos Aires, Washington, D.C. and Paris - where celebrated chefs and renowned wine experts will come together for a series of events, tastings, demonstrations and excursions.
Foodies and oenophiles can take advantage of intimate gourmet meals, informative classes and demonstrations, extraordinary wine, cheese and tea tastings, and memorable excursions at the Masters of Food & Wine events. Each location will highlight its region's finest wines, and cooking demonstrations will combine the culinary talents of local chefs with celebrated guest chefs and sommeliers from around the globe.
The Masters of Food & Wine Events in Washington, June 17 - 20, will focus on the commitment to working with local farmers and to supporting sustainable agriculture, following the lead of myself. Participants will enjoy tea tastings, wine and cheese pairings, guest speakers, and a visit to two of my favorite places, Chapel Hill Farm in Virginia and the Dupont Circle FRESHFARM Market.
In addition to myself, other participating chefs include: Michael Santoro, chef de cuisine, Blue Duck Tavern; Peter Davis, executive chef, Henrietta's Table (Cambridge, MA); and Joseph Lenn, chef de cuisine, The Main House, Blackberry Farm (Walland, TN).
Guests interested in staying overnight will want to take advantage of The Masters Package, including:
The Masters Package is priced at $2,400 (single occupancy) and $3,000 (double occupancy). Prices are inclusive of tax and gratuties. For additional information or to reserve the package, visit www.mastersfoodandwine.com, email blueduck.tavern@hyatt.com or call +1 800 233 1234 or +1 202 789 1234.
I have spent the past few days at our sister property, Park Hyatt Beaver Creek, preparing for last night's "Chefs at the Park" dinner. The event featured each of the executive chefs from the four Park Hyatt North American hotels. The evening started with a reception, followed by a four-course dinner, where we each prepared a course that was complemented by wines from the Hess Collection.
The first course was prepared by Christophe David, executive chef of NoMI restaurant at Park Hyatt Chicago. Christophe made Fois Gras Creme Brulee with Macadamia Nuts and Brioche; next course was my Pheasant Ravioli with Pheasant Butter, Cranberries and Chestnut Puree; and the third course, by Pascal Coudouy and Reese Hay at Park Hyatt Beaver Creek's 8100 Mountainside Bar & Grill, was Grilled Elk Loin with Roasted Shallot and Black Berry Compote. Joan Monfaredi, executive chef of Annona restaurant at Park Hyatt Toronto, prepared a trio of petite desserts: Warm Molten Lava Chocolate Cake with Caramelized Hazelnut Ice Cream, Maple Creme Brulee with Walnut Tuile, Caramelized Apple Mille-Feuille with Frangipane Creme and Almond Crisps with Caramel Sauce.
It was a lovely evening, enjoyed by all! It was also nice to work alongside my fellow Park Hyatt culinary team.
Chefs Brian McBride, Michael Santoro and I are thrilled to announce an upcoming winemaker's dinner with renowned Sonoma County winery, Ferrari-Carano, at Blue Duck Tavern on Wednesday, April 28 and Thursday, April 29.
The chefs will create a special five-course menu, designed to share, paired with a selection of Ferrari- Carano's premium wines, including Tre Terre, Tresor and Prevail. The dinner will be hosted by winemaker Aaron Piotter, guiding diners on a journey through his California vineyard.
The evening will start with a reception at 7:00 pm, followed by a 7:30 pm dinner at Blue Duck Tavern's intimate Chef's Table. The evening is priced at $150 per person (excluding tax and gratuities.)
For additional information or to make a reservation, please call +1 202 419 6755.
After much persuasion, we've given into the madness and have joined Twitter. Follow us at http://twitter.com/bdtavern.
Celebrate Easter Sunday with us on April 3, as Michael and I source fresh, seasonal ingredients from our favorite area farms to bring you a delicious holiday brunch menu.
Easter Brunch at Blue Duck Tavern will be offered from 10:30 am to 3:30 pm with a fixed-price, three-course menu. Holiday brunch begins with hors d'oeuvres, such as smoked meats, cheeses, seasonal salads and breads, spread throughout our open kitchen, followed by a choice of entree and assortment of side dishes. Housemade desserts from our pastry team complete the holiday feast.
Brunch is priced at $90 per person and $45 for children between six and 12. Children under six are complimentary. For reservations, please visit www.blueducktavern.com or call +1 202 419 6755.
