Blue Duck Tavern Blog

Summer's Best Desserts

Today at lunch, our pastry chef Peter Brett unveiled three new seasonal desserts, showcasing summer's hottest fruits, nectarines, blackberries, blueberries and peaches. Desserts are available now, for both lunch and dinner.

Nectarine, Blackberry and Almond Crumble with Creme Fraiche, fresh fruit roasted with orange, lemonpeel and vanilla bean, topped with a mixture of flour, butter, sugar, and almonds. Baked to order and served with whipped creme fraiche.

 

Key Lime Cheesecake, Sour Cherries, Pecan Toffee, cream cheese with eggs, sugar, heavy cream and lime juice. Served with sour cherry compote, lime jam and pecans, roasted in butter and sugar.

 
Peach, Blueberry and Corn Meal Tart with Buttermilk Custard, Toigo Farm peaches, baked in shortbread crust with blueberries and corn meal crumble, served with buttermilk custard sauce.

Autumn-Inspired Masters of Food & Wine

 
 

Twenty-five years after setting a precedent for major American food and wine festivals, Park Hyatt is transforming its annual Masters of Food & Wine event into an interactive series of seasonal workshops.  Local and visiting food enthusiasts will be welcome to immerse themselves in a local food culture, becoming ‘masters’ in regional cuisine four times a year at Park Hyatt hotels worldwide.  Led by Park Hyatt’s culinary experts, each ‘Masters of Food & Wine’ weekend will highlight local ingredients, selected by each property’s Executive Chef for their seasonality and expression of local flavor.

 On Friday, September 23, Park Hyatt Washington & Blue Duck Tavern will host an autumn-inspired Masters of Food & Wine, celebrating the best ingredients of the fall season.

5:00 – 6:30 pm    An Autumn Harvest, Local Hard Apple Cider & Dessert Tasting

Join guest host Pamela Sorensen as she gathers around the communal table, interacting with Virginia cider maker Diana Flynt, from Foggy Ridge Cider in the Blue Ridge Mountains, to learn the hard cider-making process.  Sample delicious artisan cider, paired with seasonal mini desserts prepared by Pastry Chef Peter Brett.  $35, inclusive of tax and gratuities

7:00 pm    Steele Wines Pinot Noir Dinner; Blue Duck Tavern’s Chef’s Table

Savor a decadent, five-course dinner using hints of chocolate and flavor, specially prepared by Blue Duck Tavern Executive Chef Brian McBride and local chocolatier Zoe Tsoukatos complemented with a selection of Pinot Noir from Steele Wines’ library.  Jed Steele, owner and winemaker, will lead participants on a journey through Steele’s Lake County, California wines before sipping on a customized tea blend from Rare Tea Cellars.  $165, inclusive of tax & gratuities, plus post-dinner gathering on Blue Duck Tavern Terrace

10:00 pm    Post-Dinner Gathering with Cigar Rolling & Catoctin Creek Organic Rye Whiskey

On Blue Duck Tavern’s outdoor terrace, learn how the first legal distillery in Loudoun County since before Prohibition makes organic rye whiskey, from the barrel to the bottle, while enjoying a freshly-rolled Dominican cigar and nibbling on artisan Pennsylvania chocolate from Zoe’s Chocolates.

For more information on the Masters of Food & Wine, please call +1 202 419 6755 or email blueduck.tavern@hyatt.com.