Blue Duck Tavern Blog: Park Hyatt Masters of Food & Wine

Celebrate the start of summer with an early morning farm-fresh breakfast on Blue Duck Tavern's spacious outdoor terrace surrounded by our bountiful herb garden. As part of our summer Park Hyatt Masters of Food & Wine program, Executive Chef Sebastien Archambault and Chef de Cuisine John Melfi are hosting a Harvest Breakfast & Market Tour.

Participants of this upcoming Masters event will enjoy an assortment of regional ingredients such as hand-harvested Amish eggs from Path Valley in Pennsylvania and artisan cheese from Everona Dairy in Virginia. The chefs will also prepare a variety of dishes found on their new breakfast menu including Short Rib Hash with Olive Oil Eggs and Horseradish Sauce, and Fried Chicken Liver with Fried Eggs, Anson Mills Grits and Sweet Pepper Relish.

After the breakfast, the group will walk over to the city's most popular Dupont Circle FRESHFARM Market to watch the chefs create a Chilled Cucumber and Crab Meat Soup, and Heirloom Tomato Tartar using freshly-sourced goat cheese and basil sorbet, right from the Market. Following the Chef at Market demo, Bernie Prince, co-founder of FRESHFARM Markets will lead the group on a tour of the Market, providing the perfect opportunity to interact with the artisans and to purchase locally-produced vegetables, fruits, baked bread, seafood and cheese.

The Harvest Breakfast & Market Tour is priced at $55, inclusive of tax and gratuities. For more information or to purchase tickets, please email masters.phwashington@hyatt.com or call +1 202 419 6768.

Our Masters of Food & Wine program supports Hyatt's new philosophy Food. Thoughtfully Sourced. Carefully Served, providing sustainable and responsible food and beverage for our guests.