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.

And last but not least, was our Premier Tea Blend Tasting with Rare Tea Cellar's master of tea, Rodrick Markus.  An intimate group gathered in the hotel's Tea Cellar, sampling a variety of tea blends, from seasonal to vintage Pu-erh, watching the tea leaves brew and bloom and hearing Rodrick speak about each one's flavors and nuances.  Did you know that many premier teas are just as exquisite as a fine wine?

Tea leaves blossoming in the pot of hot water

Rodrick Markus pouring one of his winter blends

In addition to our cooking class, our Masters of Food & Wine program also included a local microbrew tasting with the new Port City Brewing Company, located just a few miles south in Alexandria, VA.  Participants were treated to four of their current ales, in addition to tasting their delicious Christmas ale.

A variety of Port City brews

Port City's Founder Bill Butcher

Gathering around the communal table

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.

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!

Peter's chocolate dessert menu includes: Peanut Butter & Chocolate Bites; Chocolate Pistachio Baklava; 
Mint Chocolate Sandwich Cookies; White Chocolate Panna Cotta with Rum Raisins; Chocolate, Almond and Cherry Tarts; Salted Chocolate Caramels; Milk Chocolate Raspberry Mousse; Chocolate Covered Orange Marshmallow Pops; and Flourless Chocolate Ganache Cakes.

A few tickets remain for our party in the Lounge.  Enjoy the desserts above, along with live music, open bar and champagne toast at midnight.  Tickets are priced at $165 per person and can be purchased by calling +1 202 419 6755 or emailing blueduck.tavern@hyatt.com.

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. 

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.

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.

Look for Sebastien in and out of the kitchen, and be sure to say hello!