Green and sustainable, from a crop's annual harvest Santa Lucia uses the best 20-25% of the beans available to offer a consistent, high quality product.

On Friday, we are changing our current VIENNA ground coffee to CLASSIC ROAST, a full bodied, medium roast of beans knows for their creamy and chocolately flavor with a touch of earthiness. The decaf version is a tasty, medium bodied from raw green beans that are decaffeinated using a completely natural mountain water process to remove over 97% of the beans' caffeine.

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.

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.

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.