FYIDC: Be a Master of Food & Wine

Park Hyatt Washington’s Masters of Food & Wine USA Culinary Weekend is foodie heaven.

Executive Chef of Blue Duck Tavern emphasizes using the finest and freshest ingredients available. Photo by Tony Powell.

It’s that time of year again! Foodies rejoice. Park Hyatt Washington is host its Masters of Food & Wine 2011 event this weekend June 2 through 5. The event annually  salutes the flavors, culture and talents of American winemakers and chefs. This special gastronomic weekend features cheese and wine tastings to encourage exploration, as well as exclusive lunches and dinners focusing on the region’s freshest ingredients. The weekend also showcases nightly wine dinners prepared by guest chefs including Chef de Cuisine of the Publican in Chicago, Park Hyatt Aviara Executive Chef , and Park Hyatt Washington & Blue Duck Tavern Executive Chef Brian McBride. Additionally, the internationally renowned Sommelier & Wine Educator Charlie Arturaola will enrich the wine dinners and throughout the weekend mingling with guests. Invited local experts include The Washington Post’s Wine Columnist Dave McIntyre, Washington Life Wine & Spirits Writer & Educator , and Sommelier Andrew Stover who will lead tastings and serve as weekend wine ambassadors.

Tickets can be purchased tickets by emailing masters.phwashington@hyatt.com or by calling (202) 419 6768.

Photo by Tony Powell. Sommeliers at Park Hyatt Masters of Food & Wine. June 17, 2010

Friday, June 3

•    Local Wine & Cheese Tastings from 6 PM to 7:30 PM: The
Washington Post’s Wine columnist, , who also has a popular blog, dmwineline.com, will lead an educational tasting, introducing varieties of delicious local wines. This tasting is designed to showcases wines from Virginia and Maryland that are setting new standards and raising the bar. Across the Lounge, local cheese makers from Firefly Farms, in Maryland, will provide samplings of their artisanal cheeses, paired with rare wines from around the country, selected by guest Sommelier . Stover manages the wine and sake programs for Asian-themed Oya Restaurant & Lounge and its sister restaurant, SEI. Tickets for these two tastings are priced at $35 per event (all inclusive), and seating is limited to 12 guests for the local wine tasting, and 10 guests for the cheese & wine tasting.
•    Taste of America Dinner (two seatings are available at 6 PM and 8:30 PM): A special four-course menu prepared by the Publican’s Chef de Cuisine Brian Huston http://thepublicanrestaurant.com/, paired with America’s best tasting wines. Tickets are priced at $125 per person (all inclusive).
•    Winemaker Dinner at 8 PM: An exclusive five-course dinner at Blue Duck Tavern hosted by Caymus Vineyards in Napa Valley http://www.caymus.com/. Discover the creations of Blue Duck Tavern Executive Chef Brian McBride. Tickets are priced at $140 per person (all inclusive), and the dinner is limited to 30 guests.

Saturday, June 4

•    Barrel Tasting from 4 PM to 6:30 PM: Wine & Spirits Writer & Wine
Educator Kelly Magyarics will lead a tasting in the entranceway of Blue Duck Tavern, surrounded by barrels, to sample the true flavors of American wine and local Virginia whiskey. Nibble on light fare and learn the process from the barrel to the bottle. Tickets are priced at $25, and the tasting is limited to 40 guests.
•    Chef’s Farm Table Dinner at 7:30 PM: Join all of the participating chefs by the cascading fountain on Blue Duck Tavern’s garden terrace to feast on slow-cooked suckling pig, braised short ribs, whole roasted rich, seasonal salads, local farm vegetables, artisan breads, homemade pies and hand-cranked ice creams, accompanied by premier American wines. Tickets are priced at $125 per person (all inclusive), and the dinner is limited to 45 guests.

Sunday, June 5

•    Lunch at Barboursville Vineyards at 1 PM: Executive Chef Brian
McBride, Pastry Chef , and Park Hyatt Aviara Executive Chef Pierre Albaladejo, will join Barboursville Chef Melissa Close Hart for a special luncheon on the winery’s beautiful grounds. Tickets are priced at $95 per person (all inclusive), and can be made by calling (540) 832-7848.

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