A warm summer night featuring master chefs Brian McBride, Spike Gjerde and Pascal Coudouy’s delicious summer entrees and savory wines created the perfect ambiance at the Masters of Food and Wine event at West End’s Park Hyatt.
By Katie Test
Ernie Arias, Renee Sharrow, and Jochem Zijp. Photo by Kyle Samperton.
Imagine a spread of perfectly in-season dishes, using only the best ingredients from local farms. Add in a gorgeous summer night, a fountain and flickering tea lights. You’ve got the setting for one of most lovely (and delicious) nights of the season – a summer picnic at Blue Duck Tavern with ingredients fresh from Chapel Hill Farms prepared by master chefs.
The night started out with a sampling of wines from rose to vigoner. Selections were poured by Nate Ready, Master Sommelier, from well-regarded wineries: Antica Terra, Boxwood, Brewer-Clifton, Caymus, Domaine Serene, DuNah, Duckhorn, Ferrari-Carano, Hope & Grace, Le Mistral, Melville, and Ramey. Crisp, cold water was provided by Waiwera Artesian Water. As guests settled into their seats, the sun set and the chefs began to bring out their dishes.
The tables filled with salads – a fava bean salad, a roasted corn salad, artichoke salad, a long plate with purple, yellow and red cherry tomatoes, ending with charcuterie and cheese. All the pickings of the summer, in a perfect spread. The second table held roast pig, a whole grouper and brisket prepared by Brian McBride, executive chef, Blue Duck Tavern, joined by guests Pascal Coudouy, executive chef, 8100 Mountainside, Beaver Creek, CO and Spike Gjerde, executive chef/proprietor, Woodberry Kitchen, Baltimore, MD.
The guest chefs were in DC as part of the Park Hyatt Masters of Food and Wine weekend, a four day celebration of all things food and wine. The three chefs at the farm table dinner were joined in DC by Michael Santoro, chef de cuisine, Blue Duck Tavern, Peter Davis, executive chef, Henrietta’s Table, Cambridge, MA and Joseph Lenn, chef de cuisine, Blackberry Farm, Walland, TN. The weekend began on Thursday night with a VIP opening party featuring small dishes from the chefs and wines from the featured wineries. The weekend featured other foodie events like a farmers market tour and tea sampling. But the chef’s table was certainly the crowning event of them all.
The evening ended with perfect – a berry pie, Blue Duck Tavern’s famous apple pie, and even a small homemade ice cream cone. As the sun went down, guests relaxed on the terrace, relishing their farm fresh meals.
Park Hyatt Masters of Food & Wine. Photo by Tony Powell.
