May 25, 2011
You're Invited: Masters of Food & Wine 2011 at Park Hyatt Washington
Visitors and Washingtonians can enjoy one of the city’s most delicious weekends starting June 2 with Park Hyatt Washington's annual Masters of Food & Wine 2011. In addition to artwork, gastronomic showcases and field trips, the weekend also showcases nightly wine dinners prepared by two of the country’s best new chefs: Executive Chef Joshua Hopkins of Abattoir in Atlanta, and Chef de Cuisine Brian Huston of The Publican in Chicago, along with Park Hyatt Aviara Executive Chef Pierre Albaladejo, and Park Hyatt Washington & Blue Duck Tavern Executive Chef Brian McBride and Chef de Cuisine Eric Fleischer.
Invited local experts include The Washington Post’s Wine Columnist Dave McIntyre, Wine & Spirits Writer & Educator Kelly Magyarics, and Sommelier Andrew Stover who will lead tastings and serve as weekend wine ambassadors.
Buy tix here: firstname.lastname@example.org
Here's what you can expect:
Thursday, June 2
· Winemaker Dinner at 8 PM: Intimate five-course dinner at Blue Duck Tavern led by winemaker, Luca Paschina, from the historic Barboursville Vineyards in Charlottesville, Virginia. The evening will showcase an evolution of Virginia wine over the past ten years, complemented with a special menu by Executive Chef Brian McBride. Tickets are priced at $140 per person (all inclusive), and the dinner is limited to 30 guests.
Friday, June 3
· Local Wine &Cheese Tastings from 6 PM to 7:30 PM: The Washington Post’s Wine columnist, Dave McIntyre, who also has a popular blog, will lead an educational tasting, introducing varieties of delicious local wines. This tasting is designed to showcase wines from Virginia and Maryland that are setting new standards and raising the bar. Across the Lounge, local cheese maker Pablo Solanet from Firefly Farms, in Maryland, will provide samplings of their artisanal cheeses, paired with rare wines from around the country, selected by guest Sommelier Andrew Stover. Stover manages the wine and sake programs for Asian-themed Oya Restaurant & Lounge and its sister restaurant, SEI. Tickets for each of the 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 and Blue Duck Tavern’s Chef de Cuisine Eric Fleischer, 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. Discover the creations of Abattoir’s Executive Chef Joshua Hopkins http://www.starprovisions.com/ and Blue Duck Tavern’s 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 Catoctin Creek 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.
· Chefs’ Farm Table Dinner at 7:30 PM with all of the participating chefs. Join Joshua Hopkins, Brian Huston, Pierre Albaladejo and Brian McBride 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 Peter Brett, 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.