Sunday, June 24, 2012 Guests were treated to a dazzling bounty of riches at the Park Hyatt’s Food and Wine Master’s event at the Blue Duck Tavern followed by a trip to Dupont Circle’s Farmers Market. It was a gorgeous morning; an unexpected drop in temperature gave everyone a welcome relief from the oppressive heat that had plagued D.C. for the past few days. The Blue Duck Tavern has a lovely outdoor terrace area with a burbling water fountain and functioning herb garden; there were also planters of rosemary on the tables to give a greater appreciation for the freshness of the ingredients.(Top photo, from left: Blue Duck Tavern Executive Chef Sebastien Archambault, FRESHFARM Market Executive Director Ann Yonkers and Blue Duck Tavern Chef de Cuisine John Melfi).
Still & Sparkling water
Santa Lucia Estate Coffee
Housemade Croissants, Pain au Chocolate, Blueberry Muffins, Wood-Fired Pecan Sticky Buns
Assortment of artisanal cheese with housemade jams
Seasonal fruits (watermelon, berries, grapes) & figs
Jumbo Lump Maryland Crab with Scrambled Egg Whites, Tomato, Avocado, Baby Spinach, and Multi Grain Bread with Cream Cheese
Slowly Poached Egg with Sauteed Spinach and Fresh Mushrooms
Short Rib Hash with Scrambled Eggs and Horseradish Sauce
Fried Chicken Livers with Fried Egg, Sweet Rella Relish, Smoked Gouda Grits
Brioche Bread Pudding French Toast with Bourbon-Aged Blis Maple Syrup
Guests had the privilege of meeting Executive Chef Sebastien Archambault himself. Chef Archambault was born in Texas but raised in France, which accounts for his unique culinary style. He often takes the elements of classic Texas Country style “down home cooking” but infuses them with a distinctly continental gourmand sensibility which accounts for Blue Duck Tavern’s exciting and innovative menu.
After everyone had finished gorging themselves on Chef Archambault’s creations they were given a chance to get in some much needed exercise with a ten minute walk to Dupont Circle. The farmer’s market at Dupont Circle is located at 20th St between Massachusetts Avenue and Connecticut Avenue in the parking lot of PNC Bank on Sundays from 8:30 am to 1pm (April-December 2012) and 10 am to 1pm (Jan-March 2013.) It has been named one of the top farmer’s markets in the country by both the Wall Street Journal and Financial Times of London. It is easy to see why with the fabulous selection of seasonal fruits and produce available, artisan meats and cheeses, fruit preserves, flowers, and herbal products. It’s also notable for being one of the few farmer’s markets to accept Food Stamps. Park Hyatt had a demonstration booth showcasing their Chilled Cucumber Soup with samples for the crowd. The recipe is provided below.
Yields: 2 Gallons
4 ea English cucumbers
4 oz Parmesan cheese, grated
3 tbsp simple syrup
5 cloves roasted garlic
¼ large white onion
1 pint water
¾ qt sour cream
Salt and pepper
Combine all ingredients except salt and pepper, tobacco, and vinegar.
Blend in Vita-Prep and pass through a chinoise. Add remaining items until well balanced. Keep chilled. Serve.
Photo credit: Sergey Kolupaev