On Thursday, November 22, Chefs Seabstien Archambault & John Melfi will offer a three-course ‘lunch into dinner’ Thanksgiving meal. The experience begins with an array of starters set throughout the open kitchen, followed by a choice of plated entrées and side dishes. Seasonal desserts, created by Pastry Chef Peter Brett, on display in the Pastry Pantry, complete the Thanksgiving feast. Menu highlights include Pumpkin Ravioli with sage and beurre blanc; Braised Apple Cider Glazed Roasted Turkey Leg with Virginia Riesling gravy; Muscovy Duck Breast, confit of leg and pumpkin relish; Wood Oven Baked Beets with citrus salt; Corn Bread with... Continue reading

On Saturday, September 22, Park Hyatt Washington & Blue Duck Tavern will host Park Hyatt Masters of Food & Wine, a seasonal culinary experience saluting the tastes and flavors of local chefs, regional producers, and American winemakers. Join Executive Chef Sebastien Archambault and Chef de Cuisine John Melfi, along with Bryan Irwin, of the R.L. Irwin Mushroom Company, for a specially prepared Chef's Table dinner featuring recently foraged chanterelle and field mushrooms at the peak of their season. Located in Kennett Square, PA, the mushroom capital of the world, the family-owned Irwin Mushroom Company has been shipping fresh mushrooms since... Continue reading

Happy National Tequila Day! Celebrate with our freshly prepared Margarita, available in the restaurant or Lounge. Our Margarita mixes Patron Silver Tequila with Triple Sec, Agave Nectar and Fresh Squeezed Lime Juice. The Margarita was invented in October 1941, at Hussong's Cantina in Ensenada, Mexico, by bartender Don Carlos Orozco. He was experimenting with mixing new drinks when Margarita Henkel, the daughter of a German ambassador, who lived with her husband Roy Parodi near the city, arrived. Don Carlos offered the drink to Margarita, and named it after her for being the first person to taste it. He concocted a... Continue reading

In celebration of National Sugar Cookie Day today, we are giving you the recipe for our signature sugar cookies. Did you know these cookies have been a staple on our menu since we opened over 6 years ago?!? Old Fashioned Sugar Cookies By Pastry Chef Peter Brett Yields: 2 dozen Ingredients 1 1⁄3 cups sifted flour 1⁄3 teaspoon baking powder 1⁄3 teaspoon salt 1½ sticks (6 ounces) butter 2 tablespoons plus ¼ cup white sugar 2 tablespoons brown sugar ½ teaspoon vanilla extract 1 egg Method Preheat the oven to 375 degrees. In a large bowl, mix together the flour,... Continue reading

Yesterday, Chefs Sebastien Archambault & John Melfi organized a trip for the restaurant's culinary team to visit 2 of our suppliers in PA - Pipe Dreams and Earth N' Eats. Embracing Hyatt's new philosophy, "Food. Thoughtfully Sourced. Carefully Served.", the team enjoyed meeting with the producers, personally touring their farms to see where our ingredients come from, how cheese is made, goats are milked, lettuce is grown, and chickens are raised to produce eggs. Enjoy our photos from the farms! Chefs John Melfi & Sebastien Archambault with Brad Parker of Pipe Dreams Fromage. For almost 20 years, Brad has been... Continue reading

Thank you to everyone who joined us for the Park Hyatt Masters of Food & Wine on Sunday morning. We started out with a 'Harvest Breakfast' on the terrace, treating guests to a variety of artisanal cheeses, fresh baked muffins, croissants, mimosas, and Santa Lucia Estate coffee. Guests chatted with the chefs, local farmers, and Ann Yonkers of FRESHFARM Markets, while enjoying some of our new 'Influential Breakfast' dishes: Brioche Bread Pudding French Toast, Jumbo Lump Maryland Crab with Scrambled Eggs, Short Rib Hash, Slowly Poached Egg with Sauteed Spinach and Mushrooms, and Fried Chicken Livers with Fried Egg and... Continue reading

Gearing up for our Park Hyatt Masters of Food & Wine on Sunday morning, Executive Chef Sebastien Archambault appeared live on WUSA9's noon newscast, preparing Poached Egg with English Muffin, Sauteed Spinach, and Fresh Mushrooms. The Masters of Food & Wine begins at 9:00 am with a Harvest Breakfast on our outdoor terrace, followed by a 'Chef at Market' cooking demonstration led by Chef Sebastien & Chef de Cuisine John Melfi at the Dupont Circle FRESHFARM Market. At the conclusion of the demo, Ann Yonkers, co-founder of the Markets, will lead the group on a tour, interacting with the local... Continue reading

Since launching our 'Influential Breakfast' menu last month, Chef Sebastien & his team have added several new dishes this week, giving guests more of an opportunity to eat heart-healthy. These lighter 'Balanced Fare' items include regional, seasonal ingredients, sourced directly from farms and suppliers in Maryland and Pennsylvania. With the new Cottage Cheese, Apricots & Bananas dish, the fruit comes from fresh Toigo Orchards in Pennsylvania; and the Jumbo Lump Crab with Scrambled Egg Whites uses fresh, local crabmeat from Baxter's on Maryland's Eastern Shore. Balanced Fare dishes include: Cottage Cheese, Apricots & Bananas Housemade Smoked Salmon with Avocado, Pickled... Continue reading

On Sunday, The Washington Post unveils its Dining Guide Spring 2012, but today we received a sneak peak online. And boy are we glad we did! It's been 5 years since our last review but it was worth wait as we received 3 out of 4 stars with a fantastic review of both our food and service. Thank you to both our team at the restaurant and kitchen, and to the paper for this terrific honor! We look forward to welcoming you, our favorite patrons, back again soon. http://www.washingtonpost.com/gog/profile/dining-guide/blue-duck-tavern,102675,791754.html Continue reading

Celebrate the start of summer with an early morning farm-fresh breakfast on Blue Duck Tavern's spacious outdoor terrace surrounded by our bountiful herb garden. As part of our summer Park Hyatt Masters of Food & Wine program, Executive Chef Sebastien Archambault and Chef de Cuisine John Melfi are hosting a Harvest Breakfast & Market Tour. Participants of this upcoming Masters event will enjoy an assortment of regional ingredients such as hand-harvested Amish eggs from Path Valley in Pennsylvania and artisan cheese from Everona Dairy in Virginia. The chefs will also prepare a variety of dishes found on their new breakfast... Continue reading

Executive Chef Sebastien Archambault & Chef de Cuisine John Melfi have introduced a new breakfast menu full of tempting southern inspiration. Anticipate the freshest seasonal ingredients sourced from over 65 regional and all-American purveyors to start off your morning with an 'influential breakfast' of market-to-table fare. Our desire is to make Blue Duck Tavern a favorite choice for breakfast and a welcoming experience to the neighborhood. Highlights off the new 'influential breakfast' menu include: Wood-Fired Pecan Sticky Buns; Eggs Benedict with Pork Belly and Sauce Choron; Fried Chicken and Waffles; Short Rib Hash with Olive Oil Poached Eggs and Horseradish... Continue reading

Celebrate Mom with our market-fresh Mother's Day Brunch prepared by Chefs Sebastien Archambault & John Melfi. Brunch is available from 10:30 am to 3:30 pm on Sunday, May 13, and is priced at $90 for adults and $42.50 for children between six and 12 years of age. There is no charge for children under six years of age. The three-course spring meal begins with first-course starters set throughout the open kitchen, including seasonal salads, meats, breads and cheese, followed by choice of plated entree and side dishes, and ending with delicious desserts on display in the Pastry Pantry. Brunch highlights... Continue reading

Park Hyatt Washington will host Park Hyatt Masters of Food & Wine, a seasonal culinary experience on Sunday, June 24, saluting the tastes, flavors and ingredients of local chefs and artisans. 9:00 am - 12:00 pm Harvest Breakfast & Market Tour Celebrate the start of summer with an early-morning harvest breakfast on Blue Duck Tavern's spacious terrace. Gathered around the restaurant's communal wood table, participants will enjoy an assortment of regional ingredients such as hand-harvested Amish eggs from Path Valley, Pennsylvania; dairy products from Trickling Springs Creamery, a Mennonite Source in Pennsylvania; and artisan cheese from Everona Dairy in Virginia.... Continue reading

On Saturday, March 24, as part of the Park Hyatt Masters of Food & Wine, participants joined Pastry Chef Peter Brett for an intimate cooking class gathered inside our Pastry Pantry. The group worked with Chef Peter to prepare a Spring Rhubarb Tart with Almond Crumble and Cherry Blossom Sorbet. Chef Peter Brett ready to teach and prepare the tart Rhubarb Rolling the dough Adding the rhubarb After baking for 20 minutes...the finished product Rhubarb Tart with Almond Crumble, Cherry Blossom Sorbet, Whipped Cream Continue reading

On Saturday, March 24, guests joined our Executive Chef Sebastien Archambault & Chef de Cuisine John Melfi around the private Chef's Table to indulge in a four-course menu featuring a whole, farm-raised lamb, slowly roasted in the wood-burning oven. The Park Hyatt Masters of Food & Wine dinner was complemented with varietal wines from Hope & Grace in Yountville, CA. Chef's Table set for dinner Chef Sebastien pointing to the live video of the lamb cooking in the wood-burning oven Braised Lamb Shoulder with lemon & tomato confit labneh, lamb consomme, and wood-fired flatbread Lamb Chop & Meatball with creamy... Continue reading

We are delighted to share that our colleague and friend, Peter Brett is nominated for 'Pastry Chef of the Year' by the Restaurant Association of Metropolitan Washington! The 'RAMMY' Awards (known as the Oscars of Washington) recognize the best and brightest in the region's restaurant industry. Other pastry chef nominees include: Cicely Austin (The Oval Room), Fabrice Bendano (Adour), Alison Reed (Ripple), and Susan Wallace (BlackSalt). The winner will be announced at the 2012 RAMMY Awards Gala on Sunday, June 24. We'll be anxiously awaiting to hear the winner! In the meantime, stop by the Pastry Pantry to congratulate Peter!... Continue reading

We look forward to welcoming Tealeaves' Master Tea Blender Garret Chan at tomorrow's Masters of Food & Wine, 'The Ritual of Tea' class. Lovers of tea will gain new perspective into the art of making and blending a pot of tea after spending the afternoon with Garret. Gathered inside Park Hyatt Washington's intimate Tea Cellar, participants will learn from Garret how to educate the palate to understand the true quality of tea. Additionally, Garret will explain the artisan process of blending to "improve" a beverage; the role tea gardens play in quality; and decipher if certified organic teas and botanicals... Continue reading

Chefs Sebastien Archambault, John Melfi & Peter Brett invite you to join them for a farm-fresh Easter Brunch on Sunday, April 8 from 10:30 am to 3:30 pm. Celebrate and gather with friends and family while enjoying a three-course, market-fresh menu. Brunch begins with first course starters set throughout the open kitchen, including fresh salads, meats, breads and cheese, followed by choice of entree and side dishes, and seasonal desserts to complete the holiday feast. Hightlights off the brunch menu include: Baked Hen Eggs with Duck Confit Hash and Smoked Chili Emulsion (Path Valley, PA); Spring Green Vegetable Risotto with... Continue reading

Next Saturday, March 24, Pastry Chef Peter Brett will host a Cherry Blossom-Inspired Cooking Class as part of the Park Hyatt Masters of Food & Wine, seasonal culinary events. The Masters of Food & Wine salutes the tastes and flavors of local artisans and chefs with an emphasis on seasonal ingredients. Gathered inside Blue Duck Tavern's Pastry Pantry, participants will assist Chef Peter in preparing cherry blossom, seasonal treats. Celebrating the Centennial anniversary of the famed National Cherry Blossom Festival, the intimate class will work together to create scrumptious cherry blossom desserts, including an Early Spring Rhubarb Tart with Almond... Continue reading

Pastry Chef Peter Brett unveiled a new seasonal dessert menu today, consisting of delicious spring treats. Using local strawberries, market-fresh cherries, rhubarb, and toasted pecans, each of the new desserts are available for lunch, dinner and weekend brunch at Blue Duck Tavern. Chocolate Cake with Brandied Cherries - Baked-to-order chocolate cake with a molten center. Served with cherries preserved in brandy and a cocoa nib tuile. Rhubarb Strawberry Cobbler with Buttermilk Biscuits - First-of-the-season rhubarb, oven roasted with vanilla, lemon, and orange. Mixed with strawberries and topped with traditional buttermilk biscuits. Sour Cream Cheesecake wrapped in Crispy Phyllo with Poached... Continue reading

This past Sunday, Chef Sebastien Archambault, along with our resident tea expert Robert Rex-Waller, joined Nycci and David Nellis inside the studio for their radio program, "Foodie & The Beast." The two spent the morning chatting about our upcoming Park Hyatt Masters of Food & Wine event on Saturday, March 24. The group spoke about Sebastien's first Masters of Food & Wine event - a four-course Spring Lamb Chef's Table Dinner paired with wines from Hope & Grace; Pastry Chef Peter Brett's Cherry Blossom Cooking Class; and The Ritual of Tea led by Master Tea Blender Garret Chan of Tealeaves.... Continue reading

Typically at Blue Duck Tavern we just see goat meat or goat cheese, not the actual goat. Today, Brad Parker, cheesemaker of Pipe Dreams, an 18-acre farm in Greencastle, PA, stopped by the restaurant to drop off six whole pigs and goat meat, both currently featured on our lunch and dinner menus. In addition to producing excellent goat cheese, Brad also raises whole pigs! To accompany Brad's journey from PA today, he brought with him two, two-week old goats for the team to play with. Everyone had a great time taking turns holding the goats, all while standing outside in... Continue reading

Chef Sebastien stepped out of the kitchen Tuesday night and into the beautiful National Building Museum to meet and mingle with DC chefs and attendees of the 14th Annual St. Jude Gourmet Gala. Participating in his first DC charity event, Sebastien loved interacting with visitors of our table and chatted up guests while they sampled his delicious Braised Beef Cheeks. Sebastien with BDT Cook Adam Lippe Participating Chefs Sebastien with our former Executive Chef Brian McBride Continue reading

Last week we unveiled a variety of new dishes on our dinner menu, including Crispy Fried Veal Sweetbreads with Aged Cheddar "Mac n Cheese" and Roasted Mushrooms; 12-Hour Roasted Suckling Pig with Baby Root Vegetables and Mustard Jus; and Toasted Farro with Dried Fruit and Spiced Cashews. One of our new favorites is Wood Oven Roasted Free Range Chicken and Lobster Tail with Charred Scallions and Lobster Reduction, sourced from Bo Bo Farms in New York. Executive Chef Sebastien Archambault explains that "the wood oven roasted Bo Bo Farm's chicken is an amazing product. It is a heritage chicken with... Continue reading

Tomorrow evening we are happy to participate in the 14th annual St. Jude Gourmet Gala - Mardi Gras for the Kids! We look forward to this annual event by supporting children suffering from life-threatening diseases. Join us, along with many of your favorite DC area restaurants, for an exclusive tasting of savories and sweets, while mingling with business, financial and political leaders. The Gourmet Gala is organized by a committee that has helped raise almost $3 million for St. Jude throughout the past 13 years. Stop by our table and sample Executive Chef Sebastien Archambault's Braised Beef Cheeks! Continue reading