Punch Pick : Park Hyatt Masters of Food & Wine Present a FRESHFARM Market Culinary Experience

FRESHFARM MARKET
FRESHFARM Market

When can we start this cloning of human beings business? Sigh. I will be at a wedding in Mexico when this event is scheduled, but friends, this is one Masters of Food & Wine you should not miss, especially because it involves a field trip. Field trips! Love them. And Megan McGrath, our Punch Palate Correspondent will be there to do our article.

Executive Chef Sebastien Archambault
Executive Chef Sebastien Archambault hard at work before the last Masters of Food & Wine at the Blue Duck Tavern

Real chefs get out of the kitchen and get up close and personal with their ingredients.  Lucky for Washington chefs, they have local farmers not too far away who, when the season is right, load up their trucks and come to sell their bountiful harvests to hungry cooks, pro and am.  FRESHFARM Markets may block off streets during various days and hours but Washingtonians take kindly to the reason.  This Sunday, June 24th, the Park Hyatt Washington Masters of Food & Wine will provide you an exclusive opportunity (meaning space is limited, the classes are so much better in an intimate setting) to watch the Blue Duck Tavern’s chefs make some seasonal dishes using all farm fresh ingredients at the Dupont Circle FRESHFARM Market.

Blue Duck Tavern executive sous chef
Blue Duck Tavern Chef de Cuisine John Melfi on stage under pressure at last year's Capital Food Fight

Here’s the deal:

Sunday, June 24th | Harvest Breakfast and Market are 9:00 am to 12:00 pm
Celebrate the start of summer with an early morning harvest breakfast on Blue Duck Tavern’s spacious outdoor terrace, surrounded by a bountiful herb garden. 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 in Pennsylvania; dairy products from Trickling Springs Creamery, a Mennonite Source in Pennsylvania; and artisan cheese from Everona Dairy in Virginia. Additionally, guests will be treated to Executive Chef Sebastien Archambault & Chef de Cuisine John Melfi’s new arrivals on the breakfast menu, including Short Rib Hash and Horseradish Sauce; and Fried Chicken Liver with Poached Eggs, Grits and Sweet Pepper Relish.

After breakfast, the group will walk a few blocks to the bustling Dupont Circle FRESHFARM Market to watch Chefs Sebastien & John create a Chilled Cucumber and Crab Meat Soup; and Heirloom Tomato Tartar using farm-fresh goat cheese and basil sorbet, sourced directly from the Market. Following the Chef at Market demo, Bernie Prince, co-founder of FRESHFARM Markets will lead the group on a tour of the Dupont Circle Market, providing guests with the opportunity to interact with the local artisans and to purchase locally-produce vegetables, fruit, baked bread and seafood.

Park Hyatt Washington & Blue Duck Tavern 1201 24th Street, NW (corner of 24th and M Streets, NW)

Reservations may be made by emailing masters.phwashington@hyatt.com or by calling +1 202 419 6768

For more information on other Park Hyatt Masters events in renowned destinations around the world, please visit www.mastersfoodandwine.com.

Tickets are priced at $55 per person, all inclusive.

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