Sunday, November 1, 2015

Park Hyatt Washington to Host Masters of Food and Wine: A Four-Course Game Dinner with Fisher Vineyards

From our friends at Park Hyatt Washington...

Park Hyatt Washington celebrates the fall season with Masters of Food & Wine, inviting guests to come celebrate one of Napa’s finest wineries, Fisher Vineyards with an autumn game dinner on Wednesday, November 11 at 7 PM. This special evening salutes the ingredients, flavors of the autumn season featuring premier game, local vegetables, and specially selected Fisher wines. The experience is priced at $175 per person (tax and gratuity not included) and guests will enjoy Chef de Cuisine Brad Deboy’s four-course, family-style feast while Fisher Vineyards General Manager Robert Fisher will orchestrate pairings of the Unity Chardonnay, Unity Pinot Noir, 2011 Mountain Estate Cabernet Sauvignon, 2012 Coach Insignia Cabernet Sauvignon, and the 2005 Coach Insignia Cabernet Sauvignon (Magnum). The complete menu is listed below.

WHEREBlue Duck Lounge is located at 1201 24th Street, NW, Washington, DC, 20037; (202) 419-6755;

WHENWednesday, November 11, 2015 at 7 PM, limited seating is available and reservations are required.

WHY: Fisher Vineyards ( was founded in 1973, when Fred and Juelle Fisher purchased 100 acres in the Mayacamas Mountains on the western slope of Spring Mountain. There, they built a winery tucked in among the vines and Douglas Firs. The winery itself is a product of the estate, having been built from the timber that was cut and milled on-site and crafted into an award-winning facility by their good friend and architect, William Turnbull.

In 1976, the family found another 57 acres on the Silverado Trail in the Napa Valley. The property runs from the Napa River to the Eastern Vaca Range, adjacent to the famed Eisele Vineyard, and is the source of our Lamb Vineyard Cabernet, Coach Insignia Cabernet and Cameron, Bordeaux Blend.

In July 2004, Robert Fisher joined Fisher Vineyards in more than just a name. A graduate of Duke University with a BS in Economics, Fisher worked on Wall Street as a corporate financial advisor focused on mergers, acquisitions and financial restructurings. He returned home in July 2004 and immersed himself in all aspects of wine production and winery business management. Says Rob of his recent months back on the mountain estate, "I so enjoy the opportunity to work with my family at Fisher Vineyards and have experienced nothing more rewarding."

Fisher Vineyards Wine Dinner Menu at Blue Duck Tavern:

First Course:
A Selection of Mid-Atlantic Cheeses
House-Made Charcuterie

Second Course:
Crispy Rabbit Pave
Apple-Foie Gras Puree, Pistachio Brittle, Chervil

Coffee Roasted Carrot Salad
Charred Fennel, Shaved Carrot, Carrot-Almond Vinaigrette and Fall Citrus

Smoked Venison Cavatelli
Cultured Ricotta, Shaved Winter Radish, Brown Butter Emulsion

Third Course:
Slow Roasted Boar Shoulder
Fermented Oats and Mustard

Whole Roasted Rohan Duck
House Made Worcestershire, Spiced Honey

Sweet & Sour Brussels Sprouts
Granny Smith Apple, Brussels Sprout Sauerkraut

Brown Butter Roasted Sweet Potatoes
Caper-Raisin Puree, Cultured Cream, Candied Pumpkin Seeds

Roasted Turnips
Pickled Turnip Relish, Mountain Rose Apple

Fourth Course:
Seasonal Desserts