Tuesday, January 19, 2016

Blue Duck Tavern Lounge Re-Introduces Warm Raclette for the Winter Season

From our friends at Blue Duck Tavern...

Park Hyatt Washington’s Executive Chef Franck Loquet and Blue Duck Tavern’s Chef de Cuisine Brad Deboy are pleased to announce that beginning January 22, an artisanal Vermont Raclette will be served in the Blue Duck Lounge. Created and sourced by Blue Duck Tavern's Cheese Specialist Sophie Slesinger, it will be available starting at 6 PM every evening at the marble-top cheese display table.

Raclette is indigenous to parts of Switzerland and is a semi-firm cow’s milk cheese. The dish was immensely popular when it debuted last year that Park Hyatt’s culinary team decided to offer it again this winter. This year’s presentation includes three ounces of Raclette which is melted and served over smashed, roasted potatoes along with house-made bresaola, chorizo from New York State, cornichon, pickled onions and house-made mustard. It is priced at $18 per serving and perfect for two people to share. Slesinger will be on hand to answer questions about the Raclette and other winter cheeses and charcuterie, which are sold by the ounce and served with house-made seasonal chutney and jams.

Then for the perfect wine pairing, Blue Duck Tavern’s General Manager Joseph Cerione has preselected Hermann J. Wiemer, “Semi-Dry,” Riesling, Finger Lakes New York 2013 to accompany the Raclette. This featured wine is priced at $14 per glass and $55 per bottle. The wine’s subtle sweetness rounds out the salty-ripeness of the cheese and condiments, while its fresh acidity helps to cleanse the palate.

About Blue Duck Lounge:
Blue Duck Tavern’s 60-seat Lounge offers guests an oasis in the nation’s capital with comfortable seating and “Capitol Hill” glass-enclosed booths flanking a distinctive marble and glass bar. A unique lounge-style power breakfast is served here each morning, followed by a full lunch menu and evening fare ideal for pre or post-theater dining. There is also a nightly cheese presentation showcasing artisanal cheeses by the ounce. Tempting seasonal cocktails, classic martinis and an extensive wine list, with many special by-the-glass selections complement these offerings. Adjacent to the Blue Duck Lounge, is the Tea Cellar, which features more than 50 rare and limited production, single-estate teas from remote regions around the world.

About Blue Duck Tavern:
Located in the Park Hyatt Washington, at the corner of 24 and M Streets, NW, the dining room of Blue Duck Tavern is open for breakfast, lunch and dinner daily - breakfast from 6:30 am to 10:30 am; lunch from 11:30 AM to 2:30 PM; dinner from 5:30 PM to 10:30 PM on Sunday - Thursday and 5:30 PM to 11:00 PM on Friday - Saturday; and Saturday and Sunday brunch from 11:00 AM to 2:30 PM. The restaurant has seasonal outdoor seating for 45 guests, a semi-private dining room for up to 12 guests, and a Chef’s Table situated adjacent to the open kitchen seats up to 20 guests. Reservations for Blue Duck Tavern may be made by calling (202) 419-6755 or by visiting www.blueducktavern.com.

About Park Hyatt Washington:
Park Hyatt Washington combines dynamic modernism with classic American style. Located in the fashionable West End Georgetown neighborhood, near Embassy Row and the Smithsonian Museums, Park Hyatt Washington affords guests convenient access to shopping, dining, and cultural attractions of the nation’s capital. With 216 guest rooms and suites, a Tea Cellar offering rare and vintage tea selections, and an intimate Spa Room, Park Hyatt Washington provides a truly unique experience.  The hotel is home to the award-winning restaurant, Blue Duck Tavern, an elegant neighborhood tavern offering menu selections focusing on the freshest ingredients available from regional purveyors. Park Hyatt Washington offers flexible meeting and event space, The Gallery, with seasonal catering by Executive Chef Franck Loquet. To make a reservation for Park Hyatt Washington in the U.S. or Canada, please call +1 (800) 778-7477 or visit www.parkhyattwashington.com.