Tuesday, February 14, 2017

Park Hyatt Washington, DC Taps Erin Reed as Pastry Chef

New Pastry Chef Erin Reed

From our friends at Park Hyatt Washington, DC...

Park Hyatt Washington, DC is pleased to announce the appointment of Erin Reed as the new pastry chef for the 216-room luxury hotel and its Michelin-starred Blue Duck Tavern. Prior to her appointment at Park Hyatt Washington, Reed served as executive pastry chef of Daniel Boulud’s DBGB in Washington, DC. Guests can anticipate noteworthy, seasonal desserts inspired by Reed’s Central Pennsylvania heritage. New additions include Oriado Chocolate Ganache with peppermint whoopee pie, jivara cremeux and salted white chocolate ice cream; Rosemary Olive Oil Cake with grapefruit curd, Campari foam, red currant and pistachio; Dulcey Bavarian with bacon caramel corn, Cope’s Corn ice cream and fried sage, as well as Shoo Fly Tart with molasses pudding, buttermilk sherbet, bourbon raisins and slated walnuts. Desserts are priced at $12 each.

Erin is a native of Mifflinburg, Pennsylvania and has earned certificates in both culinary and advanced baking and pastry from the Indiana University of Pennsylvania Academy of Culinary Arts in Punxsutawney, Pennsylvania. After externing for one year at the Broadmoor’s five-star, five-diamond, Penrose Room in Colorado Springs, Colorado, Reed then continued her education earning a Bachelor of Science degree in hospitality management from the same university. Reed then continued her culinary career in Philadelphia at Morimoto before relocating to Washington, DC in January 2013 to serve as pastry sous chef at Marcel’s under RW Restaurant Group. This position led to a quick promotion to executive pastry chef of Robert Wiedmaier’s fine dining restaurant, Brabo, in Alexandria, Virginia.

As executive pastry chef of DBGB, Reed was responsible for all aspects of the pastry kitchen at this popular restaurant. She has also served as executive pastry chef at Buddakan in Philadelphia, Pennsylvania, as well as helped to launch pastry programs at various Kimpton properties.

About Blue Duck Tavern:
Located in the Park Hyatt Washington, DC, 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 & 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 guestrooms 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. 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.