Park Hyatt Masters of Food & Wine Dinner

Park Hyatt Washington, D.C. will host a Park Hyatt Masters of Food & Wine, a seasonal culinary & beverage experience on Wednesday, April 22, with the Marine Stewardship Council (MSC) in celebration of Earth Day and sustainable wild seafood. This seasonal culinary series salutes the local ingredients and flavors with a one-of-a-kind experience for guests in attendance. The evening will begin with a cocktail reception, followed by a four-course sustainable seafood feast presented by Park Hyatt Washington, D.C.’s Director of Culinary and Food & Beverage Jean-Claude Plihon and Blue Duck Tavern Chef de Cuisine Andrew Cleverdon. Each course will reflect the seasonal, ingredient-driven philosophy of Blue Duck Tavern while honoring fisheries that support healthy marine ecosystems for future generations. For the perfect pairing, guests will also enjoy thoughtfully selected wines to help complement the menu and enhance the natural character of each dish.

This special dinner brings together the environmental sustainability values of the MSC with the culinary expertise of Blue Duck Tavern, offering guests an opportunity to explore how sustainable sourcing and refined technique can shape a memorable evening. Together, the menu and wines create a dialogue between sustainability, craftsmanship, and the flavors of the sea. Tickets are priced at $250 per person, excluding tax and gratuity. Advanced reservations are required. The complete menu is listed below.

April 22 Masters of Food & Wine Dinner Menu

Reception Snacks

Cured Fluke, Verjus, Candied Kumquats, Mustard Seed, and Trout Roe

Tuna Crudo and White Sturgeon Caviar

Haddock Fishcakes and Green Goddess

Telmont Champagne NV, Reserve De la Terre, France (Organic)

Château Les Arromans, Entre-deux-Mers, Sauv Blanc/Sauv Gris. Bordeaux (Organic)

First Course

Scallops, Blue Crab-Uni Custard and Benne

Pouilly-Fumé, Jean-Max Roger, “Les Alouettes,” Loire Valley, France (Organic)

Second Course

Sablefish, Dashi, Spruce, Smoked Shoyu and Peas

Riesling, Zind-humbrecht, Roche Calcaire, France (Organic)

Third Course

Halibut, Smoked Potato, Lovage, Parsley and Caviar

Chardonnay, Soliste, “L’Age d’Or,” Russian River Valley, CA (Organic)

Forth Course

Strawberries, Vanilla, Rhubarb and Spirulina

Charles Orban rose, Troissy, Champagne, France (Organic)

Mignardises

WHERE:       Blue Duck Tavern

1201 24^th Street, NW

Washington, DC 20037

WHEN:     Wednesday, April 22, 2026, reception, from 5:30 p.m. to 7 p.m. and dinner, from 6:15 p.m. to 9 p.m.

HOW:            Tickets are available for purchase through SevenRooms at: https://www.sevenrooms.com/experiences/blueducktavernhyatt/masters-of-food-wine-an-evening-with-the-marine-stewardship-council-6263702296248320. Seating is limited for this one-of-a-kind event, and advance reservations are required.