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DTSTART;TZID=UTC:20260422T173000
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SUMMARY:Park Hyatt Masters of Food & Wine Dinner
DESCRIPTION: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. \nThis 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. \n  \nApril 22 Masters of Food & Wine Dinner Menu \n\nReception Snacks \n  \nCured Fluke\, Verjus\, Candied Kumquats\, Mustard Seed\, and Trout Roe \nTuna Crudo and White Sturgeon Caviar \nHaddock Fishcakes and Green Goddess \nTelmont Champagne NV\, Reserve De la Terre\, France (Organic) \nChâteau Les Arromans\, Entre-deux-Mers\, Sauv Blanc/Sauv Gris. Bordeaux (Organic) \n\nFirst Course \n\nScallops\, Blue Crab-Uni Custard and Benne \nPouilly-Fumé\, Jean-Max Roger\, “Les Alouettes\,” Loire Valley\, France (Organic) \n\nSecond Course \n\nSablefish\, Dashi\, Spruce\, Smoked Shoyu and Peas \nRiesling\, Zind-humbrecht\, Roche Calcaire\, France (Organic) \n\nThird Course \n\nHalibut\, Smoked Potato\, Lovage\, Parsley and Caviar \nChardonnay\, Soliste\, “L’Age d’Or\,” Russian River Valley\, CA (Organic) \nForth Course \n\nStrawberries\, Vanilla\, Rhubarb and Spirulina \nCharles Orban rose\, Troissy\, Champagne\, France (Organic) \n\nMignardises \n  \nWHERE:       Blue Duck Tavern \n1201 24th Street\, NW \nWashington\, DC 20037 \n  \nWHEN:     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. \n  \nHOW:            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.
URL:https://kstreetmagazine.com/event/park-hyatt-masters-of-food-wine-dinner/
LOCATION:Park Hyatt Washington\,  1201 24th Street\, NW\, Washington\, DC\, 20037\, United States
CATEGORIES:Foodie
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DTSTART;TZID=UTC:20260517T113000
DTEND;TZID=UTC:20260517T130000
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CREATED:20260412T162740Z
LAST-MODIFIED:20260412T162740Z
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SUMMARY:Uncle Nearest Whiskey Brunch
DESCRIPTION:Fairmont Washington\, D.C.\, Georgetown has announced its annual brunch with Uncle Nearest Premium Whiskey* taking place on Sunday\, May 17 beginning at 11:30am.  The captivating Victoria Eady Butler\, Uncle Nearest Master Blender and great\, great granddaughter of Nearest Green\, will present whiskey flights. Executive Chef Jaime Montes de Oca and Executive Pastry Chef Lyndsey Barton  will prepare a three-course culinary feast. \n Upon arrival in the courtyard\, guests will be treated to an Uncle Nearest Grown Folk Mimosa.  At 12:15\, all will be seated to enjoy brunch paired with cocktails created by Uncle Nearest Mixologist Akinde. \n The brunch menu includes: \nBread Basket with Whipped Rooftop Honey Butter \nTruffle Parker House Rolls\, Cornbread\, Cheddar Jalapeno Biscuit \n  \nFirst Course: \n1884 & Smoked Avocado Tartine \nCountry Bread\, Farm Egg\, Radish\, Micro Sprouts paired with an \nUncle Nearest Cocktail \n  \nSecond Course: \nMaryland Crab Cake and \nBlack Angus Short Rib \nNew Potato Hash\, Grilled Asparagus\, 1956 Grain Mustard Butter paired with an \nUncle Nearest Cocktail \n  \nDessert: \nCoconut Plant Pot \nUncle Nearest Soaked Chocolate Cake – Caramel Creamux\, Cocoa Crumble \nMatcha Bread Stick – Nearest Green Whiskey Chocolate Sauce \nUncle Nearest Flight – Including Fairmont’s Own Single Barrell \n  \nFairmont’s Brunch with Uncle Nearest Premium Whiskey is $99 per person including all of the above\,  tax and gratuity or $219 with a bottle of Fairmont’s own Uncle Nearest Single Barrel.  Additional cocktails and cigars will also be available for purchase.  For reservations\, please visit \nTicket Spice. \n\n*Uncle Nearest is the pioneer spirits brand to bear the name of a Black American. The brand’s portfolio boasts the Most Awarded Straight Bourbon and Tennessee Whiskey titles for the years 2019\, 2020\, 2021\, 2022\, 2023\, and 2024\, amassing over 1\,450 awards and accolades since its launch in 2017. The Nearest Green Distillery in Shelbyville\, Tennessee is now the seventh most visited distillery in the world. . https://unclenearest.com/
URL:https://kstreetmagazine.com/event/uncle-nearest-whiskey-brunch/
LOCATION:Fairmont Hotel – Washington DC\, 2401 M Street NW\, Washington\, DC\, 20037\, United States
CATEGORIES:Foodie
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