In about 2 weeks, I’ll be heading to Austria and northern Italy for our annual adventure of Danube-biking, Dolomite-trekking and an eating frenzy of fat white asparagus, Wienerschnitzel, strudel and oceans of whipped cream.
Sadly, I’ll miss out on a couple of very cool events being staged at two of my favorite U.S. hotels. If you’re looking for your own early summer adventure, consider the following:
The Park Hyatt hotel in Washington DC, which I adore for its sleek, supremely comfortable rooms, walker-friendly location, and fabulous Blue Duck Tavern, will put on the Park Hyatt Masters of Food and Wine from June 2 to 5. (I was very impressed with the festival when I peeked in on it two years ago.)
The event celebrates local wine and food with farm-to-table dinners, tastings and excursions led by the region’s top chefs and culinary experts. The weekend kicks off with a cocktail party on Blue Duck Tavern’s sidewalk terrace, followed by a five-course dinner orchestrated by Barboursville Vineyard winemaker Luca Paschina and the Duck’s executive chef Brian McBride. I have happy memories of such McBride dishes as bourbon-glazed pork chops; polenta with blue cheese; crabcakes with frisee and fennel; a creamy, dreamy cheesecake; and the BDT "triple fries" pictured here.
The Masters weekend will also feature guest chefs such as Brian Huston of Chicago’s The Publican. And wine and cheese tastings will be conducted by the Washington Post’s columnist Dave McIntyre and local cheesemakers. There’s also an excursion to the historic Virginia winery Barboursville Vineyard. Events are individually priced, starting at about $35 for the seminars/lectures. A special Hyatt package deal includes an upgraded room, tickets for the cocktail party, the “Taste of America” dinner, breakfast and valet parking for about $500 per room. For more info check out the Website or email masters.phwashington@hyatt.com.
By the way, I like to peruse the Duck’s readable blog for recipes and inspiration. McBride and his team do the all-American classics with great flair and imagination. Even if you don’t get there in June for the festival, put this Park Hyatt on your radar screen for future DC visits.
I’m also crying that I’ll miss the Burger, Bourbon and Beer shindig that runs now through the end of June at San Francisco’s Fifth Floor restaurant. Located in The Palomar Hotel, Fifth Floor is the domain of chef David Bazirgan who won my heart years ago when he cooked at Chez Papa Resto. (Fifth Floor received 3 ½ stars, our of 4, from the San Francisco Chronicle’s Michael Bauer.)
Earlier this year I got to sample Bazirgan's food in his new digs and loved what I found, including a salad of “heirloom chicories,” which means ruffly little lettuces that tickle the tongue, tossed with Pt. Reyes blue cheese, hazelnuts, pomegranate seeds and a Chardonnay vinaigrette; and a succulent risotto done with slow-braised oxtail, fresh horseradish and winter savory. (I also loved my hotel room which was spacious, stylish, comfortable, quiet and, in my opinion, one of SF’s best bargains at about $200. The Palomar is part of the Kimpton hotel group.)
But, back to the burger (shown here in a photo by Grant Marek Thrillist). Served only in the restaurant’s lounge (which is a sophisticated, beautifully lighted space), it's a patty of short rib, ground chuck and skirt steak. It’s topped with Comté cheese, bourbon-braised onions and tomato-tinted aioli. In contrast to the Burgers and Burgundy pairings that are showing up around the country, Fifth Floor teams this meaty masterpiece with a shot of Eagle Rare bourbon and a Firestone IPA. The tempting trio costs $25.
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