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JBF - SA & Adam Kitchen

June 23, 2014
Food & Beverage

Cooking in the James Beard House Kitchen

When it comes to culinary, few names carry more weight than James Beard. So what an honor it was to have culinary team from Park Hyatt Washington’s Blue Duck Tavern, led by Executive Chef Sebastien Archambault and Pastry Chef Naomi Gallego, cooking for guests at the prestigious James Beard House in New York City! 

On June 4, more than 70 guests were treated to a five-course dinner that paid homage to the restaurant’s name by focusing on duck. Each course was paired by a specially selected wine from Blue Duck Tavern General Manager, Joseph Cerione. USA Today was on the scene, so check out this video to hear straight from Chef Sebastien himself about the experience.

JBF - Team

The menu:

Stuffed Duck Neck Galantine with Foie Gras Cromesquis, Duck Consomme Jelly, and Spring Greens
Evesham Wood, Pinot Noir, Illahe Vineyard, Oregon 2011

Green Lentils with Duck Gizzard, Duck Liver, and Duck Heart
Jean-Marc Burgaud, Gamay, “Cote du Py”, Morgon, Beaujolais, France 2012

JBF - Agnolotti

Braised Duck Leg Agnolotti with Morels, Green Asparagus, Verjus Ravigote, and Duck Crackling
Patricia Green, Pinot Noir, “Freedom Hill Vineyard”, Willamette Valley, Oregon 2012

JBF - Smoked Duck Breast

Roasted Smoked Duck Breast with Crispy Leg Confit, Sauteed Chanterelles, Roasted New Potatoes, Ramps, and Duck Jus
Sineann, Pinot Noir, “Resonance Vineyard”, Yamill-Carlton, Oregon 2012

JBF - Tart

Red Fruit Sable Breton Tart with Vanilla Mousseline, Fresh Red Cherries, Cherry Berry Sorbet, Tasmanian Pepper Meringue, Mini Macaron, Red Wine Plum Gel, Orange Blossom Guimauve
Elk Cove, “Ultima”, Dessert Wine, Riesling/Gewurztraminer/Pinot Blanc Blend, Willamette Valley 2010

Those at home were invited to virtually enter the kitchen and watch as the Blue Duck Tavern chefs prepared, cooked and plated the evening’s dinner through the James Beard Kitchen Cam.

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