masters goes to washington

May 17th, 2011

 

Park Hyatt’s Masters of Food & Wine continues, with its second event taking place June 2 through 5 at Park Hyatt Washington D.C. The weekend will focus on American winemakers and chefs, with intimate lunches and dinners featuring the region’s freshest ingredients.

Highlights will include on and offsite tastings designed to immerse guests in the region’s best locally-produced food and wine. American cheese usually gets a bad rap (and plastic wrap), but Maryland’s own FireFly farms is looking to change that. Since 2002, they’ve been making premium artisanal goat cheeses recognized for their excellence both nationally and internationally. The cheeses are produced using agriculturally sustainable, locally-sourced fresh goat’s milk and aged from five to eight weeks. You can learn more about exactly how the cheese is produced at FireFly’s Cheesemaking 101 page.

Sommeliers and local wine experts will lead guests in sampling some of the region’s best wines. It sounds like something out of a Chuck Norris movie (in fact, it is), but Barboursville Vineyards’s celebrated Octagon wine is a dark, rich Bordeaux-style blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Named for the Thomas Jefferson-designed James Barbour residence on the winery grounds, Octagon is a pinnacle example of the Virginia and Monticello viticultural areas. Masters will kick off on Thursday, June 2 with an intimate five course dinner at Blue Duck Tavern led by Barboursville’s winemaker Luca Paschina, while a special luncheon on the winery’s grounds will cap off the weekend on Sunday, June 5.

For more details, visit www.mastersfoodandwine.com.

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