Park Hyatt Washington will host its Masters of Food & Wine, with delicious opportunities from June 2 through 5, to salute the flavors, culture, and talents of American winemakers and chefs, along with featured artist, Christopher Mize.
Mize, a new partner in this exciting weekend, is assembling a Masters of Food & Wine Collection of his original oil on canvas paintings to be on display throughout Park Hyatt Washington’s Lounge and Blue Duck Tavern, now through June 5.
Christopher Mize, a self-taught artist, primarily works in oils focusing on wine-related subjects found in his home state and residence of Virginia. Whether it is a wine still-life or a landscape of a vineyard, Mize's realistic approach and technique have a large appeal to wine fans and collectors alike. Mize’s featured works are for sale during the Masters of Food & Wine with prices ranging from $350 to $1,250. To view his collection, please visit www.christophermize.com.
The gastronomic weekend of June 2 through 5 will feature cheese and wine tastings to encourage exploration and dining opportunities that focus on the region’s freshest ingredients. Culinary talent includes Executive Chef Joshua Hopkins of Abattoir in Atlanta, Chef de Cuisine Brian Huston of The Publican in Chicago, Park Hyatt Aviara Executive Chef Pierre Albaladejo, Park Hyatt Washington and Blue Duck Tavern Executive Chef Brian McBride, and Chef de Cuisine Eric Fleischer.
Additionally, the internationally renowned sommelier and wine educator Charlie Arturaola will enrich the wine dinners and events throughout the weekend mingling with guests. Invited local experts include The Washington Post’s wine columnist Dave McIntyre, Wine & Spirits writer and educator Kelly Magyarics, and sommelier Andrew Stover, who will lead tastings and serve as weekend wine ambassadors.
A complete schedule of events can be found at http://www.mastersfoodandwine.com/Washington-Events-Calendar/. Tickets are available and can be purchased by emailing firstname.lastname@example.org or by calling (202) 419 6768.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.