The Gallery Offers Interactive Culinary Breaks


Park Hyatt Washington’s redesigned private event space, The Gallery, is reintroducing three interactive meeting breaks for fall.  Attendees will have the opportunity to learn the craft behind Blue Duck Tavern’s signature apple pie, the fine art of tea, and how to properly age cheese.  Once a choice has been made for the group, each of these breaks will come with a “specialist” to tell the story behind the featured ingredients.  The three interactive meeting breaks include:

The Tea Bar – Planners will choose three different teas from a uniquely crafted tea menu for their featured break.  Lukas Marcinowski, the hotel’s resident tea expert, will be present to explain the art and principles of each of the s teas, and why they were chosen.  Teas are selected from Park Hyatt Washington’s Tea Cellar, which is home to one of the most unique and expansive collections of tea in the United States, with over 50 rare and limited-production, single-estates teas.  Featured teas are from remote regions of China, Japan, Sri Lanka and the Himalayas, as well as herbal selections from Egypt, Africa, France and Argentina.

  • Gyokuro - a shade grown Japanese green tea that translates into “Jade Dew.” This tea is considered to be among the sweeter forms of green tea.  Gyokuro is perfect to serve during a meeting break as green tea is considered to be an appetite suppressant, and will keep attendees on track until their next meal.
  • Fields of France Rooibos - Grown only on the Western Cape of South Africa, the Rooibos tea is naturally caffeine-free and is blended with orange peel, rose hips, lavender and blue mallow flower.  The natural fragrance of the herbs will fill any meeting room with a subtle aroma that will refresh the air as well as the attendees.
  • Himalayan Lavender - Composed only of dried lavender flowers, this aromatic brew will calm the body and mind, while enhancing an individual’s memory.  A good break after an intense session, the Himalayan Lavender will prepare attendees for their next endeavor.
  • Regal English Breakfast - A strong blend of Indian black teas, Regal English Breakfast has a high caffeine content which will invigorate morning meetings.  Unlike coffee, this tea will stimulate the mind and increase metabolism without affecting an individual’s heart rate.

 The Ploughman’s Break – The Gallery will showcase artisanal cheese & charcuterie from Blue Duck Tavern Lounge’s nightly cheese display.  Guests can anticipate varieties such as Humboldt Fog Goat Cheese, Fiscalini Farmstead Cheddar, Wisconsin Maytag Blue, along with Prosciutto and Sopressata, complemented by breads, house-made jelly and marmalade, dried fruit, quince paste, and pickles.  During the break, the hotel’s new cheese specialist Matthew O’Herron will speak about the different cheeses, their origins and which jellies to pair with them.  American Apple – Pastry Chef Naomi Gallego and her team will lead attendees on how to make Blue Duck Tavern’s signature apple pie.  She will discuss its ingredients, preparation and baking time, plus present an assortment of apple treats, including a bowl of apples, pitchers of apple juice, and fresh baked apple tarts, etc. 



News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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