Blue Duck Tavern's 20th Anniversary Celebration

To honor this monumental occasion, award-winning and nationally recognized chefs, who formerly spearheaded Blue Duck Tavern, will return to prepare their signature dish for a special dinner gathering with merrymaking over 2006 vintages and Blue Duck Tavern Somiler selections.
Enjoy a six-course feast featuring Blue Duck Tavern’s opening Executive Chef Brian McBride’s Maryland crabcakes, Chef Brad Deboy’s (Rohan Duck), Troy Knapp’s (Hors d'oeuvres and BDT Fries), Ryan Larcohe’s (Bone Marrow), complementing Blue Duck Tavern’s current Chef de Cuisine Andrew Cleverdon’s chosen dish to feature, (Cured Fluke). Jean-Claude Plihon, the director of culinary and food & beverage at Park Hyatt Washington, D.C., will also prepare a dark chocolate birthday cake (Collaboration with Valhrona Chocolate) for this special menu, working with the pastry team to also serve Blue Duck Tavern’s famous apple pie for dessert. Former Blue Duck Tavern General Manager Joseph Cerione will preside as guest sommelier for the evening, explaining each wine pairing.