Cheese Expertise found at Park Hyatt

Plated for your Palette. Photo by Park Hyatt Washington.

Washington, DC (June 27th, 2011) – Park Hyatt Washington’s Cheese and Charcuterie Expert, Lauren Weissman, is introducing two house-made recipes, Apricot Chutney and Onion Marmalade to the artisanal cheese and charcuterie offerings available nightly from 5:30 pm to 11:00 pm in the Park Hyatt Lounge. Additionally, a variety of new summer cocktails are being incorporated to the menu to refresh visitors with tempting options.

Born and raised in Beverly Hills, CA, Lauren Weissman grew up nurturing her passion for food and cooking. Her love of culinary arts was confirmed after a trip to Paris, France in 2001. This led her to study classical French cuisine, graduating from the renowned Le Cordon Bleu College of Culinary Arts in Austin, Texas.  While in school, Weissman worked with some of Texas’s most respected and best-known chefs, including Jack Gilmore of Jack Allen’s Kitchen and Z’Tejas. She received accolades for her creative menus and designations for original recipes.

Lauren Weissman joined Park Hyatt Washington in April 2011, accepting the position of Cheese and Charcuterie Expert, overseeing the hotel’s nightly artisan cheese display in the Lounge. Enthusiastic to share her knowledge and love of all things food, she is now making her own chutneys and jams to complement the hotel’s selection of cheese and charcuterie.  The first two available are Apricot Chutney made with dried apricots, onion, raisins, white wine vinegar, dark brown sugar, and a variety of spices, as well as Onion Marmalade made with onions, sugar, red wine vinegar and dry red wine. Both pair well with the eight varieties of handcrafted cheeses, including the Oma, Bayley Hazen Blue or the Bandaged Wrapped Cheddar which was awarded the 2007 Wyke Farms Trophy and the 2007 World Cheese Award for Best Nature Cheddar in the World.

Summer also welcomes the arrival of new handcrafted cocktails, served in Blue Duck Tavern, on the Terrace and Park Hyatt Washington Lounge. Priced at $14, new additions include the Rhubarb Cucumber Martini made with Prairie Organic Vodka, Ginger Liqueur, lime, cucumber and old fashioned bitters; Absinthe & Bubbles made with Absinthe and Va de Vi sparkling wine, as well as Peach & Basil Collins made with Blue Coat Gin, peach puree, wild basil leaves, and old fashioned bitters.

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