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| Chef Erin Reed |
Michelin-starred restaurant, Blue Duck Tavern at the Park Hyatt Washington, D.C., has unveiled its new house-made ice cream desserts in celebration of July’s National Ice Cream Month. Created by Executive Pastry Chef Erin Reed, each week Blue Duck Tavern will showcase an enticing new dessert incorporating distinctive, seasonal ice cream flavors like birch, pluot and corn. These modern interpretations of summer classics, inspired by Reed’s childhood in Pennsylvania, will be available beginning Saturday, July 1st through the end of the month, and will be offered in addition to the seasonal a la carte dessert menu.
Guests can beat the heat with whimsical ice cream confections such as the Matcha Oreo Choco Tacos with matcha Oreo ice cream and pizzelle, available July 1st through the 8th;
followed by Funnel Cake Ice Cream Sandwiches, house-made mini funnel cake with sweet corn ice cream, available July 9th through the 15th;
Frozen Mallomars with vanilla marshmallow and birch ice cream, available from July 16th through the 22nd;
Blue Duck Float with buttermilk sherbet and blueberry soda, available July 23rd through the 29th,
and House-Made Freeze Pops with yuzu melon, spiced pluot, and kiwi colada, available from July 30th through the 31st.
Additionally, guests can enjoy a seasonal selection of ice creams and sorbets including Vanilla, Chocolate, Coconut, Pluot, a hybrid fruit of apricot and plum, and Cherry. House-made ice cream desserts are priced at $6 each, and seasonal ice cream and sorbets range in price from $4 to $12.
Blue Duck Tavern at the Park Hyatt Washington, D.C.
located at 24th and M Streets, NW, 20037
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