 |
| Chef Brian McBride |
by contributor Donna Shor
Two genuine talents converged recently at the Park Hyatt Hotel’s Masters of Food and Wine event at the elegant Blue Duck Tavern: Jed Steele of Steele wines and Brian McBride, the Tavern’s executive chef. Guests arrived from New York and as far as from California and Chicago for the intimate dinner, here's why.
McBride created imaginative dishes to pair with Steele wines which added up to five sumptuous courses. Brian takes traditional food apart, reconstructs it and accompanies it with an unexpected but satisfying element.
Read more »
